Chicken Soup with Mushrooms and Rice

8 Servings
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  • 5 pounds of bone-in chicken parts
  • 12 cups low-sodium chicken stock
  • 1 tablespoon olive oil
  • 1 1/2 cups diced onion
  • 4 large garlic cloves, minced
  • 1 1/2 cups wild rice blend
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 3/4 teaspoons salt
  • 1/2 teaspoon pepper
  • 6 ounces cremini mushrooms, sliced
  • 1/2 cup flat leaf parsley
  • 1 tablespoon chopped fresh thyme


  1. Place the chicken and chicken stock in a large stockpot. Bring to a boil over high heat. Reduce heat and simmer uncovered for 30-45 minutes. Periodically skim off any foam that rises to the top.
  2. Remove chicken from the pot and let cool. Remove skin and pick meat off the bones, shred and set aside.
  3. Heat the oil in a large pot over medium high heat. Add onion and cook, stirring often, until starting to brown. Reduce heat to medium and continue cooking, stirring often until onion is soft, about 5 minutes. Add garlic and cook, stirring about 1 minute more.
  4. Stir in the stock, scraping up any brown bits. Add rice, carrot, celery, salt and pepper. Cover and bring to a boil over high heat. Reduce heat and simmer, covered, until rice is tender, 25 to 30 minutes.
  5. Add mushrooms, parsley, thyme and shredded chicken. Cook until the mushrooms are tender, 5 to 8 minutes.