This soup is creamy, mushroomy???… hearty, and rich in flavor. The best part is that it doesn’t take a lot of time to make.
Ingredients
2 pounds of chicken thighs
¾ cup of rice
1 lb of brown crimini mushrooms sliced
3 garlic cloves minced
⅓ cup of onions chopped
3 bay leaves
½ tablespoon of Italian seasoning
6 cups chicken stock or chicken broth( I used a bouillon concentrate )
1 teaspoon of seasoning salt
1 teaspoon of salt
¼ teaspoon of ground black pepper
2 tablespoons of vegetable oil
½ cup of heavy whipping cream
Let’s get started!
Step 1. Trim the fat off the chicken thighs and cut into about 1 inch square peices. Place a dutch oven, or a large pot with a thick bottom on high heat and add 2 tablespoons of vegetable oil. Once the oil is hot add the chicken and sear it for about a minute or so, just to get a little color, then turn the heat down to medium/low. Add chopped onions, minced garlic, seasoning salt, and bay leaf. Mix well and sauté the meat for about 2 minutes.
Step 2. Add mushrooms and Italian seasoning, then sauté about 5 more minutes.
Step 3. Add rice, (make sure to rinse and drain it to get rid of some of the starch) chicken stock, salt, and ground black pepper. Turn the heat up to high and bring it to boil, then turn it down to medium/low and let it simmer covered for about 20 minutes or until the rice is fully cooked. About 25 minutes in a regular pot.
Step 4. When the rice is fully cooked add heavy cream. Let it simmer for a couple more minutes, and your soup is ready to serve.
Simple yet delicious. Enjoy!
- 2 pounds of chicken thighs
- ¾ cup of rice
- 1 lb of brown crimini mushrooms sliced
- 3 garlic cloves minced
- ⅓ cup of onions chopped
- 3 bay leaves
- ½ tablespoon of Italian seasoning
- 6 cups chicken stock or chicken broth( I used a bouillon concentrate )
- 1 teaspoon of seasoning salt
- 1 teaspoon of salt
- ¼ teaspoon of ground black pepper
- 2 tablespoons of vegetable oil
- ½ cup of heavy whipping cream
- Let's get started!
- Trim the fat off the chicken thighs and cut into about 1 inch square peices. Place a dutch oven, or a large pot with a thick bottom on high heat and add 2 tablespoons of vegetable oil. Once the oil is hot add the chicken and sear it for about a minute or so, just to get a little color, then turn the heat down to medium/low. Add chopped onions, minced garlic, seasoning salt, and bay leaf. Mix well and sauté the meat for about 2 minutes.
- Add mushrooms and Italian seasoning, then sauté about 5 more minutes.
- Add rice, (make sure to rinse and drain it to get rid of some of the starch) chicken stock, salt, and ground black pepper. Turn the heat up to high and bring it to boil, then turn it down to medium/low and let it simmer covered for about 20 minutes or until the rice is fully cooked. About 25 minutes in a regular pot.
- When the rice is fully cooked add heavy cream. Let it simmer for a couple more minutes, and your soup is ready to serve.
