Chicken-mushroom Soup

Total Time
Prep 10 mins
Cook 45 mins

I love soup from scratch, but every now and then, I take the easy way out. This is one of the recipes I use for leftover meat. I usually use chicken, but it will work with any type of meat.

Ingredients Nutrition


  1. Put oil in large stockpot.
  2. Add chopped onion and saute for 3-4 minutes.
  3. Add chopped cooked chicken.
  4. Add the next 7 ingredients and cook on medium for 20 minutes.
  5. Add chopped carrots and continue cooking for 15 minutes.
  6. Add rice and heat through.
  7. If you prefer a thicker type soup, combine the optional ingredients to form a paste and add to soup mixture.
  8. Bring back to a slow boil.
  9. Remove bay leaf.


Most Helpful

Delicious! This was the perfect Friday after work dinner; easy to put together with leftovers. I used some leftover pumpkin risotto, so the soup thickened up without adding the cornstarch. Thanks for posting this!

Outta Here January 05, 2007

Very good flavor and oh so easy. I forgot to add the carrots but it turned out just fine. I very much like this not being a creamed soup as I prefer the taste and lower fat content of a broth soup. I chose not to thicken it, it wasn't needed with all the rice, chicken and veggies. Thank you JQ for a keeper.

Annacia January 04, 2007

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