Photo: Randy Mayor; Styling: Jan Gautro
4 servings (serving size: 1 1/2 cups)

Add sliced whole wheat French bread and mixed salad greens to complete the menu.

How to Make It

Step 1

Bring 1 1/3 cups broth to a boil in a medium saucepan; add rice to pan. Cover, reduce heat, and simmer 5 minutes or until liquid is absorbed. Set aside.

Step 2

Heat oil in a Dutch oven over medium-high heat. Add onion and next 4 ingredients (through thyme) to pan; sauté 3 minutes, stirring occasionally. Stir in butter and mushrooms; sauté 3 minutes or until lightly browned. Add remaining 2 2/3 cups broth, rice, chicken, salt, and pepper to pan; cook 3 minutes or until thoroughly heated, stirring occasionally.

Ratings & Reviews

hziemer's Review

March 10, 2014
I really enjoyed the soup. Definitely will add more broth. Used rotisserie chicken from Costco. My 11-year-old son liked it, so that meant that my 7-year-old daughter didn't. The recipe leaves room for some experimentation for herbs & spices.

FeChef1's Review

February 06, 2014

ajoaquin's Review

November 15, 2012
Too bland for my taste. I added celery instead of red bell pepper, which didn't really work out either. Also, I had to cook the rice and chicken beforehand, which was time consuming.

Fcrawford2's Review

December 11, 2011
Very, very good. We really loved this soup. It was very filling. I had a chicken carcus that I boiled and deboned and then added a can of chicken to extend the meat. Wow! Delicious!!

Haarrdvark's Review

December 02, 2011
This was a great recipe. I cooked up quick and the whole family loved it. My 13 month old son loved it. Since he is allergic to dairy I omitted the butter.

mariannehoef's Review

November 27, 2011
This came out excellent and I will make this again. I gave this reciepe to my neighbor who loves to make soups and this is a winner!

MadamMaddyKJ26's Review

May 07, 2011
The way the recipe is written it is very bland. I had to make major adjustments. I agree with pervios reviwers on the chicken broth and thyme, but i also added more garlic. (caus thats how I roll) Overall the. household liked it, but i thought it was just okay. However, after adjustments it goes great with toasted garlic pitas and rasin side salad!

gomerk's Review

February 28, 2011
I just ran across this in the magazine adn I had all the ingredients to make it. Since my boyfriend was coming down with a cold I figured I'd make it and see how it is. We both like it, it's not the best chicken soup we've ever had but is comforting and healthy and we'll definitely make it again!

labraDOR's Review

February 10, 2011
Absolutely deliciuos.Great comfort food for winter months.Very easy to make .Gave recipe to Co-worker and loved it. Pass it On.

oldruth's Review

February 02, 2011
I made this with a mixture of wild and brown rice, cooked separately and added at the end. I think the flavor of the soup depends greatly on the flavor or your broth. With canned stock, I think it would be blah. Mine needed more stock than was called for and definitely more thyme. I also upped the black pepper. Served with homemade wheat bread. I would make it again, but spicier.