Chicken rice soup gets an upgrade with fresh chanterelle mushrooms and homemade broth! Pair with bread on a cold winter day.

Nothing is better than a big bowl of chicken soup on a cold winter day. Whether you've been doing cores or out hunting, this will stick to your ribs. It's also perfect when people are feeling under the weather.
Make sure and serve this up with a big slab of buttered bread. I like Jalapeño Cheese Bread since it's a fun little loaf. You could also put a Dutch Oven Sourdough Loaf in the oven to add warmth to the room.
Key Ingredients
Chicken - Feel free to use breasts or thighs, whichever you prefer or have on hand.
Rice - I like rice as an easy gluten-free option in my soup.
Mushrooms - Fresh chanterelles are great to forage and use in this comforting soup.
Veggies - Onions, garlic, and carrots are the traditional options.
Broth - Use homemade or whatever you have.
How to Make Chanterelle Chicken Rice Soup
***See recipe card below for precise measurements and instructions.***
Step 1: Set the broth to simmer - you can use it straight from the freezer.
Step 2: Melt butter in a large saucepan.
Step 3: Start to saute the onions and garlic.
Step 4: Slice the chanterelles into long pieces.
Step 5: Add mushrooms to the pan of onions.
Step 6: Stir in the chicken to cook through.
Step 7: Add carrots and parsley and stir to combine.
Step 8: Carefully add the contents of the saucepan to the pot of broth and cook the rice in the pot.
FAQs
Yes! Feel free to add noodles instead of rice. They will cook in the soup just like the rice does. You can use rice noodles like we do to still keep the soup gluten-free.
Just pop it in the fridge until you want to reheat. You can also very easily freeze the finished soup as well. Keep in mind that both rice and noodles will continue to absorb more of the liquid so you will likely need to add more when you are reheating.
I prefer it, even though it's one more thing to wash. This allows you to use frozen broth, and also get dinner on the table faster. If you use a single large pot, you'd be adding cold broth and water to the sautéed ingredients which will then take quite a long time to heat up.
Photos by Dante from Shire by the Sea
More Soup Recipes
Hey friends, don't forget to follow me over on Instagram, cause if you like me here, I post there a LOT! I'm also on YouTube with tutorials and Facebook for all sorts of things.
If you like this recipe, I’d love if you reviewed it so others can find it easier. Sharing this recipe on Facebook or Pinterest is another way you can help us out at no cost to you. Thanks, xo Kate
Chanterelle Chicken Soup
Ingredients
- 1 pound fresh chanterelle mushrooms 500 grams
- 1 pound boneless skinless chicken breast or thighs
- 64 oz chicken broth
- 64 oz water
- 2 yellow onions
- 2 cloves garlic
- 3 carrots
- 1 cup rice
- ½ cup butter divided
- 1 teaspoon salt
- Parsley sprigs for garnish
Instructions
- Place broth in a large stockpot and set on low to heat up.
- Slice your chanterelles lengthways in nice slivers. Set aside.
- Heat half of your butter (¼ cup) in frying pan or other large pot on medium heat.
- Dice your onions and garlic and add to heated butter. Add the salt, stirring regularly.
- After sautéing onions for 7-10 minutes, add your mushrooms and the rest of the butter. Stir and mix in well until mushrooms and onions are melded well and slightly browned and tender.
- Dice chicken into small pieces on a cutting board and set aside.
- Cut and dice carrots and set aside. Mince some parsley.
- Add the chicken to the mushroom/onion mix and stir until chicken is cooked through.
- Add the carrots and minced parsley to the mushroom and chicken mix and stir thoroughly, cooking for another few minutes together.
- At this point, transfer the pot of onion and chickens to the simmering broth. Carefully add the water.
- Simmer gently for 20-30 minutes, then stir in the rice and cover. Once the rice is cooked, you're ready to eat.
Notes
- Save more parsley for the top.
- Feel free to use noodles instead of rice.
Leave a Reply