• Servings 4-6
  • Prep 15 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Chicken Rice and Mushroom Soup


  • 2 cup cooked chicken, cut into chunks
  • 2 tbs butter
  • 6 cups chicken stock
  • 1 cup sliced mushrooms
  • 2 tbs lemon juice
  • kosher salt and black pepper to taste
  • scallions, thinly sliced on a bias for garnish


  • In a large saucepan add the butter, and when hot add the mushrooms and saute for about 2 minutes, stirring frequently.
  • Add the chicken and saute for another 30 seconds.
  • Add the chicken stock and rice and bring to a boil, reduce heat to a simmer and cover. Cook for about 15 minutes or until rice is tender.
  • Season with salt and pepper and serve with a little lemon juice and garnish with sliced scallions.

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