Foodie Friday: Creamy Rotisserie Chicken, Mushroom, and Rice Soup

It is soup season here on the farm, and I have made yet another new soup recipe. This one was met with smiles, the eating of two servings, and a "this is definitely blog worthy" comment from The Bean and The Bibbed Wonder. My Pinterest board is filled with soup recipes. Sometimes, I use the actual recipe to a T, and other times I use it as a springboard for my creativity, or more honestly, what I have on hand. I thought I would follow this soup recipe to a T, but it turned into a recipe I successfully put my own spin on. My spins don't always go successfully. Most memorable was the pumpkin soup I made last year while suffering from yet another bout of COVID. Once the fear of hurting my feelings was assuaged, my child informed me she had never before tasted anything so closely related to vomiting in one's own mouth. Sigh. On a much happier note, this recipe was very well received and was complimented by both food critics who reside with me. 

When I drove across town to the way to big Giant Eagle that in the past was only used for big orders, but now is my go to grocery store because my favorite little mom and pop market closed, I stocked up on ingredients for two weeks because although in reality it is not that far, to me it seems like driving so far out of my way it is an inconvenience that requires days of planning. I know, I am ridiculous, but it's how I feel. Remember, I never claimed to be reasonable or rational, dear reader. With the impending Hell Week coming, I stocked up on convenience items like chopped veggies, rotisserie chicken that has been pulled from the bone, and canned items. I don't usually purchase those items, but I knew I would be too tired to chop veggies for soup or roast a chicken and pull it from the bone. It's okay to make allotments for convenience once in a while. 

With conveniently pulled chicken, chopped onions, celery, fresh mushrooms, heavy cream, and chicken broth stocked, I felt well prepared for the week. I also had several cups of cooked rice left over. The soup I created is a creamy chicken, mushroom, and rice soup that is delicious and filling. It comes together in a half hour or less with the convenience allotments in place and is perfect for a chilly fall evening. I hope you enjoy this recipe as much as my family did. One other benefit of soup is that it can be used to make several meals. We had it for dinner, and then it served us with a warm and convenient lunch as well. 

Ingredients:

3 TBLS. of butter

1 onion diced

2 celery sticks, finely chopped

4 garlic cloves crushed

 (1lb) mushrooms thinly sliced (I used baby bella mushrooms already sliced)

2 tsp dried thyme

1 rotisserie chicken, shredded

6 cups stock

2 cups of cream

4 cups water

2 tsp. Better Than Bouillon, Roast Chicken flavor

3 cups cooked white or brown rice

salt and pepper to taste

 

Directions:

• Heat 3 TBLS. of butter in a large pot.
• Cook the onion and celery until soft and translucent.
• Add the mushrooms and cook until golden brown.
• Add the thyme and garlic and cook until fragrant. 
• Pour in the stock and cream, then bring to a simmer.
• Add the water and Better Than Bouillon and simmer.
• Cook for 5 minutes. Add the chicken and rice and simmer for another 10 minutes. 
• Season with salt and pepper.
• Serve the soup with bread of your choice and a fresh salad.

If you are a regular reader, you know I am all about comfort, simplicity, and deliciousness. This soup checked all the boxes for my family. I hope it does for your family as well. On this lovely Friday, stay safe, be smart, come out to see us on the farm tomorrow from 10 until 2, eat simply and well, and keep washing your hands.