Soups & Stews
This chicken broccoli rice cream of mushroom soup transforms comfort food into a restaurant-worthy meal with just 30 minutes of hands-on time. The secret lies in a velvety homemade mushroom base—rich, savory, and perfectly balanced with tender chicken, crisp broccoli, and fluffy rice.
I’ve perfected this recipe to deliver that creamy, satisfying texture without the heaviness of store-bought versions.
The dish starts with sautéed chicken thighs for juicy, flavorful bites, then builds with a blended mushroom soup that’s smoother than anything in a can.
Adding steamed broccoli and cooked rice at the end ensures each ingredient keeps its texture—crisp florets and tender grains—while the soup ties everything together in one foolproof, one-pot method. Garnish with a sprinkle of parsley for freshness, and you’ve got a meal that’s cozy yet elegant.
Ingredients for chicken broccoli rice cream of mushroom soup
Savory mushrooms, tender chicken, and velvety cream transform simple pantry staples into restaurant-quality soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Thighs 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| White Button Mushrooms 🍄 | 16 oz | Sliced into 1/4-inch pieces |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Unsalted Butter 🧈 | 4 tbsp | Cold, cubed |
| All-Purpose Flour 🌾 | 2 tbsp | For roux |
| Heavy Cream 🥛 | 1 cup | Full-fat for creaminess |
| Chicken Broth 💧 | 2 cups | Low-sodium preferred |
| Broccoli Florets 🥦 | 3 cups | Fresh, medium size |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine preferred |
| Diamond Crystal Kosher Salt 🧂 | 1 ½ tsp | Adjust to taste |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
| Dried Thyme 🌿 | ½ tsp | Or 1 tsp fresh |
The mushrooms form the soul of this soup—cremini or white button work best for their meaty texture. Whole Foods or Trader Joe's carry pre-sliced varieties for convenience, but slicing your own ensures even cooking. For the chicken, thighs stay juicier than breasts during the sautéing process. The Kirkland brand chicken thighs from Costco are my go-to for bulk purchases, but any boneless, skinless variety will work. Avoid pre-marinated chicken, as the added flavors can overpower the delicate mushroom base.
No heavy cream on hand? Full-fat coconut milk works in a pinch, though the flavor will differ slightly. Substituting chicken broth for vegetable broth adds depth, but the umami from chicken is ideal. Fresh thyme elevates the dish, but dried thyme at one-third the amount suffices if fresh isn't available. For the rice, jasmine or basmati varieties hold up best to the creamy sauce without becoming mushy. If you prefer brown rice, increase cooking time by 25% to ensure tenderness. The broccoli should be cut into even-sized florets—medium stems ensure they cook uniformly without becoming rubbery.
Prep the chicken and mushrooms first—they'll take the longest to cook. Store any unused chicken in an airtight container for 3-4 days in the fridge, or freeze for 3 months. The soup base keeps well for 5 days refrigerated, though the texture thickens slightly upon reheating. For the rice, cook it separately or use the one-pot method described in the instructions—just add the rice to the soup during the final 15 minutes of simmering. Garnish with parsley just before serving to maintain vibrant color and freshness.
Why You'll Love This Recipe
- One-Pan Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the chicken thighs in butter with onions and garlic, toss in mushrooms, then pour in the creamy soup base. The rice stirs right into the pot, and honestly? No extra dishes. That’s my kind of dinner.
- Umami Bomb: The mushrooms soak up all the garlic and butter, then melt into the soup for this deep, savory punch. Between us, the chicken thighs stay juicy while the mushrooms add that meaty richness—no fancy ingredients, just pure flavor. It’s the kind of dish that makes you go back for seconds without even thinking.
- Lunchbox Hero: Here’s what sold me—this reheats like a dream. Pack the leftovers in containers, and by noon, it’s still creamy and warm, not soggy. My kids actually eat their veggies this way (yes, even on a Tuesday), and the rice keeps everything balanced. No sad, mushy lunches here.
- Budget Win: Chicken thighs and mushrooms stretch this recipe for four servings without breaking the bank. I’ll be real: it’s cheaper than takeout, and the creamy mushroom soup makes it feel like a splurge. Plus, the leftovers? Even better the next day—proof that good food doesn’t have to cost a fortune.
Step-by-step instructions for creamy chicken and mushroom rice soup
This method delivers a rich, velvety mushroom base with perfectly cooked rice and tender chicken.
Sear the Chicken and Sauté Aromatics
Pat the 1.5 lb boneless, skinless chicken thighs dry with paper towels and cut into 1-inch cubes. Heat 2 tablespoons of the unsalted butter in a large pot over medium-high heat until foaming. Add the chicken in a single layer and cook undisturbed for 4-5 minutes until golden brown on all sides. This creates a flavorful crust that won't dissolve into the soup later.
Remove the chicken and set aside. In the same pot, add the remaining 2 tablespoons of butter and the diced yellow onion. Cook for 5 minutes until softened and translucent. Add the minced garlic cloves and dried thyme, cooking for another 30 seconds until fragrant. Here's where the flavor foundation begins—don't rush this step or the aromatics will burn.
Develop the Mushroom Base
Add the 16 oz sliced white button mushrooms to the pot and cook for 6-8 minutes over medium heat, stirring occasionally, until they release their moisture and begin to brown. This step is critical for building depth of flavor—you want those mushrooms to develop a rich, earthy color rather than just steaming.
Sprinkle the 2 tablespoons all-purpose flour over the mushrooms and stir vigorously for 1 minute to create a roux. This will thicken the soup and create that signature creamy texture. Pour in the 2 cups chicken broth and bring to a gentle simmer, allowing the mixture to thicken slightly while scraping up any browned bits from the bottom of the pot.
Build the Creamy Base and Cook the Rice
Return the seared chicken to the pot and stir to combine. Add the 1 cup heavy cream and 1.5 teaspoons diamond crystal kosher salt, then bring the mixture to a gentle boil. Reduce heat to low and stir in the 1 cup long-grain white rice. The rice should be fully submerged—if not, add a splash of water.
Cover the pot and simmer for 15 minutes on low heat, stirring occasionally to prevent sticking. The rice should be tender but still have a slight bite. If the soup becomes too thick, add 1-2 tablespoons of water to maintain the proper consistency. This step requires patience—the rice needs time to absorb the flavors while maintaining its texture.
Finish with Broccoli and Seasoning
After the rice has cooked, stir in the 3 cups broccoli florets and 0.5 teaspoon freshly ground black pepper. Simmer uncovered for another 5-7 minutes until the broccoli is bright green and tender-crisp. The broccoli should retain its vibrant color and slight bite—this indicates it's cooked just enough to be enjoyable without becoming mushy.
Taste and adjust the seasoning if needed. The soup should be rich and savory with a velvety texture. Remove from heat and let it sit for 2 minutes to allow the flavors to meld. Ladle into bowls and garnish with 0.25 cup chopped fresh parsley for a pop of color and freshness. Serve immediately while the rice is still warm and the flavors are at their peak.
Pro Tips For Making Chicken Broccoli Rice Cream Of Mushroom Soup
- Sear Chicken First: The chicken in this soup is too often undercooked or bland because it’s boiled straight into the broth. Pat the thighs very dry, then sear them in a hot pan with butter until golden-brown on both sides—about 4-5 minutes per side. This locks in flavor and texture, so they don’t turn rubbery when simmered later.
- Slice Mushrooms Thin: I used to chunk mushrooms for this soup, thinking it’d save time, but they never broke down right. Instead, slice them paper-thin—almost translucent—and they’ll melt into the sauce beautifully. Use a sharp knife or mandoline for even slices, and cook them low and slow so they release their umami without turning to mush.
- Deglaze with Cream Early: The moment you pull the chicken out of the pan, pour in the heavy cream right away while the pan is still hot. Let it bubble for 2-3 minutes to lift up all the browned bits (that’s flavor, not waste). Then add the broth—this builds a richer base than just dumping everything in cold.
- Don’t Overcook the Broccoli: Broccoli in creamy soups gets mushy fast. Add it in the last 3 minutes of cooking, and cut it into even-sized florets so they all cook at the same rate. If you’re using frozen, thaw and drain completely—no one wants a watery soup.
Regional styles of this chicken broccoli rice cream of mushroom soup
Southern Comfort Style
In the South, this dish often gets a heartier twist by adding smoked sausage—like Andouille or kielbasa—to the soup base. I like to brown ½ lb of sliced sausage with the chicken for extra depth.
A dash of hot sauce (like Crystal or Tabasco) finishes it with a kick. Serve with crusty cornbread on the side for that true Southern experience. 🌶️
Midwest Homestyle Twist
The Midwest version leans into creamy, comforting textures with the addition of diced potatoes—about 1 cup—cooked alongside the rice. I also stir in ½ cup of shredded cheddar cheese at the end for a rich finish.
A sprinkle of green onions on top adds freshness. This version feels extra cozy, perfect for cold winters. ❄️
Pacific Northwest Earthy Version
Up north, wild mushrooms take center stage. Swap the button mushrooms for 8 oz of mixed wild mushrooms (like shiitake or oyster) for an earthier flavor. Add ½ cup of diced celery with the onions for crunch.
A splash of dry white wine (like Sauvignon Blanc) deglazes the pot after searing the chicken, adding brightness. Garnish with toasted hazelnuts for texture. 🍄
Italian-Inspired Fusion
For an Italian twist, use chicken breast instead of thighs and add ½ cup of diced pancetta (or bacon) to the pot. Stir in 1 cup of cherry tomatoes, halved, with the broccoli.
Finish with fresh basil instead of parsley and a drizzle of extra virgin olive oil. This version feels lighter but still rich, with a touch of Mediterranean flair. 🍅
Quick Weeknight Hack
For a faster version, use pre-cooked rice (like Minute Rice) and frozen broccoli (thawed). Swap the homemade soup base for 2 cups of store-bought cream of mushroom soup, like Campbell’s or Progresso.
Simmer everything together for just 10 minutes—perfect for busy nights. Just add extra thyme to boost flavor. ⏰
Nutrition facts
Frequently asked questions
Can I use chicken breast instead of thighs?
Yes, but you'll need to adjust the cooking time. Chicken breast cooks faster and can dry out if overcooked. Cut it into ½-inch thick pieces and cook for just 3-4 minutes per side until golden. Remove it from the pot earlier (after 2 minutes of searing) and finish cooking in the soup for 10-12 minutes instead of the full 15 minutes with thighs.
How do I make this soup vegetarian?
Swap the chicken for 1 cup of chickpeas (rinsed and drained) or 12 oz of extra-firm tofu (pressed and cubed). For extra protein, add ½ lb of mushrooms (like portobello) with the white button mushrooms. Use vegetable broth instead of chicken broth, and consider adding 1 teaspoon of soy sauce or ½ teaspoon of smoked paprika for depth.
Why did my rice turn mushy?
Mushy rice usually happens from overcooking or too much liquid. For this recipe, the rice cooks directly in the soup, so it absorbs more moisture. If your rice seems too soft, reduce the simmering time to 12-13 minutes instead of 15 minutes. Also, ensure your rice is fully submerged—if not, add just 1 tablespoon of water at a time. For extra insurance, use jasmine rice, which holds up better to creamy sauces.
Can I make this soup ahead of time?
The soup base (without broccoli or rice) keeps well for 5 days in the fridge. To reheat, warm it gently on the stove over low heat, stirring occasionally. Add the rice and broccoli fresh when serving to maintain texture. For freezing, portion the completed soup (with rice and broccoli) into airtight containers, leaving ½-inch headspace. It freezes for 3 months—thaw overnight in the fridge before reheating.
What’s the best way to reheat leftovers?
Reheat leftovers gently to avoid breaking the creamy texture. Place the soup in a pot over low heat and stir frequently, adding 1-2 tablespoons of water or broth if it thickens too much. For microwave reheating, cover with a damp paper towel and heat in 30-second intervals, stirring between each. If the broccoli looks limp, add it fresh when serving. The rice may firm up slightly upon reheating—just add a splash of water and let it sit covered for 2 minutes to reabsorb.