Chicken And Mushroom Soup With Rice

This recipe for chicken and mushroom soup with rice was inspired by a recipe in the Giant weekly circular, but ended up being largely based on the Spicy Sausage and Mushroom Soup recipe from the Runner’s World Cookbook, except without the spicy sausage.  

You see, the last time I made Tina’s delicious Tortellini and Sausage Soup, my husband told me that he doesn’t really like Italian sausage–or at least he doesn’t like the spices in the sausage. He’s also nixed kielbasa, so I no longer make this North Woods Bean Soup that even my kids used to slurp down without hesitation.  

Back to my soup. What first caught my eye was a recipe for Slow Cooker Stuffed Pepper Soup that was in the weekly circular. But, that recipe calls for green peppers, which is on my husband’s OK-in-a-salad-but-not-diced-in-a-recipe list. (That has something to do with a chocolate mousse dessert he was served on a business trip that he swears had green peppers in it–yuck!). I thought I might be able to use red peppers instead, but when I found the Spicy Sausage and Mushroom Soup recipe in my Runner’s World Cookbook, I decided to base my variations on that one. 

Chicken and Mushroom Soup with Rice

Ingredients

• 1 lb lean ground chicken 
• one medium onion, chopped
• several cloves of garlic, chopped
• 2/3 cup Trader Joe’s brown basmati rice
• 6 cups chicken broth
• 2 cups quartered carrot slices 
• 8 oz package sliced white mushrooms, washed, drained, and sliced to size
• 8 oz package sliced portabella mushrooms, washed, drained, and sliced to size
• scant 1/2 tsp dried thyme
• scant 1/2 tsp red pepper flakes
• 1 tsp Penzey’s Tstardust spice blend (I love this spice blend)
• 3 oz baby spinach

Adding more baby spinach …

Directions

• brown ground chicken, drain
• sautee onion and garlic
• add broth to stock pot, add carrots and rice, bring to boil, reduce to simmer for 30 min
• add cooked ground turkey, mushrooms, onion, garlic, and spices
• simmer for 45-60 min, or longer for thicker consistency as rice absorbs the broth
• a few minutes before serving. stir in baby spinach

From a batch I made without carrots.

I cooked it down to a stew-like consistency and topped with a sprinkle of shredded Parmesan cheese. The biscuits were requested by my husband. 😉

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I reviewed the Runner’s World Cookbook last year, but am still loving it–even though I have to vary some recipes to suit my husband’s tastes. If you need some inspiration in the kitchen, or are looking for healthy ways to fuel your spring training, I highly recommend this cookbook–you can purchase it on Amazon though the affiliate link in this picture:

 Do you have a family member who’s a p.i.t.a. to cook for?