Creamy Chicken, Mushroom and Sage Soup
This creamy chicken, mushroom and sage soup is the perfect bowl of comfort on a chilly day. I made it shortly after the new year and the next day all I could think about was warming up the leftovers for lunch. Of course, crusty baguette smothered in salted butter was the perfect pairing. It is a lovely winter soup and very easy to make!
Ingredients
- 3 tbsp. unsalted butter
- 1 medium onion, finely chopped
- 1 stalk celery, finely chopped
- 25 fresh sage leaves, minced
- 4 tbsp. flour
- 5 c. chicken stock
- ⅔ c. uncooked brown rice (regular, not instant or quick-cook)
- 8 oz. baby bella mushrooms, wiped clean with a damp paper towel and chopped
- 1½ tsp. salt
- ¼ tsp. black pepper
- 8 oz. cooked chicken (chopped or shredded)
- ¾ c. heavy cream
Instructions
- Melt 1 ½ tbsp of the butter in a large saucepan. Add the onion, celery and sage. Cooked until onion is slightly translucent. Add the flour and stir well. Continue to cook and stir for a couple of minutes.
- Add a cup of the stock and stir vigorously until flour is dissolved. Gradually add the remaining stock, salt, and pepper. Add the brown rice and cook until just tender (about 35 minutes).
- Meanwhile, add the remaining 1 ½ tbsp. of butter to a large fry pan over medium heat. When butter is melted and just starting to bubble, add the chopped mushrooms. Cook for about 8 minutes, stirring quite frequently, until brown. Remove from heat and set aside.
- When rice is done cooking, add the browned mushrooms and cooked chicken to the soup pot. Stir in cream. Heat on medium low until heated through (do not boil). Taste and adjust seasoning as needed (the salt and pepper content should be just right, but if you used a lower sodium stock, you may need to add a little extra salt to taste).
Notes
- I love to serve this soup with baked baguette, smothered in salted butter.
- Sometimes I use a micro plain to shred fresh parmesan cheese on top of the soup. It certainly doesn't need it, but it is a delicious addition!
- You may substitute cooked turkey and turkey stock for the chicken/chicken stock.
