Soups & Stews
This chicken broccoli rice cream of mushroom soup recipe delivers comfort food perfection in one elegant bowl—where tender chicken, crisp-tender broccoli, and fluffy rice float in a rich, velvety mushroom sauce.
The secret lies in cooking the rice directly in the soup base, creating a harmonious blend of textures and flavors that feels both indulgent and balanced.
Every spoonful combines the heartiness of chicken and rice with the earthy depth of mushrooms, making it a satisfying weeknight dinner that feels like a restaurant meal.
What sets this recipe apart is the crisp-topped rice technique—simply broiling the finished dish for a few minutes transforms the surface into golden, crackly perfection while keeping the interior creamy and tender.
The chicken stays juicy thanks to a quick sear before simmering, and the broccoli retains its vibrant color and satisfying crunch. With minimal prep and one-pot convenience, this soup comes together effortlessly while delivering restaurant-quality results that will have everyone asking for seconds.
Ingredients for chicken broccoli rice cream of mushroom soup
Fourteen essential ingredients transform into restaurant-quality chicken broccoli rice cream of mushroom soup.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Fresh Button Mushrooms 🍄 | 16 oz | Sliced into 1/4-inch pieces |
| Fresh Broccoli 🥦 | 1 ½ lb | Cut into small florets |
| Yellow Onion 🧅 | 1 whole | Diced into 1/4-inch pieces |
| Garlic Cloves 🧄 | 4 cloves | Minced finely |
| Chicken Broth 💧 | 4 cups | Low-sodium preferred |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Unsalted Butter 🧈 | 2 tbsp | Cold, cut into small pieces |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening |
| Fresh Thyme Leaves 🌿 | ½ tsp | Or 1/4 tsp dried thyme |
| Salt 🧂 | 1 ½ tsp | Diamond Crystal kosher salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Parmesan Cheese 🧀 | ¼ cup | Freshly grated for garnish |
The mushrooms form the velvety foundation, so cremini or baby bella work best—their denser texture holds up during simmering. Whole Foods and Trader Joe's carry pre-sliced varieties for convenience, but slicing your own ensures consistent size. Fresh thyme elevates the earthy flavor profile; dried works in a pinch but lacks the same depth. For the chicken, organic, free-range breasts stay juicier during the sear. If using frozen broccoli, thaw and pat thoroughly dry to prevent a watery soup.
No fresh thyme? Dried thyme at one-third the amount suffices, though the flavor will be subtler. Substituting mushrooms with shiitake or cremini mushrooms intensifies umami, while white button mushrooms yield a milder taste. For a dairy-free version, replace heavy cream with full-fat coconut milk—though the texture will differ slightly. If you lack Diamond Crystal kosher salt, Morton kosher salt works equally well, though measurements may vary slightly due to grain size differences. The Parmesan garnish is optional but adds a sophisticated finish.
This soup reheats beautifully—simmer on low heat for 5-7 minutes until warmed through. The crisp-topped rice technique requires a broiler set to 450°F for 3-5 minutes post-baking. Store leftovers in an airtight container for up to 4 days in the refrigerator, though the flavor deepens overnight. For freezing, cool completely before portioning into airtight containers and store for up to 3 months. The rice texture may soften slightly upon reheating, but the soup's rich flavor remains intact.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m drowning in dishes—just brown the chicken, toss in the rice, mushrooms, and broth, then let it simmer. No separate pans, no extra bowls, and honestly? The creamy mushroom sauce thickens right in the pot while everything else cooks.
- Umami Bomb: That combo of sautéed mushrooms and onions caramelizing in the pan? It’s where the flavor party starts. The cream of mushroom soup adds depth without tasting canned, and the chicken stays juicy while soaking up all the richness—like a hug in a bowl.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice holds its shape, the chicken shreds easily (or stays tender if you prefer), and the broccoli stays bright green. Pack it cold or reheat it—either way, it’s a lunch that doesn’t taste like leftovers.
- Budget Win: I buy chicken breasts in bulk, rice in the giant bag, and mushrooms on sale—this feeds four for under $12. And the best part? The leftovers taste even better the next day, especially with a sprinkle of black pepper and a dollop of sour cream. Frugal? Yes. Delicious? Absolutely.
Step-by-step instructions for chicken broccoli rice cream of mushroom soup
Master this velvety soup with crisp-topped rice and perfectly tender chicken in just one pot.
Sear the Chicken and Sauté the Vegetables
Heat a large Dutch oven over medium-high heat. Add the 2 tablespoons unsalted butter and let it melt completely. Working in batches if needed, add the 1.5 lb boneless, skinless chicken breast cut into 1-inch cubes, seasoning each piece with ½ teaspoon salt and ¼ teaspoon black pepper. Sear for 3-4 minutes per side until golden brown and cooked through to 165°F internally. Remove and set aside.
In the same pot, reduce heat to medium and add the 1 whole yellow onion diced into ¼-inch pieces. Cook for 5 minutes until softened. Add the 16 oz sliced fresh button mushrooms and cook for another 5 minutes until they release their moisture and begin to brown. Stir in the 4 cloves minced garlic and ½ teaspoon fresh thyme leaves, cooking for 30 seconds until fragrant.
Build the Creamy Mushroom Base
Sprinkle the 2 tablespoons all-purpose flour over the sautéed vegetables and stir vigorously for 1 minute to cook out the raw flour taste. Gradually pour in the 4 cups chicken broth, whisking constantly to prevent lumps. Bring to a simmer and cook for 5 minutes to allow the flavors to meld.
Reduce heat to low and stir in the 1 cup heavy cream. Return the seared chicken to the pot and simmer for 10 minutes to ensure the chicken absorbs the rich, velvety sauce. Season with an additional ½ teaspoon salt and ¼ teaspoon black pepper if needed, adjusting to taste.
Cook the Rice with Crisp-Topped Perfection
In a separate pot, bring 2 cups water to a boil. Add the 1 cup uncooked long-grain white rice and ½ teaspoon salt, then reduce heat to low. Cover and simmer for 15 minutes until the rice is tender and most of the liquid is absorbed. Remove from heat and let it sit covered for 5 minutes.
Fluff the rice gently with a fork and transfer it to a small baking dish. Top with the ¼ cup freshly grated parmesan cheese and broil in a 400°F oven for 2-3 minutes until golden brown and crispy. Watch closely to prevent burning.
Combine and Serve with Fresh Broccoli
While the rice crisps, stir the 1.5 lb fresh broccoli cut into small florets into the soup. Cook for 3-4 minutes until the broccoli is bright green and tender-crisp. Ladle the soup over the crisp-topped rice in bowls, ensuring each serving gets a generous portion of both components.
Garnish each serving with an additional sprinkle of freshly grated parmesan cheese and a pinch of freshly ground black pepper. Serve immediately while the rice maintains its crispy texture and the soup remains velvety and warm. The contrast between the creamy mushroom broth and the crisp-topped rice creates a truly satisfying dining experience.
Pro Tips For Making Chicken Broccoli Rice Cream Of Mushroom Soup
- USE HIGH HEAT FOR MUSHROOMS: Once you start sautéing those mushrooms, crank the heat to medium-high and let them brown for 3-4 minutes before adding anything else. I learned this the hard way—dull, soggy mushrooms ruin the whole dish. The deeper caramelization from high heat is what gives this soup its rich, umami depth.
- BRINE THE CHICKEN: Toss your chicken breasts in a bowl with 1/4 cup salt per 2 cups cold water for 20 minutes before cooking. Sounds weird, but it works: the meat stays juicy and slices evenly, especially when you’re dealing with lean breast meat. Skip this, and you’ll end up with dry chicken in a creamy soup—no one wants that.
- SAUTE ONIONS UNTIL GOLDEN: Don’t rush the onions—cook them in the same pan as the mushrooms until they’re a deep golden brown, about 6-7 minutes. That’s where the flavor builds, and it’s the base of your soup’s taste. I used to walk away for "just a minute," and the soup always tasted flat afterward.
- RESERVE THE RICE WATER: When draining your cooked rice, save 1/2 cup of the starchy water and stir it into the soup at the end. It thickens the cream of mushroom sauce naturally without needing extra flour or cornstarch. I skip this when I’m lazy, but the dish is noticeably better when I don’t.
Health benefits of this chicken broccoli rice cream of mushroom soup
Protein Powerhouse
This dish delivers a high-quality protein boost from the 1.5 lb boneless, skinless chicken breast, providing about 60 grams of protein per serving—ideal for muscle repair and satiety. Chicken breast is a lean option that pairs perfectly with the creamy mushroom sauce without overwhelming it.
The 1 cup uncooked long-grain white rice adds an extra 5 grams of protein per serving, rounding out your meal with balanced nutrition. 💪
Fiber-Rich Broccoli
The 1.5 lb fresh broccoli brings 5 grams of fiber per serving, helping support digestion and keep you full longer. Broccoli is also packed with vitamin C and vitamin K, which boost your immune system and bone health.
The bright green florets retain their nutrients when cooked for just 3-4 minutes in the simmering soup, ensuring you get the most out of every bite.
Creamy Comfort with Health Benefits
The 1 cup heavy cream adds richness, but it also provides 15 grams of fat per serving, including saturated fats that your body needs for energy and hormone production. For a lighter option, you could substitute half-and-half or coconut milk, though the texture will be slightly different.
The 2 tbsp all-purpose flour used to thicken the sauce offers minimal carbs but helps create that signature velvety consistency.
Mushroom Magic
The 16 oz fresh button mushrooms are the star of this dish’s health benefits, offering selenium and potassium to support thyroid function and heart health. Mushrooms also contain vitamin D, especially when exposed to sunlight, though cooking doesn’t significantly reduce their nutrient content.
Their earthy flavor deepens as they simmer, making them a nutrient-dense base for the soup.
Balanced Carbs and Calcium
The 1 cup uncooked long-grain white rice provides 45 grams of carbohydrates per serving, fueling your body with energy for the day. When topped with ¼ cup freshly grated parmesan cheese, you also get a calcium boost—about 30% of your daily value—which strengthens bones and teeth.
The crispy broiled cheese adds a satisfying crunch while enhancing the dish’s nutritional profile. ✨
Light Yet Satisfying
Despite its creamy texture, this soup is surprisingly balanced—around 450 calories per serving, with a mix of protein, fiber, and healthy fats. The chicken and broccoli keep it light, while the mushroom sauce and rice add substance.
It’s the perfect comfort food that won’t leave you feeling sluggish, making it ideal for weeknight dinners or meal prep. 🌟
Nutrition facts
Frequently asked questions
Can I use instant rice instead of long-grain white rice?
Instant rice works in a pinch, but the texture won't be as fluffy or crisp-topped. For best results, use jasmine or basmati rice—they hold up better to the broiling step. If you must use instant rice, reduce the cooking time by 50% and broil for 1-2 minutes instead of 2-3 minutes to avoid burning.
How do I prevent the soup from becoming too thick?
Add a splash of chicken broth (about ¼ cup) if the soup thickens too much while simmering. Stir in the heavy cream gradually to avoid curdling. For extra insurance, whisk the flour into the cold cream before adding it to the pot—this helps distribute the thickening agent more evenly.
Can I make this recipe without heavy cream?
Yes! Replace the 1 cup heavy cream with ½ cup half-and-half and ½ cup whole milk for a lighter texture. For a dairy-free version, use 1 cup full-fat coconut milk, though the flavor will be subtly different. The soup will still be creamy, just with a slightly less rich mouthfeel.
Why does my rice turn mushy when broiling?
Over-broiling causes mushy rice. Keep the oven at 400°F and broil for only 2-3 minutes, watching closely. Use a small baking dish (like a pie plate) to ensure even heat distribution. If your rice is already cooked too long, try serving it as a side with extra crispy Parmesan on top instead.
Can I prep this ahead of time for meal prep?
Cook the soup base (without broccoli) and rice separately, then store in airtight containers for up to 4 days. Reheat the soup on low for 5-7 minutes, then add fresh broccoli and crisp the rice under the broiler for 1-2 minutes before serving. The flavors actually improve overnight!