A cozy, comforting bowl of creamy chicken soup loaded with tender mushrooms, fresh asparagus, and hearty rice. This easy one-pot meal is perfect for busy nights and always becomes a plate on repeat favorite.
Ingredients
Protein
- Chicken thighs (boneless or bone-in)
Produce
- 3 cups mushrooms, sliced
- ⅔ cup celery, chopped
- 1 yellow onion, diced
- 2 cups asparagus, chopped
- 2 tablespoons minced garlic
Pantry & Dairy
- 2 tablespoons chicken bouillon
- 1 can cream of mushroom soup
- Rice (white or jasmine works well)
- Heavy cream (to taste)
- 4 cups water
Seasonings (to taste)
- Salt
- Black pepper
- Parsley
- Rosemary
- Garlic powder
- Onion powder
- Coriander
For Serving Grated Parmesan cheese
Instructions
1. Cook the chicken
In a large pot over medium heat, add chicken thighs (seasoned to taste and drizzled in olive oil).
Cook until lightly browned on both sides.
Remove and set aside. (They’ll finish cooking in the soup.)
2. Sauté the vegetables
In the same pot, add:
- onion
- celery
- mushrooms
Cook for 5–7 minutes until softened.
Add minced garlic and cook for 30 seconds.
3. Build the broth
Pour in:
- water
- chicken bouillon
Stir well to dissolve.
Return chicken to the pot.
4. Add rice
Stir in rice.
Cover and simmer for 15–20 minutes, until rice is tender.
5. Add creaminess
Stir in:
- cream of mushroom soup
- heavy cream (to taste)
Mix until smooth and creamy.
6. Add asparagus & season
Add chopped asparagus and all seasonings.
Simmer for 8–10 minutes, until asparagus is tender.
7. Finish
Taste and adjust seasoning as needed.
Shred or chop chicken if desired before serving.
To Serve
Ladle into bowls and top with grated Parmesan cheese.
Serve with crusty bread for the perfect comfort meal.
