Mushroom Sage Chicken & Rice Soup
Cook time
Total time
Serves: 2
  • 4 oz. fresh mushrooms, sliced
  • 1 Tbl. butter
  • ½ onion, diced
  • 1 carrot, diced
  • 1 celery stalk, diced
  • 1 tsp. olive oil
  • 1 garlic clove, minced
  • 2-3 fresh sage leaves, minced
  • ½ cup long grain rice
  • 4 cups chicken broth
  • 4 ounces cooked chicken breast, diced
  • salt and pepper
  1. Sauté mushrooms in butter over medium heat until golden brown, about 10 minutes. Remove and reserve.
  2. Sauté onion, celery and carrot in olive oil until tender, about 7 minutes. Add in garlic and sage and sauté an additional minute.
  3. Add in rice and stir until coated. Add chicken broth and bring to a boil, then reduce heat to low and simmer covered 15 minutes or until rice is tender. Add in chicken and reserved mushrooms and heat through. Season with salt & pepper to taste.
Recipe by Lemony Thyme at