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Mushroom & Sage Chicken & Rice Soup

Mushroom Sage Chicken & Rice Soup

Libby with Lemony Thyme
Cook Time 35 mins
Total Time 35 mins
Servings 2


  • 4 oz. fresh mushrooms sliced
  • 1 Tbl. butter
  • 1/2 onion diced
  • 1 carrot diced
  • 1 celery stalk diced
  • 1 tsp. olive oil
  • 1 garlic clove minced
  • 2-3 fresh sage leaves minced
  • 1/2 cup long grain rice
  • 4 cups chicken broth
  • 4 ounces cooked chicken breast diced
  • salt and pepper


  • Sauté mushrooms in butter over medium heat until golden brown, about 10 minutes. Remove and reserve.
  • Sauté onion, celery and carrot in olive oil until tender, about 7 minutes. Add in garlic and sage and sauté an additional minute.
  • 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.