1

Set a 5-quart Dutch oven over medium heat with the olive oil to warm.

2

While the oil warms, slice the cremini mushrooms about 0.25 inch thick.

3

Add the butter, sliced mushrooms, and a pinch of salt, then raise the heat to medium-high and spread them in an even layer.

4

Cook 6 minutes, stirring only every 2 minutes, until the mushrooms release their liquid and turn deep golden at the edges.

5

While the mushrooms brown, dice the onion, then dice the carrots and the celery into small, even pieces.

6

Stir the onion, carrots, celery, and another pinch of salt into the mushrooms, lower to medium, and cook 5 minutes until the onion turns soft and translucent.

7

While the onion softens, mince the garlic and strip the thyme leaves from their stems.

8

Stir in the garlic and thyme and cook 1 minute until fragrant, taking care the garlic does not brown.

9

Pour in the broth, rice, remaining salt, and pepper, then raise the heat to high and bring to a boil, about 5 minutes.

10

While the soup heats, finely chop the parsley, then halve the lemon and cut one half into two wedges.

11

Lower the whole chicken thighs into the boiling soup, reduce heat to medium-low, cover, and simmer 18 minutes until the rice is tender and the chicken reads 165 F.

12

Lift the chicken onto the cutting board and shred it into bite-sized strands with two forks.

13

Stir the shredded chicken and cream into the soup and warm 2 minutes over low heat, without boiling, until silky and pale gold.

14

Off the heat, squeeze in one lemon wedge, then ladle into bowls and scatter the parsley over top.

15

Leftovers thicken as the rice drinks the broth, so loosen with a splash of broth or water when reheating.

One-Pot Creamy Chicken & Mushroom Rice Soup with Thyme

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One-Pot Creamy Chicken & Mushroom Rice Soup with Thyme

Ingredients Tap to check off

Instructions

More weeknight dinners

Never touch your screen with messy hands