Creamy Chicken Kale & Rice Mushroom Soup

This Creamy Chicken Kale & Rice Mushroom Soup is perfect for those cool nights! It contains lots of yummy veggies and so much flavor!

Thank you, Success Rice, for sponsoring this post, as always, all thoughts and opinions are truly my own.

I don’t know about you, but when the temperatures drop, I began to crave warm, comforting meals such as this Creamy Chicken Kale & Rice Mushroom Soup! It’s the perfect meal to cozy up with after a long day!

As a kid, I never really liked mushroom soup. Maybe it was because my mom’s famous mushroom soup recipe consisted of opening a can and adding water! Don’t get me wrong—my mom was a great cook, but mushroom soup was not her specialty lol!

Before I completely added mushroom soup to my “Hated It” list, I decided to give it one last try, but with a healthier twist!

This Creamy Chicken Kale & Rice Mushroom Soup contains so much flavor, thanks to the fresh herbs and hearty vegetables! I added a combination of kale, carrots, fresh thyme, and of course mushrooms. I also added white rice to make it even more fulfilling! My favorite brand of white rice to use is Success Rice because it is quick and easy and ready in just 10 minutes.

Just drop in the bag, let it cook for 10 minutes, and rice comes out soft and fluffy every single time. Don’t just take my word for it, Taste of Home named Success White Rice one of their favorite Instant Rice Brands. Click HERE to find Success Rice at a retailer near you! 

How to Make Creamy Mushroom Soup

This super easy Creamy Chicken Kale & Rice Mushroom Soup was very easy to make! Start by heating some olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper and add to the stockpot. Cook for about 2-3 minutes or until golden. Remove from the pot and set aside.

Add in a little more olive oil and add in the garlic, mushrooms, onion, and carrots. Cook, stirring occasionally for about 3-4 minutes, until tender. Add the chicken thighs back to the pot and add in the chicken broth, kale, and thyme. Cover the pot and let the soup cook for about 15-20 minutes. 

While the soup is cooking, prepare 2 bags of the Success White Rice, per the package instructions. Add rice to the soup and reduce heat to low. Stir in a ½ cup of half & half and season soup with salt and pepper to taste. Serve immediately and garnish with more thyme, if desired. Enjoy!

DID YOU MAKE THIS RECIPE?

I’d love to know! Please let me know by leaving a review below. Or snap a photo and share it on Instagram; be sure to tag me @beautifuleatsandthings.

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Creamy Chicken Kale & Mushroom Soup

Servings 6

Author Andrea Mathis

Ingredients

• 2 tablespoons olive oil
• 8 ounces boneless skinless chicken thighs cut into 1-inch chunks
• 3 cloves garlic minced
• 16 ounces baby bella mushrooms thinly sliced
• 1 onion diced
• 3 carrots peeled and sliced
• 6 cups low sodium chicken broth
• 3 cups baby kale chopped
• 1 teaspoon fresh thyme minced
• 2 bags Success White Rice
• ½ cup half and half
• Optional: sprig of thyme for garnish

Instructions

• Heat 1 tablespoon of olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper and add to the stockpot. Cook for about 2-3 minutes or until golden. Remove from the pot and set aside.
• Add another tablespoon of olive oil to the pot, followed by the garlic, mushrooms, onion, and carrots. Cook, stirring occasionally for about 3-4 minutes, until tender.
• Add the chicken thighs back to the pot and add in the chicken broth, kale, and thyme. Cover the pot and let the soup cook for about 15-20 minutes.
• While the soup is cooking, prepare 2 bags of the Success White Rice, per the package instructions. Add rice to the soup and reduce heat to low.
• Stir in a ½ cup of half & half and season soup with salt and pepper to taste. Serve immediately and garnish with more thyme, if desired. Enjoy!