Soups & Stews
This one-pot chicken broccoli rice cream of mushroom soup recipe delivers restaurant-quality comfort in just 30 minutes—tender chicken, perfectly cooked rice, and creamy mushroom sauce all simmered together.
The secret lies in layering flavors: searing the chicken first for depth, then building the rich, velvety base with garlic, onions, and that iconic cream of mushroom soup. Every spoonful combines hearty rice, vibrant broccoli, and melt-in-your-mouth chicken in one cohesive, foolproof dish.
What sets this recipe apart is its simplicity without sacrificing flavor—no fancy techniques, just a one-pot method that minimizes cleanup while maximizing taste. The broccoli stays crisp-tender, the chicken remains juicy, and the rice absorbs the creamy mushroom broth perfectly.
Whether you're feeding a family or meal prepping for the week, this dish delivers creamy comfort with minimal effort. Ready to transform pantry staples into a satisfying meal?
Ingredients for chicken broccoli rice cream of mushroom soup
Pantry staples meet restaurant-quality technique for this creamy one-pot chicken masterpiece.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into 1-inch cubes |
| Long-Grain White Rice 🍚 | 1 cup | Uncooked, jasmine or basmati preferred |
| Fresh Broccoli 🥦 | 3 cups | Florets cut into bite-sized pieces |
| Cream of Mushroom Soup 🍄 | 2 cans | 10.5 oz each, low-sodium preferred |
| Yellow Onion 🧅 | 1 whole | Medium size, finely diced |
| Garlic Cloves 🧄 | 4 cloves | Minced, fresh preferred |
| Chicken Broth 💧 | 2 cups | Low-sodium, homemade or store-bought |
| Whole Milk 🥛 | ½ cup | Full-fat for creaminess |
| Unsalted Butter 🧈 | 2 tbsp | For searing chicken |
| Diamond Crystal Kosher Salt 🧂 | 1 tsp | For seasoning |
| Freshly Ground Black Pepper 🌶️ | ½ tsp | For finishing |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Extra-Virgin Olive Oil 🫒 | 1 tbsp | For sautéing onions |
The chicken breast is your foundation—look for plump, uniform pieces at the meat counter. Costco or Trader Joe's carry excellent pre-cut chicken, but if buying whole, trim excess fat for cleaner flavor. Fresh broccoli should have tight florets and vibrant green stems—avoid anything yellowing at the base. For the cream of mushroom soup, Campbell's or Progresso are reliable choices, but homemade mushroom duxelles (sautéed mushrooms, shallots, and cream) elevates this dish to gourmet status if you're ambitious. The rice? Jasmine or basmati stays distinct and fluffy, while long-grain white rice can get mushy if overcooked.
No cream of mushroom soup? Make your own base by blending sautéed mushrooms, garlic, chicken broth, and a splash of heavy cream. Substituting the milk? Half-and-half or coconut milk works, though texture will differ slightly. The onion and garlic are non-negotiable—they build the aromatic foundation. Red onion adds subtle sweetness, while shallots bring depth. For a vegetarian twist, swap chicken for chickpeas or extra mushrooms. The parsley is purely decorative but brightens the dish—dried works in a pinch at one-third the amount. Prefer less creaminess? Reduce milk to 1/4 cup and add an extra 1/2 cup broth.
This soup reheats beautifully—taste and adjust salt after warming, as flavors concentrate overnight. Store in an airtight container for 4-5 days in the fridge or freeze portions for up to 3 months. For meal prep, cook the rice separately and stir it in at the end to maintain texture. The chicken can be pre-seared and refrigerated for 2 days before assembling the soup. Garnish with extra parsley and a drizzle of olive oil just before serving—that final touch makes all the difference.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to scrub pots—just brown the chicken and onions, dump in the soup, rice, and broccoli, then let it simmer. The creamy mushroom base does all the work while I sip wine and pretend I’m not cooking.
- Umami Bomb: That can of cream of mushroom soup isn’t just a shortcut—it’s the secret weapon. The rich, earthy flavor clings to the chicken like a hug, and the broccoli soaks it up perfectly. Honestly, I’ve tried fancier mushroom sauces, but this? It’s foolproof and ridiculously good.
- Lunchbox Hero: Between us, this is my go-to for meal prep. The rice stays fluffy, the chicken stays tender, and the soup keeps everything moist—so it reheats like a dream. Pack it in containers, and you’ve got a week’s worth of easy lunches that don’t taste like leftovers.
- Budget-Friendly Feast: Chicken breast and rice might sound fancy, but this recipe stretches them into four servings without breaking the bank. Add a bag of frozen broccoli if fresh is pricey, and you’ve got a filling, satisfying meal that costs less than takeout. (Yes, even on a Tuesday night.)
Step-by-step instructions for creamy chicken broccoli rice soup
This one-pot method delivers tender chicken, perfectly cooked rice, and velvety mushroom cream sauce in a single pot.
Sear the Chicken for Maximum Flavor
Cut the 1.5 lb boneless, skinless chicken breast into 1-inch cubes using a sharp chef's knife. Heat 2 tablespoons unsalted butter in a 6-quart Dutch oven over medium-high heat until foaming. Add the chicken in a single layer and cook undisturbed for 3-4 minutes until golden brown on the bottom. This initial sear locks in juices and builds deep flavor.
Flip the chicken pieces and continue cooking for another 3-4 minutes until they reach 165°F internally. Remove the chicken from the pot and set aside on a plate. The residual heat will carry the cooking process, so don't worry about overcooking. You'll notice the chicken releases easily from the pan when properly seared.
Sauté Aromatics and Cook the Rice
In the same Dutch oven, reduce heat to medium and add 1 tablespoon extra-virgin olive oil. Add the finely diced yellow onion and cook for 4-5 minutes until softened and translucent. Stir in the 4 cloves minced garlic and cook for 30 seconds until fragrant—this prevents the garlic from burning, which would make the soup bitter.
Add the 1 cup uncooked long-grain white rice and stir to coat in the oil. Pour in the 2 cups chicken broth and bring to a gentle boil. Reduce heat to low, cover the pot, and simmer for 15 minutes without stirring. This allows the rice to absorb liquid evenly and develop a creamy texture without becoming mushy. You'll know it's ready when the liquid is nearly absorbed but still slightly soupy.
Build the Creamy Mushroom Base
Add the 2 cans cream of mushroom soup and 0.5 cup whole milk to the rice mixture. Stir well to combine, then return the chicken pieces to the pot. Add the 3 cups fresh broccoli florets and bring the soup to a gentle simmer. Cover and cook for 10-12 minutes until the broccoli is tender with bright green color and the rice is fully cooked.
Season with 1 teaspoon Diamond Crystal kosher salt and 0.5 teaspoon freshly ground black pepper. Taste and adjust seasoning—this is where you can fine-tune the balance between creaminess and savory depth. The soup should be rich but not overly salty, with a subtle sweetness from the mushrooms. If it's too thick, add 1-2 tablespoons chicken broth to reach your desired consistency.
Finish and Garnish for Restaurant-Quality Presentation
Remove the soup from heat and let it rest for 5 minutes to allow flavors to meld. Stir in the 0.25 cup chopped fresh parsley just before serving. The parsley adds a fresh contrast to the creamy soup and brightens the overall presentation. Ladle the soup into bowls, ensuring each serving gets an even distribution of chicken, broccoli, and rice.
For an extra touch of elegance, garnish each serving with an additional sprinkle of parsley and a crack of black pepper. The final dish should have tender, flaky chicken, perfectly cooked rice, and vibrant broccoli in a velvety mushroom cream sauce. Serve immediately while hot, as the flavors continue to develop off the heat. This one-pot method ensures minimal cleanup while delivering maximum comfort in every spoonful.
Pro Tips For Making Chicken Broccoli Rice Cream Of Mushroom Soup
- Sear Chicken First: The cream of mushroom soup can turn into a watery mess if the chicken isn’t prepped right. Hit the chicken breasts with a hot pan and a little oil for 3-4 minutes per side until golden—this locks in moisture and keeps them from turning rubbery when the soup gets added later.
- Cut Broccoli Small: Big florets? No. Tiny pieces, yes. I used to leave them chunky, thinking it looked better, but they end up undercooked or mushy. Chop them into 1-inch florets and cut the stems thin—this guarantees even cooking and a more consistent texture in every bite.
- Dry the Rice Before Mixing: Freshly cooked rice is a sponge. If you dump it straight into the soup, it’ll soak up all the creaminess and turn the dish into a sad, watery porridge. Spread the cooked rice on a tray and let it dry out for 5 minutes before stirring it in—this keeps the grains separate and soaks up flavor instead of liquid.
- Simmer the Soup Low: The second you add the cream of mushroom soup, drop the heat to medium-low. I’ve burned this step more times than I’d admit—rushing it turns the soup grainy and the chicken tough. A gentle simmer for 10-12 minutes lets everything meld without breaking down the texture.
Make-ahead tips for this dish
Prep Ahead Strategy
Start by prepping the chicken and rice separately for a stress-free assembly. Cut the 1.5 lb chicken breast into 1-inch cubes and store in an airtight container in the fridge for up to 2 days.
Cook the 1 cup rice separately (using 2 cups broth) and refrigerate until ready to combine with the soup. This keeps your rice from getting mushy when reheated later. 💡
Freezer-Friendly Components
Assemble the soup base—everything except the broccoli and parsley—and freeze it in quart-sized freezer bags for up to 3 months. When ready to serve, thaw overnight in the fridge, then add the broccoli and cook for 10-12 minutes until tender.
The chicken reheats beautifully, so no need to worry about texture changes.
Broccoli Prep Shortcut
Save time by blanching the broccoli ahead of time. Boil 3 cups broccoli florets for 2 minutes, then plunge into ice water to stop cooking. Store in an airtight container with a splash of water for up to 2 days.
When reheating the soup, simply add the blanched broccoli and warm through—it’ll stay vibrant and crisp-tender. ✨
One-Pot Meal Prep
For a complete meal-prep solution, cook the entire soup in a 6-quart Dutch oven and portion it into glass Pyrex containers. Store in the fridge for 4-5 days or freeze for 3 months.
Reheat on the stovetop with 1-2 tablespoons broth to restore creaminess. The flavors actually improve overnight as the spices meld together.
Garnish Last-Minute
Keep the fresh parsley and black pepper as garnishes to add brightness when serving. Store them separately in small containers or ziplock bags.
A sprinkle of parsley just before serving elevates the dish instantly—no need to prep it ahead unless you’re planning to freeze the garnished soup (which I don’t recommend). 🌿
Reheating Like a Pro
For the best texture, reheat the soup on the stovetop over medium-low heat with the lid slightly ajar. Stir occasionally and add 1-2 tablespoons broth if it’s too thick.
Avoid microwaving unless absolutely necessary—it can turn the soup rubbery. If using leftovers, taste and adjust salt, as flavors concentrate during storage. 🔥
Nutrition facts
Frequently asked questions
Can I use chicken thighs instead of chicken breast?
Chicken thighs add richer flavor and stay juicier during cooking. Use 1.5 lb bone-in, skin-on thighs for extra depth, but remove the skin before adding to the pot. Adjust cooking time to 8-10 minutes after adding to the soup—thighs need less time than breast to finish cooking in the creamy broth.
How do I make this dish vegetarian?
Swap the chicken for 1.5 cups chickpeas or extra mushrooms (cremini or white button). For protein, add 1 cup firm tofu cut into cubes and pan-fried until golden before adding to the soup. The cream of mushroom soup already provides umami, so no other substitutions are needed—just ensure your broth is vegetable-based.
Why did my rice turn mushy?
Overcooking or stirring too much while simmering causes rice to break down. Simmer uncovered for 15 minutes max—the rice should absorb liquid but stay slightly firm. If your soup is too thin, stir in 1 tablespoon uncooked rice per cup of soup and simmer 5 more minutes to thicken naturally.
Can I make this in an Instant Pot?
Yes! Sear the chicken first, then sauté onions/garlic. Add rice, broth, soup, and milk, then cook on high pressure for 4 minutes. Quick-release, stir in broccoli, and cook 2 minutes more on sauté mode. The Instant Pot keeps rice distinct while creating a creamy texture—just check for doneness at 165°F for chicken.
What if I don't have cream of mushroom soup?
Make a quick substitute by blending 1 cup sautéed mushrooms, 2 cloves garlic, 1 cup chicken broth, and 2 tablespoons cream cheese until smooth. For extra richness, add 1/4 cup heavy cream. This homemade version gives you control over saltiness and depth—just adjust seasoning to taste.