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Creamy Chicken Kale & Rice Mushroom Soup beautifuleatsandthings.com

Creamy Chicken Kale & Mushroom Soup

Servings 6
Author Andrea Mathis


  • 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


  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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!