Chicken Mushroom Soup Recipe
Creamy Chicken Mushroom Soup is the ultimate comfort food, perfect for any time of year. This rich, velvety soup combines tender chicken, earthy mushrooms, and a creamy broth that will warm you from the inside out. Whether you’re looking for a cozy meal on a cold day or something to impress your guests, this soup is a winner!
Look forward to a bowl of creamy, comforting goodness. The tender chicken and earthy mushrooms are enveloped in a rich, creamy broth, making every spoonful a comforting experience. The subtle seasoning enhances the flavors, while the smooth texture of the soup makes it both indulgent and satisfying.
Tools to Use
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 cups fresh mushrooms (such as cremini or button), sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, for about 5-6 minutes until the mushrooms release their moisture and start to brown.
- Make the Soup Base:
- If you’d like a thicker soup, sprinkle the flour over the mushrooms and onions, and stir for about 1 minute.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Add the Cream and Chicken:
- Stir in the heavy cream, then return the cooked chicken to the pot.
- Season with thyme, garlic powder, salt, and pepper.
- Let the soup simmer for about 15 minutes, stirring occasionally, until it reaches your desired consistency and the flavors meld together.
- Serve:
- Ladle the creamy chicken mushroom soup into bowls.
- Garnish with fresh parsley for a touch of color and added flavor.
- Serve with crusty bread or crackers on the side for a perfect meal.
Latest Recipes
- Best Crusted Chicken Parmesan Recipe
- Best Steak & Shrimp with Yellow Rice Recipe
- Best Cheesy Ground Beef Pasta Recipe
- Best Cheesy Ground Beef Pasta Recipe
- Peach Cobbler Cheesecake Bites
Chicken Mushroom Soup Recipe
Equipment
- Large pot or Dutch oven
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
- Ladle for serving
Ingredients
- 1 lb boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 2 tablespoons olive oil
- 1 medium onion chopped
- 3 cloves garlic minced
- 2 cups fresh mushrooms such as cremini or button, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1/2 teaspoon garlic powder
- Salt and pepper to taste
- 2 tablespoons all-purpose flour optional, for thickening
- Fresh parsley chopped (for garnish)
Instructions
- Cook the Chicken:
- In a large pot or Dutch oven, heat olive oil over medium heat.
- Add the chicken pieces and season with salt and pepper. Cook until browned and cooked through, about 6-8 minutes.
- Remove the chicken from the pot and set aside.
- Sauté the Vegetables:
- In the same pot, add the chopped onion and garlic, and sauté for about 3-4 minutes until softened and fragrant.
- Add the sliced mushrooms and cook, stirring occasionally, for about 5-6 minutes until the mushrooms release their moisture and start to brown.
- Make the Soup Base:
- If you’d like a thicker soup, sprinkle the flour over the mushrooms and onions, and stir for about 1 minute.
- Gradually pour in the chicken broth, stirring constantly to prevent lumps. Bring the mixture to a simmer.
- Add the Cream and Chicken:
- Stir in the heavy cream, then return the cooked chicken to the pot.
- Season with thyme, garlic powder, salt, and pepper.
- Let the soup simmer for about 15 minutes, stirring occasionally, until it reaches your desired consistency and the flavors meld together.
- Serve:
- Ladle the creamy chicken mushroom soup into bowls.
- Garnish with fresh parsley for a touch of color and added flavor.
- Serve with crusty bread or crackers on the side for a perfect meal.
Tips for Cooking
- Thickening: If you prefer a thicker soup, you can add a slurry of flour and water or use cornstarch instead of flour.
- Chicken: For extra flavor, consider using bone-in, skin-on chicken thighs and then shred the meat after cooking.
- Mushrooms: Experiment with different types of mushrooms, such as cremini, shiitake, or a mix for a more complex flavor.
- Cream: If you want a lighter version, substitute half-and-half or milk for the heavy cream.
Why You Should Try This Recipe
This creamy chicken mushroom soup is a perfect balance of rich, savory flavors and creamy textures. It’s a simple yet delicious meal that’s both filling and comforting. The earthy mushrooms, tender chicken, and smooth broth make this soup perfect for any occasion, whether you’re making it for a cozy dinner or serving it to guests.
Indulge in the comforting, creamy goodness of this Chicken Mushroom Soup. It’s a simple, satisfying recipe that delivers maximum flavor with minimal effort. Whether you enjoy it as a main course or a starter, this soup is sure to impress and warm you up on even the coldest of days. Enjoy every delicious bite!
