BEST CHICKEN MUSHROOM SOUP

Craving a bowl of pure, unadulterated comfort? Imagine the earthy aroma of sautéed mushrooms mingling with tender chicken in a creamy, savory broth. This Chicken Mushroom Soup recipe isn’t just a meal; it’s a hug in a bowl, guaranteed to warm you from the inside out and leave you feeling satisfied. Let’s get cooking!

The Star Players: Ingredients

For the Soup:

• Chicken: 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• Mushrooms: 1 lb cremini mushrooms, sliced
• Aromatics: 1 large onion, chopped; 2 carrots, diced; 2 celery stalks, diced; 4 cloves garlic, minced
• Broth: 8 cups chicken broth (low sodium preferred)
• Dairy: 1 cup heavy cream
• Thickener: 2 tablespoons all-purpose flour
• Fat: 2 tablespoons butter; 1 tablespoon olive oil
• Herbs & Spices: 1 teaspoon dried thyme; 1/2 teaspoon dried rosemary; 1/4 teaspoon ground nutmeg; Salt and pepper to taste; Fresh parsley, chopped (for garnish)
• Optional: 1/2 cup dry sherry or white wine

Let’s Get Cooking: Step-by-Step Instructions

Step 1: Sauté the Aromatics

1. In a large pot or Dutch oven, melt the butter with olive oil over medium heat.
2. Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes. This builds a flavorful base!
3. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic!

Step 2: Brown the Chicken

1. Add the bite-sized chicken pieces to the pot.
2. Cook until lightly browned on all sides. Don’t worry about cooking them all the way through at this point; they’ll finish cooking in the broth.

Step 3: Mushroom Magic

1. Add the sliced mushrooms to the pot.
2. Cook, stirring occasionally, until the mushrooms have released their moisture and are softened, about 8-10 minutes. This is where that deep, earthy flavor comes from.

Step 4: Building the Soup

1. If using, pour in the dry sherry or white wine and let it simmer for a minute or two to deglaze the pot and burn off the alcohol. This adds a lovely depth of flavor!
2. Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly. This will help to thicken the soup.
3. Gradually pour in the chicken broth, stirring constantly to avoid lumps.
4. Add the dried thyme, dried rosemary, and ground nutmeg. Season with salt and pepper to taste.

Step 5: Simmer and Savor

1. Bring the soup to a simmer, then reduce the heat to low.
2. Cover the pot and let it simmer for at least 20-25 minutes, or until the chicken is cooked through and tender. The longer it simmers, the more the flavors will meld together.

Step 6: Creamy Dreamy

1. Stir in the heavy cream.
2. Heat through gently, but do not boil! Boiling can cause the cream to curdle.

Step 7: Serve and Enjoy!

1. Ladle the Chicken Mushroom Soup into bowls.
2. Garnish with fresh parsley, if desired.
3. Serve hot and enjoy every comforting spoonful!

Secrets to Soup Success: Tips & Tricks

Want to take your Chicken Mushroom Soup to the next level? Here are some tips and tricks I’ve learned over the years:

• Mushroom Variety: Don’t be afraid to experiment with different types of mushrooms! Shiitake, oyster, or even a mix of wild mushrooms can add a unique depth of flavor.
• Broth is Key: Using a high-quality chicken broth makes a huge difference. Homemade broth is always best, but if you’re using store-bought, look for low-sodium options.
• Don’t Skip the Aromatics: The onion, carrots, celery, and garlic are the foundation of this soup’s flavor. Take the time to sauté them properly to build a delicious base.
• Thickening Options: If you prefer a thicker soup, you can add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) to the soup during the last few minutes of cooking. Stir until thickened.
• Leftovers are Your Friend: This soup tastes even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3 days.

Variations to Spice Things Up

The beauty of soup is that it’s so versatile! Here are a few variations to try if you’re feeling adventurous:

• Creamy Tomato Chicken Mushroom Soup: Add a can of diced tomatoes (drained) to the soup along with the broth for a tangy twist.
• Chicken Mushroom Wild Rice Soup: Add 1/2 cup of cooked wild rice to the soup during the last 15 minutes of cooking for a hearty and flavorful meal.
• Spicy Chicken Mushroom Soup: Add a pinch of red pepper flakes or a dash of your favorite hot sauce to the soup for a little kick.
• Rotisserie Chicken Mushroom Soup: Short on time? Use a rotisserie chicken to speed things up. Check out this Rotisserie Chicken Mushroom Soup recipe!

More Comforting Soup Recipes You’ll Love

If you’re a soup lover like me, you’ll want to check out these other delicious recipes:

• Outback Potato Soup: A creamy and cheesy classic that’s perfect for a chilly day.
• Chicken Gnocchi Soup: Tender gnocchi and shredded chicken in a creamy, flavorful broth.
• Chicken Tortilla Soup: A zesty and flavorful soup topped with crispy tortilla strips and your favorite toppings.
• Chicken Noodle Soup: The ultimate comfort food, perfect for when you’re feeling under the weather. You can also try Chicken And Rice Soup for another classic variation.

Frequently Asked Questions (FAQ)

Can I use frozen chicken?

Yes, you can use frozen chicken. Just make sure to thaw it completely before cooking.

Can I make this soup in a slow cooker?

Absolutely! Sauté the aromatics and mushrooms in a skillet before transferring everything to the slow cooker. Cook on low for 6-8 hours or on high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.

Can I freeze this soup?

Yes, you can freeze this soup, but the texture of the cream may change slightly. Let the soup cool completely before transferring it to freezer-safe containers. Freeze for up to 3 months.

Can I use vegetable broth instead of chicken broth?

Yes, you can substitute vegetable broth for chicken broth if you prefer. Keep in mind that it will slightly alter the flavor of the soup.

Wrapping it Up: Your New Favorite Soup

This Chicken Mushroom Soup is more than just a recipe; it’s an experience. It’s the warm, comforting feeling of a home-cooked meal shared with loved ones. It’s the perfect way to use leftover chicken or to create a meal that is both budget-friendly and impressive. So, grab your pot, gather your ingredients, and get ready to create a bowl of pure deliciousness. I know you’re going to love it!

Best Chicken Mushroom Soup

Amelia Chen-Morrison

This Chicken Mushroom Soup recipe is a comforting and savory meal featuring tender chicken and earthy mushrooms in a creamy broth. It’s a warm and satisfying dish perfect for a cozy night in, and it’s easy to customize with different mushrooms or broths.

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Course Main Course

Cuisine American

Servings 6

Calories 350 kcal

Equipment

• Large pot or Dutch oven
• Cutting board
• Knife
• Measuring cups and spoons
• Stirring spoon
• Ladle

Ingredients

  

• 1.5 lbs boneless, skinless chicken breasts, cut into bite-sized pieces
• 1 lb cremini mushrooms, sliced
• 1 large onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cloves garlic, minced
• 8 cups chicken broth low sodium preferred
• 1 cup heavy cream
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 teaspoon dried thyme
• ½ teaspoon dried rosemary
• ¼ teaspoon ground nutmeg
• Salt and pepper to taste
• Fresh parsley, chopped for garnish
• ½ cup dry sherry or white wine optional

Instructions

 

• In a large pot or Dutch oven, melt the butter with olive oil over medium heat.
• Add the chopped onion, carrots, and celery. Sauté until softened, about 5-7 minutes.
• Add the minced garlic and cook for another minute, until fragrant.
• Add the bite-sized chicken pieces to the pot.
• Cook until lightly browned on all sides.
• Add the sliced mushrooms to the pot.
• Cook, stirring occasionally, until the mushrooms have released their moisture and are softened, about 8-10 minutes.
• If using, pour in the dry sherry or white wine and let it simmer for a minute or two to deglaze the pot and burn off the alcohol.
• Sprinkle the flour over the chicken and vegetables. Stir well to coat everything evenly.
• Gradually pour in the chicken broth, stirring constantly to avoid lumps.
• Add the dried thyme, dried rosemary, and ground nutmeg. Season with salt and pepper to taste.
• Bring the soup to a simmer, then reduce the heat to low.
• Cover the pot and let it simmer for at least 20-25 minutes, or until the chicken is cooked through and tender.
• Stir in the heavy cream.
• Heat through gently, but do not boil!
• Ladle the Chicken Mushroom Soup into bowls.
• Garnish with fresh parsley, if desired.
• Serve hot and enjoy.

Notes

For a thicker soup, add a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) during the last few minutes of cooking. This soup tastes even better the next day. Store leftovers in an airtight container in the refrigerator for up to 3 days. You can use different types of mushrooms, such as shiitake or oyster mushrooms. Freezing the soup may slightly alter the texture of the cream. Let the soup cool completely before freezing. You can also use rotisserie chicken to reduce cooking time.