Best Chicken Mushroom Soup
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.
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.