Quick Chicken Mushroom Soup
This Quick Chicken Mushroom Soup is a comforting and flavorful meal that's ready in under an hour. Tender chicken and earthy mushrooms simmer in a rich, creamy broth, making it the perfect soup for a cozy night in.
Equipment
- Large pot or Dutch oven
- Small bowl
- Whisk
- Measuring cups and spoons
- Cutting board
- Knife
- Ladle
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 8 ounces cremini mushrooms, sliced
- 4 cups chicken broth
- 1 cup heavy cream
- ½ cup all-purpose flour
- ¼ cup dry sherry optional
- 2 tablespoons chopped fresh parsley, for garnish
- Salt to taste
- Freshly ground black pepper to taste
- ½ cup chopped carrots optional
- ½ cup chopped celery optional
- ¼ cup cooked rice or pasta optional
Instructions
- Chop the onion, mince the garlic, and slice the mushrooms. Set aside.
- Cut the chicken breasts into bite-sized pieces. Season lightly with salt and pepper.
- Heat the olive oil in a large pot or Dutch oven over medium-high heat.
- Add the chicken and cook until browned on all sides and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the chopped onion to the pot and cook until softened, about 3-5 minutes.
- Add the minced garlic and cook for another minute until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and are tender, about 5-7 minutes.
- In a small bowl, whisk together the flour and 1/2 cup of the chicken broth until smooth.
- Pour the flour mixture into the pot with the mushrooms and stir constantly for about 1 minute to cook the flour.
- Gradually pour in the remaining chicken broth, stirring constantly to prevent lumps.
- Bring the mixture to a simmer.
- Return the cooked chicken to the pot.
- If using, add the dry sherry.
- Reduce the heat to low and simmer for 10-15 minutes to allow the flavors to meld.
- Stir in the heavy cream. Be careful not to boil the soup after adding the cream.
- Season with salt and freshly ground black pepper to taste.
- Ladle the Chicken Mushroom Soup into bowls.
- Garnish with chopped fresh parsley.
- Serve hot and enjoy!
Notes
For a richer soup, add a dollop of sour cream or cream cheese before serving. To make ahead, store in the refrigerator for up to 3 days or freeze for up to 2-3 months. If the soup is too thick, add more chicken broth. If it's too thin, simmer uncovered or use a cornstarch slurry to thicken. You can also add different types of mushrooms, such as shiitake or oyster mushrooms, for a more complex flavor.