creamy mushroom chicken soup recipe

This soup is a quiet nod to the rustic kitchens of my childhood, where mushroom and chicken simmered together in one pot. It’s a dish that feels forgiving and warm, perfect for those nights when you want something nourishing but not fussy. The real magic is in how the earthy mushrooms and tender chicken mingle with a velvety, buttery broth.

Why I keep coming back to this soup

It’s a reminder that simple ingredients, cooked right, can deliver profound comfort. Each spoonful feels like a warm hug, especially when I need a quick, honest meal that doesn’t ask for fancy tricks. It’s a dish I make when I want familiarity but with a little extra richness on cooler nights.

Breaking down the ingredients that make this soup special

• Mushrooms: Earthy and umami-rich, they form the soup’s backbone, releasing a smoky aroma when sautéed.
• Chicken broth: Rich and savory, it carries all the flavors and gives the soup its comforting body.
• Chicken breast or thigh: Tender, shredded meat that adds protein and a subtle flavor contrast.
• Cream: Makes the soup luxurious and velvety, adding a slight sweetness and richness.
• Onions and garlic: Base aromatics that deepen the flavor, with garlic adding a pungent, spicy note.
• Fresh thyme or parsley: Bright, fresh herbs that lift the earthy tones and add a herbal note.
• Olive oil or butter: Fats that help extract flavor from the mushrooms and keep everything luscious.

Tools of the trade for a soulful mushroom chicken soup

• Heavy-bottomed pot: Ensures even heat and prevents scorching.
• Sharp knife: Slices mushrooms and chops onions efficiently.
• Wooden spoon: Stirs gently without scratching the pan.
• Measuring cups and spoons: Keeps your seasoning and liquids in check.
• Ladle: Serves the soup with ease and control.

Step-by-step guide to a silky, hearty soup

Step 1: Heat a large heavy-bottomed pot over medium heat, about 180°C (355°F).

Step 2: Add a splash of oil, then toss in chopped onions and garlic. Cook until translucent, about 5 minutes, smelling sweet and earthy.

Step 3: Stir in sliced mushrooms, cook until they release their juices and turn golden, about 8 minutes.

Step 4: Pour in chicken broth, bring to a gentle simmer, about 10 minutes, and let the flavors meld.

Step 5: Add shredded cooked chicken and a splash of cream, stir well, and simmer for another 5 minutes until heated through.

Cooking checkpoints and tips for creamy mushroom chicken soup

• Mushrooms should be deeply golden, not shriveled, to ensure maximum flavor.
• The cream should swirl in smoothly, not curdle—add it off the heat if needed.
• Chicken should be tender and pulled apart easily—overcooking will dry it out.
• Broth should be flavorful and not too salty; taste and adjust seasoning before serving.

Common mistakes and how to fix them

• Pouring cold cream directly into hot soup.? Add cream gradually to prevent curdling.
• Sautéing just until soft and pale.? Cook mushrooms until deeply golden.
• Too thick or gloopy texture.? Use enough broth for a soupy consistency.
• Over-salting early on.? Season gradually and taste as you go.

Creamy Mushroom Chicken Soup

This hearty soup combines earthy mushrooms and tender shredded chicken simmered in a velvety, buttery broth. It’s a comforting dish with a rich, smooth texture and a warm, rustic appearance, perfect for cozy nights. The process involves sautéing, simmering, and finishing with cream for a lush finish.

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Prep Time 15 minutes mins

Cook Time 25 minutes mins

Total Time 40 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil or butter
• 1 medium onion chopped
• 3 cloves garlic minced
• 8 oz mushrooms sliced, earthy variety like cremini or button
• 4 cups chicken broth preferably homemade or low-sodium
• 2 cups cooked chicken shredded, cooked from breast or thigh
• 1/2 cup heavy cream for richness
• 1 teaspoon fresh thyme or parsley chopped, for brightness

Equipment

• Heavy-bottomed pot
• Sharp knife
• Wooden spoon
• Measuring cups and spoons
• Ladle

Method

 

1. Heat a heavy-bottomed pot over medium heat and add a tablespoon of olive oil or butter. Once melted and shimmering, add the chopped onion and minced garlic. Sauté until fragrant and translucent, about 5 minutes, filling the kitchen with a sweet, earthy aroma.
   
2. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices and turn a rich golden brown, about 8 minutes. This deepens their umami flavor and creates a fragrant, smoky aroma.
   
3. Pour in the chicken broth and bring the mixture to a gentle simmer. Let it cook for about 10 minutes, allowing the flavors to meld and the broth to deepen in flavor.
   
4. Stir in the shredded cooked chicken and pour in the heavy cream. Mix well and continue to simmer for another 5 minutes, until the soup is heated through and has developed a silky, velvety consistency.
   
5. Taste the soup and season with salt and freshly ground black pepper as needed. Sprinkle with chopped thyme or parsley for a fresh herbal note.
   
6. Use a ladle to serve the hot, creamy mushroom chicken soup into bowls. Enjoy immediately, savoring the rich aroma and velvety texture of this comforting dish.
   

Notes

Ensure mushrooms are deeply golden for maximum flavor. Add cream gradually to prevent curdling. Adjust seasoning to taste before serving for a perfectly balanced soup.