creamy mushroom chicken soup recipe

This recipe is my go-to during those chilly evenings when I need something hearty but simple. I love how the mushrooms get that deep, almost smoky flavor, and how the cream ties everything together into a silky broth. It’s a dish that feels like a warm embrace after a long, hectic day.

Why This Soup Will Stay in Your Rotation

It’s a straightforward dish that hits all the right notes—earthy, creamy, satisfying. I keep returning because it’s adaptable, forgiving, and always makes my kitchen smell incredible. Plus, it’s perfect for those nights when comfort needs a little more than just a snack.

Breaking Down the Ingredients for a Richer Broth

• Mushrooms: I prefer cremini for earthiness, but shiitake add smoky depth. Swap with portobellos for heartier bites.: Their umami flavor intensifies when browned, creating a meaty base.
• Chicken: Use bone-in thighs for richer flavor, or breasts for quicker cooking. You could also try turkey or even tofu.: Tender, juicy, and easy to adapt to different proteins or vegetarian options.
• Cream: Heavy cream gives that luscious texture, but coconut cream adds a tropical note if dairy isn’t your thing.: Silky, mellow, and blending seamlessly into the broth.
• Garlic & herbs: Garlic is a must, but thyme or parsley can brighten up the dish. Use fresh for punch.: Adds aromatic layers and freshness.
• Broth: Chicken or veggie broth works; homemade adds depth. Water with a bouillon cube is a quick fix.: The flavorful liquid that forms the foundation of the soup.

Tools of the Trade for a Cozy Soup

• Large heavy-bottomed pot: Even heating and space for simmering all ingredients.
• Wooden spoon: Sauteing and mixing without scratching your pot.
• Sharp chef’s knife: Precision slicing of mushrooms and chicken.
• Measuring cups and spoons: Accurate ingredient addition, especially cream and broth.

Step-by-step to a Soul-Warming Bowl

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

Step 2: Add a splash of oil and a knob of butter, letting them melt together until they foam and smell nutty, about 2 minutes.

Step 3: Throw in sliced mushrooms, stirring until they release their juices and turn golden, around 8-10 minutes.

Step 4: Add diced chicken, cooking until it’s just cooked through and slightly browned, about 6 minutes.

Cooking Checks to Keep You on Track

• Mushrooms should be deeply browned, not soggy or burnt.
• Chicken must reach an internal temperature of 75°C (165°F) for safety.
• Cream should be added last, gently simmering without boiling to avoid curdling.

Common Pitfalls and How to Dodge Them

• Mushrooms releasing too much water and steaming instead of browning.? IF MUSHROOMS ARE SOGGY, DO NOT RUSH THE SIZZLE; increase heat slightly and stir more often.
• Overcooked chicken becoming dry and chewy.? IF CHICKEN IS TOUGH, DO NOT OVERCOOK; remove once just done and let rest.
• Too much cream making the soup gloopy and heavy.? IF THE SOUP IS TOO THICK, ADD A splash of broth or water and stir gently.
• Cream curdling when added to boiling or very hot soup.? IF THE SOUP Curdles, REMOVE FROM HEAT AND STIR IN A LITTLE CREAM SLOWLY.

Creamy Mushroom and Chicken Soup

This hearty soup combines caramelized mushrooms, tender chicken, and a luscious cream broth to create a comforting dish perfect for chilly evenings. The key techniques involve browning the mushrooms and chicken to develop rich flavors, then simmering everything until the soup reaches a silky, velvety consistency. It’s a warm, earthy dish with a smooth, inviting appearance.

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 25 minutes mins

Total Time 35 minutes mins

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 320

Ingredients Equipment Method Notes

Ingredients

  

• 8 oz cremini mushrooms sliced
• 1 lb bone-in chicken thighs diced
• 1 cup heavy cream
• 3 cloves garlic minced
• 1 tbsp olive oil
• 1 tbsp butter
• 4 cups chicken or vegetable broth preferably homemade for depth
• 1 tsp thyme fresh or dried
• to taste salt and pepper

Equipment

• Large heavy-bottomed pot
• Wooden spoon
• Sharp chef’s knife
• Measuring cups and spoons

Method

 

1. Heat the large heavy-bottomed pot over medium heat until warm, then add the olive oil and butter, allowing them to melt together and shimmer with a faint nutty aroma.
   
2. Add the sliced mushrooms to the pot, stirring occasionally as they release their juices and turn a deep golden brown, about 8-10 minutes. They should smell earthy and sound slightly squeaky when stirred.
   
3. Push the mushrooms to the side and add the diced chicken thighs to the empty space, cooking until they are browned on all sides and cooked through, about 6 minutes. Use your wooden spoon to turn the pieces for even color.
   
4. Add the minced garlic to the pot with the mushrooms and chicken, stirring for about 30 seconds until fragrant and slightly golden, filling the air with a warm aroma.
   
5. Pour in the broth, then sprinkle in the thyme, stirring everything together. Bring the mixture to a gentle simmer, allowing flavors to meld and the chicken to become tender, about 10 minutes.
   
6. Reduce the heat to low and stir in the heavy cream, gently simmering the soup without boiling to keep the cream silky and smooth, about 3-5 minutes.
   
7. Taste the soup and season with salt and pepper as desired, adjusting to your preference for richness and seasoning.
8. Once heated through and well combined, turn off the heat. Serve the soup hot, garnished with fresh herbs if desired, and enjoy the comforting, velvety texture.

Notes

For a vegetarian version, replace chicken with hearty vegetables or tofu. Use coconut cream for a dairy-free twist. Be careful not to boil after adding the cream to maintain its silky texture.