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 Chicken Soup
This hearty soup combines tender chicken and earthy cremini mushrooms simmered in a flavorful broth, finished with a splash of cream for silky richness. The mushrooms develop a deep, caramelized flavor while the chicken remains juicy, resulting in a comforting, velvety dish with a beautiful golden hue and inviting aroma.
Ingredients
Equipment
Method
- Heat the large heavy-bottomed pot over medium heat, and add the oil and butter. Once melted and shimmering, they will release a nutty aroma, about 2 minutes.
- Add the sliced cremini mushrooms to the pot, spreading them out evenly. Let them cook undisturbed for 4-5 minutes, then stir occasionally until they release their juices and turn a deep golden brown, about 8-10 minutes. You’ll hear a gentle sizzle and see the mushrooms shrink slightly with a rich aroma filling the air.
- Stir in the minced garlic and thyme, cooking for 1 minute until fragrant. The garlic will become fragrant and slightly golden, and you’ll notice the herbs releasing their aroma.
- Add the diced chicken thighs to the pot, spreading them out in a single layer. Cook without moving for 3-4 minutes until the undersides are golden, then flip and cook for another 3 minutes until just cooked through and slightly browned. The chicken should be juicy and tender, with a gentle sizzle and a golden exterior.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to develop flavor. Bring the mixture to a gentle simmer, then reduce the heat to low and cover. Let it simmer for 10 minutes, allowing the flavors to meld and the chicken to become tender.
- Uncover the pot and stir in the heavy cream, pouring it slowly while gently stirring to combine. Turn the heat to low and let the soup simmer gently for 5 minutes, until it thickens slightly and becomes silky. Do not let it boil vigorously to prevent curdling; the soup should be warm and velvety.
- Taste the soup and season with salt and pepper as needed. The flavors should be rich, earthy, and creamy, with the mushrooms and chicken perfectly tender and aromatic.
- Serve the hot soup in bowls, garnished with a sprig of thyme or a drizzle of cream if desired. The soup should be smooth with visible flecks of mushroom and bits of tender chicken, ready to enjoy with crusty bread.
Notes
For an extra layer of flavor, add a splash of white wine during the mushroom sauté. To make it vegetarian, substitute the chicken with firm tofu and use vegetable broth.
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