Go Back

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
Cook Time 25 minutes
Total Time 35 minutes
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.