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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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups cremini mushrooms sliced
  • 2 boneless, skinless chicken thighs diced
  • 1 cup heavy cream
  • 3 cloves garlic minced
  • 4 cups chicken broth homemade or store-bought
  • 2 tablespoons butter
  • 2 tablespoons oil neutral such as vegetable or olive oil
  • 1 teaspoon fresh thyme or ½ teaspoon 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, and add the oil and butter. Once melted and shimmering, they will release a nutty aroma, about 2 minutes.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. 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.