This creamy chicken and mushroom soup is like a warm hug for your tummy! It’s packed with tender chicken and delicious mushrooms, all swimming in a rich, creamy broth.
I love how easy it is to whip up on chilly days. Just cook everything in one pot, and you’ve got a cozy meal that warms you right up. Perfect for a family dinner!
Key Ingredients & Substitutions
Olive Oil or Butter: I like using olive oil for a healthier option, but butter adds a nice richness. If you’re dairy-free, try coconut oil for a unique flavor.
Onion: A medium onion is perfect for flavor, but if you’re in a pinch, shallots or leeks can work too. Just adjust the quantity to your taste!
Mushrooms: Cremini mushrooms are my favorite for their robust flavor. If unavailable, you can use white mushrooms or even a mix of mushrooms for added depth.
Chicken: I usually go for rotisserie chicken for convenience. If you have raw chicken, just cook it before adding it to the soup. Any leftover chicken works well too!
Heavy Cream: For a lighter option, you can use half-and-half or whole milk. If you’re looking for a dairy-free option, almond milk or cashew cream can be a good substitute.
How Do I Make Sure My Soup is Creamy Without Curdling?
To keep your soup creamy, pay attention to how you add the cream. After simmering, lower the heat before adding the cream. This gentle heating prevents curdling.
- Once you add the cream, heat it through without boiling.
- Mix well to integrate it evenly into the soup.
And remember, it’s okay to skip the flour if you prefer a lighter soup! Enjoy your cooking!
How to Make Creamy Chicken + Mushroom Soup
Ingredients You’ll Need:
- 2 tablespoons olive oil or butter
- 1 medium onion, diced
- 2-3 garlic cloves, minced
- 2 medium carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces cremini or white mushrooms, sliced
- 3 cups cooked chicken breast, shredded or chopped
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 1 teaspoon dried parsley or 2 tablespoons fresh parsley, chopped
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
How Much Time Will You Need?
This creamy chicken and mushroom soup takes about 10 minutes to prep and around 30 minutes to cook. So, in about 40 minutes, you’ll be enjoying a delicious, comforting bowl of soup!
Step-by-Step Instructions:
1. Sauté the Veggies:
Start by heating the olive oil or butter in a large soup pot or Dutch oven over medium heat. Once hot, add the diced onion, sliced carrots, and celery. Sauté the veggies for about 5-7 minutes until they’re nice and softened.
2. Add Garlic and Mushrooms:
Next, add the minced garlic and sliced mushrooms to the pot. Cook everything together for another 5 minutes, stirring occasionally until the mushrooms are tender and have released some of their moisture.
3. Thicken (Optional):
If you’d like a thicker soup, sprinkle the flour over the cooked veggies and stir well to coat. Cook for an additional 1-2 minutes to cook off the raw flour taste. If you prefer a thinner soup, just skip this step!
4. Add the Broth:
Gradually pour in the chicken broth while stirring to prevent any lumps. Bring the mixture to a gentle simmer.
5. Incorporate Chicken and Herbs:
Add the shredded cooked chicken, fresh thyme, and dried parsley. Let the soup simmer gently for about 10-15 minutes, allowing all the flavors to meld beautifully.
6. Stir in the Cream:
Lower the heat before you add the heavy cream. Stir it in and heat through, but be careful not to let it boil to avoid curdling.
7. Season to Taste:
Finally, season your soup with salt and freshly ground black pepper according to your taste preferences.
8. Serve and Enjoy:
Serve your creamy chicken and mushroom soup hot. Garnish with a sprinkle of fresh thyme or parsley if you’d like. Pair it with a crusty bread or a light salad for a comforting meal!
Enjoy savoring every spoonful of this delicious soup!
Can I Use Frozen Vegetables?
Yes, you can use frozen vegetables! Just add them when you would normally add the fresh veggies. Keep in mind that the cooking time may be slightly longer, so check for tenderness.
Can I Substitute for Heavy Cream?
Absolutely! You can use half-and-half for a lighter option or even whole milk if you want to reduce the calories. For a dairy-free alternative, try coconut milk or almond milk. Just be aware that the flavor will vary slightly.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, simply warm it on the stove over low heat, stirring occasionally. Add a splash of broth or cream if it thickens up too much!
Can I Add Other Vegetables?
Definitely! Feel free to add or substitute other vegetables such as peas, corn, or bell peppers to customize the soup to your taste. Just make sure to adjust the cooking time for any new ingredients added!
