This creamy mushroom chicken soup came about because I was tired of the same old chicken noodle. I wanted something earthy, rich, but also light enough to sip on a chilly evening. It’s a patchwork of flavors I love—mushrooms’ umami, chicken’s comfort, and cream’s velvety touch. It’s honest, simple cooking with ingredients I trust.
Why this soup keeps calling me back
It’s a dish that adapts effortlessly—add a splash of white wine, sprinkle fresh parsley, or even a dash of hot sauce. The warmth of the mushrooms paired with the silky broth feels like a gentle hug on cold nights. It’s nostalgic in its simplicity but always satisfying. Once you get the hang of it, it becomes your go-to comfort food, especially when you crave something hearty but not heavy.
Breaking down the ingredients
- Mushrooms: I love cremini or button, but wild mushrooms add a smoky note. Skip if you prefer a lighter taste.: They give the soup its earthy, umami depth and a tender bite.
- Chicken: Use thighs for juiciness, or breasts if you prefer leaner meat. Diced small for quick cooking.: Adds protein and a mild richness that balances the earthiness of mushrooms.
- Cream: Heavy cream makes it luxuriously smooth, but coconut milk is a good dairy-free alternative.: Creates a velvety, rich texture that coats every spoonful.
- Onions: Slightly caramelized onions bring sweetness and depth.: A foundational flavor that enhances the umami.
- Fresh thyme: A sprig or two, or a pinch of dried thyme.: Lends a fragrant, herbal note that brightens the richness.
- Chicken broth: Homemade or store-bought, but opt for low-sodium.: The savory base that carries all the flavors.
- Olive oil: Use good-quality for a subtle fruitiness.: Helps sauté ingredients and builds flavor.
Tools of the trade for a cozy soup
- Large heavy-bottomed pot: To evenly cook and simmer the soup without scorching.
- Sharp knife: For slicing mushrooms and dicing chicken.
- Wooden spoon or spatula: To stir and scrape the bottom as it cooks.
- Measuring cups and spoons: To keep ingredients balanced.
Step-by-step to the perfect creamy mushroom chicken soup
Step 1: Heat a large heavy-bottomed pot over medium heat, about 160°C (320°F).
Step 2: Add a splash of oil and sauté chopped onions until translucent, around 5 minutes.
Step 3: Toss in sliced mushrooms, cook until they’re oozy and golden, about 8 minutes, stirring often.
Step 4: Push veggies to one side, add diced chicken to the cleared space, sear until just cooked through, about 7 minutes.
Step 5: Pour in chicken broth, bring to a gentle simmer, then stir in cream and thyme.
Step 6: Cook for another 10 minutes, until the flavors meld, and the soup thickens slightly.
Step 7: Taste and adjust salt and pepper, then serve hot with crusty bread.
Cooking checkpoints and tips to keep in mind
- Mushrooms should be deeply golden and smell earthy, not soggy or raw.
- Chicken needs to be just cooked through, not dry or rubbery.
- The soup should be steaming and slightly thickened but still pourable.
- Taste and adjust seasoning before serving—balance is everything.
Common mistakes and how to fix them
- Burnt mushrooms or chicken.? Use too much heat too early? Lower the heat and cook gently to prevent burning.
- Overly gloopy texture.? Soup too thick? Add a splash of broth or water to loosen it.
- Flat tasting soup.? Not enough flavor? Add a dash of soy sauce or a squeeze of lemon.
- Soggy mushrooms.? Mushrooms releasing a lot of water? Cook longer to evaporate excess moisture.
Creamy Mushroom Chicken Soup
Ingredients
Equipment
Method
- Heat the large heavy-bottomed pot over medium heat. Add olive oil and let it warm until shimmering, filling the kitchen with a subtle fruity aroma.
- Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. The onions should become soft and slightly golden around the edges.
- Stir in the sliced mushrooms and cook, stirring often, until they release their moisture and turn a deep golden brown, about 8 minutes. The mushrooms should smell earthy and look tender.
- Push the mushroom and onion mixture to one side of the pot. Add the diced chicken to the cleared space and sear until just cooked through, about 7 minutes, turning occasionally. The chicken should be no longer pink in the center and slightly browned on the outside.
- Pour in the chicken broth and bring the mixture to a gentle simmer. Use a spoon to scrape up any browned bits from the bottom for extra flavor.
- Stir in the heavy cream and fresh thyme, then reduce the heat to low. Let the soup simmer gently for 10 minutes, allowing the flavors to meld and the broth to slightly thicken.
- Taste the soup and adjust with salt and pepper as needed. The soup should be steaming, velvety, and slightly thickened but still pourable.
- Serve the soup hot, garnished with a sprinkle of fresh herbs if desired, alongside crusty bread for a cozy meal.
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