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Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines earthy mushrooms, tender chicken, and velvety cream to create a comforting, rich broth. The dish involves sautéing, simmering, and gentle stirring to develop layered flavors and a smooth, inviting texture. It’s perfect for chilly evenings, offering a warm, satisfying experience with a hint of herbal brightness.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sliced mushrooms cremini or button, or wild mushrooms
  • 1 lb diced chicken thighs for juiciness or breasts for leaner option
  • 1 cup heavy cream or coconut milk for dairy-free
  • 1 large onion finely chopped
  • 2 teaspoons fresh thyme or dried thyme
  • 4 cups chicken broth low-sodium preferred
  • 2 tablespoons olive oil good quality for flavor

Equipment

  • Large heavy-bottomed pot
  • Sharp knife
  • Wooden spoon or spatula
  • Measuring cups and spoons

Method
 

  1. 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.
  2. Add the chopped onion and sauté until translucent and fragrant, about 5 minutes. The onions should become soft and slightly golden around the edges.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. Taste the soup and adjust with salt and pepper as needed. The soup should be steaming, velvety, and slightly thickened but still pourable.
  8. Serve the soup hot, garnished with a sprinkle of fresh herbs if desired, alongside crusty bread for a cozy meal.

Notes

For added depth, splash in a bit of white wine during the simmering stage. Feel free to top with chopped parsley or a dash of hot sauce for extra flavor. Adjust the cream to your preferred level of richness.