Name: Creamy Chicken and Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 tablespoons butter; 1 tablespoon olive oil; 1 pound chicken breast or thighs, diced; 8 ounces mushrooms, sliced (button or cremini); 1 small onion, diced; 2 cloves garlic, minced; 1 teaspoon thyme (fresh or ½ teaspoon dried); ¼ cup all-purpose flour; 4 cups chicken broth; 1 cup heavy cream (or half-and-half); Salt and pepper to taste; Optional: chopped parsley for garnish

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This Creamy Chicken and Mushroom Soup is a comforting, hearty dish that combines tender chicken, earthy mushrooms, and a rich, velvety broth. It's the perfect meal to warm up with on a chilly day.

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

2 tablespoons butter

1 tablespoon olive oil

1 pound chicken breast or thighs, diced

8 ounces mushrooms, sliced (button or cremini)

1 small onion, diced

2 cloves garlic, minced

1 teaspoon thyme (fresh or ½ teaspoon dried)

¼ cup all-purpose flour

4 cups chicken broth

1 cup heavy cream (or half-and-half)

Salt and pepper to taste

Optional: chopped parsley for garnish

Directions

Sear the Chicken: I start by heating the butter and olive oil in a large pot over medium heat. Then, I add the diced chicken, season it with salt and pepper, and cook until it's golden and cooked through. Once done, I remove the chicken and set it aside.

Sauté the Vegetables: In the same pot, I add the sliced mushrooms and diced onions. I sauté them until they're tender and golden, which takes about 5–7 minutes. Then, I add the minced garlic and thyme, cooking for an additional minute.

Make the Base: I sprinkle the flour over the vegetables, stirring to coat them evenly. I cook this mixture for 1–2 minutes to eliminate the raw flour taste. Then, I slowly pour in the chicken broth while stirring, bringing the mixture to a simmer.

Add Cream and Chicken: I stir in the heavy cream and return the cooked chicken to the pot. I let the soup simmer for 10–15 minutes until it thickens slightly and the flavors meld together.

Taste and Serve: I adjust the seasoning with salt and pepper as needed. If desired, I garnish the soup with chopped parsley before serving it warm, often accompanied by crusty bread.

Servings and Timing

This recipe yields approximately 4 servings. The total time to prepare and cook the soup is about 30 minutes, making it a convenient option for a weeknight meal.

Variations

Add Greens: Sometimes, I like to stir in a handful of baby spinach or kale during the last few minutes of cooking for added nutrition and color.

Include Grains: For a heartier soup, I add ½ cup of cooked rice or small pasta.

Use Rotisserie Chicken: When I'm short on time, I substitute the diced chicken with shredded rotisserie chicken, adding it during the simmering step.

Storage/Reheating

I store any leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, I warm it gently on the stovetop over medium heat, stirring occasionally. If the soup has thickened too much, I add a splash of chicken broth or water to reach the desired consistency. I avoid freezing this soup, as the cream can separate and affect the texture upon thawing.

FAQs

How can I make this soup gluten-free?

To make the soup gluten-free, I replace the all-purpose flour with a gluten-free flour blend or cornstarch. If using cornstarch, I mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry and add it to the soup during the simmering step to thicken it.

Can I use milk instead of heavy cream?

Yes, I can use milk or half-and-half as a lighter alternative to heavy cream. However, the soup will be less rich and creamy. To compensate, I sometimes add a tablespoon of butter to enhance the flavor and texture.

What types of mushrooms work best in this soup?

I typically use button or cremini mushrooms for their mild flavor and availability. However, I've also used a mix of wild mushrooms, such as shiitake or oyster mushrooms, to add a more complex, earthy flavor to the soup.

How can I add more flavor to the soup?

To deepen the flavor, I sometimes add a splash of white wine after sautéing the vegetables, allowing it to reduce slightly before adding the broth. Additionally, incorporating herbs like rosemary or sage can enhance the soup's aromatic profile.

Is it possible to make this soup dairy-free?

Yes, to make the soup dairy-free, I substitute the butter with olive oil and use a plant-based cream alternative, such as coconut cream or cashew cream. I ensure that the plant-based cream is unsweetened to maintain the savory flavor of the soup.

Conclusion

This Creamy Chicken and Mushroom Soup is a delightful, comforting dish that's easy to prepare and full of flavor. Whether I'm looking for a quick weeknight dinner or a satisfying lunch, this soup is a go-to recipe that never disappoints. Its versatility allows me to customize it to my taste, making it a staple in my meal rotation.

Recipe:

Creamy Chicken and Mushroom Soup

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Author: Cheryl
Total Time: 30 minutes
Yield: 4 servings
Diet: Low Lactose

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Description

This Creamy Chicken and Mushroom Soup is a comforting, hearty dish that combines tender chicken, earthy mushrooms, and a rich, velvety broth—perfect for a cozy meal on a chilly day.

Instructions

Heat butter and olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
In the same pot, add mushrooms and onions. Sauté until tender and golden, about 5–7 minutes. Add garlic and thyme, and cook for an additional minute.
Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes.
Gradually pour in chicken broth while stirring. Bring to a simmer.
Stir in heavy cream and return cooked chicken to the pot. Simmer for 10–15 minutes until the soup thickens slightly and flavors meld.
Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired and serve warm.