This creamy chicken and mushroom soup is warm and cozy, perfect for chilly days! Packed with tender chicken, juicy mushrooms, and a rich, velvety broth, it’s pure comfort food.
Honestly, I can’t resist sneaking a spoonful while it simmers. The smell is too good! 🍲 Pair it with some crispy bread, and you have a delightful meal that warms the heart!
Key Ingredients & Substitutions
Butter: I use butter for its rich flavor, but you can substitute it with margarine or even a bit of olive oil if you’re looking for a healthier option.
Mushrooms: Cremini mushrooms are great for added depth, but you can use button mushrooms or even shiitake if those are easier to find. Each kind will bring its own flavor!
Heavy Cream: If you want a lighter soup, opt for half-and-half or coconut milk for a dairy-free version. Just note that coconut will change the taste slightly.
Chicken Broth: Low sodium broth is key to controlling salt levels. If you don’t have any, using water with bouillon cubes can work. Just adjust the seasoning accordingly!
How Can I Make Sure My Soup Is Creamy Without Curdling?
To keep your soup creamy, be cautious when adding dairy. Here’s how:
- Keep the heat low once you add the cream. High heat can cause curdling.
- Mix the flour with cold water first. This creates a smooth slurry before adding it to the soup, which helps it blend seamlessly.
- Ensure the soup is simmering, not boiling, before adding the cream. This will help achieve that nice, silky texture you’re aiming for.
By following these tips, you’ll get a beautifully creamy chicken and mushroom soup every time!
Creamy Chicken + Mushroom Soup
Ingredients You’ll Need:
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 celery stalks, finely chopped
- 1 large carrot, finely diced
- 3 cloves garlic, minced
- 10 ounces cremini or white mushrooms, sliced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- Salt and freshly ground black pepper to taste
- 4 cups chicken broth (preferably low sodium)
- 2 cups cooked chicken breast, shredded or cubed
- 1 cup heavy cream or half-and-half
- 1/4 cup all-purpose flour
- 1/4 cup cold water
- Fresh parsley for garnish
- Optional: fresh thyme sprigs for garnish
How Much Time Will You Need?
This creamy chicken and mushroom soup takes about 15 minutes to prep and approximately 25 minutes to cook, making it a quick and delicious dish to whip up for dinner. You’ll have a warm, comforting meal ready in just about 40 minutes!
Step-by-Step Instructions:
1. Sautéing the Vegetables:
In a large pot or Dutch oven, heat the butter and olive oil over medium heat until they’re melted and hot. Add the finely chopped onion, celery, and diced carrot. Sauté these for about 5-7 minutes, or until the vegetables are nicely softened and fragrant.
2. Cooking the Mushrooms:
Next, stir in the minced garlic and sliced mushrooms. Cook for about 5 more minutes, stirring occasionally, until the mushrooms have softened and released their moisture. Your kitchen will be smelling wonderful by now!
3. Adding Flavor:
Add the thyme leaves, along with salt and pepper to taste. Stir everything together to combine the flavors.
4. Creating the Soup Base:
Pour in the chicken broth, and bring the mixture to a gentle simmer. Let it cook uncovered for about 10 minutes. This will help all the flavors meld beautifully.
5. Mixing in Chicken:
After 10 minutes, stir in the shredded or cubed cooked chicken pieces. This adds a hearty touch to your soup!
6. Thickening the Soup:
In a small bowl, whisk together the flour and cold water until you have a smooth slurry. Slowly pour this into the soup while stirring to help thick it up. Let it simmer for another 5 minutes, stirring to ensure it thickens nicely.
7. Finishing Touches:
Reduce the heat to low and gently stir in the heavy cream or half-and-half, warming it through but being careful not to boil so it doesn’t curdle. Taste and adjust the seasoning with more salt and pepper if needed.
8. Serving:
Serve the soup hot, garnished with freshly chopped parsley and a sprig of thyme if you like. Enjoy every spoonful with some crusty bread on the side for a delightful meal!
This recipe yields a rich, comforting, creamy chicken and mushroom soup with a good balance of hearty veggies and tender chicken chunks in a silky broth. Perfect for a cozy meal!
Can I Use Frozen Chicken for This Recipe?
Yes, you can! Just be sure to thaw it completely before using. The best way to thaw frozen chicken is by placing it in the fridge overnight, or you can use the cold water method by sealing it in a plastic bag and submerging it in cold water until thawed.
How Can I Make This Soup Gluten-Free?
You can easily make this soup gluten-free by substituting the all-purpose flour with cornstarch or a gluten-free flour blend. Just mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and add it to the soup instead of using flour!
Can I Make This Soup in Advance?
Absolutely! You can prepare the soup up to the point of adding the cream. Let it cool, then store it in an airtight container in the fridge for up to 3 days. When ready to eat, reheat it gently on the stove, then stir in the cream just before serving.
What’s the Best Way to Store Leftovers?
Store any leftovers in an airtight container in the fridge for up to 3 days. To reheat, warm the soup on the stove over low heat, adding a bit of water or broth if needed to reach your desired consistency. Enjoy!”
