If you’re looking for a cozy dish to warm your heart and taste buds, look no further than this Creamy Chicken and Mushroom Soup.

This recipe combines tender chicken, earthy mushrooms, and a delightful creamy base that will make you feel like you’re being wrapped in a warm blanket with every spoonful.

It’s perfect for chilly evenings or anytime you need a comforting bowl of goodness.

Trust me, once you try this soup, it will quickly become one of your go-to recipes!

Why This Recipe Is a Must-Try

This Creamy Chicken and Mushroom Soup is not only delicious but also incredibly satisfying.

The combination of flavors is rich and hearty, making it a fabulous choice for a family dinner or a meal prep option for the week.

It’s easy to make, and the ingredients are simple and wholesome.

Plus, it’s a fantastic way to sneak in some veggies while enjoying the savory taste of chicken and mushrooms.

Ingredients

To make this delightful soup, you’ll need the following ingredients:

1 tablespoon (15 ml) olive oil (not extra virgin)
1 tablespoon (14 g) unsalted butter
8 ounces (225 g) mushrooms, sliced (white or cremini)
1 medium yellow onion, diced
1 medium carrot, peeled and diced
1 stalk celery, diced
3 cloves garlic, minced
2 tablespoons (15 g) all-purpose flour (plain flour in the UK)
4 cups (1 liter) low-sodium chicken stock
1 pound (450 g) chicken breasts, cut in half lengthwise
1 bay leaf
½ teaspoon dried thyme
½ cup (120 ml) heavy cream (double cream in the UK)
1 teaspoon kosher salt
½ teaspoon ground black pepper
2 tablespoons chopped fresh parsley

How To Make Creamy Chicken And Mushroom Soup

Step 1: Sauté the Vegetables

Start by heating the olive oil and butter in a large soup pot over medium heat.

Once the butter has melted, add the diced onion, carrot, and celery.

Sauté these veggies for about 5 minutes, or until they begin to soften.

The aroma will be incredible!

Step 2: Add the Garlic and Mushrooms

Next, stir in the minced garlic and sliced mushrooms.

Continue to cook for another 5-7 minutes, stirring occasionally.

You want the mushrooms to release their moisture and become tender.

They’ll turn a lovely golden brown, adding depth to your soup.

Step 3: Create the Base

Sprinkle the flour over the cooked vegetables and stir well to combine.

This will help thicken the soup later on.

Cook for about 1-2 minutes to get rid of the raw flour taste.

Step 4: Add the Chicken and Broth

Pour in the low-sodium chicken stock while stirring to prevent lumps.

Add the chicken breasts, bay leaf, and dried thyme.

Bring the mixture to a gentle simmer and let it cook for about 20 minutes, or until the chicken is cooked through.

Step 5: Shred the Chicken

Once the chicken is fully cooked, remove it from the pot and place it on a cutting board.

Let it cool for a few minutes, then shred it into bite-sized pieces.

Return the shredded chicken to the pot.

Step 6: Add Cream and Seasonings

Stir in the heavy cream and season the soup with kosher salt and ground black pepper.

Allow the soup to heat through for another 5 minutes, letting all those delightful flavors blend together.

Step 7: Serve and Garnish

Before serving, remove the bay leaf.

Ladle the creamy chicken and mushroom soup into bowls, and garnish with the freshly chopped parsley for a pop of color and freshness.

Your comforting bowl of deliciousness is ready to enjoy!

Expert Tips

For extra flavor, consider adding a splash of apple cider vinegar after sautéing the vegetables.
Use a good-quality chicken stock for the best flavor in your soup; homemade is ideal!
Feel free to add additional vegetables like spinach or peas for extra nutrients and color.
If you prefer a thicker soup, let it simmer longer or add a bit more flour at the beginning.

Variations and Customizations

Swap the chicken for turkey or cooked sausage for a different protein option.
Add herbs like rosemary or oregano for additional flavor.
For a healthier twist, use half-and-half instead of heavy cream, or try coconut milk for a dairy-free option.
Throw in some frozen veggies like corn or peas for added texture and nutrition.

How to Store Leftovers

Leftover soup can be stored in an airtight container in the refrigerator for up to 3-4 days.

To reheat, simply warm it on the stove over medium heat, stirring occasionally.

If the soup has thickened, you can add a bit more chicken stock or water to reach your desired consistency.

This soup also freezes beautifully; place it in a freezer-safe container and enjoy it for up to 3 months.

Thaw in the fridge overnight before reheating.

FAQ

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken breasts.

Just be sure to increase the cooking time slightly to ensure they’re cooked through.

What can I serve with creamy chicken and mushroom soup?

This soup pairs wonderfully with crusty bread or a fresh salad.

You can also serve it with crackers for a bit of crunch.

Can I make this soup ahead of time?

Absolutely! This soup tastes even better the next day as the flavors develop.

Just store it as mentioned previously.

Is this soup gluten-free?

To make this soup gluten-free, replace the all-purpose flour with a gluten-free flour blend, or use cornstarch as a thickener instead.

Conclusion

There you have it! A simple yet incredibly satisfying recipe for Creamy Chicken and Mushroom Soup.

Perfect for those cold nights or whenever you need a bit of comfort food.

It’s creamy, flavorful, and packed with wholesome ingredients that will warm you from the inside out.

So grab your soup pot and get ready to whip up a batch of this delightful soup.

Enjoy every spoonful!