Mmm, who doesn’t love a bowl of creamy, dreamy chicken and mushroom soup? This recipe is your ticket to comfort food heaven, combining tender chicken with the rich, earthy flavors of mushrooms in a velvety smooth soup that’s sure to warm your soul.
Why This Recipe Works
- The combination of chicken and cream of mushroom soup creates a perfect balance of protein and creamy texture.
- Using fresh mushrooms adds an earthy depth that canned soups just can’t match.
- It’s a versatile recipe that can be dressed up or down depending on the occasion.
- Perfect for meal prep, as it tastes even better the next day.
- Easy to make with simple ingredients that you probably already have in your pantry.
Ingredients
- 2 cups cooked chicken, shredded
- 1 can (10.5 oz) cream of mushroom soup
- 1 cup fresh mushrooms, sliced
- 1/2 cup heavy cream
- 1/4 cup onion, diced
- 2 cloves garlic, minced
- 2 tbsp butter
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
Step 1: Sauté the Aromatics
Melt the butter in a large pot over medium heat. Add the diced onion and minced garlic, sautéing until they’re soft and fragrant, about 3-4 minutes. This is the flavor base of your soup, so don’t rush it!
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot and cook until they’re golden brown and have released their moisture, about 5 minutes. This step is crucial for developing that deep, umami flavor.
Step 3: Combine the Ingredients
Stir in the cream of mushroom soup and heavy cream, mixing well to combine. Then, add the shredded chicken, stirring gently to incorporate it into the soup without breaking it up too much.
Step 4: Simmer to Perfection
Reduce the heat to low and let the soup simmer for 10-15 minutes, allowing all the flavors to meld together beautifully. Stir occasionally to prevent sticking.
Step 5: Season and Serve
Taste the soup and adjust the seasoning with salt and pepper as needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.
Tips and Tricks
For an even richer flavor, try using a mix of different mushrooms like cremini and shiitake. If you’re short on time, a rotisserie chicken is a great shortcut. To make the soup thicker, let it simmer a bit longer, or add a slurry of cornstarch and water. For a lighter version, substitute the heavy cream with half-and-half or whole milk. Always taste and adjust the seasoning at the end, as the soup’s flavor develops as it cooks.
Recipe Variations
- Add a splash of white wine to the sautéed mushrooms for an extra layer of flavor.
- Stir in some cooked pasta or rice to make it a heartier meal.
- For a spicy kick, add a pinch of red pepper flakes or a dash of hot sauce.
- Top with crispy bacon bits or grated Parmesan cheese for added texture and taste.
- Make it vegetarian by omitting the chicken and using vegetable broth instead of cream of mushroom soup.
Frequently Asked Questions
Can I use canned mushrooms instead of fresh?
While you can use canned mushrooms in a pinch, fresh mushrooms will give your soup a much better texture and flavor. If you must use canned, be sure to drain and rinse them well to remove any metallic taste.
How can I store leftovers?
Leftover soup can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a little water or milk if the soup has thickened too much.
Can I freeze this soup?
Yes, this soup freezes well. Cool it completely before transferring to freezer-safe containers. It can be frozen for up to 2 months. Thaw overnight in the refrigerator before reheating.
Summary
This Chicken and Cream of Mushroom Soup is a comforting, creamy delight that’s easy to make and packed with flavor. Perfect for any day of the week, it’s sure to become a family favorite.
