A bowl of creamy chicken mushroom soup is like a warm hug on a chilly day. Absolutely perfect for those evenings when you need something comforting yet easy to whip up. This recipe is a crowd-pleaser, blending the earthy flavors of mushrooms with the heartiness of chicken in a creamy, dreamy broth.
Why This Recipe Works
- The combination of chicken and mushrooms offers a perfect balance of protein and earthy flavors, making the soup both nutritious and delicious.
- Using heavy cream and a roux base ensures the soup is luxuriously creamy without being overly thick.
- Simmering the soup slowly allows the flavors to meld together beautifully, creating a depth of taste that’s hard to resist.
- It’s versatile! Easily adaptable to include your favorite veggies or spices for a personal touch.
- Perfect for meal prep—this soup tastes even better the next day, making it a great option for busy weeknights.
Ingredients
- 2 cups cooked chicken, shredded
- 3 cups mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp thyme
- Salt and pepper to taste
Equipment Needed
- Large pot
- Wooden spoon
- Measuring cups and spoons
- Knife and cutting board
Instructions
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 5 minutes. This step builds the flavor base of your soup, so don’t rush it. Tip: If the onions start to brown too quickly, lower the heat slightly.
2. Cook the Mushrooms
Add the sliced mushrooms to the pot and cook until they’re golden and have released their moisture, about 8 minutes. Stir occasionally to ensure even cooking. The mushrooms will shrink significantly, which is perfectly normal.
3. Make the Roux
Sprinkle the flour over the mushroom mixture, stirring constantly for about 2 minutes. This roux will thicken your soup, giving it that creamy texture we’re after. Make sure to cook the flour enough to remove any raw taste but not so much that it browns.
4. Add Liquids and Simmer
Gradually whisk in the chicken broth to avoid lumps, then add the shredded chicken and thyme. Bring the mixture to a simmer and let it cook for 15 minutes, allowing the flavors to meld. Tip: For an extra flavor boost, you can add a bay leaf at this stage and remove it before serving.
5. Finish with Cream
Stir in the heavy cream and heat through, but do not boil, to prevent curdling. Season with salt and pepper to taste. The soup should be creamy and rich, with a beautiful golden color. Serve hot, garnished with fresh thyme if desired.
Tips and Tricks
For those looking to elevate their chicken mushroom soup, consider these advanced tips. First, for a deeper flavor, try using a mix of wild mushrooms like shiitake or cremini instead of just button mushrooms. Second, if you’re short on time, a rotisserie chicken is a great shortcut for the cooked chicken. Third, to make the soup even creamier, blend half of it before adding the cream, then stir in the remaining chunks of chicken and mushrooms. Lastly, for a gluten-free version, substitute the all-purpose flour with a gluten-free blend or cornstarch.
Recipe Variations
- Vegetarian Version: Skip the chicken and use vegetable broth. Add extra mushrooms or some potatoes for heartiness.
- Spicy Kick: Add a pinch of red pepper flakes or a dash of hot sauce for some heat.
- Creamy Herb: Stir in some fresh parsley or dill at the end for a fresh, herby flavor.
- Cheesy Delight: Mix in some grated Parmesan or cheddar cheese for a cheesy twist.
- Low-Carb Option: Replace the flour with almond flour and use full-fat coconut milk instead of heavy cream.
Frequently Asked Questions
Can I make this soup in a slow cooker?
Absolutely! Sauté the onions, garlic, and mushrooms as directed, then transfer everything to a slow cooker. Add the remaining ingredients except the cream, and cook on low for 6-8 hours or high for 3-4 hours. Stir in the cream during the last 30 minutes of cooking.
How can I store leftovers?
This soup stores beautifully in the refrigerator for up to 3 days. Just make sure to cool it completely before covering and refrigerating. Reheat gently on the stove, adding a little broth or water if the soup has thickened too much.
Can I freeze this soup?
Yes, but it’s best to freeze the soup before adding the cream. Thaw in the refrigerator overnight, reheat on the stove, and then stir in the cream. This prevents the cream from separating during freezing and thawing.
Summary
This creamy chicken mushroom soup is the ultimate comfort food, combining tender chicken, earthy mushrooms, and a rich, creamy broth. It’s easy to make, customizable, and perfect for any occasion. Whether you’re looking for a cozy weeknight dinner or a make-ahead meal, this soup has got you covered.
