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Creamy Mushroom Chicken Soup

This velvety mushroom chicken soup combines slow-sautéed earthy mushrooms with tender chicken pieces, simmered in a rich cream and flavorful broth. The dish features a smooth, comforting texture and an inviting aroma, perfect for chilly evenings. It’s a simple, adaptable recipe that transforms humble ingredients into a cozy bowl of warmth.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth preferably homemade
  • 1 cup heavy cream or light cream/coconut milk for lighter version
  • 2 cups sliced mushrooms button or cremini
  • 1 lb chicken breasts or thighs boneless, skinless, cut into bite-sized pieces
  • 3 cloves garlic minced
  • 2 tbsp butter for sautéing
  • 1 tsp thyme fresh or dried
  • to taste salt and pepper

Equipment

  • Heavy-bottomed pot
  • Wooden spoon
  • Knives
  • Measuring cups & spoons
  • Ladle

Method
 

  1. Gather all ingredients and set them nearby for easy access. Use a heavy-bottomed pot to ensure even heat distribution.
  2. Heat a tablespoon of oil in the pot over medium heat until shimmering. Add the chicken pieces and cook, stirring occasionally, until they turn golden and are cooked through, about 5-7 minutes. Remove and set aside.
  3. Add butter to the same pot and let it melt. Once melted, toss in sliced mushrooms and sauté over medium heat, stirring frequently, until they release their juices and turn a deep, smoky brown, about 8 minutes. You’ll notice the mushrooms shrinking and becoming fragrant.
  4. Stir in the minced garlic and cook for about 30 seconds until fragrant, listening for a gentle sizzling sound. This enhances the aroma and flavor.
  5. Pour in the chicken broth and bring the mixture to a gentle simmer. Use a spoon to scrape any browned bits from the bottom of the pot, adding depth to the flavor.
  6. Stir in the heavy cream gradually, pouring it in slowly while stirring, until the soup begins to thicken slightly and develop a silky texture. Add the thyme and season with salt and pepper.
  7. Return the cooked chicken to the pot, stirring gently to combine. Let everything simmer together for about 10 minutes until the chicken is heated through and flavors meld. The soup should be hot and slightly thickened.
  8. Taste the soup and adjust seasoning with more salt or pepper if needed. Let it sit off the heat for a few minutes to deepen the flavors.
  9. Serve the creamy mushroom chicken soup hot, garnished with a sprig of fresh thyme or a drizzle of cream for an inviting presentation.

Notes

For an extra smoky flavor, toss in a pinch of smoked paprika when sautéing the mushrooms. To make it vegetarian, omit the chicken and add more mushrooms or some cooked beans for protein.