Creamy Chicken Mushroom Soup is thick and rich, loaded with tender chicken and hearty mushrooms, perfect for chilly evenings. This delightful soup is not just a meal; it’s an experience that warms your heart and soul. With every spoonful, you’ll be greeted by comforting flavors that remind you of home. Plus, it’s easy to prepare and ready in just 45 minutes! Let’s dive into this comforting dish that has become a favorite in many households.
Why You’ll Love This Creamy Chicken Mushroom Soup
This creamy chicken soup is a delightful combination of flavors and textures that makes it a favorite among many. Here are a few reasons why you’ll love it:
- Quick and easy to prepare, making it perfect for busy weeknights.
- Rich and satisfying, it’s a true comfort food that warms your soul.
- Loaded with protein from the chicken, making it a filling meal.
- The addition of mushrooms adds a savory depth and umami flavor.
- Versatile: you can add your favorite vegetables or herbs.
- It’s gluten-free, making it suitable for various dietary needs.
With this rich chicken mushroom soup recipe, you can create a hearty meal that everyone will enjoy. It’s the perfect blend of deliciousness and nutrition, making it an excellent choice for any occasion.
Ingredients for Creamy Chicken Mushroom Soup
Gather these items:
- 1.5 pounds boneless skinless chicken breasts (diced into bite-sized pieces)
- Salt and Pepper (for seasoning the chicken)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 16 ounces baby portabella mushrooms
- 1 cup white onion (diced small)
- 3-4 cloves garlic (finely minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 2-3 cups loosely packed fresh spinach leaves or kale leaves (optional)
- 1 cup frozen peas (optional)
- Fresh parsley (optional for garnishing)
How to Make Creamy Chicken Mushroom Soup Step-by-Step
- Step 1: Dice the chicken into bite-sized pieces.
- Step 2: In a large skillet or Dutch oven, add olive oil, chicken, salt, and pepper. Cook for 2-3 minutes over medium-high heat. Remove chicken once seared.
- Step 3: Add butter, mushrooms, and onions. Reduce heat to medium-low and sauté for 6-7 minutes.
- Step 4: Add garlic, thyme, parsley, and flour. Cook for 1-2 minutes while stirring continuously.
- Step 5: Slowly add chicken broth while stirring.
- Step 6: Slowly add half-and-half and Worcestershire sauce. Simmer for 3-4 minutes over medium-low heat.
- Step 7: Add chicken back in, cover, and simmer on low for 15 minutes.
- Step 8: Uncover, taste, and adjust salt and pepper as needed.
- Step 9: Optionally, add greens or veggies and let them soften for about five minutes.
- Step 10: For thickness, simmer uncovered or add more broth/half-and-half as desired.
- Step 11: Garnish with fresh parsley and serve immediately.
Pro Tips for the Perfect Creamy Chicken Mushroom Soup
Keep these in mind:
- Use boneless skinless chicken thighs for a different flavor.
- Ensure to cook the flour well to avoid a raw taste.
- Adjust seasoning based on the broth used.
- For an extra kick, add a pinch of cayenne pepper or some sautéed garlic.
- Using fresh herbs can enhance the flavor profile of your soup.
Best Ways to Serve Creamy Chicken Mushroom Soup
This delicious soup can be served in various ways. Here are a few ideas:
- Serve it with crusty bread for dipping.
- Pair it with a fresh salad for a complete meal.
- Top it with croutons for added crunch.
These serving suggestions can make your creamy mushroom soup with chicken even more delightful!
How to Store and Reheat Creamy Chicken Mushroom Soup
To store your soup, let it cool completely, then transfer it to an airtight container. It can be kept in the refrigerator for 3-4 days. To reheat, simply warm it in a saucepan over medium heat, stirring occasionally.
If you are meal prepping, this soup is perfect for that! It holds up well and can be easily frozen for up to 3 months. Just thaw it overnight in the fridge before reheating.
Frequently Asked Questions About Creamy Chicken Mushroom Soup
What’s the secret to perfect Creamy Chicken Mushroom Soup?
The secret lies in properly cooking the flour to create a roux, which thickens the soup beautifully. This method ensures a silky texture without raw flour taste.
Can I make Creamy Chicken Mushroom Soup ahead of time?
Absolutely! This soup tastes even better the next day. Just store it in the refrigerator and reheat when you’re ready to enjoy it.
How do I avoid common mistakes with Creamy Chicken Mushroom Soup?
To avoid common mistakes, ensure you don’t overcook the chicken during the initial searing. Also, monitor the heat to prevent the dairy from curdling.
Variations of Creamy Chicken Mushroom Soup You Can Try
Feel free to experiment with these variations:
- Add different vegetables like carrots and celery for added nutrition.
- Try using coconut milk for a dairy-free version of this soup.
- Incorporate different herbs like rosemary or basil for a unique flavor twist.
- For a low-carb version, skip the flour and thicken the soup with blended cauliflower.
These variations allow you to customize the homemade creamy chicken mushroom soup to your taste preferences and dietary needs.
For more delicious recipes, check out our Creamy Italian Meatball Soup or Creamy Pumpkin Soup.
Additionally, you can explore our Lemon Pepper Chicken Thighs for a delightful pairing or Slow Cooker Pepper Steak for another comforting meal option.
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Creamy Chicken Mushroom Soup: 10 Comforting Reasons to Love It
- Total Time: 45 minutes
- Yield: 6 servings 1x
- Diet: Gluten Free
Description
Creamy Chicken and Mushroom Soup is thick and rich, loaded with tender chicken and hearty mushrooms.
Ingredients
- 1.5 pounds boneless skinless chicken breasts (diced into bite-sized pieces)
- Salt and Pepper (for seasoning the chicken)
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
- 16 ounces baby portabella mushrooms
- 1 cup white onion (diced small)
- 3–4 cloves garlic (finely minced)
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 3 tablespoons all-purpose flour
- 1.5 cups chicken broth
- 1 cup half-and-half
- 1 teaspoon Worcestershire sauce
- 2–3 cups loosely packed fresh spinach leaves or kale leaves (optional)
- 1 cup frozen peas (optional)
- Fresh parsley (optional for garnishing)
Instructions
- Dice the chicken into bite-sized pieces.
- In a large skillet or Dutch oven, add olive oil, chicken, salt and pepper. Cook for 2-3 minutes over medium-high heat. Remove chicken once seared.
- Add butter, mushrooms, and onions. Reduce heat to medium-low and sauté for 6-7 minutes.
- Add garlic, thyme, parsley, and flour. Cook for 1-2 minutes while stirring continuously.
- Slowly add chicken broth while stirring.
- Slowly add half-and-half and Worcestershire sauce. Simmer for 3-4 minutes over medium-low heat.
- Add chicken back in, cover, and simmer on low for 15 minutes.
- Uncover, taste, and adjust salt and pepper as needed.
- Optionally, add greens or veggies and let them soften for about five minutes.
- For thickness, simmer uncovered or add more broth/half-and-half as desired.
- Garnish with fresh parsley and serve immediately.
Notes
- Use boneless skinless chicken thighs for a different flavor.
- Ensure to cook the flour well to avoid a raw taste.
- Adjust seasoning based on the broth used.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 344
- Sugar: 3 g
- Sodium: 600 mg
- Fat: 15 g
- Saturated Fat: 7 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 36 g
- Cholesterol: 95 mg