This creamy mushroom chicken soup is my go-to when I want comfort with a little twist. The secret is how I use the mushrooms—they get deeply caramelized, adding a smoky depth to the broth. It’s a recipe born from late-night fridge rummaging and a craving for something warm, rich, and satisfying.
Why I keep returning to this soup
It’s unexpectedly comforting, with layers of flavor that surprise me each time. The way the mushrooms develop a smoky sweetness, paired with the creamy broth—never gets old. Plus, it’s one of those recipes I can tweak easily, making it feel new even after many bowls.
Breaking down the ingredients for richness
- Mushrooms: Earthy, umami-packed slices that caramelize beautifully, adding depth.
- Chicken breast or thighs: Tender, lean protein that soaks up flavors—use thighs for more juiciness.
- Cream: Adds velvety richness—full-fat is best, but half-and-half works too.
- Chicken broth: The flavor base—opt for low-sodium to control salt.
- Lemon juice: Brightens everything up—don’t skip this for a zingy finish.
- Olive oil: For sautéing—use good-quality oil for better flavor.
- Salt and pepper: Simple seasonings to bring out all the flavors.
Tools of the trade for a silky soup
- Heavy-bottomed pot: Distributes heat evenly, prevents scorching.
- Sharp knife: Slices mushrooms and dices chicken neatly.
- Wooden spoon: Stirs gently without scratching the pot.
- Measuring cups and spoons: Balances ingredients accurately.
Step-by-step to a silky, hearty soup
Step 1: Start by heating a large, sturdy pot over medium heat—about 180°C (356°F).
Step 2: Add a splash of oil, then toss in sliced mushrooms. Cook until they release their earthy aroma and turn golden, about 8 minutes.
Step 3: Push the mushrooms to one side, then add diced chicken—seasoned with salt and pepper. Cook until no longer pink, about 6 minutes.
Step 4: Pour in chicken broth, then add a splash of cream and a squeeze of lemon juice. Simmer gently for 15 minutes, stirring occasionally.
Cooks’ tips for perfect creamy mushroom chicken soup
- Mushrooms should be golden and smell earthy, not soggy or burnt.
- Chicken pieces should be cooked through and tender, not dry or rubbery.
- Soup should be creamy but not gloopy; adjust cream quantity if needed.
- Keep the heat gentle to prevent curdling or burning.
Common pitfalls and how to fix them
- Soup thickened too much or curdled.? Add more broth or cream to loosen a too-thick soup.
- Cream curdles or sticks to the bottom.? Reduce heat immediately and stir continuously.
- Mushrooms look pale or soggy.? Cook mushrooms longer over medium heat for deeper flavor.
- Over-salted or under-flavored soup.? Season gradually and taste as you go.
Creamy Mushroom Chicken Soup
Ingredients
Equipment
Method
- Heat a heavy-bottomed pot over medium heat, and add olive oil. When shimmering and warm, add sliced mushrooms and cook, stirring occasionally, until they turn golden brown and release a rich aroma, about 8 minutes.
- Push the mushrooms to one side of the pot, then add the diced chicken. Season with salt and pepper, and cook until the chicken is no longer pink and begins to brown, about 6 minutes.
- Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a gentle simmer.
- Add the cream and stir to combine, then squeeze in the fresh lemon juice. Let the soup simmer gently for about 15 minutes, stirring occasionally, until the flavors meld and the soup thickens slightly.
- Taste the soup and adjust seasoning with more salt, pepper, or lemon juice as needed. Serve hot, with a swirl of extra cream or fresh herbs if desired.
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