Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines deeply caramelized mushrooms with tender chicken, simmered in a rich broth with a touch of cream. The mushrooms develop a smoky sweetness, creating a velvety, hearty texture with layers of flavor and a bright hint of lemon at the finish.

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Prep Time 10

Cook Time 25

Total Time 35

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method Notes

Ingredients

8 oz mushrooms sliced
2 boneless, skinless chicken breasts or thighs diced
1/2 cup cream full-fat or half-and-half
4 cups chicken broth low-sodium preferred
1 tablespoon lemon juice freshly squeezed
2 tablespoons olive oil good quality
to taste salt and pepper for seasoning

Equipment

Heavy-bottomed pot
Sharp knife
Wooden spoon
Measuring cups and spoons

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.

Notes

For extra smoky flavor, add a pinch of smoked paprika or finish with a drizzle of truffle oil. Using thighs instead of breasts makes the chicken more tender and juicy. Keep the heat gentle to prevent curdling when adding the cream.