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Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines deeply caramelized mushrooms with tender chicken, simmered in a rich broth and finished with cream and lemon for brightness. The mushrooms develop a smoky sweetness, resulting in a velvety, hearty dish with a luxurious texture and inviting aroma.
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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

Ingredients
  

  • 8 oz mushrooms sliced
  • 2 boneless, skinless chicken breasts or thighs diced
  • 1 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 seasoning

Equipment

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

Method
 

  1. Heat a heavy-bottomed pot over medium heat, feeling the warmth as the oil begins to shimmer.
  2. Add sliced mushrooms to the pot, spreading them out evenly. Sauté for about 8 minutes, stirring occasionally, until they release their earthy aroma and turn a deep golden brown.
  3. Push the mushrooms to one side of the pot, then add diced chicken to the empty space. Season with salt and pepper, and cook for about 6 minutes until the chicken is no longer pink and begins to brown slightly.
  4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot to build flavor. Bring the mixture to a gentle simmer.
  5. Stir in the cream and squeeze in the lemon juice, then reduce the heat to low. Let the soup simmer gently for about 15 minutes, stirring occasionally, until flavors meld and the soup thickens slightly.
  6. Taste the soup and adjust seasoning with more salt or pepper if needed. Serve hot, garnished with a sprinkle of fresh herbs if desired.