ULTIMATE CHICKEN MUSHROOM SOUP

Craving a bowl of creamy, earthy goodness that warms you from the inside out? This Chicken Mushroom Soup is exactly what you need – a comforting classic elevated with simple techniques to unlock maximum flavor. I promise, one spoonful and you’ll be hooked!

The Ingredients You’ll Need

For the Soup Base:

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry sherry (optional, but highly recommended!)
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• Salt and pepper to taste

For the Chicken:

• 1 pound boneless, skinless chicken breasts, cooked and shredded (rotisserie chicken works great!)

For Garnish (Optional):

• Fresh parsley, chopped
• Crusty bread, for serving

Let’s Talk Mushrooms: Choosing the Right Ones

The type of mushrooms you use will greatly impact the flavor of your Chicken Mushroom Soup. While cremini mushrooms are a fantastic base, don’t be afraid to experiment! Here are a few options to consider:

• Cremini Mushrooms: Also known as baby bellas, they offer a mild, earthy flavor that’s widely accessible.
• Shiitake Mushrooms: These add a deeper, more umami-rich flavor. Remove the tough stems before slicing.
• Oyster Mushrooms: Delicate and slightly sweet, they provide a unique texture.
• A Blend: Why choose one when you can have them all? A mix of different mushrooms creates a complex and delicious flavor profile.

No matter which you choose, remember to clean your mushrooms properly. Gently wipe them with a damp cloth or brush to remove any dirt. Avoid soaking them in water, as they’ll absorb it and become soggy.

Step-by-Step Instructions to Soup Perfection

Step 1: Sauté the Aromatics

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes. This is the foundation of your soup’s flavor, so don’t rush this step. You want the vegetables to be tender and slightly translucent.

Step 2: Mushroom Magic

1. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Don’t overcrowd the pan; if necessary, cook the mushrooms in batches. Browning the mushrooms is key to developing their rich, earthy flavor.
2. Stir in the minced garlic and cook for another minute until fragrant. Be careful not to burn the garlic, as it can become bitter.

Step 3: Building the Broth

1. Pour in the chicken broth and bring to a simmer.
2. Add the dried thyme and sage, salt, and pepper. Remember, you can always add more seasoning later, so start with less and adjust to your taste.
3. If using, stir in the dry sherry. The sherry adds a wonderful depth of flavor, but it’s perfectly fine to omit it if you don’t have any on hand.
4. Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld. This is where the magic happens!

Step 4: Creamy Finish

1. Stir in the shredded chicken and heavy cream. Heat through gently, being careful not to boil the soup after adding the cream, as it can curdle.

Step 5: Serve and Enjoy!

1. Ladle the Chicken Mushroom Soup into bowls and garnish with fresh parsley, if desired.
2. Serve with crusty bread for dipping. There’s nothing quite like sopping up all that delicious broth!

Troubleshooting: Common Soup Mistakes (and How to Fix Them!)

Even the best cooks make mistakes! Here are a few common pitfalls and how to avoid them:

• Bland Soup: Did you forget to season properly? Don’t be afraid to add salt, pepper, or even a pinch of red pepper flakes for a little kick. A squeeze of lemon juice can also brighten up the flavor.
• Thin Soup: If your soup is too watery, you can thicken it by simmering it uncovered for a longer period, allowing some of the liquid to evaporate. Alternatively, you can whisk together a tablespoon of cornstarch with a tablespoon of cold water and stir it into the soup while it’s simmering.
• Curdled Cream: To prevent the cream from curdling, make sure the soup is not boiling when you add it. You can also temper the cream by whisking a small amount of the hot soup into the cream before adding it to the pot.

Variations: Making It Your Own

One of the best things about Chicken Mushroom Soup is that it’s so versatile! Here are a few ideas to customize it to your liking:

• Add Vegetables: Feel free to add other vegetables like potatoes, green beans, or spinach.
• Spice It Up: A pinch of cayenne pepper or a dash of hot sauce can add a pleasant warmth.
• Make It Vegetarian: Substitute vegetable broth for chicken broth and omit the chicken for a delicious vegetarian version.
• Use Different Herbs: Experiment with different herbs like rosemary, oregano, or basil.

Storage: Making the Most of Your Leftovers

Chicken Mushroom Soup is even better the next day! Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze the soup for longer storage, but be aware that the texture of the cream may change slightly upon thawing. To reheat, simply warm the soup over medium heat on the stovetop or in the microwave.

Serving Suggestions: Beyond the Bowl

While a bowl of Chicken Mushroom Soup is delicious on its own, here are a few ideas to elevate your meal:

• Grilled Cheese Sandwich: A classic pairing!
• Salad: A light and refreshing salad complements the richness of the soup.
• Crusty Bread: Perfect for dipping and sopping up all the delicious broth.
• Garnish: A sprinkle of fresh herbs or a dollop of sour cream adds a touch of elegance.

More Soup Recipes to Love

If you’re a soup lover like me, you’ll definitely want to check out these other delicious recipes! For a spicy kick, try Chicken Taco Soup. If you’re looking for ultimate comfort, Marry Me Chicken Soup is a must-try. For a more sophisticated flavor, give Roasted Garlic Soup a try. Chicken Tortellini Soup is a family favorite. And for a low-carb option, Keto Cheeseburger Soup is surprisingly satisfying.

Why I Love This Recipe (and You Will Too!)

This Chicken Mushroom Soup is more than just a recipe; it’s a hug in a bowl. It’s the kind of dish that brings comfort on a cold day, warms you up after a long day, and makes you feel good from the inside out. I truly believe that everyone should have a go-to soup recipe, and this one is mine. I hope you love it as much as I do. Happy cooking!

ULTIMATE CHICKEN MUSHROOM SOUP

This Chicken Mushroom Soup is a comforting classic, elevated with simple techniques to unlock maximum flavor. It’s a creamy, earthy soup that warms you from the inside out. One spoonful and you’ll be hooked!

Print Recipe Pin Recipe

Prep Time 20 minutes mins

Cook Time 45 minutes mins

Total Time 1 hour hr 5 minutes mins

Servings: 6

Course: Main Course

Cuisine: American

Calories: 350

Ingredients Equipment Method Notes

Ingredients

  

• 1 tablespoon olive oil
• 1 large onion, chopped
• 2 carrots, peeled and diced
• 2 celery stalks, diced
• 8 ounces cremini mushrooms, sliced
• 4 cloves garlic, minced
• 6 cups chicken broth
• 1 cup heavy cream
• 1/2 cup dry sherry optional
• 1 teaspoon dried thyme
• 1/2 teaspoon dried sage
• 1 pound boneless, skinless chicken breasts, cooked and shredded
• Salt to taste
• Pepper to taste
• Fresh parsley, chopped for garnish
• Crusty bread, for serving

Equipment

• Large pot or Dutch oven
• Knife
• Cutting board
• Measuring spoons
• Measuring cups
• Ladle
• Spoon

Method

 

1. Heat the olive oil in a large pot or Dutch oven over medium heat.
2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
3. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Cook in batches if necessary.
4. Stir in the minced garlic and cook for another minute until fragrant.
5. Pour in the chicken broth and bring to a simmer.
6. Add the dried thyme and sage, salt, and pepper.
7. If using, stir in the dry sherry.
8. Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
9. Stir in the shredded chicken and heavy cream. Heat through gently, being careful not to boil the soup after adding the cream.
10. Ladle the Chicken Mushroom Soup into bowls and garnish with fresh parsley, if desired.
11. Serve with crusty bread for dipping.

Notes

For a richer flavor, use a blend of different mushroom varieties like shiitake and oyster mushrooms. To prevent the cream from curdling, make sure the soup is not boiling when you add it. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. If the soup is too thin, simmer uncovered to reduce the liquid, or whisk a tablespoon of cornstarch with a tablespoon of cold water and stir into the simmering soup.