Description
A comforting creamy mushroom chicken soup that’s rich in flavor and easy to make, perfect for chilly evenings.
Ingredients
Scale
- 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
- 2 tbsp olive oil (divided)
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 12–16 oz mushrooms, sliced
- 4 cups chicken broth (low-sodium)
- 1 cup heavy cream (or half-and-half for a lighter version)
- 1 tbsp Dijon-style mustard
- 1 tsp dried thyme (or 1 tbsp fresh)
- ½ tsp salt, plus more to taste
- ½ tsp black pepper, plus more for finishing
- 1 tbsp lemon juice (optional)
- 2 tbsp chopped fresh parsley or fresh thyme leaves
Instructions
- Heat 1 tbsp olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear for 3–4 minutes until lightly golden. Remove to a plate.
- Add the remaining oil, then add mushrooms. Cook for 6–8 minutes until they release liquid and start to brown.
- Add onion and cook for 3 minutes until soft. Stir in garlic for 30 seconds until fragrant.
- Pour in chicken broth and scrape the bottom of the pot. Add thyme and mustard if using. Simmer for 8–10 minutes.
- Lower the heat. Stir in cream. Return chicken to the pot and simmer gently for 6–8 minutes until chicken is cooked through.
- Add lemon juice if using. Taste and adjust salt and pepper. Finish with fresh herbs and extra black pepper on top.
Notes
Chicken thighs provide a richer, more tender texture while chicken breasts are leaner. Any mix of mushrooms works well. For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir in during simmering.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 600mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 80mg
Keywords: soup, chicken, creamy, mushroom, comfort food, cozy dinner