Mary KellyWhen you think about a hearty bowl of creamy chicken mushroom soup, your mind might wander to a world of delicious pairings.
A slice of crusty sourdough bread, warm from the oven, perfect for dipping. Or how about a fresh side salad drizzled with a zesty vinaigrette? It’s a classic combo that balances the rich flavors of the soup.
For those who enjoy a bit of bite, a light arugula salad sprinkled with Parmesan cheese and walnuts could be an ideal match. If bread isn’t your thing, consider a side of roasted vegetables.
The slight caramelization brings out their natural sweetness, complementing the umami of the mushrooms beautifully. It’s all about creating that harmony on your plate.
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Every cook has a few recipes up their sleeves that radiate comfort like a warm hug. For me, creamy chicken mushroom soup is one of those cherished favorites.
It’s not just about the flavors; it’s about the memories tied to the smell of garlic and thyme wafting through my kitchen. When I prepare this dish, it feels like I’m inviting a little piece of home into my space.
I love exploring recipes that blend health with taste. This soup fits the bill perfectly. It’s satisfyingly creamy without being overindulgent, and packed with nutrients. Let’s dive into what makes this dish so delightful and how to prepare it with ease.
What is Creamy Chicken Mushroom Soup?
Creamy chicken mushroom soup is a comforting dish that combines tender pieces of chicken, earthy mushrooms, fresh vegetables, and a rich, creamy broth. It’s a meal that warms the soul and fills the belly. The blend of ingredients offers a depth of flavor that is hard to resist.
Central to this soup’s charm is the balance of creamy and hearty. It’s made to be enjoyed any day, whether it’s a chilly winter evening or a breezy summer evening indoors.
With every spoonful, you’re met with a luscious texture that coats your palate, inviting you to take another bite.
What is the Flavor Profile of This Dish?
The flavor profile of creamy chicken mushroom soup is a delightful medley. The first taste brings a creamy richness, courtesy of the half-and-half and butter.
Following that, you’re greeted by the earthiness of the baby bella mushrooms, and the succulent notes of the chicken elevate it further.
Seasonings like smoked paprika and thyme add warmth and depth. The subtle zing from the lemon juice at the end cuts through the richness, refreshing your palate. Fresh herbs like parsley provide an aromatic finish, making every bite an experience to savor.
Why You’ll Love This?
You’ll fall in love with creamy chicken mushroom soup for several reasons:
1. Simplicity: The ingredients are easy to find and often staples in many kitchens.
2. Nutrient-dense: It strikes a good balance between health and satisfaction without sacrificing flavor.
3. Versatility: You can easily customize it according to what you have in your pantry or your dietary preferences.
I can’t tell you the number of times I’ve been approached by friends and family requesting “that soup” after a particularly chilly afternoon. It’s comforting, satisfying, and means so much more than just a meal.
Ingredients
Let’s take a look at what you’ll need to create this hearty dish:
- 2 tablespoons extra virgin olive oil
- 8 ounces skinless, boneless chicken thighs, chopped into 1-inch pieces
- 1 teaspoon smoked paprika
- 3 medium carrots, peeled and chopped
- 2 stalks celery, chopped
- ½ teaspoon dried thyme leaves
- 1 medium yellow onion, finely diced
- 8 ounces baby bella mushrooms, thinly sliced
- 3 garlic cloves, minced
- 2 tablespoons unsalted butter
- Kosher salt and freshly cracked black pepper, to taste
- ¼ cup plain all-purpose flour
- 4 cups homemade or low-sodium chicken broth
- 1 bay leaf
- ½ cup half-and-half cream
- 1 tablespoon fresh lemon juice
- 2 tablespoons freshly chopped flat-leaf parsley
Step-by-Step Instructions
Making creamy chicken mushroom soup is an enjoyable process. Let’s get into the detailed steps to ensure your soup turns out perfectly.
Step 1: Heat the Oil
In a large pot over medium heat, warm up the extra virgin olive oil. This is where the magic starts! Once hot, add the chopped chicken thighs. Sprinkle with smoked paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. This initial step builds your flavor foundation.
Step 2: Sauté the Vegetables
Add the carrots, celery, and onions. Stir everything together. Sauté for about 5 minutes until the vegetables start to soften. The colors in the pot will be beautiful! Mixing everything together helps infuse those lovely flavors.
Step 3: Add Garlic and Mushrooms
Now it’s time for the garlic and mushrooms. Add the minced garlic and sliced baby bella mushrooms to the pot. Cook for another 5 minutes until the mushrooms are tender and have released their moisture. The aroma at this stage is heavenly, trust me!
Step 4: Create the Roux
Next, toss in the butter and let it melt. Once melted, sprinkle in the flour. Stir continuously for about 2 minutes to form a roux. This thickens your soup and gives it that creaminess you crave. Keep stirring to avoid any lumps forming.
Step 5: Pour in the Broth
Slowly pour in the chicken broth while continually stirring. This helps to blend the roux smoothly into the soup. Add the bay leaf, and bring the soup to a gentle simmer. Let it bubble away for about 15-20 minutes, allowing all those flavors to meld together.
Step 6: Add the Cream
Remove the bay leaf from the pot. Lower the heat and stir in the half-and-half cream, followed by the lemon juice. Adjust the seasoning with more salt and pepper if desired. Let the soup heat through but do not let it boil.
Step 7: Garnish and Serve
Before serving, stir in the freshly chopped parsley. Ladle the soup into bowls and top with extra parsley if you like. Enjoy it with crusty bread or a light salad for a complete meal.
Tips & Tricks
- Quality Ingredients: Always opt for fresh vegetables and high-quality chicken. It makes a noticeable difference in flavor.
- Use Leftovers: This soup is a fabulous way to use leftover chicken. Just add it into the mixture as you would fresh chicken.
- Thicken as Desired: If you like a thicker consistency, increase the flour slightly or allow the soup to simmer longer.
- Make it Dairy-Free: Use a plant-based milk alternative. Coconut milk can add an interesting twist to the flavor.
- Add More Veggies: Feel free to include spinach, peas, or even corn for added nutrition and texture.
Nutrition Information
Creamy Chicken Mushroom Soup Nutrition Facts
How Can You Store This Creamy Chicken Mushroom Soup?
Storing this soup is easy! Allow it to cool to room temperature. Then, transfer it to an airtight container.
It will keep well in the refrigerator for 3-4 days. If you want to store it for longer, freezing is a great option. Just make sure to leave some space in the container, as it can expand when frozen.
To reheat, simply place the desired portion in a saucepan over low heat, stirring occasionally until warmed through. You might want to add a splash of broth or water to loosen it up slightly.
Alternative Ingredient Choices
Sometimes you might find yourself in a pinch and missing a few ingredients. Here are a few swaps:
- Chicken Thighs: If you have chicken breasts instead, they will work just fine, but be mindful they will cook faster and could dry out more easily.
- Mushrooms: In a bind, you can use any type of mushrooms, like shiitake or even canned mushrooms if fresh isn’t available. Just remember that the flavor might vary slightly.
- Half-and-Half Cream: If you don’t have it, try using whole milk with a touch of butter for the richness or even a plant-based option like almond milk for a lighter version.
Creamy Chicken Mushroom Soup
Ingredients
Equipment
Method
- In a large pot over medium heat, warm up the extra virgin olive oil. This is where the magic starts! Once hot, add the chopped chicken thighs. Sprinkle with smoked paprika, salt, and pepper. Cook until the chicken is browned on all sides, about 5-7 minutes. This initial step builds your flavor foundation.
- Add the carrots, celery, and onions. Stir everything together. Sauté for about 5 minutes until the vegetables start to soften. The colors in the pot will be beautiful! Mixing everything together helps infuse those lovely flavors.
- Now it’s time for the garlic and mushrooms. Add the minced garlic and sliced baby bella mushrooms to the pot. Cook for another 5 minutes until the mushrooms are tender and have released their moisture. The aroma at this stage is heavenly, trust me!
- Next, toss in the butter and let it melt. Once melted, sprinkle in the flour. Stir continuously for about 2 minutes to form a roux. This thickens your soup and gives it that creaminess you crave. Keep stirring to avoid any lumps forming.
- Slowly pour in the chicken broth while continually stirring. This helps to blend the roux smoothly into the soup. Add the bay leaf, and bring the soup to a gentle simmer. Let it bubble away for about 15-20 minutes, allowing all those flavors to meld together.
- Remove the bay leaf from the pot. Lower the heat and stir in the half-and-half cream, followed by the lemon juice. Adjust the seasoning with more salt and pepper if desired. Let the soup heat through but do not let it boil.
- Before serving, stir in the freshly chopped parsley. Ladle the soup into bowls and top with extra parsley if you like. Enjoy it with crusty bread or a light salad for a complete meal.
Nutrition
Notes
- Quality Ingredients: Always opt for fresh vegetables and high-quality chicken. It makes a noticeable difference in flavor.
- Use Leftovers: This soup is a fabulous way to use leftover chicken. Just add it into the mixture as you would fresh chicken.
- Thicken as Desired: If you like a thicker consistency, increase the flour slightly or allow the soup to simmer longer.
- Make it Dairy-Free: Use a plant-based milk alternative. Coconut milk can add an interesting twist to the flavor.
- Add More Veggies: Feel free to include spinach, peas, or even corn for added nutrition and texture.
Tried this recipe?
Let us know how it was!Frequently Asked Questions
1. Can I make this soup in a slow cooker?
Absolutely! Sauté your chicken and vegetables first in a pan, then transfer everything to the slow cooker. Add the broth and let it cook on low for 6-8 hours. Add cream at the end before serving.
2. Can this soup be made gluten-free?
Yes, simply use gluten-free flour or cornstarch as a thickening agent. The taste will remain delicious!
3. How can I add more protein to my soup?
Consider adding cooked beans or lentils around the 15-minute mark so they could warm up without overcooking. This adds both protein and a nice texture.
4. Is it safe to freeze cream-based soups?
In general, cream soups don’t freeze well because they can separate upon reheating. However, you can freeze the soup base without the cream, then add the cream once reheated for better consistency.
5. What can I add to make the soup spicier?
If you enjoy a kick, add some red pepper flakes when you sauté the vegetables, or incorporate diced jalapeños for a fresh wave of heat.
Conclusion
In the hustle and bustle of daily life, creamy chicken mushroom soup offers a delightful escape into warmth and flavor. This recipe is not just about the dish itself but also the stories it can weave around your dinner table.
Whether it’s a chilly evening or a summer night spent indoors, this soup embraces simplicity while providing a comforting experience.
Try this recipe, play around with ingredients, and make it your own. Each bowl comes with a bit of love, a touch of nourishment, and of course, the delightful taste that makes it a hit every time. Do yourself a favor: grab those ingredients and create your comforting masterpiece today.
