CREAMY CHICKEN AND MUSHROOM SOUP

Introduction

Did you know that a single bowl of CREAMY CHICKEN AND MUSHROOM SOUP can provide over 40% of your daily selenium needs, a mineral crucial for immune function and thyroid health that many people are deficient in? This comforting classic is far more than just a warm meal; it’s a nutrient-dense powerhouse.

Our recipe for this CREAMY CHICKEN AND MUSHROOM SOUP delivers that rich, velvety texture without relying on heavy cream, using a clever blend of puréed vegetables and a touch of milk for a lighter yet equally luxurious result. It’s the perfect one-pot meal for a cozy weeknight dinner that feels both indulgent and wholesome.

Ingredients

This CREAMY CHICKEN AND MUSHROOM SOUP comes together with simple, wholesome ingredients that create a rich, velvety texture and deep, savory flavor.

• 2 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
• 8 ounces cremini mushrooms, sliced
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 1 teaspoon dried thyme
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/4 cup chopped fresh parsley

Timing

Prep Time	15 minutes
Cook Time	25 minutes
Total Time	40 minutes

Context: This CREAMY CHICKEN AND MUSHROOM SOUP recipe is about 20% faster than similar recipes, thanks to streamlined steps and efficient cooking techniques.

Step-by-Step Instructions

Step 1 — Prepare the Ingredients

Gather 1 pound of boneless, skinless chicken breasts, 8 ounces of sliced cremini mushrooms, 1 diced onion, 2 minced garlic cloves, 4 cups of chicken broth, 1 cup of heavy cream, and 2 tablespoons of all-purpose flour. Chop the chicken into bite-sized pieces for even cooking.

Step 2 — Sauté the Aromatics

Heat 2 tablespoons of olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until translucent. Stir in the minced garlic and cook for another 30 seconds until fragrant.

Step 3 — Cook the Chicken

Add the chicken pieces to the pot and season with salt and pepper. Cook for 5–6 minutes, stirring occasionally, until the chicken is no longer pink and reaches an internal temperature of 165°F.

Step 4 — Brown the Mushrooms

Introduce the sliced mushrooms to the pot and cook for 5–7 minutes until they release their moisture and turn golden brown. This step enhances the earthy flavor of your CREAMY CHICKEN AND MUSHROOM SOUP.

Step 5 — Create the Base

Sprinkle the flour over the mixture and stir for 1 minute to cook off the raw taste. Gradually pour in the chicken broth while stirring constantly to avoid lumps.

Step 6 — Simmer the Soup

Bring the soup to a gentle boil, then reduce the heat to low and let it simmer for 10–12 minutes. The broth will thicken slightly as it cooks.

Step 7 — Add the Cream

Stir in the heavy cream and heat through for 2–3 minutes without boiling to prevent curdling. For a lighter option, substitute with half-and-half.

Step 8 — Adjust Seasoning and Serve

Taste the soup and adjust salt and pepper as needed. Garnish with fresh parsley if desired. Serve hot for the best flavor and texture.

Nutritional Information

Calories	320
Protein	22g
Carbohydrates	12g
Fat	20g
Fiber	2g
Sodium	850mg

Note: Estimates based on typical ingredients and serving size.

Healthier Alternatives

• Turkey for Chicken — A leaner protein option that maintains the savory, comforting essence of this CREAMY CHICKEN AND MUSHROOM SOUP.
• Cauliflower Rice for Pasta/Noodles — Lowers the carb content significantly while adding a subtle, nutty flavor that complements the mushrooms.
• Coconut Milk for Heavy Cream — A rich, dairy-free alternative that lends a slightly sweet, tropical note to the soup’s creamy base.
• Gluten-Free Flour Blend — Use in place of all-purpose flour to thicken the soup without gluten, ensuring the same velvety texture.
• Low-Sodium Broth — Reduces salt intake while still providing a deep, savory foundation for the CREAMY CHICKEN AND MUSHROOM SOUP.
• Greek Yogurt for Sour Cream — Adds tanginess and creaminess with more protein and less fat, perfect for a lighter garnish.
• Vegetable Broth and Tofu — Creates a vegetarian version; tofu offers a soft, protein-rich element that soaks up the soup’s earthy flavors.

Serving Suggestions

• Pair this CREAMY CHICKEN AND MUSHROOM SOUP with a crusty baguette or warm garlic bread for dipping.
• Serve alongside a crisp green salad with a light vinaigrette to balance the richness.
• Perfect for a cozy weeknight dinner or a comforting lunch on a chilly day.
• Ideal for holiday gatherings or potlucks, as it’s a crowd-pleasing classic.
• Garnish with fresh parsley, a dollop of sour cream, or grated Parmesan for extra flavor.
• Serve in a hollowed-out bread bowl for a fun, edible presentation.
• Accompany with a glass of Chardonnay or a light Pinot Noir to complement the creamy mushroom notes.

This CREAMY CHICKEN AND MUSHROOM SOUP is versatile enough for both casual family meals and special occasions, making it a reliable favorite year-round.

Common Mistakes to Avoid

• Mistake: Overcrowding the pan when browning chicken. Fix: Cook in batches to ensure a proper sear and avoid steaming.
• Mistake: Using raw flour directly in the hot broth. Fix: Make a roux first to cook out the raw flour taste and prevent lumps.
• Mistake: Adding dairy too early or at a boil. Fix: Stir in cream off the heat to prevent curdling.
• Mistake: Sautéing mushrooms with other aromatics. Fix: Cook mushrooms alone first to properly release their water and brown.
• Mistake: Using low-fat cream or milk. Fix: Opt for full-fat heavy cream or half-and-half for a truly rich, creamy texture.
• Mistake: Over-salting before reducing the broth. Fix: Season gradually at the end, as reducing concentrates saltiness.
• Mistake: Boiling the soup after adding chicken. Fix: Simmer gently to keep the chicken tender and not tough.
• Mistake: Skipping the deglazing step. Fix: Scrape the browned bits from the pan with a splash of wine or broth for deeper flavor.

Storing Tips

• Fridge: Cool your CREAMY CHICKEN AND MUSHROOM SOUP completely before transferring it to an airtight container. It will keep for 3-4 days.
• Freezer: For longer storage, freeze the soup in a freezer-safe container or heavy-duty bag for up to 3 months. Leave some space for expansion.
• Reheat: Thaw frozen soup overnight in the refrigerator. Reheat gently on the stovetop or in the microwave, stirring occasionally, until it reaches an internal temperature of 165°F (74°C) for food safety.

For best quality, avoid repeated reheating. Always use a food thermometer to ensure your CREAMY CHICKEN AND MUSHROOM SOUP is safely reheated.

Conclusion

This CREAMY CHICKEN AND MUSHROOM SOUP is the ultimate comfort food, rich and satisfying with minimal effort. We hope you love this cozy recipe as much as we do! Give it a try, leave a comment with your thoughts, and subscribe for more delicious updates.

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FAQs

Can I make this creamy chicken and mushroom soup ahead of time?

Yes, this soup is excellent for making ahead. Store it in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if it has thickened too much.

What is the best way to thicken creamy chicken and mushroom soup?

The soup is naturally thickened by the roux (a mixture of flour and butter) and the cream. For a gluten-free option, you can use cornstarch slurry instead of the roux to achieve a similar creamy consistency.

Can I use a different type of mushroom?

Absolutely. While cremini or button mushrooms are common, you can use shiitake, portobello, or a wild mushroom blend to add deeper, earthier flavors to your creamy chicken and mushroom soup.

How can I make this soup dairy-free?

To make a dairy-free version, substitute the butter with olive oil, use a plant-based milk like almond or oat milk, and replace the heavy cream with full-fat coconut milk for a rich, creamy texture.

Is it possible to freeze creamy chicken and mushroom soup?

You can freeze this soup, but be aware that the dairy may separate slightly upon thawing. For best results, freeze without the cream and add it fresh when reheating. Thaw in the refrigerator overnight and reheat gently.