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Creamy Chicken and Mushroom Soup Recipe

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4.2 from 14 reviews

  • Author: Sara
  • Total Time: 45 minutes
  • Yield: 5 servings

Description

This creamy chicken and mushroom soup is a comforting, flavorful dish perfect for cool evenings. It features tender seared chicken, earthy mushrooms, and a rich broth thickened with a buttery roux. Optional fresh greens and peas add vibrant color and nutrition, while Worcestershire sauce lends a subtle depth of flavor. Easy to prepare on the stovetop, this soup serves as a hearty meal when enjoyed with a side of mashed potatoes or rice.

Ingredients

Chicken

  • 1.5 pounds boneless skinless chicken breasts, diced into bite-sized pieces (or boneless skinless chicken thighs as a substitute)
  • Salt and Pepper, for seasoning the chicken
  • 1 tablespoon olive oil

Vegetables and Flavorings

  • 1 tablespoon unsalted butter
  • 16 ounces baby portabella mushrooms
  • 1 cup white onion, diced small (or yellow onion)
  • 3-4 cloves garlic, finely minced
  • 1 teaspoon dried thyme (or to taste)
  • 1 teaspoon dried parsley (or to taste)

Soup Base

  • 3 tablespoons all-purpose flour
  • 1.5 cups chicken broth
  • 1 cup half-and-half
  • 1 teaspoon Worcestershire sauce
  • Salt and black pepper, to season the soup

Optional Additions

  • 2-3 cups loosely packed fresh spinach leaves or kale leaves
  • 1 cup frozen peas
  • Fresh parsley, for garnishing

Instructions

  1. Prepare the Chicken: Dice the chicken into bite-sized pieces to ensure even cooking and easy eating.
  2. Sear the Chicken: In a large, high-sided skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken generously with salt and pepper and sear for 2-3 minutes, turning frequently until all sides are browned but not fully cooked. Remove chicken and set aside.
  3. Sauté Vegetables: Add butter to the same skillet, then add mushrooms and diced onions. Reduce heat to medium-low and sauté for 6-7 minutes, stirring frequently, until mushrooms have released moisture and are tender.
  4. Add Garlic, Herbs, and Flour: Stir in garlic, thyme, and dried parsley. Sprinkle flour evenly over the vegetables and cook for 1-2 minutes, stirring almost continuously to cook out the raw flour taste and create a roux for thickening.
  5. Add Chicken Broth: Gradually pour in chicken broth while stirring to combine and prevent lumps. Be careful of bubbling as the liquid integrates with the roux.
  6. Add Dairy and Worcestershire Sauce: Slowly stir in half-and-half and Worcestershire sauce. Simmer over medium-low heat for 3-4 minutes, stirring often, until the soup thickens slightly.
  7. Simmer the Soup: Return the seared chicken to the pot, cover with a lid, lower heat to low, and simmer for about 15 minutes until chicken is thoroughly cooked.
  8. Season the Soup: Remove lid and taste. Adjust seasoning with salt (1-2 teaspoons) and pepper (3/4 to 1 teaspoon) according to preference and broth saltiness.
  9. Add Optional Vegetables: If using, add fresh spinach, kale, or frozen peas to the soup. Stir frequently and cook for about 5 minutes to wilt greens and warm peas.
  10. Adjust Thickness: Simmer uncovered for a few minutes if a thicker soup is desired. If too thick, add extra chicken broth or a splash of half-and-half to reach preferred consistency.
  11. Garnish and Serve: Optionally garnish with fresh parsley. Serve hot, either on its own or over mashed potatoes or rice for a complete meal.

Notes

  • Use boneless skinless chicken thighs instead of breasts for a richer, more tender texture.
  • Do not overcook the chicken during searing to prevent toughness; it will finish cooking in the soup.
  • The roux made from flour and butter is critical for thickening without lumps or raw flour taste.
  • Simmer gently when dairy is added to prevent curdling; avoid a rapid boil.
  • Adjust salt and pepper after simmering, especially if using reduced sodium chicken broth.
  • Feel free to add other greens or vegetables like chard depending on preference.
  • Serve with crusty bread, rice, or mashed potatoes to make the soup more substantial.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://sarabaking.com/creamy-chicken-and-mushroom-soup-recipe/