There’s something about mushrooms that makes me think of autumn, that earthy, damp smell that fills the kitchen as they cook. I love how they change in texture and flavor, becoming almost meaty and intensely savory. Combining them with tender chicken in a creamy soup feels like capturing a little bit of fall’s quiet magic.
Why I Keep Coming Back to This Soup
It’s a reliable comfort, especially when I want something hearty yet light. The layers of flavor develop as it sits, making leftovers even better. Plus, it’s adaptable—change the herbs, add greens, or swap the dairy. It’s a no-fail recipe that always makes me feel grounded and satisfied.
Ingredient Breakdown & Variations
- Mushrooms: Earthy, umami-rich, releasing a smoky aroma as they cook. Use cremini or shiitake for deeper flavor.
- Chicken: Tender, juicy, adds protein. Use leftover roasted chicken or turkey for a different twist.
- Butter and broth: Rich base that carries the flavors. Vegetable broth can work if you want it lighter.
- Herbs and seasonings: Thyme and bay leaf add depth. Fresh parsley brightens at the end.
- Cream or milk: Adds silkiness and richness. Coconut milk is a dairy-free alternative.
- Garlic & onion: Builds the savory foundation, fragrant and essential.
- Lemon zest or juice: Brightens the earthy flavors, adds a fresh zing.
Tools of the Trade for a Perfect Soup
- Heavy-bottomed pot: Distributes heat evenly, preventing scorching
- Sharp knife: Slices mushrooms and chicken cleanly
- Wooden spoon: Stirs without scratching your pot
- Immersion blender or regular blender: Purees the soup smoothly
How to Craft a Cozy, Velvety Mushroom Chicken Soup
Step 1: Gather your equipment: a large heavy-bottomed pot, a sharp knife, a wooden spoon, and a blender or immersion blender.
Step 2: Slice the mushrooms and chicken into bite-sized pieces. Keep mushrooms earthy and juicy, chicken tender and golden.
Step 3: Sauté mushrooms in butter over medium heat (about 160°C/320°F) until they release their fragrant aroma and turn a deep, rich brown, about 8-10 minutes.
Step 4: Add diced chicken to the pot. Cook until no longer pink, about 6-8 minutes, stirring frequently.
Step 5: Pour in chicken broth and bring to a gentle simmer. Add herbs and seasonings. Let simmer for 15 minutes, watching for a steady bubble.
Cooking Checkpoints & Tips for Success
- Mushrooms should be deeply browned and fragrant before adding chicken.
- Broth needs to simmer gently; a rolling boil can toughen chicken and cloud the soup.
- Soup should thicken slightly and coat the back of a spoon when finished.
Common Mistakes & How to Fix Them
- Soup is too thick and gloopy.? Add a splash of cream to fix a too-thick soup. Stir gently and heat through.
- Mushrooms burn or stick to the pan.? Lower the heat if mushrooms burn or stick. Use a non-stick pan if needed.
- Soup tastes overly salty.? Add a bit more broth if the soup is too salty. A splash of water can help.
- Chicken remains pink or rubbery.? If chicken isn’t cooked through, simmer a few more minutes. Use a thermometer to check for 75°C/165°F.
Creamy Mushroom Chicken Soup
Ingredients
Equipment
Method
- Gather your equipment: a heavy-bottomed pot, a sharp knife, a wooden spoon, and an immersion or regular blender.
- Slice the mushrooms into even pieces and dice the onion finely. Keep the shredded cooked chicken handy.
- In the heavy-bottomed pot, melt the butter over medium heat until it begins to foam and smell fragrant.
- Add the sliced mushrooms to the pot and sauté, stirring occasionally, until they release their aroma and turn a deep golden brown, about 8-10 minutes.
- Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
- Add the shredded chicken to the pot, stirring to combine and heat through for about 6-8 minutes. The mixture should look hearty and fragrant.
- Pour in the chicken broth, add thyme and bay leaf, then bring to a gentle simmer. Let it simmer uncovered for 15 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Remove the bay leaf and use an immersion blender to blend the soup until smooth and velvety, or transfer carefully to a blender in batches and puree.
- Stir in the cream or milk, lemon zest, and season with salt and pepper to taste. Warm gently, but do not boil, until the soup is heated through and silky.
- Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon zest for brightness.
- Serve the soup hot, garnished with chopped fresh parsley for a pop of color and freshness.
Leave a Reply