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Creamy Mushroom Chicken Soup

This hearty yet delicate soup combines earthy mushrooms and tender chicken in a creamy broth, resulting in a velvety texture and rich flavor. The dish is built through sautéing, simmering, and blending, creating a comforting bowl that feels both satisfying and soothing, perfect for autumn-inspired gatherings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 8 oz mushrooms (cremini or shiitake) sliced
  • 2 cups chicken broth
  • 1 cup cooked chicken, shredded use leftovers or cooked fresh
  • 1 small onion finely chopped
  • 2 cloves garlic minced
  • 2 tbsp butter
  • 1 cup cream or milk for richness
  • 1 tsp dried thyme
  • 1 tbsp fresh parsley chopped, for garnish
  • Zest of 1 lemon lemon zest brightens the flavor

Equipment

  • Heavy-bottomed pot
  • Sharp knife
  • Wooden spoon
  • Immersion blender or regular blender

Method
 

  1. Gather your equipment: a heavy-bottomed pot, a sharp knife, a wooden spoon, and an immersion or regular blender.
  2. Slice the mushrooms into even pieces and dice the onion finely. Keep the shredded cooked chicken handy.
  3. In the heavy-bottomed pot, melt the butter over medium heat until it begins to foam and smell fragrant.
  4. 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.
  5. Stir in the chopped onion and minced garlic, cooking until the onion becomes translucent and fragrant, about 3-4 minutes.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. Taste and adjust the seasoning if needed, adding more salt, pepper, or lemon zest for brightness.
  11. Serve the soup hot, garnished with chopped fresh parsley for a pop of color and freshness.

Notes

For a richer flavor, roast the mushrooms first or add a splash of sherry during sautéing. Leftovers reheat well and taste even better the next day.