Hey there, friends! It’s Clara from Cooking Inspired, and I know exactly how it feels to be juggling a million things at once. Between school runs, work deadlines, and everything else life throws our way, finding time to cook a nourishing meal can feel like a Herculean task. That’s why I’m so excited to share my simple, flavorful Chicken Mushroom Soup recipe with you. It’s ready in under an hour and packed with goodness; this comforting soup is perfect for busy weeknights when you crave something warm, hearty, and delicious.
Table of Contents
Why You’ll Love This Chicken Mushroom Soup
I think you’ll love this recipe, because it’s more than just a soup; it’s a hug in a bowl. Here’s why:
- Ultimate Comfort Food: Nothing beats the cozy, satisfying feeling of a warm bowl of Chicken Mushroom Soup on a chilly day, much like the comfort of our viral lasagna soup that’s ready in under 30 minutes.
- Nutrient-Packed Goodness: This soup is loaded with protein, vitamins, and minerals to keep you and your family feeling energized and healthy.
- Simple Ingredients: No need for fancy or hard-to-find ingredients. Everything you need is likely already in your pantry or easily accessible at your local grocery store.
- Easily Customizable: I love that this soup is so versatile. Feel free to adjust the ingredients to suit your taste preferences or dietary needs.
Health Benefits of Chicken and Mushrooms
Chicken and mushrooms aren’t just delicious; they’re also incredibly good for you! Chicken is a fantastic source of lean protein, essential for building and repairing tissues. It’s also rich in iron, which is especially important for women and girls. If you enjoy other protein-packed meals, try our amazing creamy turkey noodle soup for another comforting option. Mushrooms are packed with vitamins, minerals, and antioxidants, boosting your immune system and overall health. Together, they make this Chicken Mushroom Soup a nutritional powerhouse!
Ingredients for Chicken Mushroom Soup
Here’s everything you’ll need to create this comforting soup:
- 8 ounces boneless, skinless chicken thighs (cut into 1-inch chunks)
- Kosher salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
- 2 tablespoons vegetable shortening
- 8 ounces cremini mushrooms (thinly sliced)
- 1 onion (diced)
- 3 carrots (peeled and diced)
- 2 ribs celery (diced)
- 3 cloves garlic (minced)
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half (or more, as needed*)
- 2 tablespoons chopped fresh parsley leaves
How to Make Chicken Mushroom Soup: Step-by-Step
Ready to get cooking? Follow these simple steps, and you’ll have a delicious bowl of Chicken Mushroom Soup in no time!
- Season chicken thighs with salt and pepper, to taste.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt vegetable shortening in the stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Clara’s Top Tips for the Best Chicken Mushroom Soup
Here are a few of my favorite tips to make this soup extra special:
- Don’t overcrowd the pot: When browning the chicken, make sure not to overcrowd the pot. Work in batches if necessary to ensure each piece gets a nice golden crust.
- Sauté the vegetables properly: Take your time when sautéing the vegetables to bring out their natural sweetness and enhance the overall flavor of the soup.
- Adjust the thickness to your liking: If you prefer a thicker soup, you can add a bit more flour or cornstarch. For a thinner soup, simply add more chicken stock or half and half.
Common Mistakes to Avoid
- Why is my soup too watery? Make sure to whisk the flour properly to create a roux, which helps to thicken the soup. If it’s still too watery, simmer uncovered for a bit to reduce the liquid.
- Why are my mushrooms rubbery? Avoid overcrowding the pot when sautéing the mushrooms. Give them enough space to release their moisture and brown properly.
Chicken Mushroom Soup Variations
Want to mix things up? Here are a few fun variations to try:
| Variation | Description |
|---|---|
| Creamy Version | Add more half and half or heavy cream for an extra rich and creamy texture. |
| Dairy-Free Version | Use coconut milk or almond milk instead of half and half. |
| Low-Carb Version | Omit the flour and use cauliflower rice to thicken the soup. |
| Sherry Infusion | Stir in a splash of dry sherry for a touch of added depth and warmth. |
Ingredient Substitutions
Sometimes, you might not have all the ingredients on hand. No problem! Here are some easy substitutions:
| Ingredient | Substitution Options | Notes |
|---|---|---|
| Chicken Stock | Chicken Broth | Flavor may be slightly different. |
| Fresh Thyme | Dried Thyme | Use 1/3 the amount of dried thyme. |
| Cremini Mushrooms | Other mushrooms (e.g., white button, shiitake) | Adjust cooking time as needed. |
Serving Suggestions
This Chicken Mushroom Soup is delicious on its own, but here are a few ideas to make it a complete meal:
- Crusty Bread: Serve with a slice of warm, crusty bread or amazing homemade crackers for dipping.
- Side Salad: Pair with a fresh green salad for a light and balanced meal.
Storing and Reheating Chicken Mushroom Soup
- Storing: Allow the soup to cool completely, then store it in an airtight container in the fridge for up to 3-4 days.
- Reheating: Reheat the soup on the stovetop over medium heat, stirring occasionally, until heated through. You can also microwave it in a microwave-safe bowl.
- Freezing: Let the soup cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 2-3 months. Thaw in the fridge overnight before reheating.
Frequently Asked Questions
- Is chicken and mushroom soup healthy? Absolutely! This soup is packed with protein, vitamins, and minerals, making it a nutritious and satisfying meal.
- What goes well with mushroom soup? Crusty bread, a fresh salad, or a grilled cheese sandwich are all great accompaniments.
- How do you thicken chicken mushroom soup? Whisking in flour or cornstarch can help thicken the soup. You can also simmer it uncovered to reduce the liquid.
- What is chicken and mushroom soup made of? This recipe includes chicken thighs, mushrooms, onion, carrots, celery, garlic, thyme, flour, chicken stock, half and half, and parsley.
- What’s the best way to freeze chicken soup? Allow the soup to cool completely, then transfer it to freezer-safe containers or bags.
- How long does chicken mushroom soup last in the fridge? It can last for up to 3-4 days when stored properly in an airtight container.
- How do you reheat chicken mushroom soup? Reheat it on the stovetop over medium heat or in the microwave.
- Can I make this soup without mushrooms? Yes, you can omit the mushrooms, but it will change the flavor profile.
- Can I use a different type of mushroom? Absolutely! Feel free to experiment with different types of mushrooms like shiitake or oyster mushrooms.
Recipe Card
Easy Chicken Mushroom Soup: A Comforting Meal
Ingredients
Equipment
Method
- Season chicken thighs with salt and pepper, to taste.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt vegetable shortening in the stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Notes
(Metric Conversion):
- 8 ounces = 225 grams
- 2 tablespoons = 30 ml
- 4 cups = 950 ml
- 1/2 cup = 120 ml
Conclusion
I hope this Chicken Mushroom Soup becomes a go-to recipe for you and your family! It’s simple, satisfying, and so easy to customize. I’d love to hear what you think. Leave a comment below with your questions, suggestions, or any variations you tried. Happy cooking!
