Creamy Chicken & Mushroom Soup
Cozy Up With Creamy Chicken and Mushroom Soup
As the weather cools down, there’s nothing quite as comforting as a warm bowl of soup. And this Creamy Chicken and Mushroom Soup is the perfect recipe to satisfy those cozy cravings! Packed with tender chicken, earthy mushrooms, and a rich, velvety broth, it’s a dish the whole family will love. It’s surprisingly easy to make, too – ready in just 40 minutes!
This isn’t your average soup. We’ve focused on building layers of flavor, starting with sautéing the vegetables to bring out their natural sweetness, and then using a touch of flour to create a beautifully thickened base. The addition of thyme and rosemary adds a fragrant herbal note that complements the chicken and mushrooms perfectly.
Why You’ll Love This Recipe:
- Comfort Food at its Finest: This soup is the epitome of comfort food – warm, hearty, and satisfying.
- Easy to Make: Despite its rich flavor, this soup is surprisingly simple to prepare.
- Family-Friendly: A guaranteed hit with both kids and adults.
- Versatile: Perfect for a weeknight dinner, a weekend lunch, or even a cozy appetizer.
Tips for the Best Creamy Chicken and Mushroom Soup:
- Mushroom Variety: While cremini mushrooms are fantastic, feel free to experiment with other varieties like shiitake or oyster mushrooms for a more complex flavor.
- Chicken Thighs are Key: Using chicken thighs instead of breasts results in a more tender and flavorful soup.
- Don’t Skip the Herbs: Thyme and rosemary add a wonderful aroma and depth of flavor.
- Adjust the Creaminess: Add more or less half and half to achieve your desired level of creaminess.
Frequently Asked Questions:
Q: Can I use chicken breast instead of thighs?
A: While you can, chicken thighs will yield a more tender and flavorful result. If using breast, be careful not to overcook it.
Q: Can I make this soup ahead of time?
A: Yes! This soup actually tastes even better the next day. Store it in an airtight container in the refrigerator for up to 3 days.
Q: Is this soup gluten-free?
A: As written, no. The recipe uses all-purpose flour. To make it gluten-free, substitute with a gluten-free all-purpose flour blend or cornstarch.
Q: Can I freeze this soup?
A: Yes, but the texture may change slightly upon thawing. It’s best to freeze it without the half and half and add that in when reheating.
Q: What can I serve with this soup?
A: Crusty bread for dipping is always a good choice! A simple side salad also complements the soup nicely.
Get ready to enjoy a bowl of pure comfort! This Creamy Chicken and Mushroom Soup is a recipe you’ll make again and again.
Creamy Chicken and Mushroom Soup
Ingredients
- 1 Tbsp. olive oil
- 8 oz. boneless, skinless chicken thighs cut into 1-inch chunks
- 2 Tbsp. unsalted butter
- 3 cloves garlic minced
- 8 oz. cremini mushrooms thinly sliced
- 1 medium onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/2 tsp. 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 Tbsp. chopped fresh parsley leaves
- 1 sprig rosemary
Instructions
- Heat olive oil in a large stockpot or Dutch oven over medium heat.
- Add chicken to the stockpot and season with salt and pepper. Cook until lightly browned, about 2-3 minutes; set aside.
- Melt butter in the stockpot over medium heat. Add mushrooms, onion, carrots and celery and cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in thyme and garlic and cook until fragrant, about 1 minute.
- Stir in flour and cook until lightly browned, about 1 minute. Whisk in chicken stock and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
- Add bay leaf and chicken thighs, and stir in half and half.
- Bring to a simmer and cook until heated through.
- Remove bay leaf before serving.
- Garnish with parsley and rosemary.
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