There are few things more comforting than a warm bowl of creamy soup, and this Creamy Chicken Mushroom Soup is the absolute pinnacle of cozy. If you’re a true mushroom aficionado, prepare to fall in love. This recipe delivers an intensely rich, earthy flavor that’s both elegant and deeply satisfying. It’s the perfect make-ahead meal for busy weeknights—just reheat and enjoy a wholesome, soul-warming lunch or dinner that tastes even better the next day.
Ingredients
• PREP TIME: 10 minutesCOOKING TIME: 55 minutesMAKES 6 servings
• For the Poached Chicken
• 6 cups / 1.4 liters all-natural salted chicken stock
• 1 whole boneless, skinless chicken breast, about 14 oz / 400g
• For the Soup
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 4 portobello mushrooms, diced
• 2 stalks celery, diced
• 3 cloves garlic, minced
• 2 cups / 480 ml heavy cream
• 1 teaspoon fresh thyme leaves, finely chopped
• Fresh parsley, for garnish (optional)
• Sautéed sliced portobello mushroom, for garnish (optional)
Instructions
1. Poach the Chicken: In a large saucepan, bring the 6 cups of chicken stock to a boil. Reduce the heat to a gentle simmer and carefully add the chicken breast. Cover and poach for 20 minutes, or until the chicken is cooked through. Remove the chicken and set it aside to cool, reserving the flavourful stock in the pan.
2. Sauté the Vegetables: In a separate large pot or Dutch oven, heat the olive oil and butter over medium-high heat. Add the diced portobello mushrooms and celery, and cook for 5 minutes, stirring frequently, until they are tender and have released their moisture. Stir in the minced garlic and cook for another minute until fragrant.
3. Build the Soup Base: Pour in the heavy cream, add the chopped thyme, and ladle in 3 cups / 720 ml of the reserved chicken stock from poaching. Stir everything together and bring the mixture to a boil. Once boiling, reduce the heat to maintain a steady, rolling simmer.
4. Finish and Serve: While the soup simmers, dice the cooled poached chicken into bite-sized pieces. Add the chicken to the pot and continue to simmer for 20-25 minutes, allowing the soup to thicken and the flavors to meld into a creamy, delicious consistency. To serve, ladle into bowls and garnish with fresh parsley and extra sautéed mushrooms, if desired. Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Nutritional Information
• Per serving (approximate)
• Calories: 450 kcal
• Protein: 25g
• Fat: 38g
• Carbohydrates: 8g
• Fiber: 2g
Pro Tips
• For a fancy presentation, swirl a tablespoon of crème fraîche or a drizzle of truffle oil into each bowl before serving.
• Use a mix of mushrooms like cremini, shiitake, and oyster for a more complex, deeper flavor profile.
• Save time by using leftover rotisserie chicken. Simply shred about 2 cups of chicken and add it in the final step.
• For an even thicker soup, create a slurry with 1 tablespoon of cornstarch and 2 tablespoons of cold water. Whisk it into the soup during the last 5 minutes of simmering.
FAQ
Q: Can I use different mushrooms in this soup
A: Absolutely! For a more complex and deeper flavor profile, feel free to use a mix of mushrooms like cremini, shiitake, and oyster in addition to or instead of portobellos.
Q: How can I make this soup thicker
A: To achieve an even thicker consistency, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water. Stir this mixture into the soup during the last 5 minutes of simmering.
Q: Can I use leftover or rotisserie chicken for this recipe
A: Yes, to save time you can use pre-cooked chicken. Simply shred about 2 cups of leftover or rotisserie chicken and add it to the pot during the final 20-25 minute simmering step to heat through.
Q: How long does this chicken mushroom soup last in the fridge
A: You can store any leftover soup in an airtight container in the refrigerator for up to 3 days. The flavors often meld and taste even better the next day.
