I’ve always loved the earthy scent of mushrooms simmering away, filling the kitchen with that umami-rich aroma. This recipe started as a way to use up leftover chicken and turned into a cozy staple. It’s a bit rustic, a bit indulgent, and perfect for when you want something satisfying without fuss.
Why I keep returning to this soup
It’s the kind of dish that feels like a warm hug on a grey day. The earthy mushroom taste, combined with tender chicken and silky cream, hits a spot that’s hard to describe. Plus, it’s forgiving and easy to tweak—more garlic, less cream, a splash of sherry. That makes it endlessly adaptable, a true kitchen companion for cozy nights.
Breaking down the ingredients
- Mushrooms: Their earthy, umami flavor is the backbone. Use cremini or button, or wild mushrooms if you want a punch.
- Chicken breasts: Lean, quick-cooking protein. Swap for turkey or even firm tofu for a vegetarian twist.
- Cream: Adds richness and smoothness. Heavy cream works best, but coconut milk can be an interesting swap.
- Onions and garlic: Layering aromatics that build flavor. Use shallots for a sweeter note.
- Broth: The soup’s foundation. Chicken or vegetable stock—season accordingly.
- Butter and olive oil: For sautéing. Butter gives a richer flavor, olive oil keeps it light.
- Herbs and seasoning: Thyme, parsley, salt, and pepper—simple, fresh, and essential.
Tools and equipment that make magic happen
- Large saucepan: For sautéing and simmering the soup.
- Wooden spoon: To stir and scrape flavors from the pan.
- Knife and chopping board: Chopping vegetables and chicken efficiently.
- Blender or immersion blender (optional): For smoothing the soup if you prefer it velvety.
Step-by-step to a velvety mushroom chicken soup
Step 1: Start by gathering your ingredients and equipment. This soup is all about layering flavors and textures.
Step 2: Heat a large saucepan over medium heat, about 160°C (320°F). Add butter and a splash of olive oil to keep it from burning.
Step 3: Sauté chopped onions and garlic until translucent, about 5 minutes. The smell should be sweet and inviting.
Step 4: Add sliced mushrooms to the pan. Cook until they’re golden and oozy, about 8 minutes. Breathe in that earthy aroma.
Step 5: Stir in diced chicken breasts, cook until they’re just cooked through, about 7 minutes. Keep an eye on the color — it should be a nice light brown.
Cooking checkpoints and tips to keep in mind
- The mushrooms should be deeply browned and fragrant before adding liquid.
- The chicken needs to be just cooked through; overcooking makes it tough.
- The soup should be velvety but not too thick—adjust with broth if needed.
Common mistakes and how to fix them
- Oversalted soup.? ADD TOO MUCH SALT TOO EARLY—Balance with a splash of cream or a squeeze of lemon.
- Curdled cream.? USE LOW HEAT WHEN ADDING DAIRY—Prevents curdling and keeps it smooth.
- Tough chicken.? DON’T OVERCOOK THE CHICKEN—Remove it once just cooked to stay tender.
- Soggy mushrooms.? SKIP THE MUSHROOM BROWNING—Cook mushrooms longer until deeply browned for flavor.
Creamy Mushroom Chicken Soup
Ingredients
Equipment
Method
- Chop the onion and mince the garlic, preparing them for sautéing.
- Heat a large saucepan over medium heat, then add butter and olive oil, letting the butter melt and the oil shimmer.
- Add the chopped onion and minced garlic to the pan, sautéing until translucent and fragrant, about 5 minutes. The mixture should smell sweet and look slightly softened.
- Add the sliced mushrooms to the pan, stirring to coat them in the aromatic mixture. Cook until deeply browned and oozing with flavor, about 8 minutes. The mushrooms should be golden and fragrant.
- Stir in the diced chicken breasts and cook until just cooked through, about 7 minutes. The chicken should be lightly browned and no longer pink inside.
- Pour in the broth, scraping up any browned bits from the bottom of the pan. Bring to a gentle simmer and let cook for 10 minutes to meld the flavors.
- Stir in the thyme, then add the cream, stirring gently to combine. Turn the heat down to low and simmer for another 5 minutes until the soup is heated through and slightly thickened.
- If you prefer a velvety texture, use an immersion blender to blend the soup until smooth, or transfer in batches to a blender. Puree until silky and return to the pot if using a blender.
- Taste and adjust seasoning with salt and pepper as needed. The soup should be rich, creamy, and fragrant with earthy mushroom notes.
- Serve hot, garnished with a sprinkle of fresh parsley or thyme if desired. Enjoy this cozy, comforting mushroom chicken soup with crusty bread or a side salad.
Notes
Hi, I’m Noah Bennett, the creator behind Breathing In Flavors. For me, cooking begins with a breath. Before the first bite, before the plating, before the garnish, there is that quiet moment when steam rises and you inhale. That is where flavor truly begins. Breathing In Flavors is my space to slow down, appreciate ingredients, and cook with awareness. I am so glad you’re here.
The creator behind Breathing In Flavors.
For me, cooking begins with a breath. Before the first bite, before the plating, before the garnish, there is that quiet moment when steam rises and you inhale. That is where flavor truly begins.
Breathing In Flavors is my space to slow down, appreciate ingredients, and cook with awareness. I am so glad you’re here.
