Hearty Chicken and Mushroom Soup

🕒 Prep: 15 min
🔥 Cook: 30 min
🍽 Serves: 6
★★★★★
Be the First to Review!

Welcome, fellow home chefs! Today, we're diving into a comforting bowl of Hearty Chicken and Mushroom Soup. This recipe is a perfect blend of savory chicken, earthy mushrooms, and creamy broth that warms you from the inside out. Whether it's chilly outside or you just need a cozy dish, this soup has you covered.

Ingredients for Hearty Chicken and Mushroom Soup

Boneless skinless chicken thighs are the star here, providing rich flavor and tender texture. Olive oil helps in sautéing and adds a subtle fruity note. Our aromatic base, diced yellow onion and garlic, is essential for that depth of flavor. Mushrooms bring an earthy aroma and chewy texture, while chicken broth and water create a savory, comforting base. Carrots and celery add sweetness and crunch, and a touch of dried thyme, salt, and black pepper enhance the overall flavor profile. To finish, heavy cream adds a luscious creaminess, and a sprinkle of fresh parsley brightens the dish.

Tips & Tricks

  • For an extra depth of flavor, try browning the chicken thighs before adding them to the soup.
  • Feel free to use a mix of mushroom varieties for a more complex taste.
  • If you prefer a thicker soup, mix a tablespoon of cornstarch with a bit of cold water and stir it in before adding the cream.
  • Leftovers can be stored in the fridge for up to 3 days, or freeze them for a quick meal later.

Serving Suggestions

This soup pairs wonderfully with a slice of crusty bread or a simple green salad. If you're feeling indulgent, serve it in a bread bowl for a fun twist. For a touch more freshness, a squeeze of lemon juice right before serving can really brighten the flavors.

Frequently Asked Questions

Can I use chicken breast instead of thighs?
Yes, you can substitute chicken breast, but be aware that thighs tend to stay juicier and add more flavor.
Is there a dairy-free version?
You can replace the heavy cream with coconut milk or leave it out entirely for a broth-based soup.
Can I add other vegetables?
Absolutely! Feel free to add potatoes, peas, or spinach for more variety and nutrition.

Hearty Chicken and Mushroom Soup Recipe Walkthrough

Start by heating the olive oil in a large pot over medium heat. Once it's shimmering, toss in the diced onion and minced garlic. Give them a good stir and let them cook until they're soft and translucent. This should take about 5 minutes, and you'll know they're ready when your kitchen smells amazing.

Add the sliced mushrooms next, and let them cook for about 5 minutes until softened. They should release their moisture and then start to brown, which is exactly what you want for maximum flavor.

Now, it's time for the chicken thighs. Place them in the pot and cook until they're lightly browned on all sides. You don't need to cook them through at this stage; just give them a little color and flavor from the aromatics.

Pour in the chicken broth and water, and bring everything to a boil. This will deglaze the pot, picking up all those tasty bits stuck to the bottom.

Add the chopped carrots, celery, dried thyme, salt, and black pepper. Stir well and then reduce the heat to a simmer. Let it bubble away gently for about 20 minutes.

Once the chicken is cooked through, remove it from the pot and shred it with two forks. Return the shredded chicken to the soup and stir in the heavy cream. Let it simmer for another 5 minutes to meld the flavors.

Before serving, sprinkle with fresh parsley for a pop of color and a hint of freshness. Enjoy your hearty, comforting soup!

Why You'll Love This Recipe

  • Uses simple, everyday ingredients you likely have at home.
  • Ready in under an hour, yet feels like it simmered all day.
  • A perfect balance of creamy and hearty, without being too heavy.
  • Flexible enough to adapt to your taste preferences or what's in your fridge.

Ingredients

1 lb boneless skinless chicken thighs
2 tbsp olive oil
1 cup diced yellow onion
2 cloves garlic, minced
8 oz mushrooms, sliced
4 cups chicken broth
1 cup water
2 carrots, chopped
2 stalks celery, chopped
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
1/2 cup heavy cream
1 tbsp fresh parsley, chopped

Step-by-step Instructions

1. Heat olive oil in a large pot over medium heat.
2. Add diced onion and minced garlic, sauté until translucent.
3. Stir in sliced mushrooms, cook for about 5 minutes until softened.
4. Add chicken thighs, cook until lightly browned on all sides.
5. Pour in chicken broth and water, bring to a boil.
6. Add chopped carrots, celery, thyme, salt, and pepper.
7. Reduce heat and simmer for 20 minutes.
8. Remove chicken, shred it, and return to the pot.
9. Stir in heavy cream, cook for an additional 5 minutes.
10. Garnish with fresh parsley before serving.

Ratings and Comments

Thank you for your rating!