Creamy Mushroom Chicken Soup

This comforting soup combines tender chicken and earthy mushrooms simmered in a velvety cream base. The process involves browning the ingredients slowly to develop deep flavors, resulting in a smooth, hearty dish with a rich yet light texture. It’s perfect for cozy evenings when you crave warmth and familiarity.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: Comfort Food

Calories: 350

Ingredients Equipment Method

Ingredients

2 cups sliced mushrooms cremini or button mushrooms
2 cups diced chicken preferably thighs for juiciness
1 cup heavy cream
3 cloves garlic minced
1 teaspoon dried thyme or fresh thyme
1 tablespoon lemon juice optional, for brightness
2 cups chicken broth
2 tablespoons oil vegetable or olive oil
to taste salt and pepper

Equipment

Large heavy-bottomed pot
Wooden spoon
Measuring cups and spoons
Sharp knife
Ladle

Method

Heat a large heavy-bottomed pot over medium heat and add oil until shimmering.
Add sliced mushrooms to the pot and cook, stirring occasionally, until they turn golden brown and release their aroma, about 8 minutes.
Pushing the mushrooms to the side, add diced chicken to the empty space and cook until browned on all sides, about 5-6 minutes, stirring occasionally.
Pour in chicken broth and use a wooden spoon to scrape up any browned bits from the bottom of the pot, then bring to a gentle simmer.
Stir in minced garlic, thyme, and heavy cream, then season with salt and pepper to taste. Bring the mixture to a gentle simmer and cook for 10 minutes, allowing flavors to meld and the soup to thicken slightly.
Finish by squeezing in lemon juice for a fresh brightness, then give everything a gentle stir.
Taste and adjust seasoning with more salt, pepper, or lemon juice if desired.
Serve the soup hot, ladled into bowls, garnished with a sprig of thyme or a drizzle of cream if you like.