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Creamy Mushroom Chicken Soup

This hearty soup combines tender chunks of chicken and earthy mushrooms simmered in a creamy broth, resulting in a velvety texture with rich, umami flavors. The slow browning of ingredients develops depth, while a splash of lemon brightens the final dish, making it perfect for cozy, nourishing meals.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort Food
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sliced mushrooms cremini or button mushrooms
  • 2 cups diced chicken preferably thighs for juiciness
  • 1 cup heavy cream or coconut milk for dairy-free
  • 3 cloves garlic minced
  • 1 teaspoon dried thyme or fresh thyme
  • 1 tablespoon lemon juice freshly squeezed
  • 2 cups chicken broth
  • to taste salt and pepper
  • 1 tablespoon oil vegetable or olive oil

Equipment

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

Method
 

  1. Heat the oil in a large heavy-bottomed pot over medium heat until it shimmers and you can hear a gentle sizzle.
  2. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their juices and turn a deep golden brown, about 8 minutes. This caramelization creates a rich, earthy aroma.
  3. Pushing the mushrooms to one side, add the diced chicken to the empty space in the pot. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-6 minutes. The chicken should develop a nice sear for added flavor.
  4. Pour in the chicken broth, scraping the bottom of the pot with a wooden spoon to loosen any browned bits. Bring the mixture to a gentle simmer as the flavors meld together.
  5. Stir in the minced garlic, dried thyme, and a pinch of salt and pepper. Let the soup simmer gently for 10 minutes, allowing the flavors to deepen and the chicken to become tender.
  6. Slowly pour in the heavy cream while stirring, keeping the heat at a gentle simmer to prevent curdling. Continue stirring until the soup becomes rich and velvety, about 3-4 minutes.
  7. Taste the soup and adjust seasoning with more salt and pepper if needed. Add a squeeze of lemon juice to brighten the flavors.
  8. Once the soup is heated through and tastes balanced, turn off the heat. Ladle into bowls and serve hot, garnished with fresh herbs if desired.

Notes

Ensure mushrooms are deeply caramelized for maximum flavor. Be gentle when adding cream to maintain its silky texture. Adjust lemon juice to your desired brightness.