Name: Creamy Chicken And Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons butter; 1 cup chopped onions; 2 cups sliced mushrooms; 2 cloves garlic, minced; 3 cups chicken broth; 1 cup heavy cream; 1 cup cooked chicken, shredded; 1 tablespoon flour

Creamy Chicken And Mushroom Soup Recipe has a way of making even the dreariest day feel like a warm hug. If you’ve ever craved something that’s both comforting and packed with flavor, this recipe ticks all the boxes. Plus, it’s surprisingly easy to whip up, which means you get to enjoy it without a kitchen marathon.

Easy Creamy Chicken And Mushroom Soup Recipe

Ever had soup that’s so good you want to dive back in for seconds before finishing your first bowl? That’s exactly what this creamy chicken and mushroom soup does. It’s rich without being heavy, and the mushrooms add this earthy note that pairs perfectly with the tender chicken. I’ve made this recipe countless times, and it never fails to impress guests or satisfy a hungry family.

Mistakes to Avoid

Don’t rush the mushroom sautéing step; undercooked mushrooms can taste rubbery.
Avoid boiling the soup after adding cream to prevent it from splitting.
Be cautious with salt if your broth is already salty, add seasoning gradually.
Skipping the flour or not stirring it well can leave you with a lumpy soup.

Adaly Kandice

Creamy Chicken And Mushroom Soup Recipe

A rich and comforting creamy chicken and mushroom soup perfect for chilly days.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Soup

Cuisine: American

Calories: 360

Ingredients

2 tablespoons butter
1 cup chopped onions
2 cups sliced mushrooms
2 cloves garlic, minced
3 cups chicken broth

1 cup heavy cream
1 cup cooked chicken, shredded
1 tablespoon flour

Instructions

Melt butter in a large pot over medium heat.
Add chopped onions and garlic; sauté until translucent.
Add sliced mushrooms and cook until they release their juices.
Sprinkle flour over the mixture and stir well to avoid lumps.
Slowly pour in chicken broth while stirring constantly.
Bring to a simmer and cook for 10 minutes until slightly thickened.
Add shredded cooked chicken and heavy cream.
Season with salt and pepper to taste.
Simmer for another 10 minutes on low heat until soup is heated through and creamy.
Serve hot, garnished with fresh herbs if desired.

Notes

Use freshly cooked chicken or leftover roasted chicken for best flavor. You can substitute heavy cream with half-and-half for a lighter version. Mushrooms can be varied to your preference such as cremini or button mushrooms.

Variations I’ve Tried

I’ve played around with this soup more than once. Sometimes I swap out the chicken breast for thighs they keep the soup juicier and add a bit more flavor. Other times, I toss in some fresh thyme or rosemary for an herbal twist. If you want a bit more texture, adding a handful of cooked rice or small pasta shapes turns it into a heartier meal. Ever thought about swapping cream for coconut milk? It adds a subtle sweetness and makes it dairy-free.

Tips for Creamy Chicken And Mushroom Soup

Use homemade chicken broth if you have it it adds a depth of flavor that store-bought just can’t match.
Don’t skip browning the mushrooms; it’s where a ton of flavor hides.
If the soup gets too thick, add a splash of broth or water to loosen it up.
For a silky smooth texture, blend half the soup before adding the chicken back in.

Leftovers and Storage

Leftover soup tastes even better the next day because the flavors get to mingle overnight. Store it in an airtight container in the fridge for up to 3 days. When reheating, do so gently on the stove to avoid curdling the cream. If the soup thickens too much, add a little broth or water to bring it back to the right consistency.

This creamy chicken and mushroom soup recipe packs a punch with protein and flavor, making it a satisfying choice for any meal. Whether you’re cozying up on a chilly evening or need a quick dinner fix, this soup has your back.