Creamy Chicken and Mushroom Soup Recipe
This Creamy Chicken and Mushroom Soup is a comforting and hearty dish perfect for chilly days. Tender chicken thighs, sautéed mushrooms, and fresh vegetables simmer together in a flavorful broth thickened with a touch of flour and enriched with creamy half and half. Garnished with fresh parsley, this soup is easy to prepare in just 30 minutes and yields six satisfying servings.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Fat
Ingredients
Chicken
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Vegetables and Aromatics
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
Herbs and Flour
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 1 bay leaf
Liquids and Garnish
- 4 cups chicken stock
- 1/2 cup half and half (or more as needed)
- 2 tablespoons chopped fresh parsley leaves
- Unsalted butter - 2 tablespoons
Instructions
- Season the Chicken: Sprinkle the chicken thighs with kosher salt and freshly ground black pepper to your taste, ensuring every piece is evenly seasoned for maximum flavor.
- Brown the Chicken: Heat the olive oil in a large stockpot or Dutch oven over medium heat. Add the seasoned chicken and cook until golden on the outside, about 2 to 3 minutes. Remove the chicken from the pot and set aside to keep warm.
- Sauté Vegetables: In the same pot, melt the unsalted butter over medium heat. Add the sliced mushrooms, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender and fragrant, about 3 to 4 minutes.
- Add Garlic and Thyme: Stir in the minced garlic and dried thyme, cooking until aromatic, approximately 1 minute. This step builds depth of flavor in the soup base.
- Create the Roux: Whisk in the all-purpose flour, cooking for about 1 minute until it turns lightly browned. This step helps thicken the soup once the stock is added.
- Add Stock and Chicken: Slowly stir in the chicken stock along with the bay leaf and the browned chicken pieces. Continue cooking and stirring constantly until the soup slightly thickens, roughly 4 to 5 minutes.
- Incorporate Creaminess: Pour in the half and half and heat the soup through, about 1 to 2 minutes. Season with additional salt and pepper to taste. If the soup is too thick, add more half and half until you reach your desired consistency.
- Serve: Remove the bay leaf and ladle the hot soup into bowls. Garnish with chopped fresh parsley for a burst of freshness and color, then serve immediately.
Notes
- You can substitute chicken breasts for thighs, but thighs provide more flavor and tenderness.
- For a thicker soup, reduce the amount of half and half or cook the soup slightly longer after adding stock.
- If you prefer a dairy-free version, use coconut milk or any plant-based cream alternative instead of half and half.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- Add a pinch of smoked paprika or cayenne pepper for a subtle smoky or spicy twist, if desired.
