If you are craving a warm, comforting bowl that feels like a big hug on a chilly day, this Chicken Mushroom Soup Recipe is exactly what you need. It brings together tender chunks of chicken, earthy mushrooms, and fresh veggies simmered perfectly in a savory broth. The optional swirl of cream adds a rich touch, making it irresistibly smooth while still being wholesome and nourishing. Every spoonful bursts with cozy, heartwarming flavors that make this soup a go-to classic to enjoy any time you want to feel right at home.
Ingredients You’ll Need
This Chicken Mushroom Soup Recipe relies on simple, fresh ingredients that work together beautifully to create a dish full of depth and satisfaction. Each element plays a vital role, whether it’s the savory backbone from the broth or the vibrant textures from the vegetables.
- 1 tablespoon olive oil: Provides a rich base that gently sautés the veggies and chicken to bring out their natural flavors.
- 1 medium onion, diced: Adds sweetness and a lovely aromatic foundation.
- 2 garlic cloves, minced: Give the soup a punch of savory warmth and complexity.
- 2 carrots, peeled and sliced: Contribute subtle sweetness and bright color to the broth.
- 2 celery stalks, sliced: Bring freshness and a slight earthiness that balances the soup perfectly.
- 8 ounces cremini or white mushrooms, sliced: Offer an earthy depth and meaty texture that complements the chicken beautifully.
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces: Tender protein that soaks up the delicious broth.
- 6 cups chicken broth: The flavorful liquid base that ties everything together with comforting warmth.
- 1 teaspoon dried thyme: Adds gentle herbal notes enhancing the savory profile.
- 1/2 teaspoon dried rosemary: Lends a fragrant, slightly piney flavor that’s subtle but memorable.
- 1 bay leaf: Slowly infuses the broth with a delicate, fragrant taste.
- Salt and black pepper to taste: Essential for balancing and amplifying all the flavors.
- 1/2 cup heavy cream (optional, for richness): Adds velvety smoothness and indulgence, making the soup extra comforting.
- 2 tablespoons chopped fresh parsley: Brightens the dish with a fresh, herbaceous touch at the finish.
How to Make Chicken Mushroom Soup Recipe
Step 1: Sauté the Aromatics and Vegetables
Start by heating the olive oil in a large pot over medium heat. Toss in the diced onion and cook until it’s soft and translucent, about 3 to 4 minutes. This simple step releases sweetness that will build the soup’s flavor foundation. Add minced garlic, carrots, and celery next, and cook for another 3 minutes to let their flavors mingle and develop a little more body.
Step 2: Cook the Mushrooms
Next, in go the sliced mushrooms. As they cook, they’ll release their moisture and soak up the olive oil, browning beautifully in about 5 minutes. This step is pure magic because those browned mushrooms add a rich umami punch that takes this Chicken Mushroom Soup Recipe to the next level.
Step 3: Add and Sear the Chicken
Push the cooked vegetables to the side of your pot and carefully add the bite-sized chicken pieces. Let them sear lightly for 2 to 3 minutes. This seals in the juices and creates a lovely texture, ensuring your chicken stays tender but flavorful through the simmering process.
Step 4: Combine Broth and Seasonings
Pour in the chicken broth, then sprinkle in the dried thyme, rosemary, bay leaf, salt, and black pepper. Give everything a gentle stir to combine the flavors evenly. Bring the mixture to a boil, which helps all those wonderful seasonings start to infuse the soup.
Step 5: Simmer to Perfection
Once boiling, reduce the heat to a gentle simmer and let the soup cook uncovered for 20 to 25 minutes. This is the moment where the chicken cooks through, and the vegetables become tender but still hold their shape. Remove the bay leaf before moving on.
Step 6: Finish with Cream and Parsley
If you want that extra creamy touch, stir in the heavy cream now. Let the soup warm through for 2 to 3 minutes until it’s perfectly heated. Finally, sprinkle fresh parsley on top to add a pop of color and freshness that makes each bowl inviting.
How to Serve Chicken Mushroom Soup Recipe
Garnishes
A simple handful of chopped fresh parsley works wonders as a garnish, adding brightness and subtle color contrast. For an extra indulgent touch, a dash of grated Parmesan or a drizzle of truffle oil can elevate the earthy mushroom flavors beautifully.
Side Dishes
This Chicken Mushroom Soup Recipe pairs beautifully with a crusty baguette or warm garlic bread to soak up every last drop. A light green salad dressed with lemon vinaigrette can offer a refreshing counterpoint and make your meal feel complete.
Creative Ways to Present
Serve this soup in rustic bowls with a swirl of cream or a sprinkle of crispy shallots on top for texture contrast. For a cozy gathering, ladle the soup into bread bowls – they’re as fun to eat as they are delicious, adding a charming homemade vibe to the meal.
Make Ahead and Storage
Storing Leftovers
This soup keeps beautifully in the refrigerator for up to 4 days. Store it in an airtight container to preserve the fresh flavors and prevent the broth from absorbing any fridge odors. Just give it a quick reheat when you’re ready to enjoy.
Freezing
You can freeze this Chicken Mushroom Soup Recipe if you want to make it ahead or save for an emergency comfort meal. For best results, skip adding the heavy cream before freezing; add it fresh when you reheat to maintain creamy, fresh texture. Freeze in portions and thaw overnight in the fridge.
Reheating
Reheat gently on the stovetop over medium-low heat to avoid curdling the cream, stirring occasionally. Add the cream after the soup is warmed through if you froze it without cream originally. This keeps the soup silky smooth and absolutely delicious.
FAQs
Can I use chicken breast instead of thighs?
Absolutely! Both work well. Chicken thighs tend to stay juicier and more flavorful, but chicken breasts will also make a delicious, leaner soup. Just be mindful not to overcook the breast pieces so they stay tender.
Is it necessary to add cream?
The cream is optional but recommended if you want a richer, more velvety soup. Without it, the soup will be lighter but still incredibly flavorful thanks to the broth and mushrooms.
Can I add other vegetables to this soup?
Definitely! Feel free to experiment with peas, green beans, or even potatoes to add extra texture and nutrition. Just adjust the cooking time as needed to keep veggies tender but not mushy.
How can I make this recipe gluten-free?
This Chicken Mushroom Soup Recipe is naturally gluten-free as long as you use gluten-free chicken broth. Always check labels to be sure, especially if using store-bought broth.
What type of mushrooms works best?
Cremini mushrooms are ideal because they have a deeper, earthier flavor, but white button mushrooms are perfectly fine too. For an upscale twist, try shiitakes or chanterelles for even more umami richness.
Final Thoughts
This Chicken Mushroom Soup Recipe is one of those treasured dishes that never fails to bring comfort and satisfaction, no matter the season. Its simple ingredients come together in a way that feels special and homemade every time. I can’t wait for you to make it your own and enjoy a bowl full of warmth and love.
Print
Chicken Mushroom Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This comforting Chicken Mushroom Soup features tender chicken pieces and savory mushrooms simmered together in a flavorful broth, enriched with fresh vegetables and optional cream for extra richness. Perfect as a wholesome meal, this gluten-free soup offers a satisfying balance of protein and vegetables with aromatic herbs.
Ingredients
Main Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, sliced
- 8 ounces cremini or white mushrooms, sliced
- 1 pound boneless skinless chicken thighs or breasts, cut into bite-sized pieces
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 bay leaf
- Salt and black pepper, to taste
- 1/2 cup heavy cream (optional, for richness)
- 2 tablespoons chopped fresh parsley
Instructions
- Sauté Vegetables: Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for 3–4 minutes until soft and translucent. Stir in the minced garlic, sliced carrots, and celery, cooking for another 3 minutes until the vegetables begin to soften.
- Cook Mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes. This step builds depth of flavor in the soup.
- Sear Chicken: Push the vegetables to the side of the pot and add the bite-sized chicken pieces. Sear lightly for 2–3 minutes until they start to brown, sealing in their juices.
- Add Broth and Herbs: Pour in the chicken broth, then add the dried thyme, dried rosemary, bay leaf, and season with salt and black pepper to taste. Stir to combine all ingredients.
- Simmer Soup: Bring the soup to a boil, then reduce the heat to low and simmer uncovered for 20–25 minutes, until the chicken is cooked thoroughly and the vegetables are tender.
- Finish and Serve: Remove the bay leaf from the soup. Stir in the heavy cream, if using, and allow the soup to warm through for 2–3 minutes more. Adjust seasoning as needed, then garnish with chopped fresh parsley before serving.
Notes
- For a lighter version, omit the heavy cream.
- Use rotisserie chicken by adding shredded chicken during the last 10 minutes of simmering for a quicker preparation.
- This soup freezes well—skip the cream when freezing and add it freshly when reheating.
