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
Scale
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.
