Creamy Chicken and Mushroom Soup

If there’s one comfort food that can warm you up from head to toe, it’s creamy chicken and mushroom soup. Seriously, can we talk about how amazing it is? It’s like a cozy little hug in a bowl. 🤗 I’ve personally been a fan for years and not just because it tastes incredible—it’s also super easy to whip up. So grab your apron (or your favorite hoodie—no judgment here), and let’s dive into this delightful recipe that’s bound to become your new go-to for chilly evenings.

Why Creamy Chicken and Mushroom Soup?

Ever wondered why this soup is so popular? It’s a comforting blend of rich flavors, perfectly cooked chicken, and earthy mushrooms, all swimming together in a creamy broth. The best part? You probably already have most of the ingredients in your pantry. Yass! 🙌

The Chicken

Let’s start with the star of our show: chicken. You can use either rotisserie chicken (for all you “I don’t want to cook” folks), or you can cook up some chicken thighs or breasts from scratch. Honestly, I often opt for rotisserie chicken because life’s too short to spend hours in the kitchen—am I right?

The Mushrooms

Mushrooms. They’re like the trusty sidekick of the chicken in this soup. Whether you go with white button mushrooms, cremini, or those fancy shiitakes, mushrooms add depth and an umami flavor that will have everyone asking for seconds—maybe even thirds.

Creaminess

And then there’s the cream. Oh, the cream! Do I need to say more? It’s what takes your chicken and mushroom soup from “meh” to “oh my goodness, I could eat this every day!” You can go classic heavy cream, or if you’re feeling a little more health-conscious (or just looking to impress your friends), use half-and-half or even a non-dairy milk. Just keep in mind that your soup will taste a bit different, but hey—it’s still soup!

The Ingredients You’ll Need

In case you’re wondering what to gather before starting, here’s a quick rundown of what you need to make this heavenly soup:

2 cups of cooked, shredded chicken
1 cup of mushrooms (sliced)
1 small onion (diced)
2 cloves of garlic (minced)
4 cups of chicken broth
1 cup of heavy cream
2 tablespoons of olive oil or butter
Salt and pepper to taste
1 teaspoon of thyme (fresh or dried)
Optional: a splash of white wine for extra flavor—just don’t drink it all before it makes it into the soup!

Pro Tip: If you’re like me and can’t resist adding some fresh herbs, throw in a bit of parsley or chives at the end for a pop of color and taste!

Cooking Up a Storm

Alright, let’s get down to business. Here’s a step-by-step guide on how to make this delightful soup that’ll have you looking like a culinary genius.

Step 1: Sauté the Aromatics

In a large pot, heat your olive oil (or butter—since we’re not counting calories today) over medium heat.
Toss in the diced onion and sauté until it’s soft and a bit translucent—usually about 5 minutes.
Add the garlic and stir for about 1 minute. (Pro tip: don’t let it burn! There’s nothing worse than the taste of burnt garlic—yuck! 😖)

Step 2: Add the Mushrooms

Toss in those sliced mushrooms and cook until they’re golden brown. This should take about 5-7 minutes. Just stir occasionally and watch them turn into little flavor bombs!

Step 3: Build the Base

Pour in the chicken broth and bring the soup to a gentle boil. This is the point where you can also add a splash of white wine for that extra depth—because, why not?

Step 4: Add Chicken and Seasoning

Once boiling, add in your cooked chicken and thyme. Give it a good stir and let it simmer for about 10 minutes. Keep that lid slightly ajar to let some steam escape.

Step 5: Stir in the Cream

Finally, lower the heat and stir in the heavy cream. Season it with a sprinkle of salt and pepper to taste. Let it gently simmer for about 5 more minutes until it thickens up a bit. Now’s your moment to shine—taste it and see if it needs a little extra seasoning.

Step 6: Serve It Up

Serve hot, garnished with your fresh herbs if you decided to go that route. Grab a big spoon and dig in! Your taste buds will thank you. 😋

The Perfect Pairing

Now that you’ve got the soup all ready, you might be wondering what goes well with it. Here are a few of my fav pairings:

Crusty Bread: Seriously, what’s better than dipping a piece of warm, crusty bread into this creamy goodness? It’s like a love story in your mouth!
Salad: A light green salad with a zesty vinaigrette can balance out the richness of the soup perfectly.
Wine: If you’re in the mood for a drink, a light white wine, like a Sauvignon Blanc, pairs nicely. Just don’t forget to save a bit for the soup!

Storing Leftovers

Leftovers? Yes, please! This soup stores really well. Just let it cool down, transfer to an airtight container, and stick it in the fridge. It’ll last about 3-4 days. When you reheat it, you might want to add a little splash of chicken broth to loosen it up since it can thicken when stored. Don’t say I didn’t warn you!

Wrap-Up

So there you have it! Creamy chicken and mushroom soup is an absolute must-try. It’s comforting, filling, and perfect for those days when you just need something warm and delicious. Plus, it’s easier to make than you might think!

Whether it’s a chilly evening or you just need a bit of soul food, this recipe has got you covered. So, what are you waiting for? Get cooking, and please drop a comment below when you try it out! I’d love to hear how it goes. Oh, and keep that bread handy—trust me on this one!