Creamy Chicken and Mushroom Soup is the ultimate comfort food—a warm, velvety hug in a bowl. Packed with tender shredded chicken, earthy sautéed cremini mushrooms, and sweet aromatic vegetables in a rich, herb-infused cream broth, it is a satisfying meal that outshines any canned soup. Hearty enough to serve as a main course with crusty bread, it is simple enough for weeknight dinners and elegant enough for gatherings.
Ingredients
- 2 large chicken breasts (about 1 lb)
- 8 oz cremini or button mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 2 carrots, diced
- 2 ribs celery, diced
- 4 tablespoons unsalted butter
- 1/4 cup all-purpose flour (to make the roux)
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
Step-by-Step Instructions
- Sauté the Vegetables and Mushrooms: Melt 2 tablespoons of butter in a large soup pot over medium heat. Add the sliced mushrooms and sauté for 5 to 7 minutes until browned. Remove mushrooms and set aside. Add the remaining 2 tablespoons of butter, onion, garlic, carrots, and celery. Cook for 5 minutes until soft.
- Build the Roux: Sprinkle the flour over the sautéed vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste.
- Pour Broth and Simmer: Slowly pour in the chicken broth, whisking constantly to prevent lumps. Add the chicken breasts and dried thyme. Bring to a boil, then reduce heat to low and simmer covered for 15 to 20 minutes until the chicken is cooked through.
- Shred the Chicken: Remove the chicken breasts from the pot. Use two forks to shred the meat into bite-sized pieces. Return the shredded chicken and sautéed mushrooms to the pot.
- Add Cream and Finish: Stir in the heavy cream. Let the soup simmer uncovered for 5 minutes until heated through and thickened. Season with salt and pepper to taste.
- Serve: Ladle into bowls and serve hot with fresh warm bread.
Tips and Notes
- Don’t Boil the Cream: Once you add the heavy cream, keep the heat low and do not let the soup come to a rolling boil, which can cause the dairy to curdle.
- Double the Mushrooms: For a richer, earthier flavor, use a mix of shiitake, cremini, and wild mushrooms.
