Creamy Chicken Mushroom Soup

Warm up with this comforting Creamy Chicken Mushroom Soup, a delightful blend of tender chicken, earthy mushrooms, and fresh vegetables. This rich and velvety soup is perfect for chilly days, offering a satisfying and nourishing meal in a bowl.

With its fragrant herbs and creamy finish, it’s sure to become a go-to favorite for family dinners or cozy nights in. Serve it with crusty bread for a complete and hearty experience!

Creamy Chicken Mushroom Soup

Ingredients:

8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks

Kosher salt and freshly ground black pepper, to taste

2 tablespoons olive oil

2 tablespoons unsalted butter

8 ounces cremini mushrooms, thinly sliced

1 onion, diced

3 carrots, peeled and diced

2 ribs celery, diced

3 cloves garlic, minced

½ teaspoon dried thyme

¼ cup all-purpose flour

4 cups chicken stock

1 bay leaf

½ cup half and half, or more, as needed*

2 tablespoons chopped fresh parsley leaves

Instructions:

Season the chicken thighs with salt and pepper according to your preference.

In a large stockpot or Dutch oven, heat the olive oil over medium heat. Add the chicken pieces and cook until they are golden brown, about 2-3 minutes. Remove from the pot and set aside.

In the same pot, melt the butter over medium heat. Add the mushrooms, diced onion, carrots, and celery. Cook, stirring occasionally, until the vegetables are tender, approximately 3-4 minutes.

Add the minced garlic and thyme to the pot, stirring until the garlic becomes fragrant, about 1 minute.

Whisk in the flour and cook until it is lightly browned, about 1 minute.

Gradually stir in the chicken stock and add the bay leaf along with the reserved chicken. Continue to cook, stirring constantly, until the soup thickens slightly, about 4-5 minutes.

Mix in the half and half, heating through for about 1-2 minutes. Adjust seasoning with salt and pepper as needed. If the soup is thicker than desired, add more half and half to reach your preferred consistency.

Serve immediately, garnished with fresh parsley if desired.

Enjoy your creamy chicken mushroom soup!

Notes:

Chicken Options: You can substitute boneless, skinless chicken thighs with chicken breasts if you prefer a leaner option. Just be careful not to overcook the breasts, as they can dry out.

Mushroom Variety: While cremini mushrooms work beautifully, you can also mix in other types like shiitake or button mushrooms for different flavors.

Vegetable Additions: Feel free to add more vegetables, such as peas, corn, or spinach, for extra nutrition and color.

Thickening the Soup: If you prefer a thicker soup, you can increase the flour slightly or let the soup simmer longer. Alternatively, you can blend a portion of the soup for a creamier texture.

Dairy Alternatives: For a lighter version, consider using milk or a plant-based milk. For dairy-free options, coconut milk or cashew cream can also work well.

Make Ahead: This soup can be prepared in advance. Just reheat gently on the stove, adding a splash of chicken stock or water to loosen it if it thickens too much in the fridge.

Freezing: While this soup can be frozen, be aware that the cream may separate upon thawing. If you plan to freeze it, consider adding the half and half after reheating.

Seasoning Adjustments: Feel free to adjust the herbs and spices to your liking. A pinch of paprika or a bay leaf can add extra depth of flavor.

Serving Suggestions: Serve with warm bread or a side salad for a complete meal.

Garnish Ideas: Top with fresh herbs, croutons, or a sprinkle of grated cheese for added flavor and presentation.

Nutrition Information:

YIELDS: 6 | SERVING SIZE: 1

Frequently Asked Questions:

Can I use frozen chicken thighs?

Yes, you can use frozen chicken thighs.

Just ensure they are fully cooked through during the cooking process, and adjust the cooking time as needed.

What if I don’t have half and half?

If you don’t have half and half, you can substitute with heavy cream or milk.

For a lighter option, use whole milk or a non-dairy alternative.

Can I make this soup in advance?

Yes, you can prepare the soup in advance.

Just store it in the refrigerator for up to 3 days.

Reheat gently on the stove.

Is it possible to make this soup dairy-free?

Yes, you can use a dairy-free cream alternative, such as coconut cream or cashew cream, in place of half and half.

Can I add other vegetables?

Absolutely! Feel free to add vegetables like peas, corn, or green beans for additional flavor and nutrition.

How do I store leftovers?

Store any leftovers in an airtight container in the refrigerator for up to 3 days.

For longer storage, you can freeze the soup, but the cream may separate upon reheating.

Can I use a different type of mushroom?

Yes, you can substitute cremini mushrooms with button mushrooms, shiitake, or even portobello for different flavors.

How do I thicken the soup if it’s too thin?

If the soup is too thin, you can whisk in a little more flour or cornstarch mixed with water, or let it simmer longer to reduce and thicken.

Can I use homemade chicken stock?

Yes, homemade chicken stock will enhance the flavor of the soup and is a great option if you have it on hand.

What can I serve with this soup?

This soup pairs well with crusty bread, a fresh salad, or even a grilled cheese sandwich for a comforting meal.