This comforting Mushroom Soup with Chicken & Cream combines tender chicken, earthy mushrooms, and a rich creamy base for a savory, satisfying meal. Perfect for chilly evenings, this dish balances the savory umami of the mushrooms with the richness of cream and chicken. It’s a versatile soup that can be enjoyed as a light lunch or hearty dinner, and it pairs wonderfully with crusty bread. You can adjust the thickness of the soup to your liking by adding more or less cream, creating a velvety smooth texture that’s full of flavor.
Recipe Tips and Tricks:
- Use fresh mushrooms for better texture and flavor.
- You can substitute chicken with turkey or beef for variation.
- For a richer flavor, roast the chicken before adding to the soup.
- Add herbs like thyme or rosemary for an aromatic touch.
- Blend the soup partially for a smooth yet chunky texture.
Mushroom Soup with Chicken & Cream
A creamy, savory mushroom soup with tender chicken, perfect for a cozy meal.
Ingredients
- 1 lb chicken breast or thighs diced
- 2 cups mushrooms sliced
- 1 medium onion diced
- 2 cloves garlic minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tbsp olive oil
- Salt and pepper to taste
- Fresh thyme or parsley for garnish optional
Instructions
- Heat olive oil and butter in a large pot over medium heat.
- Add diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove chicken and set aside.
- In the same pot, sauté onions and garlic until fragrant and softened, about 5 minutes.
- Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
- Add heavy cream and return the chicken to the pot. Simmer for an additional 5 minutes.
- Season with salt and pepper, and garnish with thyme or parsley before serving.
Notes
For a dairy-free version, use coconut milk or almond milk as a substitute for cream. You can also make this ahead and store it in the fridge for up to 3 days.
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