Chicken Mushroom Soup is a warm and comforting dish that is perfect for chilly days or when you need a little extra love in a bowl. It’s packed with tender chicken, earthy mushrooms, and healthy vegetables. This soup is not only delicious but also easy to make, which makes it a great choice for busy families or anyone looking for a quick and satisfying meal.
Why Make This Recipe
This soup is a fantastic way to use leftover chicken while also being a great way to incorporate veggies into your meal. It’s rich in flavors and has a creamy texture that’s sure to please everyone at the table. Plus, it only takes about 30 minutes to prepare, making it a perfect weeknight dinner option. The best part is that you can customize it to suit your taste by adding more vegetables or adjusting the seasonings.
How to Make Chicken Mushroom Soup
Ingredients:
- 2 tablespoons olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 2 cups mushrooms, sliced
- 4 cups chicken broth
- 2 cups cooked chicken, shredded
- 1 cup carrots, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup heavy cream (optional)
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat. Add diced onion and garlic, and sauté until the onion is translucent.
- Add sliced mushrooms to the pot and cook until they’re tender.
- Pour in the chicken broth and bring to a boil.
- Add the diced carrots, cooked chicken, thyme, salt, and pepper. Let this mixture simmer for about 15-20 minutes, or until the carrots are soft.
- For a creamier soup, you can stir in heavy cream at this point and heat through.
- Serve hot, garnished with fresh parsley.
How to Serve Chicken Mushroom Soup
Serve the Chicken Mushroom Soup hot in bowls. You can pair it with warm crusty bread, crackers, or a simple side salad for a complete meal. A sprinkle of fresh parsley not only adds color but also enhances the flavor, making the soup look even more appealing.
How to Store Chicken Mushroom Soup
To store Chicken Mushroom Soup, let it cool down to room temperature. Pour it into an airtight container and place it in the refrigerator. It will last about 3-4 days. If you want to keep it longer, you can freeze the soup in freezer-safe containers for up to 3 months. Just thaw it in the fridge overnight before reheating.
Tips to Make Chicken Mushroom Soup
- Ensure your vegetables are chopped evenly so they cook at the same rate.
- You can use any type of mushrooms you like; button mushrooms, cremini, or even shiitake can add different flavors.
- If you prefer a thicker soup, you can blend a portion of it and then stir it back in.
- For added flavor, you can include a splash of lemon juice or a pinch of red pepper flakes for a little heat.
Variation (If Any)
You can easily make this soup your own by mixing in other vegetables such as celery, peas, or spinach. If you want to make it lighter, use low-fat cream or skip the cream altogether. For a vegetarian version, substitute the chicken with chickpeas and use vegetable broth.
FAQs
Can I use raw chicken in this recipe? Yes, you can add raw chicken; just cook it in the pot with onions and garlic before adding the broth, and ensure it’s fully cooked.
What if I don’t have heavy cream? You can omit the cream or use milk or half-and-half as a lighter alternative.
Can I make this soup ahead of time? Absolutely! This soup tastes even better the next day, allowing all the flavors to meld together. Just make sure to store it properly.