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Creamy Chicken and Mushroom Soup Recipe

Ingredients with Measurements:
- 1 pound boneless, skinless chicken breasts, diced
- 8 ounces sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons butter
- 2 tablespoons all-purpose flour
- 1 teaspoon dried thyme
- Salt and pepper, to taste

Special equipment needed:
- Large pot or Dutch oven
- Immersion blender (optional)

Step-by-step instructions:

1. In a large pot or Dutch oven, melt the butter over medium heat. Add the diced chicken and cook until browned, about 5-7 minutes.

2. Add the sliced mushrooms, diced onion, and minced garlic to the pot. Cook until the vegetables are soft and the mushrooms have released their liquid, about 5-7 minutes.

3. Sprinkle the flour over the chicken and vegetables, stirring to combine. Cook for 1-2 minutes to cook off the raw flour taste.

4. Slowly pour in the chicken broth, stirring constantly to prevent lumps. Add the dried thyme, salt, and pepper to taste.

5. Bring the soup to a simmer and cook for 10-15 minutes, until the chicken is cooked through and the vegetables are tender.

6. Remove the pot from the heat and use an immersion blender to puree the soup until smooth. Alternatively, transfer the soup to a blender in batches and puree until smooth.

7. Return the soup to the pot and stir in the heavy cream. Heat the soup over low heat until warmed through.

8. Serve the soup hot, garnished with additional sliced mushrooms and a sprinkle of fresh thyme.


Time:
Preparation time: 15 minutes
Cooking time: 30 minutes
Temperature:
Simmer over medium heat
Serving size:
4-6 servings

Nutritional information:
Calories: 350
Fat: 22g
Carbohydrates: 10g
Protein: 28g
Sodium: 800mg

Substitutions for ingredients:
- Use boneless, skinless chicken thighs instead of chicken breasts
- Use vegetable broth instead of chicken broth for a vegetarian version
- Use half-and-half or milk instead of heavy cream for a lighter version

Variations:
- Add diced potatoes or carrots for a heartier soup
- Use different types of mushrooms, such as shiitake or cremini, for a different flavor
- Add a splash of white wine to the soup for extra depth of flavor

Tips and tricks:
- Be sure to cook the flour for at least 1-2 minutes to cook off the raw flour taste
- Use an immersion blender for easier pureeing and less mess
- Adjust the seasoning to taste, adding more salt and pepper as needed

Storage instructions:
- Store leftover soup in an airtight container in the refrigerator for up to 3 days
- Freeze leftover soup in an airtight container for up to 3 months

Reheating instructions:
- Reheat leftover soup in a pot over low heat, stirring occasionally, until warmed through

Presentation ideas:
- Serve the soup in individual bowls, garnished with sliced mushrooms and a sprinkle of fresh thyme
- Serve the soup in a bread bowl for a fun presentation

Garnishes:
- Sliced mushrooms
- Fresh thyme
- Croutons
- Shredded cheese

Pairings:
- Crusty bread
- Salad
- Grilled cheese sandwich

Suggested side dishes:
- Roasted vegetables
- Garlic bread
- Caesar salad

Troubleshooting advice:
- If the soup is too thick, add more chicken broth or cream to thin it out
- If the soup is too thin, simmer it for a few more minutes to reduce and thicken it

Food safety advice:
- Be sure to cook the chicken to an internal temperature of 165°F to ensure it is safe to eat
- Store leftover soup in the refrigerator or freezer promptly to prevent bacterial growth

Food history:
- Creamy chicken and mushroom soup is a classic comfort food dish that has been enjoyed for generations

Flavor profiles:
- Creamy
- Savory
- Earthy

Serving suggestions:
- Serve the soup as a main course for lunch or dinner
- Serve the soup as a starter course for a dinner party

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Taste: Creamy, Savory, Rich, Earthy, Herbal, Comforting