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Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup combines earthy mushrooms and tender chicken simmered in a rich broth with a velvety finish. The dish features a soothing, thickened texture with aromatic garlic and thyme, finished with a splash of heavy cream for extra lushness. It’s a comforting bowl perfect for chilly days or cozy nights.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups sliced mushrooms preferably cremini or button
  • 1 lb chicken breasts or thighs boneless and skinless, chopped into small pieces
  • 1 cup heavy cream for a luscious texture
  • 3 cloves garlic minced
  • 1 tablespoon fresh thyme chopped or whole sprigs to be removed later
  • 4 cups chicken broth preferably low sodium
  • 1/4 cup white wine optional, adds brightness
  • 2 tablespoons butter
  • 1 tablespoon oil olive or vegetable, for cooking
  • to taste salt and pepper

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Ladle

Method
 

  1. Gather all your ingredients and prep your tools. Slice the mushrooms, chop the chicken into small pieces, mince the garlic, and measure out your thyme and liquids.
  2. In a large heavy-bottomed pot, melt the butter over medium heat until it starts to foam and smell nutty.
  3. Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and turn golden brown, about 8 minutes. The aroma will deepen and mushrooms will become slightly crispy around the edges.
  4. Push the mushrooms to one side of the pot, then add the chopped chicken pieces. Cook, stirring occasionally, until the chicken is browned on all sides and cooked through, about 5-7 minutes.
  5. Add the minced garlic and chopped thyme to the pot. Stir and cook until fragrant, about 1 minute. The garlic should be fragrant and slightly golden.
  6. Pour in the white wine (if using) and cook for 2-3 minutes, scraping up any browned bits from the bottom of the pot. This adds brightness and depth of flavor.
  7. Add the chicken broth to the pot and bring to a gentle simmer. Let it cook for about 15 minutes, allowing flavors to meld and the chicken to become tender.
  8. Stir in the heavy cream, letting the soup gently bubble. Season with salt and pepper to taste. Continue to cook for another 5 minutes until the soup thickens slightly and becomes velvety.
  9. Taste the soup and adjust seasoning if necessary. Remove the thyme sprigs if used whole. The soup should be rich, creamy, and aromatic with a deep earthy flavor.
  10. Serve hot, garnished with fresh herbs if desired, alongside crusty bread for dipping. Enjoy the comforting, velvety texture and rich mushroom aroma in every spoonful.

Notes

For extra depth, sauté the mushrooms until very browned, and avoid boiling the soup vigorously to keep it velvety. Stir the cream gently when adding to prevent curdling.