This comforting chicken and mushroom soup is perfect for a cozy night in. With tender chunks of chicken, earthy mushrooms, and a creamy broth, it’s a dish that warms you from the inside out. Simple to make and full of flavor, this soup is sure to become a family favorite.
Most of the ingredients for this recipe are common pantry staples, but you might need to pick up a few items at the supermarket. Make sure you have heavy cream on hand, as it adds a rich, velvety texture to the soup. Additionally, fresh mushrooms are essential for that earthy flavor, and chicken broth provides a savory base that ties everything together.
Ingredients for Chicken and Mushroom Soup Recipe
Olive oil: Used for sautéing the vegetables and chicken, adding a subtle richness to the soup.
Onion: Adds a sweet and savory depth of flavor when cooked until translucent.
Garlic: Provides a fragrant and slightly spicy undertone to the soup.
Mushrooms: Sliced mushrooms bring an earthy, umami flavor to the dish.
Chicken breast: Diced chicken breast adds protein and heartiness to the soup.
Chicken broth: Forms the base of the soup, offering a savory and flavorful liquid.
Heavy cream: Adds a rich, creamy texture to the soup, making it more indulgent.
Salt and pepper: Essential seasonings to enhance and balance the flavors of the soup.
Technique Tip for This Recipe
When cooking the onion until translucent, ensure you stir frequently to prevent it from browning. This will help develop a sweet, mellow flavor that forms the base of your soup.
Suggested Side Dishes
Alternative Ingredients
olive oil - Substitute with canola oil: Canola oil has a neutral flavor and similar cooking properties.
olive oil - Substitute with butter: Butter adds a rich flavor and works well for sautéing.
onion - Substitute with shallots: Shallots have a milder and slightly sweeter taste.
onion - Substitute with leeks: Leeks provide a more delicate onion flavor.
garlic - Substitute with garlic powder: Garlic powder can be used when fresh garlic is unavailable.
garlic - Substitute with shallots: Shallots can add a mild garlic-like flavor.
mushrooms - Substitute with zucchini: Zucchini provides a similar texture and absorbs flavors well.
mushrooms - Substitute with eggplant: Eggplant has a meaty texture that works well in soups.
chicken breast - Substitute with turkey breast: Turkey breast has a similar texture and flavor profile.
chicken breast - Substitute with tofu: Tofu is a great plant-based alternative that absorbs flavors well.
chicken broth - Substitute with vegetable broth: Vegetable broth provides a similar base flavor for the soup.
chicken broth - Substitute with beef broth: Beef broth adds a richer, deeper flavor.
heavy cream - Substitute with coconut milk: Coconut milk provides a creamy texture and a hint of sweetness.
heavy cream - Substitute with cashew cream: Cashew cream is a dairy-free alternative that adds creaminess.
salt - Substitute with soy sauce: Soy sauce adds umami and saltiness.
pepper - Substitute with cayenne pepper: Cayenne pepper adds heat and a different flavor profile.
Alternative Recipes Similar to This Soup
How To Store / Freeze This Soup
Allow the chicken and mushroom soup to cool completely before storing. This helps prevent condensation, which can lead to a watery soup.
Transfer the cooled soup into airtight containers. For convenience, consider using individual portion-sized containers for easy reheating.
Label the containers with the date of preparation. This ensures you keep track of freshness and consume the soup within a safe timeframe.
Store the containers in the refrigerator if you plan to consume the soup within 3-4 days. The heavy cream in the soup can cause it to spoil faster than broth-based soups.
For longer storage, place the airtight containers in the freezer. The soup can be frozen for up to 3 months without significant loss of flavor or texture.
When ready to enjoy, thaw the soup in the refrigerator overnight. This gradual thawing helps maintain the integrity of the chicken and mushrooms.
Reheat the soup on the stovetop over medium heat, stirring occasionally to ensure even heating. Avoid boiling, as this can cause the heavy cream to separate.
Alternatively, you can reheat individual portions in the microwave. Use a microwave-safe container, cover loosely, and heat in 1-minute intervals, stirring in between, until the soup is hot.
If the soup appears too thick after reheating, add a splash of chicken broth or water to achieve the desired consistency.
Taste and adjust the seasoning with salt and pepper before serving, as flavors can sometimes mellow during storage.
How To Reheat Leftovers
For stovetop reheating:
- Pour the leftover chicken and mushroom soup into a pot.
- Heat over medium-low heat, stirring occasionally to ensure even heating.
- Once the soup is hot and steaming, but not boiling, it's ready to serve.
For microwave reheating:
- Transfer the soup to a microwave-safe bowl.
- Cover the bowl with a microwave-safe lid or a microwave-safe plate to prevent splatters.
- Heat on high for 2-3 minutes, stirring halfway through to ensure even heating.
- Check the temperature and heat for an additional 1-2 minutes if necessary.
For oven reheating:
- Preheat your oven to 350°F (175°C).
- Pour the soup into an oven-safe dish.
- Cover the dish with aluminum foil to retain moisture.
- Heat in the oven for about 20-25 minutes, or until the soup is hot throughout.
For slow cooker reheating:
- Transfer the leftover soup to your slow cooker.
- Set the slow cooker to the low setting.
- Heat for 1-2 hours, stirring occasionally, until the soup is thoroughly heated.
For double boiler reheating:
- Fill the bottom pot of a double boiler with water and bring to a simmer.
- Pour the soup into the top pot of the double boiler.
- Stir occasionally and heat until the soup is hot and ready to serve.
Best Tools for This Recipe
Large pot: Used for cooking the soup and combining all the ingredients.
Wooden spoon: Ideal for stirring the ingredients as they cook.
Chef's knife: Essential for chopping the onion, mincing the garlic, and dicing the chicken breast.
Cutting board: Provides a safe surface for chopping and slicing ingredients.
Measuring spoons: Used to measure out the olive oil accurately.
Measuring cups: Necessary for measuring the chicken broth and heavy cream.
Ladle: Perfect for serving the soup into bowls.
Garlic press: Handy for mincing the garlic cloves quickly.
Mixing bowl: Useful for holding the diced chicken before adding it to the pot.
How to Save Time on This Recipe
Pre-chop ingredients: Chop the onion, garlic, and mushrooms in advance and store them in airtight containers.
Use pre-cooked chicken: Save time by using pre-cooked chicken breast instead of raw.
Ready-made broth: Opt for store-bought chicken broth to skip the step of making it from scratch.
One-pot cooking: Use a single large pot to minimize cleanup time.
Simmer while multitasking: Let the soup simmer while you prepare other parts of your meal or clean up.
Chicken and Mushroom Soup
Ingredients
Main Ingredients
- 2 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 200 g mushrooms, sliced
- 500 g chicken breast, diced
- 4 cups chicken broth
- 1 cup heavy cream
- to taste salt and pepper
Instructions
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onion and cook until translucent.
- Add the minced garlic and sliced mushrooms, cook until mushrooms are tender.
- Add the diced chicken breast and cook until no longer pink.
- Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 20 minutes.
- Stir in the heavy cream and season with salt and pepper to taste. Simmer for another 5 minutes.
- Serve hot and enjoy!
Nutritional Value
Keywords
Suggested Appetizers and Desserts
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