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Chicken mushroom soup recipe simmering in a pot

Chicken Mushroom Soup Recipe

A creamy one-pot chicken mushroom soup with golden seared mushrooms, tender chicken and a rich savory broth. Ready in 35 minutes.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 bowls
Course: Soup
Cuisine: American
Calories: 310
Ingredients Equipment Method Notes

Ingredients
  

  • 2 tbsp butter ​
  • 1 tbsp olive oil ​
  • 1 lb cremini or button mushrooms wiped clean and sliced thick
  • 1 ​ medium onion diced
  • 2 ​ garlic cloves minced
  • 1 lb boneless skinless chicken breast cut into bite-size pieces
  • 4 cups low sodium chicken broth
  • 1 cup heavy cream ​
  • 1 tsp dried thyme ​
  • ​ ​ Salt and black pepper to taste
  • ​ ​ Fresh parsley chopped, for serving

Equipment

  • ​ Large pot or Dutch oven ​
  • ​ wooden spoon ​
  • ​ ladle ​
  • Chef's knife
  • Cutting board
  • Measuring cups and spoons

Method
 

  1. Heat butter and olive oil in a large pot over medium-high heat. Sear mushrooms in a single layer 6 to 8 minutes until deeply golden, working in batches. Remove to a plate.
  2. In the same pot, cook onion 3 to 4 minutes until soft, then garlic 1 minute.
  3. Add chicken pieces with salt and pepper, cook 5 to 6 minutes until no longer pink outside.
  4. Pour in the chicken broth and add the thyme. Bring to a gentle boil, then lower the heat and simmer for 10 minutes, until the chicken is cooked through and reaches 165°F (74°C) inside.
  5. Stir in heavy cream and seared mushrooms, simmer gently 5 minutes. Do not boil hard.
  6. Taste, adjust salt and pepper, ladle into bowls and top with fresh parsley.

Notes

Do not crowd the mushrooms or they steam instead of sear. Slice them thick so they stay meaty. Reheat cream soups gently; whisk well if reheating from frozen.