Creamy Chicken and Mushroom Soup: A Cozy Bowl of Happiness
There’s something incredibly comforting about a warm bowl of soup on a chilly day, and for me, that soup is undoubtedly my Creamy Chicken and Mushroom Soup. Every spoonful feels like a hug, with its rich savory flavors and creamy texture dancing on my tongue. I still remember the first time I made this delightful dish; it was during a particularly rainy Sunday afternoon. I decided to whip it up so we could enjoy a cozy movie marathon. Let’s just say, the soup did not disappoint, and we weren’t even halfway through the first movie when my family declared it the best comfort food ever!
What I love most about this recipe is how versatile it is. You can easily swap ingredients based on what you have on hand. Whether you’re a busy parent trying to get a wholesome meal on the table or simply indulging yourself on a self-care night, this soup is here to please.
What’s in Creamy Chicken and Mushroom Soup?
– 1 lb (450g) boneless, skinless chicken thighs or breasts, diced: Chicken thighs give a wonderfully rich flavor, but feel free to use breasts if that’s what you have. Just know that thighs can add a little extra moisture.
– 2 tablespoons olive oil: For sautéing, I love using extra virgin olive oil for its robustness and flavor. However, any cooking oil will work in a pinch!
– 1 medium onion, chopped: Onions are a must for that aromatic base that kicks off this recipe right. Sweet onion can add a lovely touch if you prefer a milder flavor.
– 3 cloves garlic, minced: Garlic is the secret ingredient that elevates everything. Use fresh if you can; the taste is incomparable.
– 8 oz (225g) mushrooms, sliced: A mix of cremini and shiitake gives this soup depth, but feel free to experiment with your favorite varieties or even canned mushrooms if you’re in a hurry!
– 3 medium carrots, sliced: Carrots add sweetness and a nice pop of color. You could also add celery for even more flavor.
– 4 cups (950ml) chicken broth: Homemade broth is the best; however, store-bought works just as well. Look for low-sodium options so you can control the saltiness.
– 1 cup (240ml) heavy cream: This is where the creaminess comes from! You can substitute half-and-half for a lighter option, but let’s be honest, the heavy cream is worth it.
– 2 teaspoons dried thyme and 1 teaspoon dried rosemary: These herbs bring warmth and earthiness to the soup. You can substitute with fresh herbs if you have some lying around.
– Salt and pepper to taste: Essential for enhancing the flavors in any dish.
– Fresh parsley, chopped (for garnish): This adds a refreshing touch and some color, making your soup look downright gourmet.
Is Creamy Chicken and Mushroom Soup Good for You?
Absolutely! This soup is packed with protein from the chicken and loads of vitamins from the carrots and mushrooms. Mushrooms particularly are powerhouses of nutrition, providing antioxidants and B vitamins. Plus, with the heavy cream, you’ll be satisfying your hunger while also enjoying a creamy texture that feels indulgent without breaking the bank in calories.
However, it’s essential to consider dietary preferences. If you’re looking to lighten the meal, substitute heavy cream for coconut milk or a non-dairy cream. For those maintaining a lower-carb lifestyle, this soup fits right in, especially if you opt for fewer carrots or add non-starchy veggies like spinach instead.
Ingredients List
– 1 lb (450g) boneless, skinless chicken thighs or breasts, diced
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 oz (225g) mushrooms, sliced (cremini and shiitake recommended)
– 3 medium carrots, sliced
– 4 cups (950ml) chicken broth
– 1 cup (240ml) heavy cream
– 2 teaspoons dried thyme
– 1 teaspoon dried rosemary
– Salt and pepper to taste
– Fresh parsley, chopped (for garnish)
How to Make Creamy Chicken and Mushroom Soup?
1. In a large pot, heat the olive oil over medium heat. Toss in the diced chicken and cook until it’s browned, which should take about 5-7 minutes. Once done, remove the chicken and set it aside.
2. In the same pot (no need to wash it; we want those flavors!), add the chopped onion and minced garlic. Sauté until the onions turn translucent, around 3-4 minutes.
3. Next, throw in the sliced mushrooms. Let them cook for about 5-6 minutes until they release their moisture and start to brown—seriously, the smell will be incredible!
4. Stir in the sliced carrots, the reserved chicken, chicken broth, thyme, and rosemary. Bring it to a boil, then reduce the heat and let it simmer for 15-20 minutes until the carrots are nice and tender.
5. Reduce the heat to low and gently stir in the heavy cream. Allow it to heat through but just avoid a boil.
6. Season with salt and pepper to taste.
7. Serve your soup hot, garnished with some freshly chopped parsley.
More Tips for Your Soup Adventure!
– Want a chunkier soup? Consider blending a portion and then returning it to the pot. That will give you a creamier base while leaving some delightful bites intact.
– If you feel adventurous, toss in additional veggies like peas or celery to boost flavor and nutrition—make it a personal masterpiece!
– This soup pairs beautifully with crusty bread, which I always make sure to have on the side for dipping (you’ll thank me later!).
So there you have it, my friends! If you haven’t tried making this Creamy Chicken and Mushroom Soup, I wholeheartedly encourage you to dive right in and give it a whirl. It’s the kind of dish that warms your heart and soul and might just become a family favorite like it did in mine. If you do try it, let me know how it turned out and any tweaks you made! Happy cooking!
