Creamy Chicken and Mushroom Soup
User Reviews
4.9
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Prep Time
15 mins
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Cook Time
15 mins
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Total Time
30 mins
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Servings
6 servings
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Course
Main Course, Soup
Creamy Chicken and Mushroom Soup
Description
This soup begins by searing chicken thigh pieces seasoned with salt and pepper, which gives them a golden exterior and locks in juices. Butter and olive oil sauté cremini mushrooms along with diced onions, carrots, and celery to build a flavorful base. Garlic and thyme add aromatic complexity before incorporating all-purpose flour to thicken the mixture gently.
Chicken stock is stirred in along with a bay leaf and the browned chicken, cooking until slightly thickened. The soup is finished by stirring in half and half for a creamy, smooth consistency. Fresh parsley adds a bright herbaceous note at the end. The texture balances tender chicken and mushrooms with a creamy broth.
Variations in the amount of half and half can adjust the soup’s thickness to preference. It is intended to serve immediately, offering comforting richness and savory depth appropriate for a hearty starter or light meal.
Ingredients
- 8 ounces chicken thighs cut into 1-inch chunks, boneless, skinless
- salt to taste, Kosher salt and freshly ground
- black pepper to taste, Kosher salt and freshly ground
- 2 tablespoons olive oil
- 2 tablespoons butter unsalted
- 8 ounces cremini mushrooms thinly sliced
- 1 onion diced
- 3 carrot peeled and diced
- 2 ribs celery diced
- 3 cloves garlic minced
- ½ teaspoon thyme dried
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half or more, as needed*
- 2 tablespoons parsley chopped fresh leaves
Instructions
- Season chicken thighs with salt and pepper, to taste.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt butter in the stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Notes
- Half and half is made equal parts whole milk and cream; you can substitute with combinations of milk and cream as preferred.
User Reviews
Overall Rating
4.9
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