For one thing, few things in this world are as comforting as a pot of creamy soup; this one is only the epitome of coziness. If really great mushroom soup joined forces with creamy chicken soup, this is exactly what you’d get: creamy chicken and mushroom soup.
You’ll get a lot of big mushroom flavor, no kidding; that’s not surprising since it is half mushroom soup after all, right? A host of hearty, thick-cut veggies, juicy shreds of chicken, and super-savory broth that’s creamy without feeling heavy or too rich. And there’s a smart grocery-store shortcut that makes it easy.
Why You’ll Love It
It’s unbelievably cozy! You have two of the most comforting creamy soups packed into one pot. And best of all, it’s still light enough that going back for a second bowl isn’t out of the question.
There’s a double dose of mushrooms.
This soup makes for flavor and savory combination using fresh and dried mushrooms alongside a splash of soy sauce.
Key Ingredients in Creamy Chicken and Mushroom Soup
- Dried mushrooms: You could use either dried porcini or wild mushrooms; these provide the soup with a much deeper mushroom flavor than you would get by using fresh mushrooms on their own.
- Cremini mushrooms: The recipe calls for whole mushrooms, but feel free to buy pre-sliced mushrooms if you want to save a little prep work.
- Chicken: I kept this super duper easy by using a rotisserie chicken (then try the viral hack for shredding the chicken in one minute). Those little rotisserie chickens are just the right size to use every scrap of meat in the soup, though if you have a larger bird, utilize the leftovers in salads, sandwiches, enchiladas, tacos, or pasta.
- Flour: The creaminess in this soup does not come from the dairy alone. All-purpose flour thicken the broth, providing it with a creamy texture.
- Half-and-half: Added in towards the end of cooking, it adds body and more creaminess to the soup, but a little lighter than adding the cream.
Helpful Swaps
- An equal amount of fresh white button, shiitake or mixed mushrooms can replace the cremini.
- If you don’t have half-and-half, whole milk is the next best substitute. In a pinch 2% milk will get the job done, but makes a lighter soup that might not be quite as thick. If you want to go all-in with a rich and creamy soup, you can use heavy cream as a substitute.
- Low-sodium vegetable broth may replace chicken broth.
Ingredients:
- 1 1/2 cups boiling water
- 1 ounce dried porcini or wild mushrooms
- 4 tablespoons (1/2 stick) unsalted butter
- 1 medium yellow onion, diced (about 1 1/2 cups)
- 3 medium carrots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick pieces (about 1 3/4 cups)
- 2 medium stalks celery, cut crosswise into 1/4-inch-thick pieces (about 1 cup)
- 1 3/4 teaspoons kosher salt, divided, plus more as needed
- 1/2 teaspoon dried thyme
- 1/4 teaspoon freshly ground black pepper
- 8 ounces cremini or baby bella mushrooms, trimmed and thinly sliced (about 3 cups)
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 1 (32-ounce) carton low-sodium chicken broth (about 4 cups)
- 2 tablespoons soy sauce or tamari
- 3 cups shredded, cooked chicken, from 1 (1 1/2- to 2-pound) rotisserie chicken
- 1 cup half-and-half
- Finely chopped fresh parsley leaves, for garnish (optional)
Instructions:
- In a medium heatproof bowl, combine 1 1/2 cups boiling water and 1 ounce dried porcini mushrooms. Soak until the mushrooms are almost softened, about 15 minutes.
- Melt 4 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 medium diced yellow onion, 3 peeled and chopped medium carrots, 2 chopped medium celery stalks celery, 1 3/4 teaspoons kosher salt, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper.
- Cook, stirring occasionally, until the onion is softened and translucent, 5 to 7 minutes.
- Meanwhile, line a fine-mesh strainer with cheesecloth and fit over a bowl or liquid measuring cup. Strain the soaked mushrooms through the strainer. Reserve the liquid and coarsely chop the mushrooms, reserving any grit that is trapped in the cheesecloth.
- Add the rehydrated mushrooms and 8 ounces thinly sliced cremini mushrooms to the pot. Cook, stirring occasionally, until fresh mushrooms exude their liquid, about 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.
- Sprinkle 1/4 cup all-purpose flour over the vegetables. Cook, stirring constantly, for 1 minute to cook the floury taste out. While stirring constantly, add the reserved soaking liquid from the mushrooms, 1 (32-ounce) carton low-sodium chicken broth and 2 tablespoons soy sauce.
- Scrape the bottom of the pot with a wooden spoon to release any stuck-on bits. Increase the heat to medium-high and bring to a lively simmer.
- Simmer the soup low and covered, stirring occasionally, until the flavors have mingled and the soup has come to a reductive thickness, about 25 minutes.
- Add 3 cups shredded, cooked chicken. Cover and cook for 5 minutes more. Remove from heat. Stir in 1 cup half-and-half. Season with kosher salt to taste. Garnish with finely chopped fresh parsley leaves, if desired.
Conclusion:
Creamy Chicken and Mushroom Soup is truly comfort food, combining tender chicken with earthy mushrooms in rich velvety broth. This is a very easy yet mouthwatering recipe but can easily be served as a rather filling meal on its own or as an appetizer. This is an ideal comfort meal to serve on a weeknight or warm up that special someone on one of those crisp days during autumn. Moreover, it is easy to make and all members of the house can enjoy it.