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Hearty Chicken Mushroom Soup

A creamy and comforting chicken mushroom soup perfect for chilly evenings, filled with tender chicken, earthy mushrooms, and rich flavors.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 2 tablespoons butter For sautéing mushrooms and aromatics.
  • 8 ounces cremini mushrooms Sliced. Can substitute with white button mushrooms.
  • 1 medium onion Chopped.
  • 2 cloves garlic Minced.
  • 2 carrots sliced For added sweetness and texture.
  • 4 cups low-sodium chicken broth Homemade stock works great if available.
  • 2 cups shredded cooked chicken Use rotisserie chicken for quick prep.
  • 1 cup heavy cream Can substitute with half-and-half or a lighter option.
  • 1 teaspoon salt Adjust to taste throughout the cooking process.
  • 1 teaspoon black pepper Freshly ground preferred.
For Garnish
  • 2 tablespoons fresh parsley Chopped, for garnish.
  • 1 teaspoon lemon juice Freshly squeezed, to brighten flavors.

Method
 

Preparation
  1. Dry the mushrooms to ensure they brown instead of steam.
  2. Melt butter in a heavy pot or Dutch oven over medium heat.
  3. Add mushrooms and sauté until browned, then add onions and carrots.
  4. Add minced garlic and cook until fragrant.
Cooking
  1. Sprinkle salt in layers, adding it as you incorporate the broth and chicken.
  2. Pour in the chicken broth and bring to a gentle simmer.
  3. Stir in the shredded chicken and let cook for 5-10 minutes.
  4. If a thicker consistency is desired, stir in flour or cornstarch before adding cream.
Finishing Touches
  1. Remove from heat and slowly add heavy cream.
  2. Stir in lemon juice and garnish with fresh parsley before serving.

Notes

This soup tastes better the next day. Store leftovers in the fridge and reheat gently. Can also be frozen – add cream after thawing.