Chicken Mushroom Soup
This is the pot I make when I want soup that feels like a meal and still comes together in one pan. Mushrooms sear first so they keep some color, then onion and garlic soften in the same pot. Broth, shredded chicken, and a short pour of cream turn it into the pale soup in the photo. Parsley and black pepper go on at the end. A thread of olive oil is the shine on top of the ladle.
The cream is a finish, not the whole pot. A half cup is enough for four bowls. More than that and it eats like chowder. Olive oil, garlic, mushrooms, and herbs are the Mediterranean part. Chicken is the protein, so use thighs if you want it richer, or breast if you want it leaner. Both shred into the soup. Do not boil it hard after the cream goes in, or the broth can split.
I ladle it straight from the pot, mushrooms and chicken visible in the spoon. It feeds four. It is better the next day, once the mushrooms have taken on the broth. Loosen it with a splash of stock when you reheat it.
Why you'll love it
- One pot, ready in 35 minutes.
- Mushrooms stay brown, not gray.
- Light cream broth, not a thick gravy.
- Ladles like the photo: chicken, mushrooms, parsley, oil.
Anti-Inflammatory & Mediterranean Recipes
Chicken Mushroom Soup
- Prep10 min
- Cook25 min
- Total35 min
- Servings4 servings
- Calories320 kcal
Ingredients
- Soup
Instructions
- Heat the olive oil in a pot over medium-high. Add the mushrooms in one layer. Cook 4 minutes without stirring, until browned. Move them to a plate.
- Add the onion and cook 3 minutes. Add the garlic for 30 seconds.
- Pour in the broth. Add the chicken, salt, pepper, and thyme. Simmer 15 minutes, until the chicken is cooked through.
- Lift the chicken out, shred it, and return it to the pot with the mushrooms.
- Stir in the cream. Warm 2 minutes. Do not boil. Taste and add salt if the broth was unsalted.
- Ladle into bowls. Finish with parsley, black pepper, and a thread of olive oil.
Notes & Tips
- Brown the mushrooms before the broth. They will not color once they are wet.
- Shred the chicken while it is hot. Cold chicken tears into strings.
- Cream last, heat low. A hard boil can split it.
- Oil on top of the ladle, not stirred through, is the look in the photo.
- Nutrition: Per serving (1/4 of the pot). Estimate, with cream and chicken thighs.
- Nutrition: Net carbohydrates: 6g
- Nutrition: WW estimate: 7 points on the current plan (cream and oil carry the points; chicken is the lighter part)
- Fridge: 3 days, covered. It thickens. Loosen with broth when you reheat. Do not boil.
- Freezer: up to 2 months if you freeze it before the cream. Add the cream when you reheat.
- Nutrition is an estimate from chicken thighs, mushrooms, broth, olive oil, and 1/2 cup cream. Breast and half-and-half drop the fat.
Variations & serving ideas
- Lighter: skip the cream and stir in 2 Tbsp Greek yogurt off the heat.
- Dairy-free: use 1/2 cup unsweetened oat cream, or a blended spoon of white beans with a ladle of broth.
- No thighs: chicken breast works. Pull it at 12 minutes so it does not dry.
- Heartier: add a handful of spinach in the last minute.
- No thyme: use a bay leaf and take it out before serving.
Nutrition Facts
Per serving · makes 4 servings
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 20 g |
| Sodium | 640 mg |
| Total carbohydrate | 7 g |
| Fibre | 1 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
Frequently asked questions
How long does it take to make Chicken Mushroom Soup?
About 35 minutes in total: 10 minutes of prep and 25 minutes of cooking.
What ingredients do I need for Chicken Mushroom Soup?
The key ingredients include chicken thighs, mushrooms, onion, garlic, thyme and parsley. The recipe card lists every ingredient with exact amounts.
How should I store leftovers?
Freezer: up to 2 months if you freeze it before the cream.
How many servings does this recipe make?
It makes 4 servings.
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