A generous amount of mushrooms and fresh herbs give this soup richness and freshness. Cream cheese creates a velvety texture without the risk of curdling you’d have from milk. For even more complex flavors, feel free to riff on the basic recipe by substituting your favorite in-season wild mushrooms for some of the regular ones. The recipe is a Yummly original created by Stephanie Spencer.
Satisfy your sweet tooth with this easy-to-make recipe for Creamy Chicken Mushroom Soup.
1. Info for Creamy Chicken Mushroom Soup
- Cook Time: 1 hr 5 min
- Total Time: 1 hr 5 min
- Servings: 6
- Calories: 329 kcal
2. Ingredients for Creamy Chicken Mushroom Soup
- 1 onion (medium)
- 2 large carrots
- 2 celery ribs
- 1 lb. cremini mushrooms (or a mix of other varieties of fresh mushrooms)
- 2 tsp. fresh thyme leaves (finely chopped)
- 2 tsp. fresh rosemary leaves (finely chopped)
- 1 1/2 Tbsp. extra-virgin olive oil (for chicken)
- 1 lb. boneless, skinless chicken thighs (4 thighs)
- 1/4 tsp. salt (for chicken)
- 1/2 tsp. black pepper (for chicken)
- 1 Tbsp. extra-virgin olive oil (for vegetables)
- 1/8 tsp. salt (for vegetables)
- 1/4 tsp. black pepper (for vegetables)
- 2 garlic cloves (finely chopped)
- 1/2 cup dry white wine (such as Chardonnay)
- 2 Tbsp. all-purpose flour
- 1/2 cup chicken broth (for flour)
- 4 oz. cream cheese (cut into cubes for easier mixing)
- 3 1/2 cup chicken broth (for soup)
- 2 Tbsp. fresh parsley
- 1/8 tsp. salt (or to taste, for serving)
- Fresh parsley sprigs (for serving, or small fresh rosemary sprigs)
3. Directions:
3.1 Prep
Cut the onion, carrots, and celery into 1/4 inch dice. Set aside in a medium bowl. Slice the mushrooms, finely chop the thyme and rosemary, and set them aside in another bowl.
3.2 Stove
Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sprinkle with salt and pepper. Cook until meat is golden on underside and releases easily from pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it’s OK if chicken isn’t completely cooked through). Transfer to a cutting board, and set aside.
Add the oil, onion, carrot, celery, salt, and pepper to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6-9 minutes. Add garlic to vegetables and cook until fragrant, about 30 seconds.
Stir the mushrooms, herbs, and wine into vegetable mixture. Cover and cook to soften mushrooms and release their liquid, 5-7 minutes. Remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes.
Add the flour and cook until light golden and fragrant, 1-2 minutes. Whisk in the chicken broth.
Whisk in the cream cheese. Slowly whisk in the remaining broth. Chop chicken into 1/2-inch pieces, and stir into soup.
Bring soup to a boil, then reduce to a simmer and cook until slightly thicker, 5-7 minutes. Meanwhile, chop the parsley and stir half into soup.
3.3 Serve
Season soup to taste with salt. Ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.