Description

This creamy and hearty chicken mushroom soup is perfect for chilly days! It’s loaded with tender chicken, earthy mushrooms, and a rich broth that will keep you coming back for more. Serve it with crusty bread for a complete meal!

Ingredients

2 tablespoons olive oil or butter
1 small onion, diced
2 cloves garlic, minced
8 oz cremini or white mushrooms, sliced
2 carrots, diced
2 celery stalks, diced
4 cups chicken broth
1 cup heavy cream or whole milk
2 cups cooked shredded chicken (rotisserie chicken works great!)
1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
1/2 teaspoon salt (or to taste)
1/2 teaspoon black pepper
1 teaspoon soy sauce (adds depth of flavor)
2 tablespoons flour (optional, for thickening)

1 cup spinach or kale (optional, for extra nutrients)

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Instructions

Sauté the aromatics: Heat oil or butter in a large pot over medium heat. Add the onions and garlic, cooking until fragrant (about 2 minutes).
Cook the mushrooms & veggies: Add the mushrooms, carrots, and celery. Cook for about 5 minutes until softened.
Make the base: Sprinkle in the flour (if using) and stir for 1 minute. Slowly pour in the chicken broth, stirring to prevent lumps.
Simmer: Add the shredded chicken, thyme, soy sauce, salt, and pepper. Let the soup simmer for about 15 minutes to blend the flavors.
Finish with cream & greens: Stir in the heavy cream and spinach/kale (if using). Cook for another 5 minutes until warmed through.

Serve & enjoy! Taste and adjust seasoning if needed. Serve hot with bread or crackers.

Notes

Lighter option: Use half-and-half or milk instead of heavy cream.
Thicker soup: Use 2 tablespoons of flour or cornstarch slurry (1 tablespoon cornstarch + 2 tablespoons water).
Gluten-free version: Skip the flour or use a gluten-free thickener.

Extra flavor: Add a splash of white wine before adding the broth.