Ingredients
Scale
- 2 tablespoons unsalted butter (or olive oil for a lighter version)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 8 ounces cremini or white mushrooms, sliced (feel free to mix varieties for more depth)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 6 cups low-sodium chicken broth (homemade or store-bought)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works beautifully)
- 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried thyme)
- 1 bay leaf
- 1/2 cup heavy cream or whole milk (optional for a creamier soup)
- Salt and freshly ground black pepper, to taste
- 2 tablespoons all-purpose flour (optional, for thickening)
- Fresh parsley, chopped, for garnish
Substitution tips: If you’re avoiding dairy, swap butter for olive oil and skip the cream or use a plant-based alternative. For a gluten-free version, replace the flour with cornstarch or omit it entirely for a thinner broth.
Instructions
- Heat the butter or olive oil in a large pot over medium heat until melted and shimmering. This step always reminds me of standing on a stool in my grandmother’s kitchen, watching her transform simple ingredients with just a bit of heat and patience.
- Add the chopped onion and sauté for about 4-5 minutes, until soft and translucent. Stir frequently to prevent browning because we want those sweet, mellow flavors to develop.
- Stir in the minced garlic and cook for another 30 seconds until fragrant. I love how garlic instantly fills the kitchen with warmth—it’s like a cozy welcome in every meal.
- Add the sliced mushrooms, diced carrots, and celery. Cook, stirring occasionally, until the mushrooms release their moisture and start to brown, about 7-8 minutes. This part always feels therapeutic to me—the slow softening of vegetables is like a quiet moment amid the day’s bustle.
- Sprinkle the flour over the veggies if you’d like a thicker soup, stirring to coat everything evenly. Cook for 1-2 minutes to remove the raw flour taste.
- Pour in the chicken broth while stirring constantly to avoid lumps. Add the bay leaf and thyme. Bring the soup to a gentle boil, then reduce to a simmer and cook for 15 minutes to allow flavors to meld.
- Stir in the shredded cooked chicken and simmer for an additional 5 minutes to heat through. This is when the soup really comes together, and the chicken adds that satisfying heartiness.
- If using cream or milk, stir it in now and warm the soup gently for another 2-3 minutes. Avoid boiling at this stage to keep the cream from curdling.
- Remove the bay leaf and taste for seasoning. Add salt and pepper as needed. I always remind myself to taste before seasoning—it’s a small step that makes a big difference.
- Ladle the soup into bowls and garnish with fresh parsley. Serve immediately and enjoy the comforting hug of this homemade chicken mushroom soup.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main Dish
- Method: Cooking
- Cuisine: International