why make this recipe
Chicken and Mushroom Soup is a warm and hearty dish, perfect for chilly days or when you’re not feeling well. It’s packed with protein from the chicken, nutrients from the vegetables, and a lovely earthy flavor from the mushrooms. This soup is not only comforting but also easy to make and can be prepared in just one pot, making cleanup a breeze.
how to make Chicken and Mushroom Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken broth
- 2 cups water
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- 1 cup heavy cream (optional)
Directions:
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add mushrooms, carrots, and celery, and cook until softened.
- Stir in the shredded chicken, chicken broth, and water. Add thyme, salt, and pepper.
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- If desired, stir in heavy cream before serving for a richer flavor.
- Serve hot and enjoy your cozy meal!
how to serve Chicken and Mushroom Soup
Serve the Chicken and Mushroom Soup hot in bowls. You can add a sprinkle of fresh herbs like parsley for a touch of color. It’s great on its own or paired with crusty bread or crackers for dipping.
how to store Chicken and Mushroom Soup
To store leftovers, let the soup cool down. Then, transfer it to an airtight container and keep it in the refrigerator for up to three days. If you want to store it longer, you can freeze it for up to three months. Just make sure to leave some space in the container, as the soup will expand when frozen.
tips to make Chicken and Mushroom Soup
- For extra flavor, try roasting the mushrooms before adding them to the soup.
- You can add other vegetables like peas or corn for more variety.
- If you prefer a thicker soup, you can blend a portion of it and then mix it back in.
variation
You can turn this soup into a creamy version by adding the heavy cream towards the end of cooking. For those who like a little kick, consider adding some red pepper flakes for a spicy twist.
FAQs
Can I use raw chicken instead of cooked chicken?
Yes, you can add raw chicken pieces to the pot in the beginning. Just cook them through before adding the other ingredients, then shred them once they are done.
Is there a vegetarian version of this soup?
Absolutely! You can use vegetable broth and add more vegetables, such as bell peppers and zucchini, instead of chicken.
Can I make this soup ahead of time?
Yes, this soup can be made ahead of time and stored in the fridge or freezer. Just remember to reheat it gently before serving.
Chicken and Mushroom Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded
- 1 cup mushrooms, sliced Consider roasting for extra flavor.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Use low sodium for less saltiness.
- 2 cups water
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 teaspoon thyme
- to taste salt and pepper
- 2 tablespoons olive oil
- 1 cup heavy cream (optional) Add for a creamier version.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat. Add onions and garlic, and sauté until translucent.
- Add mushrooms, carrots, and celery, and cook until softened.
- Stir in the shredded chicken, chicken broth, and water. Add thyme, salt, and pepper.
Cooking
- Bring to a boil, then reduce heat and simmer for 20-30 minutes.
- If desired, stir in heavy cream before serving for a richer flavor.