Okay, let’s talk about soup.
Sometimes you just need a bowl of something that feels like a hug, you know? It’s been one of those days, the weather is kind of gray, and all you want is to curl up with something warm and amazing. This is that amazing something.
I’m going to show you how to make a creamy mushroom and chicken soup that tastes like it came from a fancy restaurant. But here’s the secret: it’s actually super easy. You’re going to feel like a kitchen superstar, and your whole house is going to smell incredible.
What You’ll Need
This recipe looks like it has a lot of parts, but trust me, it all comes together so smoothly. Most of this stuff is probably already hanging out in your kitchen. I broke it down into a few little groups to make it less scary.
First up, the stuff that makes the soup taste like, well, soup. This is your flavor foundation, the most important part.
| Ingredient | Amount |
|---|---|
| Unsalted Butter | 4 Tablespoons |
| All-Purpose Flour | ¼ cup |
| Chicken Broth | 6 cups |
| Wild Rice Blend | 1 cup, uncooked |
Next, we have the main characters of our show: the chicken and the veggies. Don’t skip the celery and carrots; they add a little something that you’ll miss if it’s not there.
| Ingredient | Amount |
|---|---|
| Boneless, Skinless Chicken Breasts | 1½ pounds |
| Yellow Onion | 1 large, chopped |
| Celery | 2 stalks, chopped |
| Carrots | 2 medium, chopped |
| Cremini Mushrooms | 16 ounces, sliced |
| Garlic | 4 cloves, minced |
And finally, the magic ingredients that make everything creamy and delicious. These go in at the end to bring it all home.
| Ingredient | Amount |
|---|---|
| Heavy Cream | 1 cup |
| Fresh Thyme | 2 teaspoons, minced |
| Salt | 1½ teaspoons |
| Black Pepper | ½ teaspoon, freshly ground |
| Fresh Parsley | For garnish (optional) |
Pro Tips from My Kitchen
I’ve made this soup more times than I can count, and I’ve messed it up a few times, too. Here are the things I learned so you don’t have to.
- Get a Good Sear on Your Mushrooms. Don’t just toss the mushrooms in the pot and let them get all soggy and gray. Give them some space in the pan, don’t overcrowd them, and let them get nice and brown. That browning is where all the deep, earthy flavor comes from. If you have to cook them in two batches, do it. It’s worth the extra five minutes.
- Don’t Boil the Cream. This is a big one. When you add the heavy cream at the end, turn the heat down to low. If you let it boil, the cream can curdle or separate, and your soup will have a weird texture. You just want to warm it through gently.
- Use a Wild Rice Blend. Don’t just get pure wild rice. Pure wild rice can take forever to cook and has a very strong flavor. A blend that has wild rice mixed with brown or white rice will cook more evenly and give your soup a much better texture. I usually grab the one from Lundberg Family Farms, but any good blend will do.
- The Flour and Butter Paste is Key. That little step where you mix the flour into the melted butter is called making a “roux.” It sounds fancy, but it’s just a paste. Cook it for just a minute until it smells a little nutty. This step is what thickens your soup and keeps it from being watery. Don’t skip it and just dump flour in later, or you’ll get clumps.
The Tools for the Job
You don’t need anything crazy for this. Just your basic kitchen gear will get the job done.
- A big pot or Dutch oven: Something heavy on the bottom is best because it heats everything evenly.
- A good knife: For all that chopping.
- Cutting board: A big one, so you have plenty of room.
- Wooden spoon or spatula: For stirring and scraping up the good bits from the bottom of the pot.
- Measuring cups and spoons: For getting the amounts just right.
Easy Swaps and Fun Variations
One of the best things about soup is that you can play around with it. If you don’t have something, or just want to try something new, here are a few ideas.
- No Chicken? No Problem: You can use leftover shredded turkey (perfect after Thanksgiving!). For a vegetarian version, just leave out the chicken, use vegetable broth, and maybe add a can of chickpeas or some white beans for extra protein.
- Change Up the Veggies: Got some spinach wilting in the fridge? Throw it in at the end. Leeks are also amazing in this instead of onions. A little bit of corn can add a nice sweetness, too.
- Cream Alternatives: If you don’t want to use heavy cream, you can use half-and-half for a slightly lighter soup. For a dairy-free option, a can of full-fat coconut milk works surprisingly well. It adds a very subtle coconut flavor that’s actually really nice with the mushrooms.
- Herb Swaps: If you don’t have fresh thyme, you can use about ¾ teaspoon of dried thyme. Rosemary or sage would also be delicious in here.
Let’s Make Some Soup: Step-by-Step
Alright, time for the fun part. Put on some music, grab your ingredients, and let’s do this.
Step 1: Cook the Chicken
First, season your chicken breasts with a little salt and pepper. Heat a tablespoon of olive oil in your big pot over medium-high heat. Add the chicken and cook for about 5-7 minutes on each side, until it’s golden brown and cooked through. Don’t worry if it’s not perfect; it’s going to cook more in the soup later. Take the chicken out of the pot and set it on a plate.
Step 2: Sauté the Veggies
Melt the 4 tablespoons of butter in the same pot. Add your chopped onion, carrots, and celery. Cook them for about 5 minutes, stirring once in a while, until they start to get soft. This is building your first layer of flavor.
Step 3: Brown the Mushrooms
Now, add all of your sliced mushrooms to the pot. Let them cook for about 8-10 minutes. The trick is to let them sit for a few minutes without stirring so they can get that nice brown color. They’ll release a lot of water first, then they’ll start to brown. Once they look good, add the minced garlic and cook for just one more minute until you can smell it. (Be careful not to burn the garlic, it gets bitter).
Step 4: Make the Roux
Sprinkle the ¼ cup of flour over your cooked veggies. Stir everything together and let it cook for about one minute. This will toast the flour a bit and get rid of that raw flour taste. Your veggie mix will look a little pasty, and that’s exactly what you want.
Step 5: Build the Soup Base
Slowly, and I mean slowly, pour in your chicken broth while stirring constantly. At first, it will get really thick, but just keep stirring and adding the broth. This prevents lumps. Once all the broth is in, scrape the bottom of the pot with your spoon to get up any tasty browned bits.
Step 6: Cook the Rice
Add your uncooked wild rice blend to the pot. Bring the whole thing to a boil, then immediately turn the heat down to low, cover the pot, and let it simmer. This usually takes about 45 minutes, but check the package on your rice blend. You want the rice to be tender.
Step 7: Shred the Chicken
While the soup is simmering, your chicken should be cool enough to handle. Use two forks or your fingers to shred it into bite-sized pieces. Just set it aside for now.
Step 8: Finish It Up
Once the rice is cooked, turn the heat down to the lowest setting. Stir in your shredded chicken, the heavy cream, the minced fresh thyme, the salt, and the pepper. Let it warm through for about 5 minutes. Remember what I said: do not let it boil! Taste it and see if it needs a little more salt or pepper.
Step 9: Serve and Enjoy
Ladle your beautiful, creamy soup into bowls. If you’re feeling fancy, sprinkle a little fresh parsley on top. It looks nice and adds a little freshness. Now go find a comfy chair and enjoy the hug in a bowl you just made.
A Few More Helpful Things
Let’s Talk Nutrition
This is a pretty hearty soup, so it’s a full meal on its own. A serving is probably about a cup and a half. This is just an estimate, but you’re looking at around 450-500 calories per serving, with a good amount of protein from the chicken. It’s comfort food, not health food, so just enjoy it.
What to Serve With It
Honestly, this soup is a one-pot wonder, but if you want to round out the meal, you can’t go wrong with a piece of crusty bread for dipping. A simple green salad with a light vinaigrette would also be a nice, fresh contrast to the rich, creamy soup.
Tips for Leftovers and Storage
This soup is almost better the next day. The flavors all get a chance to hang out and get to know each other.
- Storing: Let the soup cool down completely, then store it in an airtight container in the fridge. It will keep for about 3 to 4 days.
- Reheating: The best way to reheat it is gently on the stove over low heat. If you microwave it, the cream can sometimes separate and get a little weird. If the soup has gotten super thick in the fridge (the rice will soak up a lot of liquid), just add a splash of chicken broth or milk to thin it out while you’re reheating it.
Your Questions, Answered
Q1. Can I freeze this soup?
Ans: I usually don’t recommend freezing soups that have a lot of cream or milk in them. The dairy can separate when you thaw and reheat it, making the texture grainy. If you really want to freeze it, make the soup all the way up to Step 7 (before you add the cream and chicken) and freeze that. Then, when you’re ready to eat, thaw it, reheat it, and add the shredded chicken and cream then.
Q2. My soup seems too thin. How can I thicken it?
Ans: No problem! Just mix a tablespoon of cornstarch with two tablespoons of cold water in a small bowl to make a slurry. Slowly stir that into your simmering soup and let it cook for a couple of minutes. It should thicken right up.
Q3. Can I make this in a slow cooker?
Ans: You sure can! I would still sauté the veggies and make the roux on the stove first, as that builds a lot of flavor. Then, transfer everything except the cream and shredded chicken to the slow cooker and cook on low for 4-6 hours. Stir in the cream and chicken during the last 30 minutes.
Q4. I don’t have cremini mushrooms. What else can I use?
Ans: Any mushroom will work! Plain white button mushrooms are fine. For a fancier soup, try a mix of shiitake and oyster mushrooms. They have a great flavor that really works here.
Wrapping Up
See? You did it. You took a bunch of simple ingredients and turned them into something truly special. This soup is perfect for a chilly night, for when you’re feeling a little under the weather, or just because you deserve something delicious.
Now it’s your turn. I’d love to hear how it went! Did you try any of the variations? Did you add a secret ingredient of your own? Leave a comment below and tell me all about it. Happy cooking
