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Creamy Mushroom Chicken Soup

This creamy mushroom chicken soup features a rich, velvety texture with earthy mushrooms and tender chicken pieces. Built around a base of sautéed aromatics, simmered with broth and finished with cream and smoky paprika, it offers comfort with a touch of elegance. The final appearance is a smooth, golden-brown soup with visible mushroom slices and shredded chicken, inviting and hearty.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings: 4
Course: Main Course
Cuisine: Comfort
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 2 cups chicken broth
  • 8 oz mushrooms (cremini or shiitake) sliced
  • 1 lb cooked chicken shredded or chopped
  • 1 cup heavy cream
  • 1 cup white wine optional
  • 1 large onion diced
  • 3 cloves garlic minced
  • 1 tsp dried thyme
  • 1 tsp smoked paprika
  • 2 tbsp butter
  • salt and pepper to taste

Equipment

  • Large heavy-bottomed pot
  • Sharp chef’s knife
  • Wooden spoon or silicone spatula
  • Measuring cups and spoons
  • Immersion blender (optional)

Method
 

  1. Gather all ingredients and equipment. Preheat your large heavy-bottomed pot over medium heat.
  2. Add butter to the pot and once melted, sauté diced onions and minced garlic until they become translucent and fragrant, about 3-4 minutes. Stir occasionally to prevent sticking.
  3. Add sliced mushrooms to the pot and cook until they release their juices and turn golden brown, approximately 8 minutes. This develops their earthy aroma and adds depth to the soup.
  4. Pour in the white wine and cook for 2-3 minutes, scraping the bottom of the pot to deglaze and incorporate the flavorful browned bits.
  5. Stir in the chicken broth and bring the mixture to a gentle simmer. Add the cooked chicken pieces, stirring to distribute evenly.
  6. Pour in the heavy cream and stir well. Let the soup simmer gently for about 10 minutes to meld the flavors and thicken slightly.
  7. Add dried thyme and smoked paprika, then season with salt and pepper to taste. Stir to combine and allow the flavors to infuse for another 5 minutes.
  8. Taste the soup and adjust seasonings as needed—add a squeeze of lemon or more cream if desired for brightness or richness.
  9. Optional: Use an immersion blender to puree part of the soup for a creamier texture, or leave it chunky as preferred.
  10. Serve the soup hot, garnished with fresh herbs or a drizzle of cream if desired. Enjoy the hearty, velvety bowl of mushroom chicken soup!

Notes

For a lighter version, substitute heavy cream with coconut milk or half-and-half. Feel free to add more smoked paprika for extra smokiness, or a splash of lemon juice for brightness.