Creamy Chicken & Mushroom Soup – Ultimate Comfort Food

There’s something undeniably comforting about a warm bowl of soup, especially as the days grow shorter and the nights cooler. This Creamy Chicken & Mushroom Soup with its blend of hearty vegetables, aromatic thyme, and succulent chicken, is not only easy to prepare but also deeply satisfying.

Quick and Convenient

One of the standout features of this recipe is its adaptability. If you’re short on time, skip the chicken breasts and stir in rotisserie chicken at the end. This shortcut doesn’t compromise the flavour or texture, making it an excellent option for busy weeknights.

Ingredients You’ll Need

• 2 ½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
• 24 ounces fresh mixed mushrooms, sliced
• 1 ½ cups chopped yellow onion
• 1 cup sliced carrots
• 2 tablespoons minced garlic
• 1 ½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
• 3 tablespoons all-purpose flour
• 3 cups whole milk
• 2 cups unsalted chicken broth
• ¾ teaspoon salt
• ½ cup frozen peas

Cooking Instructions

1. Prepare the Chicken: Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
2. Sauté the Vegetables: Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic, and thyme; cook, stirring constantly, until fragrant, about 1 minute.
3. Make the Base: Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth, and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165°F, 20 to 25 minutes.
4. Shred the Chicken: Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

The Creamy Chicken & Mushroom Soup is so easy to make and so yum. Whether you’re fighting off the winter chill or simply looking for a delicious, nutritious meal, this soup is a must-try.

Enjoy!