Creamy Chicken And Mushroom Soup
This Chicken and Mushroom Soup tastes far more elegant than the effort suggests. It delivers a rich, earthy flavor from deeply browned mushrooms, tender poached chicken, and a secret savory boost, all enveloped in a luxurious, velvety cream broth. It's a one-pot recipe that feels special enough for a dinner party but is easy enough for a weeknight.
Equipment
- Dutch oven
- Small bowl
- Tongs
Ingredients
- 2 large skinless, boneless chicken breasts (about 1½ lb.)
- 1½ tsp. Diamond Crystal or 1 tsp. Morton kosher salt, plus more
- 4 Tbsp. plus ¼ cup extra-virgin olive oil, divided
- 10 oz. mixed mushrooms (such as maitake, shiitake, or button), trimmed if needed, torn into bite-size pieces
- 3 large shallots, finely chopped
- 7 garlic cloves, 5 thinly sliced, 2 finely grated
- 1 Tbsp. all-purpose flour
- 1½ tsp. dried thyme or 1 Tbsp. chopped thyme
- 1 cup dry white wine
- Freshly ground pepper
- 3 Tbsp. finely chopped parsley
- 1 cup heavy cream
- 2 tsp. Worcestershire sauce
- Country-style bread (for serving; optional)
Instructions
Prep the Chicken and Build the Mushroom Base
- Pat the chicken dry with paper towels and season both sides generously with kosher salt. Let it sit while you prepare the other ingredients.
- In a medium Dutch oven, warm 3 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally, for 5-7 minutes until they soften. Continue cooking, stirring, for another 5-9 minutes until the liquid has evaporated and the mushrooms are deeply browned and crisp at the edges. Transfer the mushrooms to a bowl and set aside.
Build the Broth and Poach the Chicken
- Add the remaining 1 tablespoon of olive oil to the same pot. Stir in the chopped shallots and sliced garlic with a pinch of salt. Cook for about 4 minutes until softened and fragrant.
- Sprinkle the flour and thyme over the aromatics and stir continuously for 1 minute to cook out the raw flour taste.
- Pour in the dry white wine, scraping the bottom of the pot to release any browned bits. Let it simmer for about 5 minutes, until the liquid has reduced slightly.
- Return half of the cooked mushrooms to the pot. Add the seasoned chicken, 1½ tsp. salt, a few grinds of pepper, and 5 cups of water. Bring the mixture to a rapid boil.
- Once boiling, immediately cover the pot and remove it from the heat. Let it stand, covered, for 15 minutes to gently poach the chicken.
Finish and Serve
- While the chicken poaches, prepare the parsley oil. In a small bowl, stir together the finely chopped parsley, grated garlic, the remaining ¼ cup olive oil, and a generous pinch of salt.
- Using tongs, transfer the poached chicken to a plate. Shred the meat into bite-size pieces using two forks, then return the shredded chicken to the soup.
- Stir in the heavy cream and Worcestershire sauce. Warm the soup over medium heat for about 4 minutes until it is hot and silky. Do not let it boil, as this can cause the cream to curdle.
- Ladle the soup into bowls. Garnish with the reserved browned mushrooms, a drizzle of the parsley oil, and freshly ground black pepper. Serve immediately, with country-style bread for dipping if desired.
Notes
Technique Tip: For the best flavor, don't rush browning the mushrooms. Deep caramelization builds a rich, earthy base for the soup. Also, ensure the chicken is fully cooked by checking that the internal temperature reaches 165°F.
Flavor Variation: For a nuttier, deeper flavor, substitute the dry white wine with an equal amount of dry sherry for deglazing the pot.
Thickening/Thinning: If the soup is too thin, create a slurry by whisking 1 tablespoon of cornstarch with 2 tablespoons of cold water, then stir it into the simmering soup. If it's too thick, loosen it with a splash of chicken broth or water.
Storage: Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop. To freeze, prepare the soup without the cream and freeze for up to 3 months. Add the cream after thawing and reheating.
Nutrition information is estimated based on common ingredients and serving sizes and may vary.
Nutrition
Calories: 550kcalCarbohydrates: 10gProtein: 40gFat: 35gSaturated Fat: 10gCholesterol: 130mgSodium: 900mgPotassium: 750mgFiber: 2gSugar: 4gVitamin A: 650IUVitamin C: 8mgCalcium: 100mgIron: 2.5mg
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