Description

This creamy chicken and mushroom soup is a comforting and hearty dish perfect for any season. Featuring tender seared chicken, sautéed baby portabella mushrooms, and a velvety roux-based broth enriched with half-and-half, this soup offers a lovely balance of earthy flavors and creamy texture. Optional greens like spinach or kale and peas add freshness and nutrition, making it a wholesome meal ideal for cozy lunches or dinners.

Ingredients

Chicken

1.5 pounds boneless skinless chicken breasts, diced into bite-sized pieces (boneless skinless chicken thighs may be substituted)
Salt and pepper, for seasoning
1 tablespoon olive oil

Mushrooms and Vegetables

1 tablespoon unsalted butter
16 ounces baby portabella mushrooms
1 cup white onion, diced small (or yellow onion)
3-4 cloves garlic, finely minced
2-3 cups loosely packed fresh spinach leaves or kale leaves (optional)
1 cup frozen peas (optional)

Herbs and Seasonings

1 teaspoon dried thyme (or to taste)
1 teaspoon dried parsley (or to taste)
Salt and black pepper, for seasoning soup
Fresh parsley, optional for garnishing

Liquids and Thickening Agent

3 tablespoons all-purpose flour
1.5 cups chicken broth
1 cup half-and-half
1 teaspoon Worcestershire sauce

Cook Mode Prevent your screen from going dark

Instructions

Prepare the chicken: Dice the chicken into bite-sized pieces to ensure even cooking and easy eating.
Sear the chicken: In a large, high-sided skillet or Dutch oven, heat olive oil over medium-high heat. Season the chicken generously with salt and pepper. Cook for 2-3 minutes, turning frequently to brown on all sides without cooking through. Remove and set aside.
Sauté mushrooms and onions: Add butter to the same pan, then add the mushrooms and diced onions. Reduce heat to medium-low and cook 6-7 minutes, stirring frequently until mushrooms shrink and become tender.
Add garlic, herbs, and flour: Stir in minced garlic, dried thyme, and dried parsley. Evenly sprinkle flour over the mixture and cook for 1-2 minutes while stirring continuously to form a roux and eliminate raw flour taste.
Add chicken broth: Gradually pour in chicken broth while stirring constantly to prevent lumps. The mixture will bubble up as it heats.
Add half-and-half and Worcestershire sauce: Slowly incorporate half-and-half and Worcestershire sauce. Simmer over medium-low heat for 3-4 minutes, stirring frequently until the mixture thickens slightly.
Simmer chicken: Return the seared chicken to the pot. Cover with a lid, reduce heat to low, and simmer for about 15 minutes until the chicken is fully cooked and tender. Keep the heat low to prevent dairy from curdling.
Season the soup: Remove the lid, taste, and adjust seasoning with salt (1-2 teaspoons) and black pepper (3/4 to 1 teaspoon) as needed based on broth sodium and personal preference.
Add optional vegetables: If desired, stir in fresh spinach, kale, or frozen peas. Cook for about 5 minutes until greens wilt and peas are heated through, stirring frequently.
Adjust thickness: For thicker soup, simmer uncovered for a few minutes longer. For thinner consistency, add additional chicken broth or half-and-half to reach desired texture.
Serve: Garnish with fresh parsley if desired. Serve immediately as a soup or over mashed potatoes or rice for a heartier meal.

Notes

Use boneless skinless chicken thighs as a substitution for chicken breasts for a slightly richer flavor.
Make sure not to overcook the chicken in the initial searing step to keep it tender.
Cook the flour long enough in the roux stage to avoid a raw flour taste and ensure proper thickening.
Simmer gently after adding dairy to prevent curdling or separation.
Adjust seasoning carefully since broth and Worcestershire sauce add saltiness.
Optional greens and peas add nutrition and color; feel free to customize with your favorite vegetables.
If soup becomes too thick upon standing, thin with extra broth or half-and-half before serving.

Prep Time: 10 minutes
Cook Time: 35 minutes
Category: Soup
Method: Stovetop
Cuisine: American