This chicken soup with mushrooms is for mushroom lovers. The earthy, umami-rich mushrooms transform simple chicken soup into something deeply satisfying and complex. A splash of sherry adds sophistication.
The secret is sautéing the mushrooms separately until golden brown before adding them to the soup. This builds flavor and ensures they have great texture rather than becoming soggy.
Best Mushrooms for Soup
- Cremini - Earthy, versatile
- Shiitake - Meaty, rich
- Button - Mild, affordable
- Mixed wild - Complex flavor
Building Umami
- Brown the mushrooms well
- Use chicken thighs for richer flavor
- Add a splash of sherry or wine
- Fresh thyme complements both
Serving Suggestions
- Crusty bread for dipping
- Over rice or egg noodles
- Drizzle of truffle oil
- Fresh parsley garnish
Chicken Soup with Mushrooms
Savory soup with tender chicken and golden sautéed mushrooms.
Nutrition per serving
265Calories
28gProtein
12gCarbs
12gFat
2gFiber
3gSugar
Ingredients
Instructions
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Sauté mushrooms. Heat butter in a large pot over medium-high heat. Add mushrooms and cook without stirring 3 minutes, then stir and cook 5 more minutes until golden. Season and remove.
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Brown chicken. Add olive oil to pot. Season chicken and brown 3 minutes per side. Remove.
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Build soup. Add onion, cook 5 minutes. Add garlic, cook 1 minute. Pour in sherry, scrape up brown bits. Add broth and return chicken.
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Simmer. Bring to a boil, reduce heat, simmer 25 minutes until chicken is cooked. Remove chicken, shred, and return to pot.
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Finish. Add mushrooms and thyme. Season with salt and pepper. Serve garnished with fresh parsley.
Recipe Notes
- Creamy version: Add 1/2 cup heavy cream at the end.
- Wild mushrooms: Use dried porcini for intense flavor.
- Add rice: Cook 1/2 cup rice in the broth.
- Storage: Refrigerate 4 days. Freezes well.