This creamy Chicken and Mushroom Soup is a deliciously quick and nutritious meal that’s perfect for chilly days. Made with simple, common ingredients, it’s easy to whip up and can be adjusted to your taste. Enjoy this comforting dish, which features tender chicken and soft mushrooms simmered to perfection!
Ingredients Needed
- 1 pound (455g) boneless skinless chicken breasts or thighs, cut into small bite-sized pieces
- 8 oz (226g) sliced mushrooms
- 2 tablespoons (30ml) olive oil
- 1/2 onion, diced
- 3 cloves garlic, minced or crushed
- 1/2 teaspoon salt (or to taste)
- 1/2 teaspoon freshly cracked black pepper (or to taste)
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 tablespoon (15ml) Worcestershire sauce
- 4 cups (946ml) chicken stock
- 1/2 cup (120ml) cream (or half & half or milk)
- 2 tablespoons (30ml) flour or cornstarch (optional)
How To Make Chicken And Mushroom Soup
- Prepare Ingredients: Clean and slice the mushrooms, then set aside.
- Sauté Onions and Garlic: Heat a large pot over medium-high heat, add olive oil, then stir in the diced onion and minced garlic, cooking until translucent.
- Cook Chicken: Add the chicken pieces and cook for about 2 minutes until slightly browned.
- Season and Add Mushrooms: Add salt, pepper, thyme, oregano, Worcestershire sauce, and sliced mushrooms. Stir and cook until the mushrooms become soft.
- Combine Cream and Broth: Whisk the optional flour or cornstarch into the cream (or half & half/milk) until fully incorporated. Then, add the chicken stock and cream to the soup. Stir to combine and bring to a boil, then immediately lower the heat to a simmer.
- Simmer: Let the soup simmer for 10-15 minutes, or until the chicken is cooked, the soup has thickened, and the flavors are combined. Adjust salt to taste.
Recipe Tips
- Season Gradually: Add salt and pepper in small amounts during cooking. Taste as you go to avoid oversalting, which can make the soup taste bland.
- Thicken Wisely: If you prefer a thicker soup, mix the flour or cornstarch with a bit of cold cream or stock before adding it to the soup. This helps prevent lumps.
- Simmer, Don’t Boil: Once you’ve added the stock and cream, bring the soup to a gentle simmer rather than a full boil. This keeps the chicken tender and the flavors balanced.
How To Store And Reheat Leftovers?
- Refrigerate: First, let the leftover Chicken and Mushroom Soup cool until it reaches room temperature. Then, transfer the soup to an airtight container and store it in the fridge. It will stay fresh for up to 3 days.
- Freeze: To freeze the soup, let it cool completely, then pour it into a freezer-safe container. The soup can be frozen for up to 3 months. To thaw, place the container in the fridge overnight before reheating.
- Reheat: Pour the soup into a pot and heat over medium heat for about 5-10 minutes, stirring occasionally until it is hot.
Nutrition Facts
Serving Size: 1.5 cups
- Calories: 240
- Total Fat: 7g
- Saturated Fat: 3g
- Cholesterol: 58 mg
- Sodium: 602mg
- Potassium: 784mg
- Total Carbohydrate: 21g
- Dietary Fiber: 1g
- Sugars: 3g
- Protein: 23g
Try More Easy Soups:
- Tom Yum Soup Recipe Uk
- Chestnut Soup Recipe Uk
- Easy Beetroot Soup Recipe Uk
- Sweetcorn Soup Recipe Uk
Chicken And Mushroom Soup Recipe UK
Description
This creamy Chicken and Mushroom Soup is a deliciously quick and nutritious meal that’s perfect for chilly days. Made with simple, common ingredients, it’s easy to whip up and can be adjusted to your taste. Enjoy this comforting dish, which features tender chicken and soft mushrooms simmered to perfection!
Ingredients
Instructions
- Prepare Ingredients: Clean and slice the mushrooms, then set aside.
- Sauté Onions and Garlic: Heat a large pot over medium-high heat, add olive oil, then stir in the diced onion and minced garlic, cooking until translucent.
- Cook Chicken: Add the chicken pieces and cook for about 2 minutes until slightly browned.
- Season and Add Mushrooms: Add salt, pepper, thyme, oregano, Worcestershire sauce, and sliced mushrooms. Stir and cook until the mushrooms become soft.
- Combine Cream and Broth: Whisk the optional flour or cornstarch into the cream (or half & half/milk) until fully incorporated. Then, add the chicken stock and cream to the soup. Stir to combine and bring to a boil, then immediately lower the heat to a simmer.
- Simmer: Let the soup simmer for 10-15 minutes, or until the chicken is cooked, the soup has thickened, and the flavors are combined. Adjust salt to taste.
Notes
- Season Gradually: Add salt and pepper in small amounts during cooking. Taste as you go to avoid oversalting, which can make the soup taste bland.
- Thicken Wisely: If you prefer a thicker soup, mix the flour or cornstarch with a bit of cold cream or stock before adding it to the soup. This helps prevent lumps.
- Simmer, Don’t Boil: Once you’ve added the stock and cream, bring the soup to a gentle simmer rather than a full boil. This keeps the chicken tender and the flavors balanced.
Chicken And Mushroom Soup Recipe UK