The Best Chicken & Mushroom Soup Recipe
Indulge in the ultimate comfort food with this smooth and tasty Chicken and Mushroom Soup recipe. Combining the simplicity of a classic chicken soup with the richness of cream & mushrooms, you would have created a bowl of pure comfort and joy! This soup is blended into a smooth and silky delight, once you add the cream, you can add more water if you want a thinner consistency but don't forget to adjust the salt to taste as well!
Equipment
- 1 Immersion blender
Ingredients
- 500 g chicken thighs or 1/2 whole chicken (boneless, skinless & cut into bite-sized pieces)
- 250 g sliced mushrooms washed thoroughly
- 4 tbsp olive oil
- 2 tbsp butter
- 1 onion
- 3 cloves garlic (minced or crushed)
- 2 tsp salt to taste
- ½ tsp cracked black pepper (to taste)
- 1 tsp dried thyme or 1 tbsp of fresh
- 1 tsp dried oregano or 1 tbsp of fresh
- 4 cups hot water with 1 chicken stock cube or chicken stock. (up to 1 ltr of liquid can be added depending on your preferred consistency)
- 1 potato (optional, the starch acts as a thickener)
- ½ cup cream (120ml carton)
Instructions
- Clean and slice mushrooms and set aside.
- Wash & prepare the chicken with salt water and/or lemon rub and cut it into small pieces.
- Heat a large pot over medium-high heat and then add the oil and butter.
- Add the chicken and cook for about 2 minutes until browned.
- Then add the chicken broth to the soup. Stir together with the chicken and mushrooms and bring to a boil.
- If you want to add a potato for an extra thick & smooth texture, now is the time to add it. Peel, wash and slice the potato into large cubes.
- Turn off the heat and let the soup cool to room temperature before blending with a hand blender into a smooth consistency.
- Adjust the thickness and salt to your preference, then add and stir in the cream.
- This soup can be enjoyed at any temperature, however, serving it hot enhances all the flavours.
