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Creamy Chicken Mushroom Soup

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Ingredients

Warning0 allergens identified

Creamy Chicken Mushroom Soup

1 onion

2 carrots

2 celery

1 lb cremini mushrooms(or a mix of other varieties of fresh mushrooms)

2 teaspoons fresh thyme leaves(finely chopped)

2 teaspoons fresh rosemary leaves(finely chopped)

1 ½ tablespoons extra virgin olive oil(for chicken)

1 lb boneless, skinless chicken thighs(4 thighs per pound)

¼ tsp salt(for chicken)

½ tsp black pepper(for chicken)

1 tbsp extra virgin olive oil(for vegetables)

⅛ tsp salt(for vegetables)

¼ tsp black pepper(for vegetables)

2 cloves garlic(finely chopped)

½ cup dry white wine(such as Chardonnay)

2 tablespoons all purpose flour

½ cup chicken broth(for flour)

4 ounces cream cheese

3 ½ cups chicken broth(for soup)

2 tablespoons fresh parsley

⅛ tsp salt(or to taste, for serving)

sprig fresh parsley(for serving, or small fresh rosemary sprigs)

Instructions

Cut the onion, carrots, and celery into 1/4-inch dice. Set aside in a medium bowl. Slice the mushrooms, finely chop the thyme and rosemary, and set them aside in another bowl.

Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sprinkle with the salt and pepper. Cook until meat is golden on the underside and releases easily from the pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it's OK if the chicken isn't completely cooked through). Transfer to a cutting board, and set aside.

Add the oil, onion, carrot, celery, salt, and pepper to the Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to brown, 6-9 minutes. Add the garlic and cook until fragrant, about 30 seconds.

Stir the mushrooms, herbs, and wine into the vegetable mixture. Cover and cook to until mushrooms soften and release their liquid, 5-7 minutes. Remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes.

Add the flour and cook until lightly toasted and fragrant, 1-2 minutes. Whisk in the chicken broth.

Whisk in the cream cheese. Slowly whisk in the remaining broth. Chop the chicken into 1/2-inch pieces, and stir into the soup.

Bring the soup to a boil, then reduce to a simmer and cook until slightly thicker, 5-7 minutes. Meanwhile, chop the parsley and stir half into the soup.

Season soup to taste with salt. Ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.

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Nutrition

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Tips & Tricks (5)

Brown Mushrooms Separately for Depth 🍄
Sauté mushrooms in a separate pan until golden before adding to the soup; this concentrates their umami flavors and prevents them from releasing excess moisture that dilutes the broth.
Use Cream Cheese Off Heat to Prevent Lumps 🧈
Remove the pot from heat before whisking in cream cheese, then stir gently until fully melted; this prevents temperature shock that causes graininess while maintaining that luxurious velvety texture.
Bloom Herbs in Oil for Maximum Flavor 🌿
Toast the fresh rosemary and thyme briefly in olive oil at the start before adding aromatics to release their essential oils and create a more complex, restaurant-quality depth.
Deglaze with White Wine Strategically 🍷
After searing chicken thighs, pour in wine to lift up all the flavorful browned bits from the pan bottom, then simmer for 1-2 minutes to cook off harsh alcohol while keeping the bright, acidic notes.
Season in Layers, Taste Continuously 🧂
Add salt at three stages—with the aromatics, after adding broth, and again before serving—and taste between each addition to build balanced flavor rather than risk over-salting at the end.