cream of mushroom and cream of chicken recipe

The Best cream of mushroom and cream of chicken recipe

Cream of Mushroom and Cream of Chicken Soup

4.8 from 1043 votes

A rich, comforting soup combining tender chicken with velvety mushroom cream sauce, perfect for a cozy meal. This recipe is a must-try for any occasion.

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Prep Time15 mins

Cook Time40 mins

Resting Time0 mins

Total Time55 mins

Servings: 6Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Chicken

• 2 boneless, skinless chicken breasts
• 2 tbsp olive oil
• 1 tsp dried thyme
• 1 tsp garlic powder
• 1 cup chicken broth

For the Mushroom Sauce

• 8 oz (225g) mushrooms (cremini or white), sliced
• 2 tbsp butter
• 2 tbsp all-purpose flour
• 1 cup heavy cream
• 1 cup chicken broth
• 1 tsp salt
• ½ tsp black pepper
• 1 tbsp fresh parsley, chopped

For Garnish (Optional)

• Fresh parsley
• Grated Parmesan cheese
• Crispy bacon bits

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). Season chicken breasts with thyme, garlic powder, salt, and pepper. Heat olive oil in a skillet over medium-high heat. Cook chicken for 5–6 minutes per side until golden and cooked through. Remove and set aside.
2. 2
   In the same skillet, reduce heat to medium. Add sliced mushrooms and cook for 5–6 minutes until they release moisture and soften. Remove mushrooms from the pan and set aside.
3. 3
   In the same skillet, melt butter over medium heat. Stir in flour to make a roux, cooking for 1–2 minutes until slightly golden. Gradually whisk in chicken broth until smooth.
4. 4
   Return mushrooms to the pan. Add heavy cream and bring to a gentle simmer. Season with salt and pepper. Simmer for 5 minutes until thickened.
5. 5
   In a separate pot, bring chicken broth to a boil. Add cooked chicken breasts and simmer for 10 minutes. Shred chicken using two forks or a fork and return it to the pot.
6. 6
   Combine the chicken and mushroom sauce in a large pot. Simmer for 5–7 minutes until flavors meld. Adjust seasoning if needed.
7. 7
   Garnish each serving with fresh parsley, grated Parmesan, or crispy bacon bits.

🔧Equipment

• Large pot
• Sauté pan
• Wooden spoon
• Measuring cups and spoons
• Knife and cutting board
• Fork or chicken tenderizer

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 22💛Saturated Fat: 14❤️Cholesterol: 80🧂Sodium: 750🌾Total Carbs: 20🥦Dietary Fiber: 3🍬Sugars: 4🥩Protein: 35

📝Notes

Tips

• For extra richness, stir in 1 tbsp of cream cheese at the end of cooking.
• Use a mix of mushrooms (cremini, shiitake, and white) for depth of flavor.
• Make ahead: The soup tastes even better the next day as flavors deepen.

Substitutions: {“heavy cream”:”Half-and-half or coconut milk for a lighter option”,”chicken broth”:”Vegetable broth for a vegan version”}

❓ Frequently Asked Questions About Cream of Mushroom and Cream of Chicken Soup

What is the difference between Cream of Mushroom Soup and Cream of Chicken Soup?

Cream of Mushroom Soup typically features mushrooms as the main ingredient, often blended into a velvety texture with a rich, earthy flavor profile. Cream of Chicken Soup, on the other hand, usually incorporates shredded or diced chicken, along with a base of chicken broth or stock, and a creamy sauce that highlights the savory depth of the chicken. Both soups are often thickened with roux or pureed vegetables, but the key distinction lies in the primary protein and flavor focus.

How do I make a smooth and creamy texture in the Cream of Mushroom Soup?

To achieve a smooth and creamy texture, start by sautéing finely chopped mushrooms in butter or oil until they release their moisture. Then, add a roux (equal parts butter and flour) and cook until it turns golden brown for a rich base. Deglaze with broth or stock to dissolve the roux, then blend the mixture with the cooked mushrooms until silky. For extra creaminess, you can stir in a splash of heavy cream, coconut milk, or a bit of cream cheese at the end. Straining the soup through a fine-mesh sieve can also help remove any lumps.

Can I use pre-cooked mushrooms instead of fresh ones for Cream of Mushroom Soup?

Yes, you can use pre-cooked mushrooms, but they may not be as flavorful as fresh ones. If using canned or frozen mushrooms, drain any excess liquid and chop them finely to ensure they blend smoothly into the soup. Fresh mushrooms release more natural moisture, so they often yield a more aromatic and flavorful result. If you’re short on time, finely dice fresh mushrooms and sauté them quickly to prevent them from becoming watery.

What can I serve with Cream of Mushroom Soup?

Cream of Mushroom Soup pairs well with a variety of sides. Classic pairings include buttery crusty bread or garlic bread to soak up the creamy sauce. A simple green salad with a light vinaigrette balances the richness, while a side of roasted or sautéed vegetables like carrots, green beans, or asparagus adds freshness. For a heartier meal, consider serving it with grilled or baked chicken, a baked potato, or even a simple pasta dish to complement the flavors. A sprinkle of fresh parsley or chives on top can also enhance the presentation.

How can I make Cream of Chicken Soup extra flavorful without relying solely on the chicken?

To elevate the flavor of Cream of Chicken Soup beyond just the chicken, focus on building a robust broth base and incorporating aromatic ingredients. Start with a flavorful roux (like a brown butter or garlic-infused one) and add onions, carrots, celery, and herbs such as thyme, rosemary, or bay leaves. Deglaze with chicken broth or stock, then simmer with the chicken until tender. For extra depth, add a splash of Worcestershire sauce, a pinch of smoked paprika, or even a small amount of white wine to the broth. Stirring in sautéed mushrooms, bell peppers, or a touch of cream cheese at the end can also add complexity.