Laura Smith
Cream of mushroom soup chicken is a comforting and versatile dish that combines the rich, earthy flavors of mushrooms with tender, juicy chicken in a creamy sauce. This recipe is perfect for a hearty meal, whether served over rice, pasta, or with a side of crusty bread. By using simple ingredients like chicken breasts, cream of mushroom soup, and a few aromatic spices, you can create a satisfying dish that’s both easy to prepare and full of flavor. Whether you’re cooking for a family dinner or meal prepping for the week, this recipe offers a delicious and hassle-free way to enjoy a classic comfort food.
| Characteristics | Values |
|---|---|
| Main Ingredients | Chicken, cream of mushroom soup, milk, mushrooms, onions, garlic, butter |
| Cooking Time | Approximately 30-45 minutes |
| Servings | 4-6 servings |
| Difficulty Level | Easy |
| Cooking Method | Stovetop or oven baking |
| Protein Source | Chicken (breasts or thighs) |
| Base Sauce | Cream of mushroom soup mixed with milk |
| Additional Seasonings | Salt, pepper, thyme, parsley |
| Optional Add-Ins | Peas, carrots, rice, or pasta |
| Texture | Creamy, hearty, and comforting |
| Serving Suggestions | Serve over rice, mashed potatoes, or with crusty bread |
| Storage | Refrigerate in airtight container for up to 3 days |
| Reheating Instructions | Reheat on stovetop over medium heat or in microwave |
| Dietary Considerations | Not suitable for dairy-free or low-carb diets without modifications |
| Popular Variations | Adding cheese, using different types of mushrooms, or using turkey |
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What You'll Learn
- Sautéing Aromatics: Cook onions, garlic, and thyme in butter until fragrant for a flavorful soup base
- Mushroom Preparation: Sauté mushrooms until golden to enhance umami and deepen the soup’s richness
- Thickening Technique: Use a roux or flour slurry to achieve a creamy, smooth, and velvety texture
- Adding Chicken: Incorporate shredded or diced cooked chicken for protein and heartiness in the soup
- Final Seasoning: Adjust with salt, pepper, and herbs, then garnish with parsley or cream for finish
Sautéing Aromatics: Cook onions, garlic, and thyme in butter until fragrant for a flavorful soup base
To begin crafting a rich and flavorful cream of mushroom soup chicken, the first crucial step is sautéing aromatics, which forms the foundation of your soup’s depth and complexity. Start by melting 2-3 tablespoons of unsalted butter in a large saucepan or Dutch oven over medium heat. Butter is ideal here because its milk solids add a subtle nuttiness that enhances the overall flavor profile. Once the butter has melted and begins to foam slightly, add finely chopped onions (about 1 medium onion) to the pan. The onions should sizzle gently as they hit the butter, indicating the perfect temperature for sautéing. Stir the onions occasionally, ensuring they cook evenly without browning too quickly. This process should take about 5-7 minutes, allowing the onions to soften and release their natural sweetness, which will later balance the earthy mushrooms and creamy base.
Next, introduce minced garlic (2-3 cloves) to the pan, stirring it into the softened onions. Garlic burns easily, so keep a close eye on it and reduce the heat slightly if necessary. Cook the garlic for about 1-2 minutes, just until it becomes fragrant and its raw edge dissipates. The aroma of garlic and onions melding together in butter is a clear sign that your soup base is developing the complexity it needs. At this stage, add 1-2 teaspoons of fresh thyme leaves (or ½ teaspoon dried thyme), stirring them into the mixture. Thyme’s earthy, slightly floral notes complement both the mushrooms and chicken, tying the flavors together seamlessly. Allow the thyme to cook for another minute, releasing its essential oils and infusing the butter with its distinctive scent.
The goal of sautéing these aromatics is to coax out their maximum flavor without burning them, as this can introduce bitterness to the soup. Keep the heat steady and moderate, adjusting as needed to maintain a gentle sizzle. The onions should turn translucent and slightly golden, the garlic should be soft and aromatic, and the thyme should perfume the air. This process not only builds flavor but also creates a harmonious base that will support the addition of mushrooms, chicken, and cream later in the recipe. Patience is key here—rushing this step will result in a less flavorful soup.
Once the aromatics are perfectly sautéed, they are ready to welcome the next ingredients. The butter-infused onions, garlic, and thyme will now serve as the backbone of your cream of mushroom soup chicken, ensuring every spoonful is rich, savory, and satisfying. This simple yet essential step is what separates a mediocre soup from one that feels restaurant-quality. By taking the time to properly sauté these ingredients, you’re setting the stage for a dish that’s both comforting and deeply flavorful.
Finally, as you move on to adding mushrooms and chicken, remember that the sautéed aromatics have already done much of the heavy lifting in terms of flavor development. Their fragrant, buttery base will enhance every other ingredient added to the pot, creating a cohesive and delicious soup. This step may seem straightforward, but it’s the secret to achieving that irresistible, homemade taste that makes cream of mushroom soup chicken a timeless favorite.
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Mushroom Preparation: Sauté mushrooms until golden to enhance umami and deepen the soup’s richness
When preparing mushrooms for cream of mushroom soup with chicken, the sautéing step is crucial for unlocking their full flavor potential. Begin by selecting fresh, firm mushrooms such as cremini, button, or a mix of wild mushrooms for added depth. Clean them gently with a damp cloth or brush to remove any dirt, as washing can make them soggy. Slice the mushrooms uniformly to ensure even cooking. Heat a large skillet or pot over medium-high heat and add a generous amount of butter or olive oil—enough to coat the bottom of the pan. This fat will not only prevent sticking but also contribute to the richness of the soup.
Once the fat is hot but not smoking, add the sliced mushrooms in a single layer, avoiding overcrowding, which can cause them to steam instead of sauté. Allow the mushrooms to cook undisturbed for 2-3 minutes until they start to turn golden brown. This initial browning is essential for developing their umami flavor and deepening the soup’s richness. Resist the urge to stir too frequently, as patience during this step rewards you with caramelized edges that add complexity to the dish.
After the mushrooms have browned on one side, stir them and continue sautéing for another 3-4 minutes until they are golden all over and have released their moisture. As the mushrooms cook, their natural juices will evaporate, concentrating their flavor. This process is key to enhancing the savory, earthy notes that will infuse the soup. If using aromatic ingredients like garlic or thyme, add them toward the end of sautéing to prevent burning, allowing them to release their fragrance without overpowering the mushrooms.
Properly sautéed mushrooms act as the flavor foundation of the soup, so take care not to rush this step. The golden-brown color and slightly crispy texture indicate that the mushrooms have reached their peak flavor. Once they are ready, remove them from the heat and set them aside briefly if you’re building the soup in the same pot, or transfer them to a bowl if using a separate vessel. This preparation ensures that the mushrooms contribute their full umami richness to the cream of mushroom soup with chicken, making every spoonful deeply satisfying.
Finally, as you proceed with the soup recipe, remember that the sautéed mushrooms will continue to impart their flavor as they simmer in the broth and cream. Their golden hue and concentrated taste will elevate the entire dish, creating a harmonious blend with the chicken and other ingredients. By mastering this mushroom preparation step, you’ll achieve a cream of mushroom soup that is not only comforting but also bursting with layers of savory richness.
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Thickening Technique: Use a roux or flour slurry to achieve a creamy, smooth, and velvety texture
When making cream of mushroom soup chicken, achieving the perfect creamy, smooth, and velvety texture is essential. One of the most effective thickening techniques involves using a roux or a flour slurry. Both methods rely on the combination of fat and flour to create a base that thickens the soup without lumps. To start, for a roux, melt 2-3 tablespoons of butter or oil in a saucepan over medium heat. Gradually whisk in an equal amount of all-purpose flour, ensuring there are no lumps. Cook this mixture, stirring constantly, for about 2-3 minutes to eliminate the raw flour taste. This light roux will serve as the foundation for your creamy soup.
If you prefer a flour slurry, it’s equally simple and effective. In a small bowl, mix 2-3 tablespoons of cold water or broth with an equal amount of flour until smooth. Set this aside until your soup is simmering. Once the soup reaches a gentle boil, slowly whisk in the flour slurry, ensuring it’s fully incorporated. Both methods will thicken the soup, but the roux adds a slightly richer flavor due to the cooked flour and fat combination. The flour slurry, on the other hand, is quicker and less likely to create lumps if mixed properly.
After incorporating the roux or flour slurry, allow the soup to simmer gently for 5-10 minutes. This step is crucial as it activates the thickening properties of the flour and ensures the soup reaches the desired velvety consistency. Stir occasionally to prevent sticking or burning. If using a roux, you’ll notice the soup thickens gradually as it cooks, while the flour slurry will thicken almost immediately but requires a few minutes of simmering to fully integrate.
For an even creamier texture, consider adding heavy cream or milk after the soup has thickened. However, if using dairy, add it after the soup has been thickened with the roux or slurry and allow it to heat through without boiling to avoid curdling. The combination of the roux or slurry and dairy will create a luscious, restaurant-quality cream of mushroom soup chicken.
Lastly, taste and adjust seasoning as needed. The roux or flour slurry should not alter the flavor significantly, but the added thickness will enhance the overall mouthfeel of the dish. Whether you choose a roux for its depth or a flour slurry for its convenience, both techniques guarantee a creamy, smooth, and velvety texture that elevates your cream of mushroom soup chicken to perfection.
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Adding Chicken: Incorporate shredded or diced cooked chicken for protein and heartiness in the soup
When adding chicken to your cream of mushroom soup, the first step is to ensure you have fully cooked chicken. You can use leftover roasted chicken, boiled chicken, or even rotisserie chicken for convenience. If cooking chicken specifically for the soup, season it with salt, pepper, and a touch of garlic powder for added flavor. Bake, boil, or sauté the chicken until it’s fully cooked and reaches an internal temperature of 165°F (74°C). Once cooked, let the chicken cool slightly before handling to make shredding or dicing easier. This step ensures the chicken is safe to eat and complements the creamy mushroom base.
For shredded chicken, use two forks to pull the meat apart into fine strands or chunks, depending on your texture preference. Shredded chicken adds a tender, melt-in-your-mouth quality to the soup. If you prefer a more substantial bite, dice the chicken into uniform cubes, about ½-inch in size. Diced chicken provides a heartier texture and makes each spoonful more satisfying. Regardless of the method, ensure the chicken is evenly prepared so it distributes well throughout the soup. Both shredded and diced chicken will enhance the protein content, making the dish more filling and balanced.
Once the chicken is prepared, add it to the cream of mushroom soup during the final stages of cooking. This ensures the chicken retains its texture and doesn’t become dry or overcooked. If the soup is already thickened, gently stir in the chicken and let it heat through for 3-5 minutes. If the soup is too thick after adding the chicken, thin it slightly with chicken broth or milk to achieve your desired consistency. The chicken should blend seamlessly with the creamy mushroom base, adding richness and depth to the flavor profile.
To elevate the dish further, consider seasoning the chicken-infused soup with additional herbs or spices. A sprinkle of fresh thyme, parsley, or a dash of paprika can enhance the overall taste. You can also add a splash of lemon juice for a bright, tangy contrast to the creamy soup. These small adjustments will make the chicken and mushroom flavors pop, creating a more dynamic and satisfying meal.
Finally, serve the cream of mushroom soup with chicken hot, garnished with chopped herbs or a dollop of sour cream for added indulgence. Pair it with crusty bread or a side salad for a complete and comforting meal. The addition of chicken not only boosts the nutritional value but also transforms the soup into a hearty dish perfect for any occasion. Whether for a quick weeknight dinner or a cozy weekend lunch, this chicken-infused cream of mushroom soup is sure to delight.
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Final Seasoning: Adjust with salt, pepper, and herbs, then garnish with parsley or cream for finish
As you approach the final stages of preparing your cream of mushroom soup chicken, the last steps are crucial to elevate the dish from good to exceptional. Final Seasoning is where you fine-tune the flavors to ensure every bite is perfectly balanced. Start by tasting the soup to assess its current flavor profile. If it feels flat or lacks depth, this is your opportunity to correct it. Begin by adding salt in small pinches, stirring well after each addition, until the flavors pop without becoming overly salty. Remember, salt enhances both the savory and umami notes of the mushrooms and chicken, so it’s essential to get this right.
Next, incorporate pepper to introduce a subtle warmth and complexity. Freshly ground black pepper is ideal, as it offers a more vibrant flavor compared to pre-ground varieties. Add it sparingly, as too much can overpower the delicate creaminess of the soup. If you prefer a bit of heat, a tiny pinch of cayenne pepper can also work wonders, but use it judiciously to avoid overwhelming the dish.
Herbs are the secret weapon in this final seasoning step. Fresh herbs like thyme, rosemary, or oregano can add an aromatic layer that complements the earthy mushrooms and rich cream. Chop the herbs finely and sprinkle them into the soup, allowing them to infuse their flavors as the dish rests for a few minutes. Dried herbs can be used if fresh ones are unavailable, but reduce the quantity by half, as their flavor is more concentrated. Stir the herbs gently to ensure they distribute evenly without overmixing, which could cause the soup to lose its velvety texture.
Once the seasoning is adjusted, it’s time to garnish for a polished finish. Fresh parsley is a classic choice, adding a burst of color and a light, herbal freshness that contrasts beautifully with the creamy soup. Chop the parsley finely and sprinkle it over the dish just before serving. Alternatively, a drizzle of cream can enhance the luxurious texture and appearance. Pour a small amount in a circular motion on top of the soup, creating an elegant swirl that invites the first spoonful.
The final touch is not just about taste but also presentation. A well-seasoned and beautifully garnished cream of mushroom soup chicken will delight both the palate and the eyes. Take a moment to ensure the dish looks as appetizing as it tastes, as this enhances the overall dining experience. With these final adjustments, your cream of mushroom soup chicken is ready to be served, offering a harmonious blend of flavors and a visually appealing finish.
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Frequently asked questions
You'll need boneless chicken breasts, cream of mushroom soup, milk, mushrooms (fresh or canned), onions, garlic, butter, salt, pepper, and optional herbs like thyme or parsley.
Season the chicken breasts with salt and pepper, then sear them in a skillet with butter until golden brown on both sides. Set them aside while preparing the sauce.
Yes, both work well. If using condensed soup, dilute it with milk according to the package instructions to achieve the desired consistency.
After adding the chicken to the sauce, simmer it for 15-20 minutes on low heat, or until the chicken is fully cooked and the sauce has thickened.
This dish pairs well with rice, mashed potatoes, pasta, steamed vegetables, or crusty bread to soak up the creamy sauce.
