This chicken soup with mushrooms is for mushroom lovers. The earthy, umami-rich mushrooms transform simple chicken soup into something deeply satisfying and complex. A splash of sherry adds sophistication.
The secret is sautéing the mushrooms separately until golden brown before adding them to the soup. This builds flavor and ensures they have great texture rather than becoming soggy.
Best Mushrooms for Soup
- Cremini - Earthy, versatile
- Shiitake - Meaty, rich
- Button - Mild, affordable
- Mixed wild - Complex flavor
Building Umami
- Brown the mushrooms well
- Use chicken thighs for richer flavor
- Add a splash of sherry or wine
- Fresh thyme complements both
Serving Suggestions
- Crusty bread for dipping
- Over rice or egg noodles
- Drizzle of truffle oil
- Fresh parsley garnish
Chicken Soup with Mushrooms
A savory soup combining tender chicken with earthy sautéed mushrooms in rich broth. Umami-packed comfort.
Nutrition per serving
265 Calories
28g Protein
12g Carbs
12g Fat
2g Fiber
Ingredients
Instructions
- . Sauté mushrooms in butter until golden. Set aside.
- . Brown chicken in same pot. Add onion, garlic. Pour in broth and sherry.
- . Simmer 25 minutes. Remove chicken, shred, return to pot.
- . Add mushrooms and thyme. Season and serve with parsley.
Recipe Notes
- Creamy version: Add 1/2 cup heavy cream at the end.
- Wild mushrooms: Use dried porcini for intense flavor.
- Add rice: Cook 1/2 cup rice in the broth.
- Storage: Refrigerate 4 days. Freezes well.