Creamy Chicken and Mushroom Soup

Rich, hearty and SO incredibly delicious, this creamy chicken and mushroom soup is pure comfort food in a bowl!

5 from 3 votes

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Course: Soup

Cuisine: western

Prep Time: 5

Cook Time: 25

Total Time: 30

Servings: serves

Calories: 368kcal

Cost: $15

Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and celery and saute for 3 minutes or until soft.
Add the sliced mushrooms and cook until golden brown (this will take approximately 5 minutes). Cook until all of the liquid has completely evaporated.
Add the thyme and garlic and stir until fragrant (approximately 1 minute).
Pour in the vegetable stock liquid and the cooking cream. Bring to a low simmer (but do not boil).
Add the chicken (see notes below) and the baby spinach and cook for 10 minutes or until the chicken is heated through.
Add the lemon juice, salt and pepper and stir to combine.
Sprinkle with preferred topping (see tips below) and serve immediately.

RECIPE NOTES & TIPS:

Browning the mushroom well in the pan before adding the stock gives the soup plenty of flavour.
You can use any kind of mushrooms. If using dried mushrooms, they need to be soaked in hot water first, before cooking as normal.
The easiest and fastest option is to use rotisserie chicken from the supermarket. But if you don’t have any, you can poach 2 large chicken breasts to add to the soup.
To poach chicken breasts, remove the chicken from the fridge 30 minutes before using. Place enough water in a saucepan to cover the chicken breasts and bring to the boil. Once boiling, add the chicken. Cover with a lid and bring back to the boil. Once boiling, remove the pot from the heat and set aside for 30 minutes, with the lid on. Then, use 2 forks to shred the chicken before adding it to the soup.
Add more, or less cream to your liking.
Topping suggestions - top the soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
Storage - store any leftovers in the fridge for up to 3 days.
Freezing - this soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing then place in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as needed.