This creamy Chicken & mushroom soup is made with button mushrooms, dried porcini, tender chicken breast, fresh herbs, and a splash of Marsala wine. The result is a light yet savory soup with a deep, earthy flavor. It’s a perfect comforting lunch for four people, especially on a cool autumn day.
Chicken & mushroom soup Ingredients
For the Soup:
- 1 tbsp olive oil
- 15g butter
- 1 small onion, very finely chopped
- 250g button mushrooms, finely sliced
- 10g dried mushrooms (porcini or wild), soaked in 50ml of freshly boiled water
- 1 chicken breast, diced
- 3 garlic cloves, finely chopped
- leaves from 1 thyme sprig
- leaves from 2 tarragon sprigs, finely chopped
- 1 dill frond, left whole
- zest of 1 lemon
- 1 heaped tbsp plain flour
- 4 tbsp Marsala wine or sherry
- 750ml chicken or mushroom stock
- 100ml single cream or buttermilk
- salt and black pepper
For the Garnish:
- 1 tbsp olive oil
- 250g portobellini mushrooms
- 1 garlic clove, finely chopped
- pinch of ground allspice
- leaves from a few tarragon or dill sprigs, very finely chopped
- a swirl of single cream (optional)
How To Make Chicken & mushroom soup
- Sauté the aromatics: Heat the olive oil and butter in a large pan over medium heat. Once the butter foams, add the finely chopped onion and cook until it is soft and translucent, without browning.
- Cook the mushrooms and chicken: Turn up the heat slightly, add the sliced button mushrooms, and fry until they are lightly browned. Strain the soaked dried mushrooms, reserving the liquid, and chop them finely. Add the chopped dried mushrooms and the diced chicken to the pan.
- Build the flavor base: Fry until the chicken is lightly browned. Stir in the garlic, thyme, tarragon, whole dill frond, and lemon zest. Cook for another minute until fragrant.
- Thicken the soup: Sprinkle the flour over the ingredients and stir continuously for about two minutes. This step cooks the raw flour taste and creates a ‘roux’, which is a simple mixture of fat and flour that will lightly thicken the soup.
- Deglaze and simmer: Pour in 3 tablespoons of the Marsala or sherry to deglaze the pan, scraping any browned bits from the bottom. Add the stock and season well with salt and pepper. Bring to a boil, then reduce the heat and simmer gently for 10 minutes.
- Add the cream: Stir in the cream or buttermilk and the final tablespoon of Marsala or sherry. Taste the soup and add more salt or pepper if needed. Find and remove the whole dill frond before serving.
- Prepare the garnish: While the soup simmers, heat the oil for the garnish in a separate frying pan. Add the portobellini mushrooms and sear them on both sides. Add the chopped garlic, allspice, and half of the chopped herbs.
- Serve the soup: Ladle the soup into bowls. Top with the seared mushroom garnish, a sprinkle of the remaining fresh herbs, and an optional swirl of cream.
Recipe Tips
- Use Both Dried and Fresh Mushrooms: This is the secret to a deep, complex mushroom flavor. The fresh button mushrooms provide a wonderful texture, while the rehydrated dried porcini mushrooms add an intense, earthy, and savory taste known as umami.
- Don’t Skip Cooking the Flour: Stirring the flour into the pan and cooking it for a couple of minutes is a crucial step. It removes any raw, pasty taste from the flour and helps to give the soup a silky, light-bodied texture without making it thick or heavy.
- The Magic of Marsala: The Marsala wine (or sherry) adds a nutty, rich background note that elevates the soup from good to great. Using it to deglaze the pan lifts all the flavorful browned bits into the soup base.
- Garnish with Purpose: The seared portobellini mushroom garnish adds more than just a pretty topping. It provides a fantastic meaty texture and a final burst of garlic and herb flavor that perfectly complements the creamy soup.
What To Serve Chicken & Mushroom Soup
This light and flavorful soup is perfect for a comforting lunch or a simple dinner. Serve it with thick slices of crusty sourdough bread or a warm baguette for dipping into the creamy broth. For a more complete meal, pair it with a simple green salad dressed in a bright vinaigrette or a classic grilled cheese sandwich.
How To Store Chicken & Mushroom Soup Leftovers
- Refrigerate: Allow the soup to cool completely before storing it in an airtight container in the refrigerator for up to 3 days. For best results, store the mushroom garnish separately and add it when reheating. Reheat gently on the stovetop over low heat.
- Freeze: Cream-based soups can sometimes separate when frozen. For the best texture, you can freeze the soup base before adding the cream. If freezing leftovers, let it cool and store in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently, noting the texture may change slightly.
Chicken & mushroom soup Nutrition Facts
- Calories: 365 kcal
- Total Fat: 25g
- Saturated Fat: 9g
- Cholesterol: 60mg
- Sodium: 950mg
- Total Carbohydrate: 18g
- Dietary Fiber: 3g
- Sugars: 6g
- Protein: 16g
Frequently Asked Questions
- Can I use different mushrooms? Absolutely. While the recipe calls for button and porcini, you could easily use cremini, shiitake, or a wild mushroom mix. Each type will bring a slightly different flavor and texture to the soup.
- How can I make this soup vegetarian? To make a vegetarian version, simply omit the chicken and use a high-quality vegetable or mushroom stock instead of chicken stock. You can add extra mushrooms or some hearty cannellini beans to make it more substantial.
- What if I don’t have Marsala wine? If you don’t have Marsala or dry sherry, you can use a splash of dry white wine. Alternatively, you can just use a bit more stock to deglaze the pan, though you will miss the unique nutty depth that the fortified wine adds.
- Can I make this soup gluten-free? Yes. To make it gluten-free, substitute the plain flour with a gluten-free all-purpose flour blend. Ensure your chicken stock is also certified gluten-free.
Try More Recipes:
Chicken & Mushroom Soup Recipe
Description
This light and creamy Chicken & Mushroom Soup is packed with savory flavor. Made with a mix of fresh and dried mushrooms, tender chicken, fresh herbs, and a splash of Marsala wine, it’s a comforting dish that’s perfect for a cozy lunch or light dinner. A simple seared mushroom garnish makes it extra special.
Ingredients
For the Soup:
For the Garnish:
Instructions
- Sauté aromatics: In a large pan, heat oil and butter. Sauté the onion until soft, then add the button mushrooms and cook until browned.
- Cook chicken and herbs: Add finely chopped dried mushrooms, diced chicken, garlic, herbs, and lemon zest. Cook until the chicken is lightly browned.
- Make the soup base: Stir in the flour and cook for 2 minutes. Pour in 3 tbsp of Marsala, then add the stock and seasoning. Bring to a boil, then simmer for 10 minutes.
- Finish the soup: Stir in the cream and the remaining 1 tbsp of Marsala. Season to taste and remove the dill frond.
- Prepare the garnish: In a separate pan, sear the portobellini mushrooms. Add garlic, allspice, and herbs.
- Serve: Ladle the soup into bowls and top with the mushroom garnish, fresh herbs, and an optional swirl of cream.
