Chicken and Mushroom Soup

This soup builds a classic American chicken-and-mushroom profile: the mushrooms are browned first for depth, then simmered with chicken, celery, carrot, and thyme in broth. A small amount of cream rounds out the broth without making it heavy, and lemon brightens the finish.

By Julienne

Chicken and Mushroom Soup

Cook time: 25 minutes

Servings: 4

Ingredients

  • 10 ml olive oil
  • 20 g unsalted butter
  • 300 g cremini mushrooms sliced
  • 5 ml olive oil
  • 150 g yellow onion small dice
  • 120 g celery small dice
  • 120 g carrot small dice
  • 3 g fine salt
  • 3 count garlic cloves minced
  • 2 g fresh thyme leaves picked from stems
  • 15 g all-purpose flour
  • 1200 ml chicken broth
  • 250 ml water
  • 450 g boneless skinless chicken thighs cut into 2 cm pieces
  • 2 g black pepper freshly ground
  • 4 g fine salt
  • 120 ml heavy cream
  • 15 ml lemon juice freshly squeezed
  • 8 g flat-leaf parsley chopped

Instructions

  1. Heat 10 ml of the olive oil and all 20 g of the butter in a large soup pot over medium-high heat. Add the mushrooms and cook, stirring occasionally, until they release moisture and take on brown edges. The mushrooms are browned and most of their liquid has evaporated.
  2. Add the remaining 5 ml olive oil, onion, celery, carrot, and 3 g of the salt. Cook over medium heat until the vegetables begin to soften, then add the garlic and thyme and cook for 30 seconds. The vegetables are softened at the edges and the garlic smells fragrant, not raw.
  3. Sprinkle in the flour and stir for 1 minute to coat the vegetables evenly. Pour in the broth and water while stirring, scraping up any browned bits from the bottom of the pot. The flour is fully dispersed and the broth looks smooth, with no dry pockets of flour.
  4. Add the chicken, black pepper, and remaining 4 g salt. Bring to a gentle simmer, then cook uncovered for about 12 to 15 minutes until the chicken is fully cooked and the vegetables are tender. The chicken pieces are opaque through the center and register at least 74°C on an instant-read thermometer.
  5. Reduce the heat to low. Stir in the cream and lemon juice and warm for 1 to 2 minutes without boiling. Taste and, if needed, adjust with additional salt from the pantry. The soup is steamy, lightly creamy, and balanced with a subtle lemon finish.
  6. Ladle into bowls and finish with parsley if using. The soup is ready to serve, with mushrooms floating throughout and the broth lightly thickened.
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