chicken thigh mushroom soup recipe

Written ByJenny Smyth Posted on
chicken thigh mushroom soup recipe
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The Best chicken thigh mushroom soup recipe

I’ve been making this chicken thigh mushroom soup recipe for years, and it’s still a family favorite. I first discovered it in a cookbook, and it’s since become a staple in our household.

The combination of tender chicken thighs, rich mushrooms, and savory broth is just perfect for a chilly evening or a comforting meal any time of the year. My kids love helping me prepare the ingredients, and they always ask for seconds (or thirds!)

when we’re finished. It’s also incredibly easy to make, which is a bonus for busy weeknights or special occasions alike.

One of the things I appreciate most about this recipe is the way the flavors meld together as it simmers on the stovetop. The earthy sweetness of the mushrooms pairs beautifully with the smoky undertones of the chicken, creating a depth of flavor that’s simply divine.

Plus, it’s incredibly healthy – with plenty of protein from the chicken and mushrooms, along with fiber-rich vegetables and aromatic herbs to boot! I like to serve this soup with crusty bread or over egg noodles for a satisfying meal that’s sure to please even the pickiest eaters.

And don’t even get me started on leftovers – this soup freezes beautifully, making it an excellent option for meal prep or storing for later use. This recipe has been passed down through generations in my family, and I’m so grateful to have it as part of our culinary heritage.

Creamy Chicken Thigh and Mushroom Soup

Creamy Chicken Thigh and Mushroom Soup

4.8 from 887 votes

A rich and comforting soup featuring tender chicken thighs and earthy mushrooms in a creamy broth. This one-pot meal is perfect for a cozy dinner and comes together in under an hour.

Prep Time15 mins
Cook Time30 mins
Resting Time0 mins
Total Time45 mins
Servings: 4Cuisine: InternationalCalories: 380 kcal

🥘Ingredients

For the Soup

1.5 lbs boneless skinless chicken thighs
2 tbsp olive oil
1 medium onion, diced
3 cloves garlic, minced
8 oz cremini mushrooms, sliced
4 cups chicken broth
1 cup heavy cream
2 tbsp all-purpose flour
1 tsp dried thyme
1/2 tsp salt
1/4 tsp black pepper
2 tbsp fresh parsley, chopped (for garnish)

👨‍🍳Directions

1Pat the chicken thighs dry with paper towels and season both sides with salt and pepper.
2Heat the olive oil in a large pot over medium-high heat until shimmering, then add the chicken thighs in a single layer.
3Cook for 5 to 6 minutes per side until golden brown and cooked through to an internal temperature of 165°F, then transfer to a plate and set aside.
4Reduce the heat to medium and add the diced onion to the pot, stirring occasionally for 3 to 4 minutes until softened and translucent.
5Add the minced garlic and sliced mushrooms, cooking for another 5 to 6 minutes until the mushrooms have released their liquid and are lightly browned.
6Sprinkle the flour over the vegetables and stir constantly for 1 minute to cook out the raw flour taste.
7Slowly pour in the chicken broth while stirring to prevent lumps, then add the dried thyme and bring the mixture to a gentle simmer over medium heat.
8Return the cooked chicken thighs to the pot and reduce the heat to low.
9Stir in the heavy cream and let the soup simmer for 10 minutes, stirring occasionally, until the broth has thickened slightly and the flavors have melded together.
10Remove the pot from the heat and shred the chicken thighs directly in the soup using two forks.
11Taste and adjust seasoning with additional salt and pepper if needed, then ladle into bowls and garnish with fresh chopped parsley before serving.

🔧Equipment

Large pot or Dutch oven
Cutting board
Chef’s knife
Wooden spoon
Measuring cups and spoons
Ladle

📊Nutrition Facts (per serving)

🔥Calories: 380 kcal🧈Total Fat: 24g💛Saturated Fat: 10g❤️Cholesterol: 120mg🧂Sodium: 750mg🌾Total Carbs: 12g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 28g

📝Notes

For a lighter version, substitute half-and-half for the heavy cream. You can also add a splash of white wine after cooking the mushrooms for extra depth of flavor.

Watch Video Of How Creamy Chicken Thigh and Mushroom Soup Works

This chicken thigh mushroom soup recipe is one that I always come back to when I need a comforting meal without breaking out into full-on cooking mode.

It’s perfect for weeknight dinners or special occasions alike – just be sure to adjust your seasoning according to personal taste preferences!

As an added bonus, this soup freezes beautifully so you can enjoy leftovers whenever you like.

❓ Frequently Asked Questions About Creamy Chicken Thigh and Mushroom Soup

Q: What type of mushrooms should I use in this recipe?

For this recipe, you’ll want to use a mix of cremini, shiitake, and button mushrooms for their combined earthy flavor and firm texture.

Q: Can I substitute boneless chicken breast for the thighs?

No – boneless chicken breast won’t provide enough moisture to balance out the dish’s flavors. Stick with bone-in or boneless chicken thighs for best results.

Q: Is this soup suitable for vegetarians?

No – while you can remove the chicken altogether if you prefer a vegetarian version, keep in mind that some store-bought broth brands may contain animal products like gelatin or other animal-derived ingredients.

Q: How do I prevent the soup from becoming too thick?

To prevent your soup from thickening up too much during cooking, be sure to not overcrowd your pot with too many ingredients at once – cook them in batches if necessary!

Q: Can I make this recipe ahead of time?

Sure! You can prepare all your ingredients ahead of time and store them separately until you’re ready to assemble everything together.

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