Creamy Comforting Soup
I stumbled upon the comforting goodness of Cream of Mushroom Chicken Soup one rainy afternoon, as I rummaged through my pantry, eager to whip up something hearty. The warmth of this soup wrapped around me like a cozy blanket, and it instantly became a family favorite. The savory aroma of sautéed mushrooms mingling with tender chicken drew everyone to the kitchen, creating a warm and inviting atmosphere. This recipe holds a special place in our hearts, not just for its rich flavors but for the memories we’ve created around our dinner table, sharing stories over bowls of creamy goodness.
What Makes This Recipe Special
What makes this creamy delight a must-try? It’s not just the comforting chicken and mushrooms combined with Campbell’s cream of mushroom soup; it’s the simplicity and versatility of the dish. With just a handful of ingredients, it comes together quickly perfect for busy weeknights. This recipe is family-approved, enjoyed by both kids and adults alike, making it a meal that brings everyone together. Plus, it can easily be customized according to your preferences, ensuring each bowl is uniquely delicious!
Ingredients You’ll Need
To prepare Cream of Mushroom Chicken Soup, gather the following ingredients:
For the Soup:
- 2 cups cooked chicken, shredded or diced (perfect for using leftover rotisserie chicken)
- 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
- 1 cup chicken broth (low-sodium recommended)
- 1 cup milk (for a creamier texture, you can also use half-and-half)
- 1 cup mushrooms, sliced (fresh is best for enhanced flavor)
- 1 medium onion, diced
- 2 cloves garlic, minced
- Salt and pepper to taste
- 2 tablespoons olive oil (or butter for richer flavor)
Optional Add-Ins:
- 1 cup frozen peas (for color and sweetness)
- 1 teaspoon dried thyme (for an earthy taste)
- Chopped fresh parsley (for garnish)
How to Prepare This Recipe
Follow these simple steps to create your Cream of Mushroom Chicken Soup:
Step 1: Sauté the Aromatics
In a large pot, heat 2 tablespoons of olive oil over medium heat. Add 1 medium diced onion and cook until translucent, about 3–4 minutes. Stir in 2 minced garlic cloves, and sauté for an additional minute until fragrant.
Step 2: Add Mushrooms
Next, add 1 cup of sliced mushrooms to the pot. Cook for about 5 minutes, or until the mushrooms are tender and start to brown.
Step 3: Combine Soup and Broth
Pour in 1 can of Campbell’s Cream of Mushroom Soup and 1 cup of chicken broth. Stir until well combined, then bring the mixture to a gentle simmer.
Step 4: Incorporate Chicken and Milk
Add 2 cups of cooked chicken to the soup. Slowly pour in 1 cup of milk, stirring continuously. Allow the soup to simmer on low for about 10 minutes, letting all the flavors meld together.
Step 5: Season and Serve
Season with salt and pepper to taste. Optionally, stir in 1 cup of frozen peas and cook for another 2–3 minutes until heated through.
Step 6: Garnish and Enjoy
Ladle the soup into bowls and garnish with chopped fresh parsley. Your Cream of Mushroom Chicken Soup is ready to warm your heart and belly!
Helpful Cooking Tips
- For Extra Flavor: Add a splash of white wine while sautéing the mushrooms for an enhanced depth of flavor.
- Avoiding Watery Soup: Make sure to stir well and allow the soup to simmer long enough for it to thicken slightly.
- Variations: For a vegetarian version, substitute chicken with hearty vegetables like carrots and potatoes, and use vegetable broth instead.
- Storage Tips: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove.
How to Serve
Cream of Mushroom Chicken Soup pairs beautifully with:
- Crusty bread or homemade rolls for dipping
- Side salad with a light vinaigrette to balance the creaminess
- Sparkling water or a nice white wine for an elegant touch
Presentation can elevate your meal experience; consider serving the soup in rustic bowls with a sprinkle of parsley on top for added color.
Frequently Asked Questions
Can I make this recipe ahead of time?
Absolutely! The flavors develop even more when made a day ahead. Just store it in the fridge and reheat gently.
Can I freeze the leftovers?
Yes, this soup freezes well! Just be sure to let it cool completely before placing it in a freezer-safe container.
What can I use instead of chicken?
Feel free to swap chicken for white beans, tofu, or your favorite vegetables to make it vegetarian-friendly.
How do I prevent the dish from becoming watery?
Ensure to simmer the soup long enough, allowing it to thicken. If it’s too thin, a cornstarch slurry can help.
Can I make this vegetarian or dairy-free?
Definitely! Use vegetable broth and coconut milk as alternatives to keep it rich and flavorful while accommodating different diets.
Conclusion
Cream of Mushroom Chicken Soup is more than just a recipe; it’s a warm embrace on a cold day, an invitation to gather, and a dish that fosters love and connection. I encourage you to try this recipe, share in the joy it brings, and maybe even pass it down through generations, just as it has become a cherished part of our family. Let me know how your experience goes you’re going to love it!
“Absolutely delicious! This Cream of Mushroom Chicken Soup was a hit with my family! It’s now a regular on our dinner table rich, flavorful, and so comforting!”
Cream of Mushroom Chicken Soup
Ingredients
Method
- In a large pot, heat 2 tablespoons of olive oil over medium heat.
- Add 1 medium diced onion and cook until translucent, about 3–4 minutes.
- Stir in 2 minced garlic cloves, and sauté for an additional minute until fragrant.
- Add 1 cup of sliced mushrooms to the pot and cook for about 5 minutes, or until tender and starting to brown.
- Pour in 1 can of Campbell’s Cream of Mushroom Soup and 1 cup of chicken broth. Stir until well combined, then bring to a gentle simmer.
- Add 2 cups of cooked chicken to the soup and slowly pour in 1 cup of milk, stirring continuously.
- Allow the soup to simmer on low for about 10 minutes, letting all the flavors meld together.
- Season with salt and pepper to taste. Optionally, stir in 1 cup of frozen peas and cook for another 2–3 minutes until heated through.
- Ladle the soup into bowls and garnish with chopped fresh parsley. Your Cream of Mushroom Chicken Soup is ready to enjoy!
Notes
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