When it comes to comfort food, few dishes compare to the warm, savory embrace of a good soup. And if you’re looking for something that strikes the perfect balance between simplicity, flavor, and heartiness, a Chicken and Golden Mushroom Soup might just be your new favorite. This recipe combines tender chicken with rich, earthy mushrooms and a velvety broth that feels like a hug in a bowl. Whether you’re fighting off a cold or just craving something cozy, this soup is the perfect go-to.
Golden mushrooms (or chanterelles, depending on where you’re from) bring a subtle, slightly fruity sweetness that pairs beautifully with the other ingredients. Together, they create a comforting, satisfying dish that warms you up from the inside out.
Let’s dive into the recipe, shall we? I promise you, it’s easier than it sounds, and I’m going to break everything down step by step so you can make the best version of this soup in no time.
Chicken And Golden Mushroom Soup Recipe
The great thing about this soup is its versatility-it can easily be adapted to fit any dietary needs, and it’s just as tasty if you make it on a weekday or serve it as a cozy weekend meal.
This recipe is all about layering flavors, textures, and simple ingredients that work well together. What you’ll end up with is a soup that’s hearty enough to be a full meal, but also light enough to be the perfect start to any dinner.
Ingredients Needed
Here’s a quick list of what you’ll need to make this delicious Chicken and Golden Mushroom Soup:
- Chicken breast or thighs (boneless, skinless, diced) – 2 cups
- Golden mushrooms (chanterelles) – 2 cups, sliced (if you can’t find golden mushrooms, white mushrooms work as a great alternative)
- Carrots – 1 large, peeled and diced
- Celery – 2 stalks, chopped
- Onion – 1 medium, diced
- Garlic – 3 cloves, minced
- Chicken broth – 4 cups (preferably low-sodium)
- Heavy cream – 1 cup (for that creamy texture)
- Olive oil – 2 tbsp
- Butter – 1 tbsp (optional, for added richness)
- Thyme – 1 tsp (fresh or dried)
- Bay leaves – 2 leaves
- Salt and pepper – to taste
- Fresh parsley – for garnish (optional)
Cooking Instructions
Cooking this soup isn’t complicated at all, but there are a few things to keep in mind to get that perfect balance of flavor and texture.
Step 1: Sauté The Veggies
- Heat the olive oil and butter (if using) in a large pot over medium heat. Once the oil is hot and shimmering, add the diced onion, carrots, and celery.
- Cook, stirring occasionally, for about 5 minutes, until the vegetables are softened and fragrant.
- Add the garlic and cook for another minute, making sure it doesn’t burn.
Step 2: Brown The Chicken
- Push the veggies to one side of the pot, and add the chicken pieces.
- Let them sear for 3-4 minutes, turning them occasionally, until they get a little golden color. This step really enhances the flavor of the soup and adds some texture to the chicken.
- Season with salt, pepper, and thyme during this step.
Step 3: Add The Mushrooms And Broth
- Add the sliced golden mushrooms to the pot, stirring them in with the chicken and veggies. Cook for about 3 minutes until they soften.
- Pour in the chicken broth, scraping up any bits that have stuck to the bottom of the pot (those little bits are packed with flavor).
- Add the bay leaves.
Step 4: Simmer And Thicken
- Bring everything to a boil, then reduce the heat and let the soup simmer uncovered for 15-20 minutes. This helps all the flavors meld together and gives the chicken time to cook through.
- Add the heavy cream to the pot and stir to combine, letting the soup simmer for an additional 5 minutes.
Step 5: Final Seasoning
- Taste the soup and adjust the seasoning with more salt and pepper if needed.
- Remove the bay leaves before serving.
Step 6: Serve And Garnish
- Ladle the soup into bowls and garnish with fresh parsley, if desired. You can also add a side of crusty bread or crackers for dipping!
Ingredient Insights
Every ingredient in this soup serves a unique role, not just in flavor but in texture and comfort.
- Chicken: The star of the soup, chicken provides both protein and a subtle savory flavor. White meat (like chicken breast) keeps the soup light, but dark meat (like thighs) can make it more robust.
- Golden mushrooms (chanterelles): These mushrooms bring a delicate, slightly sweet flavor with earthy undertones that elevate the soup. They’re also rich in antioxidants and vitamin D, which makes this soup not only tasty but nourishing.
- Carrots and celery: Both add a gentle crunch and mild sweetness that balances the richness of the chicken and cream.
- Heavy cream: This adds a creamy, smooth texture to the broth, making it velvety and indulgent. You can reduce the amount or substitute with a lower-fat option if desired.
- Herbs (thyme and bay leaves): These herbs infuse the soup with fragrance and depth, bringing out the umami notes of the chicken and mushrooms.
Expert Tips
- Use bone-in chicken: If you want to up the flavor even more, use bone-in chicken (like thighs or breasts) and remove the bones after simmering. The bones add more richness to the broth.
- Mushroom alternatives: If golden mushrooms are hard to find, any mild mushroom will work (like white or cremini mushrooms). For a more robust flavor, try shiitake or portobello.
- Make ahead: This soup actually tastes better the next day! The flavors have more time to develop, so feel free to make it in advance. Just store it in an airtight container in the fridge for up to 3 days.
- For added richness: If you’re feeling indulgent, swap the heavy cream for half-and-half or add a little cream cheese for extra tang and thickness.
Recipe Variations
You can easily adapt this recipe based on what you have on hand or personal preferences.
- Low-carb or keto: Skip the carrots and use cauliflower or zucchini as a replacement for a lower-carb version. The cauliflower also adds a nice creaminess when pureed!
- Vegetarian option: Skip the chicken and use vegetable broth along with extra mushrooms for a heartier, plant-based soup. Add some tofu or beans for extra protein.
- Spicy twist: Throw in a pinch of red pepper flakes or a small diced jalapeño for a spicy kick.
- Herb variations: If you’re not a fan of thyme, rosemary works wonderfully, or try a little sage for an autumnal flavor.
Final Words
This Chicken and Golden Mushroom Soup is the kind of dish that transforms a simple meal into something magical. From the earthy mushrooms to the tender chicken and silky cream, every bite is a comforting reminder that food is one of life’s greatest joys.
It’s perfect for any season-you can make it in the fall when mushrooms are at their peak, or during a chilly winter evening when you’re craving something to warm you from the inside out.
The best part is that this recipe is incredibly flexible. Whether you’re following the classic version or experimenting with some of the variations, you’ll always end up with a bowl of something satisfying and delicious.