Are you craving a warm, comforting, and incredibly flavorful meal that's surprisingly easy to make? Look no further! This Chicken Thighs in Creamy Mushroom Soup recipe is the perfect answer. It's a delicious blend of tender chicken thighs, earthy mushrooms, and a rich, creamy broth that will leave you feeling satisfied and cozy. This easy recipe is perfect for a quick weeknight dinner or a special occasion, and it’s guaranteed to become a new family favorite. Let's dive into this healthy and delicious dish!
Ingredients:
- 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
- 1 tbsp olive oil
- 1 large onion, chopped
- 8 oz cremini mushrooms, sliced
- 4 oz shiitake mushrooms, sliced (optional, adds depth of flavor)
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream or coconut cream for a vegan option
- 1 tbsp all-purpose flour (or cornstarch for gluten-free)
- 1 tsp dried thyme
- 1/2 tsp dried rosemary
- Salt and freshly ground black pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions:
Step 1: Sauté the Chicken and Vegetables
Heat olive oil in a large pot or Dutch oven over medium-high heat. Add chicken thighs and cook until browned on all sides, about 5-7 minutes. Remove chicken from the pot and set aside.
Step 2: Build the Flavor Base
In the same pot, add the chopped onion and cook until softened, about 5 minutes. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes more. Stir in the minced garlic and cook for another minute until fragrant.
Step 3: Create the Creamy Sauce
Sprinkle the flour (or cornstarch) over the mushrooms and onions, and cook for 1 minute, stirring constantly. This helps thicken the soup. Gradually whisk in the chicken broth, ensuring no lumps form. Add thyme and rosemary. Bring the mixture to a simmer.
Step 4: Simmer and Combine
Return the chicken thighs to the pot. Reduce heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through and tender.
Step 5: Finish and Serve
Stir in the heavy cream (or coconut cream) and season with salt and pepper to taste. Heat through gently – do not boil. Garnish with fresh parsley before serving.
Cooking Tips for the Best Chicken Thighs in Mushroom Soup:
- Don't overcrowd the pot: When browning the chicken, work in batches if necessary to ensure proper browning and avoid steaming.
- Use a variety of mushrooms: Experiment with different types of mushrooms for a more complex flavor profile.
- Adjust the creaminess: For a lighter soup, reduce the amount of cream or use half-and-half.
- Add vegetables: Feel free to add other vegetables like carrots, celery, or potatoes for a heartier soup.
- Make it spicy: Add a pinch of red pepper flakes for a touch of heat.
Variations:
- Lemon Herb Chicken Mushroom Soup: Add the zest and juice of one lemon at the end for a bright, citrusy twist.
- Creamy Wild Rice Chicken Mushroom Soup: Stir in 1 cup of cooked wild rice during the last 5 minutes of simmering.
- Chicken Mushroom Soup with Noodles: Serve the soup over egg noodles or your favorite pasta.
Nutritional Information (per serving, approximate):
- Calories: Approximately 400-450
- Protein: 30-35g
- Fat: 20-25g
- Carbohydrates: 15-20g
This delicious and easy Chicken Thighs in Mushroom Soup recipe is perfect for a comforting weeknight dinner or a special occasion. The creamy texture, the earthy mushroom flavor, and the tender chicken create a truly satisfying and flavorful meal that's sure to please everyone. Enjoy!