I’m a bit of a soup fanatic. For me, it’s one of the most satisfying meals. And this chicken thigh mushroom soup is no exception! As the recipe comes together, your house is filled with amazing aromas that hint to a delicious meal to come, and the payoff of a big warm bowl never lets you down. Breaking off a hunk of fresh crusty sourdough bread, and soaking it in broth is my favorite way to take my first bite. My wife needs cold weather, but I can devour a bowl of hearty soup any time of year, rain or shine, you can count me in. I think what makes this particular soup recipe so crave-able is that it’s very hearty and satisfying, but there’s also a brightness to it that isn’t always found in mushroom soups. A squeeze of lemon lifts the broth, and the small extra step of searing the chicken thighs and veggies gives a much more complex flavor. It’s also a great way to get your kiddos to eat their vegetables if they are picky eaters, which if your a parent, you know is a major win!
Ingredients
This chicken thigh mushroom soup recipe is built off classic flavors, with a few twists. It does have a bit of wiggle room, which we will talk about more later, but I’ve found what I think is the perfect balance. Here are the main components.
Chicken Thighs
I’ll trade chicken thighs for chicken breast any day. They are harder to dry out, and in my opinion, have much more flavor. Plus they are a bit cheaper, which is never a bad thing!
Mushrooms
For this chicken thigh mushroom soup recipe, I prefer a medley of mushrooms. Each type brings it’s own signature taste to the table, and you get a much richer textural experience as well! That being said, if you can’t get your hands on a wide mixture, baby Bella’s and shiitake are usually easy to come by and have great flavor! Central Market has a great spread right now, and here are a few of my favorites:
- Brown Clamshell Mushrooms– Known for their mild shellfish flavor, these mushrooms retain their slighly crisp texture even when cooked. A hot sauté is recommended to coax out their flavors.
- Trumpet Royale Mushrooms– Great meaty textures and deep savory flavors are signatures of this species. They also have above average shelf lives, and are extremely versatile. One more unique feature is that the stem has the same amazing texture and flavor as the cap.
- Hen of the Woods Mushrooms– Also known as the maitake frondosa. A staple in traditional Chinese cuisine, and also used in radiation all Chinese medicine, they are as good for you as they are tasty. Great with roasted meats, and leafy greens, they have a rich flavor and aromas of the forest.
- Shiitake Mushrooms – One of the most popular mushrooms across the globe, this East Asian variety has a rich savory taste, and is loaded with health benefits.
- Baby Bella Mushrooms – portabella mushrooms that have been harvested before fully maturing are know as baby Bella’s. They are actually the same variety as Cremini, but have been allowed to mature for about 7 days longer. These Italian babies have a delicious earthy, meaty flavor and texture.
Rice
Many mushroom soup recipes call for wild rice, and so does mine, but I substitute half with long grain white rice. I think it’s a comfort thing for me. My mom used to make smothered dove and serve it over white rice, and this sort of reminds me of that. The role of the rice in this recipe is to add some texture and nuttiness, so feel free to only use wild if that’s your preference!
Herbs and Aromatics
Onions and shallots are both in this recipe. They serve the same purpose of flavoring the broth, but each have their own taste. I like to think of a shallot as a cross between onion and garlic. You could just use shallots, but in my opinion, packing this broth full of both onions and shallots is the way to go!
For herbs, I like sage and thyme. They compliment each other well, and add a freshness without distracting. Rosemary could work also, but I find it’s a bit stronger taste, so I keep it out.
Vegetables
Carrots are a must. Cut into rounds, they add texture, and a bit of sweetness. A classic ingredient that’s right at home in this recipe. I also like to add a poblano pepper. They are mild, so there’s not really much spice that is added, but they have this amazing ability to add depth that I love. Last time I made this recipe I had some English peas left over from the night before, and decided to throw them in. They were a nice little touch, so I’ve included them, but by no means are they a make or break ingredient!
Method
Sauté!
As I mentioned earlier, I think one of the most important parts of this recipe is searing the chicken and veggies. It’s a step that isn’t included in all mushroom soup recipes, but this is your chance to get some caramelization! It also helps coax out some of the deeper flavors in the mushrooms.
Simmer!
Simmering helps bring all the flavors together, and tenderizes the chicken and veggies. You don’t need to go all day. About 30-40 minutes is plenty. Then you’ll add the cheese, cream, and greens, and simmer for an additional 10 minutes or so, and that’s it.
Serve!
For serving, I think a good crusty sourdough is a must. Slurping is certainly welcome, but I think eating soup while dipping bread in the broth is the way God intended this type of meal! Texture is a major component to any dish, and that’s where the bread comes in! Garnish is another chance to introduce additional texture, so let’s talk some about options I recommend!
Garnish
I think the best garnishes are either an enforcement of the ingredients in a dish, or a stark contrast. They also are a great chance add texture to the dish. Some of my favorite garnishes for this recipe are:
- More mushrooms, sautéed up in some butter and herbs
- Crispy shallots
- Fried onions
- Parmesan cheese
- Croutons
Left overs
This recipe is great left over, but like any soup with rice, a lot of the broth will be soaked up by the rice the fridge. The flavor will still be great, but if you’d like to loosen it back up, add a little more chicken broth! You can also freeze the left overs to thaw and reheat later.
Substitutions
Heavy Cream: If you’re looking to make this a little lighter, you can substitute the heavy cream for milk, or even coconut milk.
Mushrooms: Don’t worry if you can’t find a wide variety of mushrooms. Almost any store will carry at least baby bellas, and they will work fine, you just won’t have quite as complex a flavor
Veggies: You can switch things up here however you want. The carrots could be swapped with sweet potatoes, or butternut squash. And you can add anything that sounds like it would be tasty to you!
Chicken Broth: I like using chicken broth, because I think it helps keep the chicken flavor prominent. However, you could also use beef or vegetable if that’s all you have. Chicken stock rather than broth is also an option.
Print
Chicken Thigh and Mushroom Soup, The Best Recipe!
- Total Time: 1 hour
- Yield: 6 servings 1x
Description
Chicken Thighs and Wild Mushrooms give this soup a rich flavorful broth. It’s my favorite fall soup recipe, that often make all year round!
Ingredients
For the Soup
- 1 lb Boneless Skinless Chicken Thighs
- 2 lbs Mushrooms Roughly Chopped. Mixed varieties, such as cremini, shiitake, trumpet royale, brown clamshell, etc..
- 6 Carrots cut into 1/4 inch rounds
- 3 Stalks Celerey, chopped
- 1 Onion, yellow or white, diced
- 1 Large Shallot, minced
- 1 cup Kale, chopped
- 1 Poblano Pepper
- 3 Slices Thick Cut Bacon, diced
- 1 1/2 Cups Rice. Wild, or Long Grain White
- 6 Cups Chicken Broth
- 1 Cup Heavy Cream
- Juice and Zest from 1 lemon
- 1/4 cup grated parmesan cheese
- 1 Tbsp Olive Oil
- 1 Tsp Red Pepper Flakes
- Salt and Pepper to taste
For the Garnish
- 1/2 lb Mixed Mushrooms roughly chopped
- 1 Tbsp Butter
- 1 Tbsp Extra Virgin Olive Oil
- 2 Cloves Garlic
- 1 Sprig Thyme, leaves only
- 2–3 Sage Leaves, chopped
Instructions
For the Soup
- In a large heavy bottomed pot or dutch oven, heat 1 Tbsp Olive Oil over medium heat. Sear the chicken thighs 2 mins on both sides. Once browned, remove from the pot and set aside.
- Add Bacon to pot, and saute 3-5 minutes, stirring occasionally until bacon begins to crisp. Add Onions and Shallot, and cook 3-5 minutes until onions begin to turn translucent. Add Carrots, Celery, Mushrooms, and Poblano Pepper. Cook for about 5 minutes until veggies develop some nice caramelization.
- Add Broth, Lemon Juice and Zest, Rice, and Red Pepper Flakes. Bring to a boil, then reduce heat to low, cover, and simmer for 35-40 minutes.
- Once rice is tender, add the Heavy Cream, Cheese, and Kale. Stir, and cook for another 10 minutes or so until the kale is tender.
For The Garnish
- In a medium pan, add olive oil and heat over medium. Add mushrooms and sauté for about 5 minutes.
- Add butter, garlic, thyme, and sage. Continue cooking for another few minutes until fragrant, and sage begins to crisp.
Notes
- Serving with a nice crusty sourdough is my favorite, and highly recommended!
- Leftovers will have less broth since it will be soaked up by the rice. The soup will still be delicious this way, but if you prefer, you can add more chicken broth to thin it out a bit.
- 1/2 cup of English Peas are a great addition if you want!
- Prep Time: 00:10
- Cook Time: 00:50
- Category: Soup
- Method: Stove Top
- Cuisine: American
Let me know your thoughts!
I hope you enjoyed this chicken thigh mushroom soup recipe! If you did, please let me know by leaving a 5 star review in the comments section below. Also, don’t forget to check out some of these other hearty recipes to keep you full and warm this fall:
