Description
Hearty Chicken and Mushroom Soup
Ingredients
1 lb cooked chicken (diced or shredded)
8 oz mushrooms (sliced)
2 medium carrots (chopped)
2 celery stalks (chopped)
1 small onion (diced)
1/2 cup pearl barley or rice (optional)
4 cups chicken broth
1 cup water
1 tbsp olive oil or butter
1 tsp garlic (minced)
1/2 tsp dried thyme
1/2 tsp dried parsley
Salt and pepper to taste
Fresh parsley for garnish
Directions
Sauté the Veggies: Heat olive oil or butter in a large pot over medium heat. Add onion, carrots, celery, and garlic. Cook for 5 minutes until softened.
Cook the Mushrooms: Stir in the sliced mushrooms and cook for an additional 5 minutes until tender.
Simmer the Soup: Add chicken broth, water, thyme, parsley, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
Add Chicken and Barley: Stir in the cooked chicken and pearl barley or rice (if using). Simmer for another 15 minutes or until the barley is tender.
Serve: Ladle into bowls and garnish with fresh parsley for a pop of color and flavor.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 4
Calories: 320 kcal per serving
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Step-by-Step Guide
Follow these detailed instructions for perfect results every time. First, ensure all vegetables are uniformly chopped for even cooking. Heat your oil or butter in a large Dutch oven or heavy-bottomed pot over medium heat. Add the onion, carrots, celery, and garlic, stirring frequently to prevent burning. Once the onions are translucent, add the mushrooms. A key step here is to let the mushrooms release their liquid and brown slightly, which builds a deep, savory flavor base. After adding the broth, water, and herbs, bring the soup to a rolling boil before reducing to a gentle simmer. If using barley, add it with the chicken to ensure it cooks through without becoming mushy. The final simmer is crucial for allowing all the flavors to meld together beautifully.
Serving Suggestions
This versatile soup pairs wonderfully with a variety of sides. For a classic comfort meal, serve it with a thick slice of crusty, buttered bread or flaky biscuits. A simple side salad with a tangy vinaigrette cuts through the soup’s richness perfectly. For a heartier presentation, consider topping each bowl with a dollop of sour cream or a sprinkle of grated Parmesan cheese. It also makes an excellent packed lunch; simply store it in a thermos to keep it hot until ready to eat.
How-to Summary
In short, this soup is a simple one-pot wonder. Sauté your aromatic vegetables and mushrooms. Add broth and herbs, then simmer. Finally, stir in pre-cooked chicken and optional barley, simmering until everything is heated through and tender. Garnish and serve for a satisfying, homemade meal.
Frequently Asked Questions
Can I use raw chicken instead of cooked? Yes. Add diced raw chicken breast or thighs to the pot after sautéing the mushrooms. Cook until no longer pink before adding the broth, ensuring it’s fully cooked through by the end.
How can I make this soup creamy? For a creamy version, stir in 1/2 cup of heavy cream or full-fat coconut milk during the last 5 minutes of cooking. You can also blend a portion of the soup and stir it back in.
What’s the best way to store and reheat leftovers? Store cooled soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, adding a splash of broth or water if it has thickened too much.
Can I freeze this chicken and mushroom soup? Absolutely. However, if you used barley or rice, note that they may become soft upon thawing. Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating.
What are good substitutes for pearl barley? White rice, wild rice, orzo pasta, or even quinoa are excellent alternatives. Adjust cooking times according to the package directions for your chosen grain.
Common Mistakes to Avoid
Avoid overcrowding the pot when sautéing the mushrooms; cook them in batches if necessary to get proper browning instead of steaming. Do not add salt until after you’ve tasted the finished soup, especially if your broth is already seasoned. Skipping the step of letting the soup simmer after adding all ingredients will result in less developed flavors. Finally, do not boil the soup vigorously after adding the chicken, as this can make the meat tough and stringy.
Conclusion
This Hearty Chicken and Mushroom Soup is the epitome of comfort food, offering warmth, nutrition, and incredible flavor with minimal effort. Its flexible ingredients allow for easy customization based on what you have on hand. By following the detailed guide and tips provided, you can avoid common pitfalls and create a restaurant-quality soup in your own kitchen. It’s a reliable recipe that promises to satisfy and become a cherished staple in your home cooking repertoire.