Creamy Chicken Mushroom Soup

A smooth, creamy chicken soup with sautéed mushrooms and a rich, well-balanced flavor. Simple to prepare, with a refined finish.

Shared notes will appear here.

Soups, Salads & Bowls

Turkish

Kitchen Pace : 🕒🕒

Servings:

Recipe by NAVA Kitchen

Creamy chicken mushroom soup in a beige ceramic bowl, garnished with fresh herbs and red pepper flakes.

Print Recipe

Save to My Kitchen

Ingredients:

For the Broth

3 chicken legs
1 carrot, chopped
1 onion, small, chopped
2 garlic cloves, chopped
2 celery stalks, chopped
6 cups water
Salt. to taste

For the Soup

4 cups chicken broth
1½ cups shredded chicken
8 oz mushrooms, sliced
½ tbsp butter, for mushrooms
2 tbsp butter, for soup
2 tbsp flour
1 cup heavy cream
Salt, to taste
Black pepper, freshly ground

Method:

Start Cooking

For the Broth

Add everything to a pot.
Bring to a boil, then reduce to a gentle simmer.
Cook 40–45 minutes.
Strain and measure 4 cups broth for the soup.
Shred the chicken → use 1–1½ cups.

For the Soup

Cook mushrooms: Melt ½ tbsp butter in a pan. Add mushrooms with a pinch of salt. Cook 6–8 minutes until liquid evaporates and mushrooms are lightly golden. Set aside.
Make the base: Melt 2 tbsp butter in a pot. Add 2 tbsp flour and whisk 1–2 minutes.
Slowly add 4 cups broth, whisking. Bring to a gentle simmer.
Add fillings: Add shredded chicken and mushrooms. Simmer 5 minutes.
Finish: Lower heat and add 1 cup heavy cream. Heat 2–3 minutes (do not boil). Season with salt and black pepper to taste.
Serve warm. Bon appétit.

Kitchen Tools:

Notes:

From the kitchen

Simmer the broth gently, not rapidly, for a cleaner flavor.
Strain well to keep the soup smooth.
Cook butter and flour just until combined, do not brown.
Add broth slowly while whisking to avoid lumps.
Sauté mushrooms separately until lightly golden for better flavor.
Add cream at the end and keep heat low to prevent curdling.

Make it yours

Skip mushrooms for a simpler, lighter version.
Use half-and-half instead of heavy cream for a lighter option.
For a thicker soup, increase to 3 tbsp butter and 3 tbsp flour.
Use olive oil instead of butter for a lighter version.
Finish with a squeeze of lemon to balance richness.
Add fresh dill, parsley, or a pinch of thyme for a fresh finish.
Add ½ tsp paprika for a subtle warmth and color.

At the table

Serve hot with crusty bread or simple crackers.
Pairs well with a light salad for a balanced meal.

My notes:

Click here to add your own private notes.

Your notes stay on this device for now. Log in to keep them with your account and access them anytime.

Nutrition:

Share your plate

Mention @thenavakitchen or tag #thenavakitchen!

FROM THE PANTRY

Mushrooms

WHY WE LOVE IT

Mushrooms bring a deep, savory flavor that adds balance and richness to the soup without making it heavy. They absorb the broth and cream while adding a soft, satisfying texture.

A LITTLE STORY

Mushrooms have long been valued for adding depth to simple dishes. Sautéing them first builds richer flavor, which is why they’re often called “meat of the woods.”

DID YOU KNOW?

Cooking mushrooms until their moisture evaporates concentrates their flavor.

They are naturally rich in umami, which enhances savory dishes.