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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: 4
Recipe by NAVA Kitchen
Creamy chicken mushroom soup in a beige ceramic bowl, garnished with fresh herbs and red pepper flakes.
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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:

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Nutrition:

Calories: 619 kcal | Carbohydrates: 12 g | Protein: 35 g | Fat: 48 g | Saturated Fat: 23 g | Polyunsaturated Fat: 5 g | Monounsaturated Fat: 15 g | Trans Fat: 0.3 g | Cholesterol: 220 mg | Sodium: 1099 mg | Potassium: 702 mg | Fiber: 2 g | Sugar: 6 g | Vitamin A: 3766 IU | Vitamin C: 5 mg | Calcium: 94 mg | Iron: 2 mg
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