INGREDIENTS You Need

Alright, let’s gather our ingredients for this flavor-packed Parmesan Mushroom Chicken Soup. Don’t worry; you can grab most of these during your normal shopping trip. This ingredient list is all about creating bold flavors that work together!

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces cremini mushrooms, sliced
1 medium yellow onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese, plus more for garnish
1/4 cup all-purpose flour
1 teaspoon dried thyme
1/2 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
Fresh parsley, chopped for garnish

No worries if you don’t have cremini mushrooms – I use button mushrooms all the time in my Parmesan Mushroom Chicken Soup. It’s all about what you have on hand and what flavors you love. This Parmesan Mushroom Chicken Soup gets its amazing taste from the fresh garlic and Parmesan cheese.

I love adding an extra pinch of red pepper flakes to my Parmesan Mushroom Chicken Soup for that extra kick. Feel free to customize it to your own taste!

Let’s Make Some!

Okay, fellow food adventurers, let’s dive into making this incredible Parmesan Mushroom Chicken Soup! Follow along, and let’s create some delicious magic together!

Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside. This is where the magic starts happening!
Add the mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Then, stir in the garlic and cook for another minute until fragrant. Don’t worry if your Parmesan Mushroom Chicken Soup looks a little rustic at this stage – we’re building layers of flavor.
Sprinkle the flour over the mushroom mixture and stir to coat. Cook for 1 minute to get rid of the flour taste. In my kitchen, this Parmesan Mushroom Chicken Soup usually takes about 30 minutes from start to finish.
Gradually pour in the chicken broth, stirring constantly to avoid clumps. Bring to a simmer and add the thyme, salt, and pepper. Watch the magic happen!
Return the chicken to the pot. Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through. This is my favorite part of making Parmesan Mushroom Chicken Soup – watch the magic happen!
Serve hot, garnished with fresh parsley and extra Parmesan cheese. While your Parmesan Mushroom Chicken Soup is doing its thing, get ready for some amazing aromas! I discovered that adding a splash of lemon juice at the end brightens up the flavors beautifully!

How to Serve Up This!

This Parmesan Mushroom Chicken Soup is a showstopper all on its own, but let’s talk about how to take it to the next level! People literally do happy dances when this Parmesan Mushroom Chicken Soup hits the table with some crusty bread.

I love serving this soup with a side of grilled cheese sandwiches for the ultimate comfort food experience. If you’re feeling fancy, try topping it with some croutons for added crunch and flavor.

This Parmesan Mushroom Chicken Soup is perfect for those weeknight dinners that need to be special. It is also amazing served for game night. You can make a big batch and let everyone serve themselves. I also like serving a big bowl of soup for tailgating parties!

For a fusion twist, try adding some tortellini to the soup for an Italian-inspired meal. I’ve even experimented with adding a dollop of pesto on top for extra flavor. Don’t be afraid to experiment.

When I serve this Parmesan Mushroom Chicken Soup at potlucks, everyone always asks for the recipe. It’s a crowd-pleaser that never fails to impress. The aroma alone is enough to make everyone’s mouth water.

And don’t forget about the leftovers! This soup is even better the next day. You can also use it as a sauce for pasta or as a base for a creamy casserole.

FAQs:

Alright, let’s tackle some frequently asked questions about this Parmesan Mushroom Chicken Soup! I’ve had so many readers ask about some of these things, so here we go!

Will kitchen newbies succeed with this Parmesan Mushroom Chicken Soup?

Absolutely! This recipe is super straightforward and easy to follow. Even if you’re new to cooking, you’ll be able to whip up this Parmesan Mushroom Chicken Soup with confidence.

What if I mess up my Parmesan Mushroom Chicken Soup? (Spoiler: it’ll still taste incredible!)

Don’t sweat it! Even if you add too much salt or overcook the chicken, this soup is still forgiving. Taste as you go and adjust seasonings as needed. Trust me; it’ll still be delicious.

How can I prep this Parmesan Mushroom Chicken Soup for busy weeknights?

You can chop the veggies and chicken ahead of time and store them in the fridge. Then, when you’re ready to cook, just throw everything in the pot and let it simmer. So easy!

Can I use different types of mushrooms in this soup?

Of course! Feel free to experiment with different varieties like shiitake or oyster mushrooms. Each type will add its own unique flavor to the Parmesan Mushroom Chicken Soup.

Is it possible to make this Parmesan Mushroom Chicken Soup vegetarian?

Absolutely! Just swap out the chicken for vegetable broth and add some extra veggies like carrots or celery. It’ll still be super flavorful and satisfying.

What if I don’t have heavy cream?

No problem! You can use half-and-half or milk instead. Just keep in mind that the soup won’t be as thick and creamy. You can also use cream cheese to thicken the soup!

How do I store leftovers?

Let the soup cool completely before transferring it to an airtight container. Store it in the fridge for up to 3-4 days. Reheat gently on the stovetop or in the microwave.

CONCLUSION:

This Parmesan Mushroom Chicken Soup isn’t just a meal; it’s a bowl of comfort, warmth, and pure deliciousness. This recipe brings me so much joy because it’s easy to make and always satisfies. The flavor combination of Parmesan, mushrooms, and chicken is simply divine.

My Parmesan Mushroom Chicken Soup Flavor Secrets:

Use high-quality Parmesan cheese: It makes a huge difference in the overall flavor of the soup.
Don’t skimp on the garlic: It adds a wonderful aroma and depth of flavor.
Taste as you go: Adjust the seasonings to your liking.

Parmesan Mushroom Chicken Soup Variations I’ve Tested:

Spicy Version: Add a pinch of red pepper flakes for a kick.
Creamy Tomato Version: Add a can of diced tomatoes for a tangy twist.
Wild Rice Version: Add cooked wild rice for a hearty and nutty flavor. This is so comforting!

I love the spicy version on chilly nights when I need something to warm me up. The creamy tomato version is perfect for a light and refreshing lunch. I love the wild rice version when I want to add a hearty twist!

Fellow food lovers, trust your taste buds and get creative in the kitchen! Don’t be afraid to experiment with different flavors and ingredients. I’m so excited for you to try this Parmesan Mushroom Chicken Soup and make it your own. If you are looking for a another delicious soup recipe, check out my Chicken Parmesan Soup! This Parmesan Mushroom Chicken Soup reminds me of another bold flavor favorite: Chicken Parmesan Grilled Cheese. For more weeknight winners that don’t sacrifice on taste, check out my Parmesan Chicken Pasta. Get ready to create some delicious magic, and happy cooking! For another recipe that brings out the flavor of parmesan chicken, check out Baked Parmesan Chicken Recipe — Lana’s Cooking.

Parmesan Mushroom Chicken Soup

Print Recipe

This creamy Parmesan Mushroom Chicken Soup is a comforting and flavorful meal, perfect for a cozy night in. Tender chicken, earthy mushrooms, and a rich Parmesan broth combine for a soup that’s both satisfying and easy to make.

Author: Nyla
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Yield: 6 servings
Category: Dinner
Method: Skillet
Cuisine: American

Ingredients

Scale

1 tablespoon olive oil
1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
8 ounces cremini mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
6 cups chicken broth
1 cup heavy cream
1/2 cup grated Parmesan cheese
1/4 cup chopped fresh parsley
Salt and pepper to taste

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Instructions

Heat the olive oil in a large pot or Dutch oven over medium-high heat. Add the chicken and cook until browned on all sides. Remove the chicken from the pot and set aside.
Add the mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add the garlic and cook for 1 minute more.
Pour in the chicken broth and bring to a simmer. Return the chicken to the pot.
Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.
Stir in the heavy cream and Parmesan cheese until the cheese is melted and the soup is creamy.
Season with salt and pepper to taste.
Stir in the parsley and serve hot.

Notes

Garnish with extra Parmesan cheese and parsley for an even more flavorful presentation. Serve with crusty bread for dipping.