13 Chicken Mushroom Soup Recipes for Cozy Weeknights

Chicken mushroom soup recipes lean on the mushrooms as much as the chicken. Cremini or shiitake slices release savory liquid into the broth and stay meaty instead of melting away. Chicken turns tender in that stock and soaks up all that earthy flavor while the pot bubbles. These versions take that same base in different directions, from cream-thickened classics to brothy bowls with ginger and coconut.

Start with the classic creamy soup for the benchmark bowl. Go for the Thai coconut version when you want heat and lime. Pick the Chinese clear broth if you prefer a lighter dinner. The slow cooker one waits for you on busy days.

Which Chicken Mushroom Soup Should You Make?

Classic Creamy Chicken Mushroom Soup

This is the version you come back to when you want a bowl that tastes like dinner at a friend’s house. You build the mushroom flavor early with a hard sear, then whisk in a little flour and milk for that creamy finish, no shortcuts.

Ingredients (makes 6 servings)

• Chicken thighs, boneless skinless: 700 g (1.5 lb)
• Cremini mushrooms, sliced: 450 g (1 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• All-purpose flour: 30 g (1/4 cup)
• Whole milk: 480 ml (2 cups)
• Chicken stock: 960 ml (4 cups)
• Fresh thyme leaves: 1 tsp
• Vegetable oil: 2 tbsp
• Butter: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp oil in a large pot over medium-high heat. Season the 700 g chicken thighs with salt and pepper, then lay them in the pot and leave them alone for 4 minutes per side, until you see deep brown edges. Pull the chicken out and set it on a plate, you won’t cook it through yet.

Step 2: Add the 2 tbsp butter to the same pot and let it melt. Toss in the 450 g sliced cremini and the diced onion, then cook for 8 minutes, stirring a few times, until the mushrooms shrink and turn a deep brown, you’ll smell that earthy aroma rise. Stir in the 4 minced garlic cloves and the 1 tsp thyme and cook 1 minute more.

Step 3: Sprinkle the 30 g flour over the mushrooms and stir constantly for 2 minutes, this cooks out the raw taste. Pour in the 480 ml whole milk slowly while you whisk, then add the 960 ml chicken stock. Bring the pot to a gentle simmer and scrape up any browned bits from the bottom.

Step 4: Slice the browned chicken into bite-sized pieces and add it back to the pot along with any juices from the plate. Simmer gently for 15 minutes, until the chicken is cooked through and the soup has thickened enough to coat the back of a spoon. Taste and add salt and pepper as needed.

Step 5: Ladle the soup into wide bowls while it’s still hot. You can finish each bowl with a small pat of butter or a few fresh thyme leaves if you have them, then serve right away with crusty bread on the side.

Slow Cooker Chicken Mushroom Soup

This version does the waiting for you while you get on with your day. The mushrooms soften slowly into the broth and the chicken thighs fall apart without any stirring from you until dinner time.

Ingredients (makes 8 servings)

• Chicken thighs, boneless skinless: 900 g (2 lb)
• Cremini mushrooms, halved: 600 g (1.3 lb)
• Yellow onion, chopped: 1 large
• Carrots, sliced: 3 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 5
• Chicken stock: 1.2 L (5 cups)
• Dried thyme: 1 tsp
• Heavy cream: 120 ml (1/2 cup)
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp oil in a large skillet over medium-high heat. Brown the 900 g chicken thighs in the skillet for 3 minutes per side, you just want color on the outside, then transfer them to your slow cooker.

Step 2: Toss the 600 g halved cremini, the chopped onion, the 3 sliced carrots, and the 2 sliced celery stalks into the slow cooker with the chicken. You can add the 5 minced garlic cloves, 1 tsp dried thyme, and the 1.2 L chicken stock now, then stir everything once. Cover and cook on low for 6 hours, until the chicken shreds easily when you pull it with a fork.

Step 3: Lift the chicken out with tongs and shred it on a cutting board using two forks. Stir the 120 ml heavy cream into the slow cooker, then return the shredded chicken to the pot and stir again. Taste the broth and add salt and pepper, you may find it needs a generous pinch.

Step 4: Ladle the soup into large bowls and serve with warm biscuits or a thick slice of buttered bread. You can leave the slow cooker on the warm setting for up to an hour if anyone in your house is running late.

Chicken Mushroom Wild Rice Soup

Wild rice gives this soup a chewy, nutty bite that regular rice can’t match. The rice soaks up the mushroom broth and the cream turns it into something you’ll want to scoop with a spoon and nothing else.

Ingredients (makes 6 servings)

• Chicken breast, boneless skinless: 700 g (1.5 lb)
• Wild rice blend: 180 g (1 cup)
• Cremini mushrooms, sliced: 340 g (3/4 lb)
• Yellow onion, diced: 1 medium
• Celery stalks, diced: 2
• Carrots, diced: 2 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.4 L (6 cups)
• Heavy cream: 240 ml (1 cup)
• Olive oil: 2 tbsp

Instructions

Step 1: Season the 700 g chicken breast with salt and pepper. Heat the 2 tbsp olive oil in a large Dutch oven over medium heat, add the chicken, and cook for 5 minutes per side, until you get a pale golden outside. Remove the chicken to a plate, you’ll finish it in the soup later.

Step 2: Drop the diced onion, the 2 diced celery stalks, and the 2 diced carrots into the same pot. Cook for 6 minutes, stirring now and then, until the onion goes soft and translucent, you’ll smell it turn sweet. Stir in the 340 g sliced cremini and the 3 minced garlic cloves and cook 5 minutes more, until the mushrooms release their liquid.

Step 3: Stir in the 180 g wild rice blend and the 1.4 L chicken stock. Bring the pot to a boil, then lower the heat and simmer for 25 minutes, until the rice is tender but still has a little chew in the center. You want to check it once or twice, wild rice can vary more than white rice.

Step 4: Slice the chicken into bite-sized pieces and add it back to the pot along with any juices from the plate. Pour in the 240 ml heavy cream and simmer for 5 more minutes, just until the soup turns creamy and the chicken is cooked through. Taste and adjust the salt, you’ll likely need more than you think.

Step 5: Spoon the soup into deep bowls and finish each one with a crack of black pepper. You can serve it right away, but this soup is even better on the second day once the rice drinks up more of the broth.

Thai Coconut Chicken Mushroom Soup

This one looks nothing like the classic and that’s the point. Lemongrass, ginger, and coconut milk take the same chicken and mushrooms into a bright, aromatic bowl that you’ll want to eat with a spoon and a lime wedge.

Ingredients (makes 3 servings)

• Chicken breast, thinly sliced: 500 g (1.1 lb)
• Shiitake mushrooms, sliced: 250 g (9 oz)
• Coconut milk, full fat: 400 ml (1 can)
• Chicken stock: 480 ml (2 cups)
• Lemongrass stalks, bruised: 2
• Fresh ginger, sliced: 30 g (2 tbsp)
• Fish sauce: 2 tbsp
• Lime juice: 2 tbsp
• Brown sugar: 1 tbsp
• Red chilies, sliced: 1 to 2

Instructions

Step 1: Open the 400 ml can of coconut milk without shaking it. Scoop 3 tbsp of the thick cream off the top and heat it in a pot over medium heat. Add the 2 bruised lemongrass stalks and the 30 g sliced ginger and cook for 2 minutes, until you can smell them across the kitchen.

Step 2: Stir in the 500 g sliced chicken and the 250 g sliced shiitake. Cook for 5 minutes, turning the chicken once, until the pieces turn white on the outside but are not fully cooked through. You want them to finish in the broth so they stay tender.

Step 3: Pour in the rest of the coconut milk and the 480 ml chicken stock. Add the 2 tbsp fish sauce, 1 tbsp brown sugar, and the sliced red chilies. Bring the soup to a gentle simmer and cook for 10 minutes, until the chicken is done and the flavors have come together.

Step 4: Turn off the heat and stir in the 2 tbsp lime juice. Taste the broth and add more fish sauce or lime if you want it saltier or brighter. Fish out the lemongrass stalks and ginger slices before you serve, they’ve already done their job.

Step 5: Ladle the soup into bowls and top each one with a few fresh herb leaves if you have them. Serve hot with extra lime wedges on the side, you’ll want that acidity to cut through the coconut.

Chicken Mushroom Barley Soup

Barley makes this soup eat like a meal without any cream. The grains swell into chewy little pearls and the mushrooms keep the broth savory, so you get a bowl that fills you up on a cold afternoon.

Ingredients (makes 6 servings)

• Chicken thighs, bone-in skinless: 800 g (1.75 lb)
• Pearl barley: 200 g (1 cup)
• Cremini mushrooms, quartered: 450 g (1 lb)
• Yellow onion, chopped: 1 large
• Carrots, chopped: 2 medium
• Celery stalks, chopped: 2
• Garlic cloves, minced: 4
• Chicken stock: 1.5 L (6 cups)
• Dried thyme: 1 tsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high heat. Season the 800 g chicken thighs and brown them in the pot for 4 minutes per side, until you see a deep golden color. Pull the chicken out and set it aside, the inside can still be pink.

Step 2: Add the chopped onion, the 2 chopped carrots, and the 2 chopped celery stalks to the pot. Cook for 6 minutes, stirring occasionally, until the vegetables soften and the onion turns translucent. Stir in the 450 g quartered cremini and the 4 minced garlic cloves and cook until the mushrooms brown, about 5 minutes.

Step 3: Stir in the 200 g pearl barley and the 1 tsp dried thyme. Pour in the 1.5 L chicken stock and bring the pot to a boil. Reduce the heat to low, cover, and simmer for 35 minutes, until the barley is tender but still has a little bounce when you bite it.

Step 4: Lift the chicken out with tongs and shred it with two forks, discarding the bones. Return the shredded chicken to the pot and simmer for 5 more minutes, just to warm it through. Taste the broth and add salt and pepper, barley can drink up a lot of seasoning.

Step 5: Ladle the soup into large bowls and top each one with a turn of black pepper. Serve hot with crusty bread or a green salad on the side, you’ll want something to soak up the last of the broth.

Creamy Chicken Mushroom Orzo Soup

Orzo cooks right in the broth, so this soup comes together in one pot and the pasta soaks up the mushroom flavor as it simmers. A little lemon at the end keeps it from tasting heavy.

Ingredients (makes 4 servings)

• Chicken breast, diced: 500 g (1.1 lb)
• Orzo pasta: 200 g (1 cup)
• Cremini mushrooms, sliced: 300 g (2/3 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 1.2 L (5 cups)
• Heavy cream: 180 ml (3/4 cup)
• Lemon juice: 2 tbsp
• Fresh dill, chopped: 2 tbsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium heat. Add the 500 g diced chicken and cook for 5 minutes, turning the pieces once or twice, until they’re white on all sides but not fully cooked through. Scoop the chicken out with a slotted spoon and set it on a plate, you’ll add it back at the end.

Step 2: Drop the diced onion into the same pot and cook for 4 minutes, until it turns soft. Toss in the 300 g sliced cremini and the 3 minced garlic cloves, then cook for 6 minutes, stirring a few times, until the mushrooms shrink and brown lightly. You’ll notice the pot start to smell sweet and nutty.

Step 3: Pour in the 1.2 L chicken stock and bring the pot to a boil. Stir in the 200 g orzo pasta, then lower the heat and simmer for 10 minutes, stirring now and then so the orzo doesn’t stick to the bottom. You want the pasta just shy of tender, it’ll keep cooking in the cream.

Step 4: Stir in the 180 ml heavy cream and the cooked chicken, then simmer for 3 more minutes until the orzo is cooked through. Turn off the heat and stir in the 2 tbsp lemon juice and the 2 tbsp fresh dill. Ladle into bowls and serve hot, with extra dill on top if you like it greener.

Chinese Chicken Mushroom Soup

This one is for the days you want something light but still deeply savory. The broth stays clear and gets its flavor from ginger, soy, and dried shiitake, the kind that perfumes the whole pot before you even add the chicken.

Ingredients (makes 4 servings)

• Chicken thighs, bone-in skinless: 600 g (1.3 lb)
• Dried shiitake mushrooms: 30 g (1 oz)
• Fresh shiitake mushrooms, sliced: 200 g (7 oz)
• Fresh ginger, sliced: 30 g (2 tbsp)
• Garlic cloves, smashed: 3
• Bok choy, halved: 2 heads
• Chicken stock: 1.2 L (5 cups)
• Soy sauce: 3 tbsp
• Rice vinegar: 1 tbsp
• Sesame oil: 1 tsp

Instructions

Step 1: Soak the 30 g dried shiitake in 240 ml (1 cup) hot water for 20 minutes, until they soften. Drain the mushrooms, saving the soaking liquid, then slice them. You can strain the soaking liquid through a fine sieve to remove any grit before you use it.

Step 2: Heat a large pot over medium-high heat and add the 600 g chicken thighs in a single layer. Brown them for 4 minutes per side, turning only once, until you get a deep golden skin. Pull the chicken out and pour the mushroom soaking liquid into the pot, scraping up any browned bits with a wooden spoon.

Step 3: Add the 30 g sliced ginger, the 3 smashed garlic cloves, and the sliced dried shiitake to the pot. Pour in the 1.2 L chicken stock and the 3 tbsp soy sauce, then return the chicken to the pot. Bring to a boil, lower the heat, and simmer for 25 minutes, until the chicken is very tender and the broth is deeply flavored.

Step 4: Lift the chicken out and shred it with two forks, discarding the bones. Stir the 200 g fresh shiitake and the 2 halved bok choy into the pot and simmer for 5 minutes, until the bok choy wilts and the mushrooms soften. You want the greens to stay a little crisp.

Step 5: Stir in the 1 tbsp rice vinegar and the 1 tsp sesame oil, then return the shredded chicken to the pot. Ladle the soup into deep bowls and serve hot, with a little extra soy sauce on the table if anyone wants it saltier.

Broccoli Chicken Mushroom Soup

Broccoli adds a fresh, green snap that cuts through the rich mushroom cream. The florets soften just enough to hold their shape, so every spoonful has something to bite into besides the chicken and mushrooms.

Ingredients (makes 6 servings)

• Chicken breast, diced: 600 g (1.3 lb)
• Broccoli florets: 450 g (1 lb)
• Cremini mushrooms, sliced: 340 g (3/4 lb)
• Yellow onion, diced: 1 medium
• Celery stalks, diced: 2
• Garlic cloves, minced: 3
• Chicken stock: 1.4 L (6 cups)
• Heavy cream: 240 ml (1 cup)
• All-purpose flour: 2 tbsp
• Butter: 3 tbsp

Instructions

Step 1: Heat the 3 tbsp butter in a large pot over medium heat. Add the 600 g diced chicken and cook for 5 minutes, stirring once or twice, until the pieces turn white on the outside but are not cooked through. Scoop the chicken out with a slotted spoon and set it aside.

Step 2: Toss the diced onion and the 2 diced celery stalks into the pot. Cook for 5 minutes, until the onion softens, then add the 340 g sliced cremini and the 3 minced garlic cloves. Cook for 6 more minutes, stirring often, until the mushrooms shrink and start to brown at the edges. You’ll see the pot get glossy and smell like a steakhouse.

Step 3: Sprinkle the 2 tbsp flour over the vegetables and stir for 1 minute to cook the raw taste out. Pour in the 1.4 L chicken stock slowly while you stir, then bring the soup to a simmer. Add the 450 g broccoli florets and cook for 5 minutes, until they turn bright green and are just tender enough to pierce with a fork.

Step 4: Stir in the 240 ml heavy cream and the cooked chicken. Simmer for 5 more minutes, until the chicken is cooked through and the soup has thickened slightly. Taste and add salt and pepper, broccoli needs a fair amount of salt to taste right.

Step 5: Ladle the soup into wide bowls and finish each one with a crack of black pepper. Serve hot with a thick slice of toasted sourdough, you’ll want something crusty to drag through the cream.

Chicken Mushroom Potato Soup

Potatoes make this the kind of soup that sticks to your ribs. They break down just a little into the broth, turning it thick and cloudy, while the mushrooms and chicken stay in big, satisfying pieces.

Ingredients (makes 5 servings)

• Chicken thighs, boneless skinless: 700 g (1.5 lb)
• Yukon Gold potatoes, diced: 600 g (1.3 lb)
• Cremini mushrooms, quartered: 340 g (3/4 lb)
• Yellow onion, diced: 1 large
• Carrots and celery, sliced: 2 each
• Garlic cloves, minced: 4
• Chicken stock: 1.2 L (5 cups)
• Whole milk: 240 ml (1 cup)
• Fresh rosemary: 1 sprig
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large Dutch oven over medium-high heat. Season the 700 g chicken thighs and brown them for 4 minutes per side, until you see deep golden patches. Pull the chicken out and set it on a plate, the inside will finish cooking later.

Step 2: Add the diced onion, the 2 sliced carrots and celery, and the 600 g diced Yukon Gold potatoes to the pot. Cook for 8 minutes, stirring a few times, until the onion softens and the potatoes start to brown at the edges. Stir in the 340 g quartered cremini and the 4 minced garlic cloves and cook 5 minutes more, you’ll smell the mushrooms turn nutty.

Step 3: Pour in the 1.2 L chicken stock and add the 1 sprig fresh rosemary. Bring the pot to a boil, then lower the heat and simmer for 15 minutes, until the potatoes are tender when you pierce them with a fork. Fish out the rosemary sprig and discard it.

Step 4: Shred the chicken into bite-sized pieces and return it to the pot along with any juices. Stir in the 240 ml whole milk and simmer for 5 more minutes, just until the soup turns creamy and the chicken is cooked through. Taste and add salt and pepper, potatoes need generous seasoning.

Step 5: Ladle the soup into big bowls and top each one with a few rosemary leaves if you kept some back. Serve hot with buttered bread, this soup is thick enough to eat with a fork in places.

Spinach Chicken Mushroom Soup

A handful of spinach wilted in at the end gives this creamy soup a fresh, green lift. The leaves turn soft and silky in the broth without losing their color, so the bowl looks as good as it tastes.

Ingredients (makes 4 servings)

• Chicken breast, diced: 500 g (1.1 lb)
• Fresh spinach: 180 g (6 oz)
• Cremini mushrooms, sliced: 300 g (2/3 lb)
• Yellow onion, diced: 1 medium
• Garlic cloves, minced: 4
• Chicken stock: 960 ml (4 cups)
• Heavy cream: 180 ml (3/4 cup)
• All-purpose flour: 2 tbsp
• Butter: 2 tbsp
• Lemon juice: 1 tbsp

Instructions

Step 1: Heat the 2 tbsp butter in a large pot over medium heat. Add the 500 g diced chicken and cook for 5 minutes, turning the pieces once, until they’re white on the outside but still pink in the middle. Scoop the chicken out with a slotted spoon and set it on a plate.

Step 2: Toss the diced onion into the pot and cook for 4 minutes, until it turns soft and translucent. Add the 300 g sliced cremini and the 4 minced garlic cloves, then cook for 6 minutes, stirring a few times, until the mushrooms shrink and brown. Sprinkle the 2 tbsp flour over the vegetables and stir for 1 minute to thicken the base.

Step 3: Pour in the 960 ml chicken stock and bring the pot to a gentle simmer. Stir in the cooked chicken and simmer for 5 minutes, until the chicken is cooked through and the broth has thickened slightly. You want the base to coat the back of a spoon before the cream goes in.

Step 4: Stir in the 180 ml heavy cream and the 180 g fresh spinach. Cook for 2 minutes, just until the spinach wilts into the soup, then stir in the 1 tbsp lemon juice. Ladle into bowls and serve hot, with a little extra lemon on the side if you want it brighter.

Low Carb Creamy Chicken Mushroom Soup

You get all the richness of the classic creamy soup without the flour or starchy thickener. Cauliflower simmered in the broth turns into a silky cream when you blend it, and the mushrooms keep their meaty bite.

Ingredients (makes 4 servings)

• Chicken thighs, boneless skinless: 600 g (1.3 lb)
• Cauliflower florets: 400 g (14 oz)
• Cremini mushrooms, sliced: 300 g (2/3 lb)
• Yellow onion, chopped: 1 medium
• Garlic cloves, minced: 3
• Chicken stock: 720 ml (3 cups)
• Heavy cream: 120 ml (1/2 cup)
• Butter: 3 tbsp
• Fresh thyme leaves: 1 tsp
• Vegetable oil: 1 tbsp

Instructions

Step 1: Heat the 1 tbsp vegetable oil in a large pot over medium-high heat. Season the 600 g chicken thighs and brown them for 4 minutes per side, until you get a deep golden crust. Pull the chicken out and set it aside, you’ll finish cooking it in the soup.

Step 2: Add the 3 tbsp butter to the pot and let it melt. Toss in the chopped onion and cook for 4 minutes, until it softens. Stir in the 300 g sliced cremini and the 3 minced garlic cloves, then cook for 6 minutes, until the mushrooms shrink and release their liquid. The smell turns deep and meaty, that’s your cue to move on.

Step 3: Toss the 400 g cauliflower florets and the 1 tsp fresh thyme into the pot. Pour in the 720 ml chicken stock and bring the soup to a boil. Reduce the heat and simmer for 15 minutes, until the cauliflower is very soft when you squeeze it against the side of the pot.

Step 4: Turn off the heat and let the soup cool for 5 minutes. Carefully transfer the cauliflower and some of the broth to a blender, filling it only halfway. Blend until completely smooth, then pour the creamy mixture back into the pot. Keep the lid ajar and use a towel over it so the steam can escape safely.

Step 5: Slice the chicken into bite-sized pieces and add it back to the pot along with any juices. Stir in the 120 ml heavy cream and simmer for 5 more minutes, until the chicken is cooked through and the soup is hot. Taste and add salt and pepper, you’ll likely need a good pinch of each.

Step 6: Ladle the soup into low bowls and top each one with a few fresh thyme leaves. Serve hot, this soup is thick enough to stand a spoon up in, so a simple green salad on the side is all you need.

Mexican Chicken Mushroom Soup

This version leans on chipotle and cumin to give the soup a smoky, earthy heat. Mushrooms soak up the spice and the tomatoes add a tang that keeps the broth lively, so you get a bowl that’s both warming and bright.

Ingredients (makes 6 servings)

• Chicken thighs, boneless skinless: 700 g (1.5 lb)
• Cremini mushrooms, quartered: 340 g (3/4 lb)
• Canned diced tomatoes: 400 g (14 oz)
• Yellow onion, diced: 1 large
• Garlic cloves, minced: 4
• Chicken stock: 960 ml (4 cups)
• Chipotle in adobo, minced: 1 tbsp
• Ground cumin: 1 tsp
• Lime juice: 2 tbsp
• Olive oil: 2 tbsp

Instructions

Step 1: Heat the 2 tbsp olive oil in a large pot over medium-high heat. Season the 700 g chicken thighs and brown them for 4 minutes per side, until you see a deep browned crust. Pull the chicken out and set it aside, you’ll shred it later.

Step 2: Add the diced onion to the pot and cook for 5 minutes, until you see it soften and pick up the browned bits. Stir in the 340 g quartered cremini and the 4 minced garlic cloves, then cook for 6 minutes, until the mushrooms shrink and brown. You’ll smell them turn like roasted garlic.

Step 3: Stir in the 400 g diced tomatoes, the 1 tbsp minced chipotle, and the 1 tsp ground cumin. Pour in the 960 ml chicken stock and bring the pot to a simmer. Cook for 20 minutes, until the broth thickens slightly and the tomatoes break down. You want the liquid to taste smoky and spicy before you add the chicken back.

Step 4: Shred the chicken into bite-sized pieces and return it to the pot. Simmer for 5 more minutes, just to warm the chicken through and let the flavors come together. Stir in the 2 tbsp lime juice and taste, adding more salt if the soup needs it.

Step 5: Ladle the soup into wide bowls and top each one with a few avocado slices and fresh cilantro if you have them. Serve hot with warm tortillas on the side, you’ll want to scoop up the last of the smoky broth.

Instant Pot Chicken Mushroom Soup

The Instant Pot gets you a deep, slow-cooked flavor in a fraction of the usual time. The mushrooms release their liquid under pressure and the chicken turns pull-apart tender, so you get a rich soup without watching a pot all afternoon.

Ingredients (makes 4 servings)

• Chicken thighs, boneless skinless: 600 g (1.3 lb)
• Cremini mushrooms, halved: 340 g (3/4 lb)
• Yellow onion, chopped: 1 medium
• Carrots, sliced: 2 medium
• Celery stalks, sliced: 2
• Garlic cloves, minced: 3
• Chicken stock: 720 ml (3 cups)
• Heavy cream: 120 ml (1/2 cup)
• Dried thyme: 1 tsp
• Butter: 2 tbsp

Instructions

Step 1: Turn the Instant Pot to the sauté setting and melt the 2 tbsp butter. Season the 600 g chicken thighs and brown them in batches for 3 minutes per side, until you see golden patches. Lift the chicken out and set it on a plate, you’ll pressure cook it next.

Step 2: Add the chopped onion, the 2 sliced carrots, and the 2 sliced celery stalks to the pot. Cook on sauté for 4 minutes, stirring once or twice, until the onion softens. Toss in the 340 g halved cremini and the 3 minced garlic cloves and cook 3 minutes more, you want the mushrooms to just start releasing their liquid.

Step 3: Pour in the 720 ml chicken stock and the 1 tsp dried thyme. Return the chicken to the pot, seal the lid, and set the Instant Pot to manual high pressure for 10 minutes. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure, you’ll want to keep your face clear of the steam.

Step 4: Pull the chicken out with tongs and shred it on a cutting board using two forks. Turn the Instant Pot back to sauté and stir in the 120 ml heavy cream, then return the shredded chicken to the pot. Simmer for 3 minutes, just until the soup is hot and creamy, then taste and add salt and pepper.

Step 5: Ladle the soup into deep bowls and serve hot with a thick slice of crusty bread. You can finish each bowl with a pinch of fresh thyme if you have it, but the soup stands on its own.

The single most important step across all these soups is browning the mushrooms properly. Give them enough time in the hot pot to release their liquid and then brown at the edges, that’s where the deep, savory flavor comes from. If you rush them, the soup tastes watery.

Pick the version that matches the evening you’re having and let the mushrooms do their quiet work. You’re one pot away from a really good bowl, so go ahead and make it tonight.