Craving a cozy and flavorful dish? Look no further than our delectable chicken and mushroom soup baked to perfection. This hearty soup is not only packed with savory flavors but also boasts a delightful cheesy topping that will tantalize your taste buds. Whether you’re looking for a comforting meal on a chilly evening or a satisfying lunch option, this baked chicken and mushroom soup is sure to become a family favorite.
To begin, let’s gather all the necessary ingredients for our chicken and mushroom soup baked. You’ll need boneless, skinless chicken breasts, fresh cremini mushrooms, hearty carrots, aromatic onions, flavorful chicken broth, creamy milk, and a blend of herbs and spices to enhance the soup’s flavor. For the cheesy topping, we’ll use shredded cheddar cheese, grated Parmesan cheese, and crispy fried onions for an extra layer of richness and crunch.
How To Make Chicken and Mushroom Soup Baked
Preheat your oven to 350°F (175°C). While the oven heats up, grab a large Dutch oven or heavy-bottomed pot. Over medium heat, melt some butter or olive oil. Season the chicken breasts with salt and pepper, then add them to the pot and brown on both sides. Remove the chicken from the pot and set aside.
Next, add the chopped onions and mushrooms to the same pot. Sauté until the onions are translucent and the mushrooms have softened. Stir in the minced garlic and cook for another minute to release its aroma.
Pour in the chicken broth and milk. Add the chopped carrots, herbs, and spices. Bring to a simmer and let the soup cook for about 15 minutes, or until the carrots are tender.
Return the browned chicken breasts to the pot and submerge them in the soup. Transfer the soup mixture to a 9×13 inch baking dish. In a small bowl, combine the cheddar cheese, Parmesan cheese, and fried onions. Sprinkle the cheese mixture evenly over the soup.
Bake the chicken and mushroom soup for 25-30 minutes, or until the cheese is melted and bubbly. Remove from the oven and let it cool for a few minutes before serving.
Tips or Possible Variation
For a richer flavor, use a combination of dark and light meat chicken for the soup. If you don’t have fresh mushrooms on hand, you can substitute them with canned mushrooms. For a vegetarian version, omit the chicken and add more vegetables such as zucchini, bell peppers, and corn.
Feel free to customize the cheese topping to your liking. You can use a blend of different cheeses, such as Gruyère or mozzarella, or add a sprinkle of breadcrumbs for added crunch.
Serve the baked chicken and mushroom soup with a side of crusty bread or crackers for dipping. Enjoy this delightful and comforting meal with your loved ones.
