Are you ready for a heartwarming and savory meal? Our delectable baked chicken mushroom soup recipe is a symphony of flavors that will tantalize your taste buds. With its tender chicken, earthy mushrooms, and a creamy broth infused with aromatic herbs, this soup is the perfect comfort food for a chilly evening. Gather your ingredients and let’s embark on a culinary adventure!
This comforting soup is not only bursting with flavor but also incredibly versatile. Whether you’re a seasoned cook or a novice in the kitchen, our recipe is designed to guide you every step of the way, ensuring success. So, grab a cozy blanket, dim the lights, and let the aromas of this delectable soup fill your home.
And there you have it! Our baked chicken mushroom soup is not just a meal but a delightful experience that will warm your soul and leave you craving more. So, gather your loved ones, serve this culinary masterpiece, and create memories that will last a lifetime.
How To Make
To create this culinary masterpiece, you’ll need some essential ingredients. Prepare one pound of boneless, skinless chicken breasts, sliced into bite-sized pieces. Gather an eight-ounce package of sliced mushrooms, a chopped onion, three cloves of minced garlic, and a cup of chopped celery. Don’t forget a tablespoon of olive oil, a can of cream of chicken soup, a can of cream of mushroom soup, a cup of milk, a teaspoon of dried thyme, and a quarter teaspoon of salt and pepper.
Equip yourself with a large skillet, a baking dish, and measuring cups and spoons. Preheat your oven to 350 degrees Fahrenheit (175 degrees Celsius).
In the skillet, heat the olive oil over medium heat. Add the chicken and cook until browned on all sides. Remove the chicken from the skillet and set aside.
In the same skillet, sauté the onion, garlic, and celery until softened. Stir in the mushrooms and cook until they release their juices.
In the baking dish, combine the browned chicken, the sautéed vegetables, the cream of chicken soup, the cream of mushroom soup, the milk, the thyme, the salt, and the pepper. Stir until well combined.
Bake the soup in the preheated oven for 25-30 minutes, or until the chicken is cooked through and the soup is bubbly.
Ladle the baked chicken mushroom soup into bowls and garnish with fresh parsley or chives. Serve with crusty bread or crackers for a complete and satisfying meal.
Tips or Possible Variations
For a richer flavor, use a combination of dark and light meat chicken.
Add a splash of white wine to the skillet when sautéing the vegetables for an extra layer of complexity.
If you don’t have cream of chicken soup, you can use an additional can of cream of mushroom soup and add a tablespoon of cornstarch to thicken the soup.
If you prefer a thicker soup, add a roux made from equal parts butter and flour before adding the milk and broth. Cook the roux until it is bubbly and then whisk in the liquids.
Serve the baked chicken mushroom soup with a side of mashed potatoes, rice, or crusty bread for a hearty and satisfying meal.
