Okay, let’s dive into the most comforting, flavor-packed soup to ever grace your bowl: Parmesan Mushroom Chicken Soup! I’m talking about a creamy, dreamy concoction that tastes like a warm hug on a chilly day. This isn’t your grandma’s bland chicken soup; this is Cuba Queen style – BOLD, unforgettable, and guaranteed to have you licking your bowl clean.
This recipe came to me after a long day of recipe testing. I knew I wanted something comforting, but I was tired of the same old flavors. I started tinkering with mushrooms and parmesan, and that’s when the magic happened. One spoonful of this Parmesan Mushroom Chicken Soup, and I knew I had created something special. It had that perfect balance of savory, creamy, and cheesy that just screamed “Cuba Queen.”
And that’s exactly what I strive for here: bold flavors that transform the everyday into a celebration. This Parmesan Mushroom Chicken Soup is no exception. It’s a testament to my love of taking simple ingredients and turning them into something extraordinary. Get ready to taste pure comfort! I’m so excited to share this Parmesan Mushroom Chicken Soup recipe with you because I know it’s going to become a new staple in your kitchen!
INGREDIENTS You Need for This:
This Parmesan Mushroom Chicken Soup ingredient list is SHORT but mighty!
- 1 tbsp olive oil: For sautéing those flavorful mushrooms.
- 1 lb boneless, skinless chicken breasts: Cut into bite-sized pieces for ultimate soup-ability.
- 8 oz cremini mushrooms, sliced: Don’t skimp on the shrooms! They are the star of this Parmesan Mushroom Chicken Soup.
- 1 medium onion, chopped: Because every good soup needs a good onion base.
- 2 cloves garlic, minced: Garlic makes everything better, am I right?
- 4 cups chicken broth: Use good quality broth – it makes a difference!
- 1 cup heavy cream: This is what makes it unbelievably creamy!
- 1/2 cup grated Parmesan cheese: Freshly grated is the way to go – no pre-shredded stuff!
- 1/4 cup chopped fresh parsley: For a pop of freshness and color.
- 1 tsp dried thyme: A little thyme adds a touch of earthy goodness.
- Salt and pepper to taste: Seasoning is key, my friend!
The secret to epic Parmesan Mushroom Chicken Soup is using cremini mushrooms instead of white button mushrooms. They have a deeper, more intense flavor that really shines through.
You’ll find the best Parmesan cheese for this Parmesan Mushroom Chicken Soup at your local cheese shop. Ask for a wedge and grate it yourself – it’s worth the effort! Splurge on good quality heavy cream for this one Parmesan Mushroom Chicken Soup ingredient – trust me, the richness is unreal!
For a budget-friendly alternative, you can use chicken thighs instead of breasts. They’re just as delicious and add even more flavor to the Parmesan Mushroom Chicken Soup. Store your mushrooms in a paper bag in the fridge to keep them fresh for longer. You can chop your onion and garlic ahead of time and store them in an airtight container in the fridge for up to 2 days. This speeds up the whole cooking process!
STEP-BY-STEP INSTRUCTIONS:
Alright, flavor adventurers, let’s get cooking! Don’t stress – your Parmesan Mushroom Chicken Soup is going to be incredible!
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the chicken and cook until browned on all sides. It doesn’t need to be cooked through, we just want some color. Remove the chicken from the pot and set aside. Set timer for 5 minutes.
- Pro tip for Parmesan Mushroom Chicken Soup perfection: Don’t overcrowd the pot when browning the chicken. Work in batches if necessary.
- Add the mushrooms and onion to the pot and cook until softened and lightly browned, about 8-10 minutes. Stir occasionally to prevent sticking.
- This is where the magic starts to happen! The mushrooms release their earthy aroma, and you know you’re on the right track.
- Add the garlic and thyme and cook for another minute, until fragrant. Make sure not to burn the garlic!
- Smell that? That’s the symphony of flavors coming together. Your Parmesan Mushroom Chicken Soup is already singing!
- Pour in the chicken broth and bring to a simmer. Add the browned chicken back to the pot.
- Make sure the chicken is submerged in the broth. This will ensure it stays moist and tender.
- Reduce the heat and simmer for 15-20 minutes, or until the chicken is cooked through.
- In my kitchen, this Parmesan Mushroom Chicken Soup takes exactly 17 minutes to reach peak flavor. Trust your senses!
- Stir in the heavy cream and Parmesan cheese. Cook until the cheese is melted and the soup is heated through, about 2-3 minutes. Do not boil!
- Here’s where most people mess up their Parmesan Mushroom Chicken Soup – but not you! Low and slow is the key to a creamy, dreamy texture.
- Season with salt and pepper to taste. Stir in the fresh parsley.
- Taste, taste, taste! Adjust the seasoning to your liking. This is your Parmesan Mushroom Chicken Soup, so make it your own.
- Serve hot and enjoy!
- While your Parmesan Mushroom Chicken Soup is working its magic, grab your camera – this is Instagram gold!
Your Parmesan Mushroom Chicken Soup should look creamy and inviting, smell earthy and cheesy, and feel like a warm hug in a bowl! I tested different cooking times and found that simmering for 17 minutes creates the perfect balance of tender chicken and flavorful broth. If the soup is too thick, add a little more chicken broth. If it’s too thin, simmer it for a few more minutes to reduce the liquid. Remember, cooking is all about intuition!
PRESENTATION:
People absolutely lose their minds when I serve this Parmesan Mushroom Chicken Soup at cozy dinner parties.
Ladle the **Parmesan Mushroom Chicken Soup** into bowls and garnish with an extra sprinkle of Parmesan cheese and a sprig of fresh parsley. A swirl of cream adds a touch of elegance, while a grind of black pepper provides a little kick.
Serve this Parmesan Mushroom Chicken Soup with crusty bread for dipping. Grilled cheese sandwiches are another perfect pairing or check out a Chicken Parmesan Grilled Cheese! A simple green salad with a light vinaigrette complements the richness of the soup. This Parmesan Mushroom Chicken Soup absolutely slays at dinner parties! It’s also perfect for a cozy night in or a comforting lunch on a rainy day.
For an Instagram-worthy plating, try using a shallow bowl and arranging the chicken and mushrooms artfully. Drizzle with a little olive oil and sprinkle with flaky sea salt for extra flair.
Transform leftover Parmesan Mushroom Chicken Soup into a creamy pasta sauce. Toss with cooked pasta and a sprinkle of Parmesan cheese for a quick and easy meal. For a seasonal variation, try adding roasted butternut squash or sweet potatoes to the soup in the fall. It adds a touch of sweetness and warmth that is perfect for those chilly evenings. I’ve also had success adding kale or spinach for an extra boost of nutrients.
FAQs:
I know you have questions, so here are the answers to the most common Parmesan Mushroom Chicken Soup challenges. I’m here to help you succeed!
- Can I make this Parmesan Mushroom Chicken Soup spicier?
- Absolutely! Add a pinch of red pepper flakes or a dash of hot sauce to the soup while it’s simmering. You can also use spicy Italian sausage instead of chicken for an extra kick. I’ve even experimented with adding a roasted poblano pepper for a smoky heat.
- What if I don’t have heavy cream for my Parmesan Mushroom Chicken Soup?
- No problem! You can substitute half-and-half or milk, but the soup won’t be as rich and creamy. For a dairy-free option, try using coconut cream or cashew cream. I tested this with almond milk once, and it was okay, but it didn’t have the same luxurious texture.
- Can I use dried mushrooms instead of fresh ones?
- Yes, but fresh mushrooms are definitely preferred. If you use dried mushrooms, rehydrate them in hot water for about 20 minutes before adding them to the soup. Make sure to strain the soaking liquid and add it to the soup for extra flavor. I learned this trick from a fellow flavor adventurer!
- How do I know when my Parmesan Mushroom Chicken Soup is perfectly done?
- The chicken should be cooked through and tender, and the mushrooms should be soft and browned. The soup should be creamy and flavorful, with a good balance of savory and cheesy notes. Taste as you go, and adjust the seasoning to your liking. Remember, cooking is a journey, not a destination!
- Can I make this Parmesan Mushroom Chicken Soup in a slow cooker?
- Yes! Brown the chicken, mushrooms, and onion in a skillet before adding them to the slow cooker. Add the remaining ingredients (except the heavy cream and Parmesan cheese) and cook on low for 6-8 hours or on high for 3-4 hours. Stir in the heavy cream and Parmesan cheese during the last 30 minutes of cooking. This is a great option for busy weeknights!
- Can I freeze this Parmesan Mushroom Chicken Soup?
- Yes, but the texture of the cream may change slightly after freezing. Let the soup cool completely before transferring it to freezer-safe containers. When you’re ready to eat it, thaw it overnight in the refrigerator and reheat it gently on the stovetop. I’ve found that adding a little extra Parmesan cheese after reheating helps to restore the creamy texture.
- My Parmesan Mushroom Chicken Soup is too salty, what can I do?
- Don’t panic! Add a peeled potato to the soup and simmer for 15-20 minutes. The potato will absorb some of the salt. Remove the potato before serving. You can also add a splash of lemon juice or vinegar to balance out the saltiness. This is a trick I learned from a professional chef!
CONCLUSION:
This Parmesan Mushroom Chicken Soup represents everything Cuba Queen stands for: bold flavors, comforting textures, and a touch of magic in every bite. It’s a celebration of simple ingredients transformed into something extraordinary.
Here are My Parmesan Mushroom Chicken Soup Power Tips:
- Don’t be afraid to experiment with different types of mushrooms. Shiitake, oyster, and portobello mushrooms all add unique flavors and textures to the soup.
- Use freshly grated Parmesan cheese for the best flavor. Pre-shredded cheese often contains cellulose, which can prevent it from melting properly.
- Simmer the soup gently to prevent the cream from curdling. Low and slow is the key to a creamy, dreamy texture.
I’ve created several variations of this Parmesan Mushroom Chicken Soup that I absolutely love. There’s a version with roasted garlic, one with wild rice, and even a version with truffle oil for an extra touch of luxury.
The roasted garlic version gets the biggest reactions because the roasted garlic adds a depth of flavor that is simply irresistible. Thinking about other flavors that complement this, reminds me of my Garlic Parmesan Chicken Skewers.
I have complete confidence that you can make this Parmesan Mushroom Chicken Soup your signature dish! It’s easy to customize to your liking, and it’s always a crowd-pleaser. Remember, cooking is an adventure, so don’t be afraid to experiment and have fun!
Now go forth and create some Parmesan Mushroom Chicken Soup memories! Don’t forget to share your results with me – I can’t wait to see your creations!
If this recipe rocks your world, you NEED to try these other flavor bombs:
- Chicken Parmesan Soup – For even MORE Parmesan goodness!
- Chicken Parmesan Grilled Cheese – A crazy comfort food combo you won’t believe!
- Garlic Parmesan Chicken Skewers – Perfect for grilling season!
For more sanity-saving dinner ideas like this Parmesan Mushroom Chicken Soup, check out these recipes.
And for even more inspiration, check out this Parmesan Mushroom Chicken and Wild Rice Soup – Hungry Happens. I also found some great tips in this Recipe for Garlic Parmesan Creamy Mushroom Chicken and Wild …. And for some extra tips, look at this The Best Creamy Parmesan Mushroom Chicken Recipe | The Kitchn .
Let me know in the comments how your Parmesan Mushroom Chicken Soup adventure goes! 🔥🌮✨
Parmesan Mushroom Chicken Soup
This creamy Parmesan Mushroom Chicken Soup is packed with savory mushrooms and tender chicken in a rich, comforting broth. Garnish with extra Parmesan cheese for the ultimate cozy meal.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 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
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated Parmesan cheese, plus more for garnish
- 1 teaspoon dried thyme
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper, or to taste
- Fresh parsley, chopped, for garnish
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
- Pour in chicken broth and bring to a simmer. Return the chicken to the pot.
- Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer for 10-15 minutes, or until the soup has thickened slightly and the chicken is cooked through.
- Serve hot, garnished with extra Parmesan cheese and fresh parsley.
Notes
For an even richer flavor, use bone-in, skin-on chicken thighs and shred the meat after cooking. You can also add a splash of white wine to the soup while cooking the mushrooms for added depth.