25+ Flavourful Chicken Thigh Mushroom Soup Recipes to Enjoy Today

When it comes to comfort food, few dishes hit the spot quite like a warm bowl of chicken soup.

But when you elevate that classic chicken soup with the richness of chicken thighs and the earthy depth of mushrooms, you get something extraordinary—hearty, flavorful, and undeniably comforting.

Chicken thigh mushroom soups have gained popularity for their ability to offer the perfect balance of savory flavors, with tender chicken thighs adding a rich and juicy texture and mushrooms contributing a wonderful depth of flavor.

Whether you’re looking for a quick weeknight dinner, a slow-simmered dish, or something with unique flavor combinations, there’s a chicken thigh mushroom soup recipe for every palate.

In this article, we’ve compiled over 25 of the best chicken thigh mushroom soup recipes that are sure to satisfy your cravings.

From creamy variations to brothy versions, you’ll find a wide range of recipes that are not only delicious but easy to make.

So grab your ingredients, roll up your sleeves, and get ready to experience the ultimate comfort in a bowl!

25+ Flavourful Chicken Thigh Mushroom Soup Recipes to Enjoy Today

Chicken thigh and mushroom soup is the ultimate comfort food, offering a satisfying meal for any occasion.

With its tender chicken, hearty mushrooms, and rich broth, this dish can be easily customized to suit different tastes.

Whether you prefer a creamy, velvety texture or a lighter, broth-based version, the combination of chicken thighs and mushrooms never fails to deliver a rich, satisfying flavor.

The versatility of these soups makes them perfect for busy weeknights, cozy weekends, or even a special family gathering.

From earthy herbs to creamy textures, there’s a chicken thigh mushroom soup for everyone.

So, next time you’re craving something warm and wholesome, turn to one of these 25+ amazing recipes to bring the comforting goodness of chicken and mushrooms to your table.

Creamy Chicken Thigh and Mushroom Soup

This creamy chicken thigh and mushroom soup is a rich, flavorful dish perfect for cozy dinners. The combination of tender chicken thighs, earthy mushrooms, and a velvety cream base makes every spoonful comforting and satisfying. Whether you’re serving it to guests or enjoying it on a cold night, this soup offers a hearty experience that’s both delicious and nourishing.

Ingredients:

• 4 bone-in, skinless chicken thighs
• 2 tablespoons olive oil
• 1 large onion, diced
• 3 garlic cloves, minced
• 8 oz cremini mushrooms, sliced
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook for 6-7 minutes per side until golden brown. Remove the chicken and set it aside.
2. In the same pot, add the diced onion and garlic, sautéing until softened, about 5 minutes.
3. Add the sliced mushrooms, thyme, and rosemary, cooking for another 5-7 minutes, until the mushrooms release their moisture and become tender.
4. Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Return the chicken thighs to the pot and bring everything to a boil. Lower the heat and simmer for 30 minutes, until the chicken is cooked through and tender.
5. Remove the chicken thighs, shred the meat, and return it to the pot. Stir in the heavy cream and adjust seasoning with salt and pepper.
6. Let the soup simmer for an additional 5 minutes, then serve hot, garnished with fresh parsley.

This creamy chicken thigh and mushroom soup offers the ultimate in comfort. The rich, creamy broth enhances the flavors of the tender chicken and mushrooms, while the savory seasoning balances everything beautifully. It’s a great way to make a satisfying, indulgent meal without too much effort, perfect for busy weeknights or special occasions.

Herbed Chicken Thigh and Mushroom Soup

A vibrant and aromatic soup that combines the tender richness of chicken thighs with a medley of fresh herbs and earthy mushrooms. This recipe adds a fresh twist to traditional chicken soup, delivering a zesty and comforting dish that will delight your taste buds with each spoonful. It’s perfect for anyone craving a lighter yet satisfying soup with a burst of herbal freshness.

Ingredients:

• 4 boneless, skinless chicken thighs
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 1 ½ cups button mushrooms, sliced
• 1 tablespoon fresh thyme, chopped
• 1 tablespoon fresh rosemary, chopped
• 6 cups chicken broth
• 1 cup baby spinach
• Salt and pepper to taste
• 1 tablespoon lemon juice
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Season the chicken thighs with salt and pepper and cook for 6-8 minutes on each side, until browned. Remove from the pot and set aside.
2. In the same pot, add the onion and garlic, cooking for 5 minutes until fragrant. Add the mushrooms and cook for another 5-7 minutes until soft.
3. Pour in the chicken broth and add the fresh thyme and rosemary. Bring to a boil, then reduce heat and simmer for 15 minutes to allow the flavors to meld together.
4. Return the chicken thighs to the pot and cook for an additional 20 minutes, until the chicken is cooked through and tender.
5. Shred the chicken thighs and return the meat to the soup. Stir in the spinach and let it wilt into the soup. Season with salt, pepper, and a squeeze of lemon juice.
6. Ladle the soup into bowls and garnish with fresh parsley.

This herbed chicken thigh and mushroom soup is a great balance of freshness and comfort. The fresh herbs add a light, aromatic flair to the soup, while the baby spinach provides an extra layer of texture and color. It’s a healthy yet delicious choice, offering the perfect warmth for chilly evenings or as a light but satisfying lunch.

Garlic Parmesan Chicken Thigh and Mushroom Soup

This garlic parmesan chicken thigh and mushroom soup brings a rich, savory flavor profile that’s both satisfying and full of character. The creamy, garlicky base combined with the sharpness of parmesan cheese creates a decadent and flavorful soup that is sure to become a family favorite. It’s hearty, indulgent, and simple to make, ideal for a comforting meal.

Ingredients:

• 4 bone-in chicken thighs
• 2 tablespoons butter
• 1 medium onion, diced
• 5 garlic cloves, minced
• 8 oz portobello mushrooms, sliced
• 1 teaspoon dried oregano
• 4 cups chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan cheese
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Season the chicken thighs with salt and pepper, then cook for 7-8 minutes on each side until golden brown. Remove and set aside.
2. Add the diced onion and garlic to the pot, sautéing until softened and fragrant, about 5 minutes. Add the mushrooms and oregano, cooking until the mushrooms soften and release their moisture, about 7 minutes.
3. Pour in the chicken broth and return the chicken thighs to the pot. Bring the soup to a boil, then lower the heat and simmer for 30 minutes.
4. Remove the chicken thighs, shred the meat, and return it to the soup. Stir in the heavy cream and grated parmesan cheese, cooking until the soup thickens slightly.
5. Adjust seasoning with salt and pepper to taste, then serve the soup hot, garnished with fresh basil.

The garlic parmesan chicken thigh and mushroom soup brings rich and savory flavors in each bite. The creaminess from the parmesan and heavy cream combines beautifully with the umami mushrooms, creating a dish that’s as comforting as it is flavorful. This soup is perfect for when you’re craving something creamy and indulgent but still with a homestyle heartiness.

Spicy Chicken Thigh and Mushroom Soup

This spicy chicken thigh and mushroom soup offers a delightful kick with a savory depth of flavor. The tender chicken thighs and earthy mushrooms meld perfectly with a spicy broth, making this soup both warming and exciting for your taste buds. The blend of spices adds just the right amount of heat, while the creamy texture rounds it all off with comfort.

Ingredients:

• 4 skinless chicken thighs, bone-in
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 4 garlic cloves, minced
• 8 oz shiitake mushrooms, sliced
• 1 tablespoon paprika
• 1 teaspoon cumin
• 1 teaspoon chili flakes
• 4 cups chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• 1 lime, cut into wedges

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook for 7-8 minutes per side, until golden brown. Remove the chicken from the pot and set it aside.
2. In the same pot, add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and cook until they soften, around 5-7 minutes.
3. Stir in paprika, cumin, and chili flakes, and cook for another minute until fragrant.
4. Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 25 minutes.
5. Remove the chicken thighs, shred the meat, and return it to the pot. Add the coconut milk and stir well. Simmer for an additional 10 minutes.
6. Season with salt and pepper, then serve with fresh cilantro and lime wedges for a zesty touch.

The spicy chicken thigh and mushroom soup is a bold twist on the classic, delivering layers of rich flavors with a nice amount of heat. The addition of coconut milk adds a subtle sweetness that balances the spices, creating a delightful contrast. This soup is perfect for spice lovers and anyone looking for a warming dish that excites the palate.

Lemon Dill Chicken Thigh and Mushroom Soup

This lemon dill chicken thigh and mushroom soup offers a refreshing, tangy twist on traditional chicken soup. The bright flavors of lemon and fresh dill cut through the richness of the chicken and mushrooms, resulting in a soup that’s light yet satisfying. It’s an excellent choice for a spring or summer meal when you want something flavorful but not too heavy.

Ingredients:

• 4 skinless chicken thighs, boneless
• 1 tablespoon olive oil
• 1 small onion, diced
• 3 cloves garlic, minced
• 8 oz white mushrooms, sliced
• 4 cups chicken broth
• 1 tablespoon fresh dill, chopped
• 1 tablespoon lemon zest
• 2 tablespoons lemon juice
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh dill and lemon slices for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook for about 6-7 minutes on each side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until soft, about 5 minutes. Add the mushrooms and cook until they release their juices, about 7 minutes.
3. Pour in the chicken broth, bring it to a boil, then reduce the heat and simmer for 20 minutes.
4. Shred the chicken thighs and return the meat to the soup. Add the dill, lemon zest, and lemon juice, and simmer for another 5 minutes.
5. Stir in the heavy cream and adjust seasoning with salt and pepper to taste. Let the soup simmer for 3-5 minutes before serving.
6. Garnish with fresh dill and lemon slices for a pop of freshness.

The lemon dill chicken thigh and mushroom soup is an exceptional dish that combines bright citrus with fragrant herbs, creating a light and vibrant flavor profile. The lemon and dill elevate the chicken and mushrooms, adding an exciting twist to your typical creamy soup. It’s the perfect choice for when you want something refreshing yet hearty, without the heaviness of a traditional cream-based soup.

Bacon Chicken Thigh and Mushroom Soup

This bacon chicken thigh and mushroom soup is a savory and indulgent dish that combines the richness of crispy bacon with tender chicken and mushrooms. The bacon imparts a smoky flavor, making this soup extra comforting. It’s a great option for anyone looking for a hearty, satisfying meal with layers of flavor that hit all the right notes.

Ingredients:

• 4 chicken thighs, skinless and bone-in
• 4 slices bacon, chopped
• 1 medium onion, diced
• 3 garlic cloves, minced
• 8 oz baby bella mushrooms, sliced
• 1 tablespoon thyme leaves
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tablespoon Dijon mustard
• Salt and pepper to taste
• Fresh chives for garnish

Instructions:

1. In a large pot, cook the bacon over medium heat until crispy, about 5-7 minutes. Remove the bacon and set it aside, leaving the rendered fat in the pot.
2. Season the chicken thighs with salt and pepper, then cook them in the bacon fat for 6-8 minutes per side, until golden brown. Remove and set aside.
3. In the same pot, add the onion and garlic and sauté until softened, about 5 minutes. Add the mushrooms and thyme and cook for another 5 minutes until the mushrooms soften.
4. Pour in the chicken broth and bring it to a boil. Reduce the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the pot. Stir in the heavy cream and Dijon mustard, and simmer for 5-10 minutes, allowing the flavors to blend.
6. Season with salt and pepper, and garnish with the crispy bacon and fresh chives before serving.

The bacon chicken thigh and mushroom soup brings a smoky, savory depth of flavor with every bite. The crispy bacon adds a delightful crunch, contrasting with the tender chicken and creamy broth. This soup is perfect for anyone craving a rich, comforting dish that offers layers of flavor and texture in every spoonful.

Roasted Garlic Chicken Thigh and Mushroom Soup

This roasted garlic chicken thigh and mushroom soup is a warm and savory dish, bursting with deep flavors from the roasted garlic. The tender chicken thighs combined with rich mushrooms and a creamy broth create a comforting, aromatic soup that’s perfect for a cozy evening. The roasted garlic adds a unique, mellow sweetness, elevating the entire dish to a new level of comfort.

Ingredients:

• 4 chicken thighs, bone-in, skinless
• 2 tablespoons olive oil
• 1 head of garlic
• 1 medium onion, chopped
• 8 oz cremini mushrooms, sliced
• 4 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried oregano
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Preheat your oven to 400°F (200°C). Slice the top off the head of garlic and drizzle with a bit of olive oil. Wrap it in foil and roast for 30 minutes, until the cloves are soft and caramelized.
2. While the garlic roasts, heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes on each side, until golden brown. Remove from the pot and set aside.
3. In the same pot, sauté the onion and mushrooms for 5-7 minutes, until softened.
4. Once the garlic is roasted, squeeze the cloves out of their skins and add them to the pot. Stir to combine.
5. Pour in the chicken broth, then add the thyme and oregano. Bring to a boil, then lower the heat and simmer for 25 minutes.
6. Shred the chicken thighs and return the meat to the pot. Stir in the heavy cream and adjust the seasoning with salt and pepper. Simmer for an additional 5 minutes.
7. Serve the soup hot, garnished with fresh thyme.

The roasted garlic chicken thigh and mushroom soup offers a smooth and savory flavor profile with a perfect balance of richness and depth. The caramelized garlic adds a unique sweetness that complements the earthy mushrooms and tender chicken beautifully. This soup is ideal for when you want something comforting, flavorful, and satisfying.

Tomato Basil Chicken Thigh and Mushroom Soup

This tomato basil chicken thigh and mushroom soup is a vibrant, tangy dish that combines juicy chicken thighs, earthy mushrooms, and the sweetness of ripe tomatoes with the fresh flavor of basil. The combination of tomatoes and basil brings brightness and balance, making this soup a perfect choice for any season.

Ingredients:

• 4 skinless, bone-in chicken thighs
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 oz mixed mushrooms (button, shiitake, and cremini), sliced
• 2 cups canned diced tomatoes
• 4 cups chicken broth
• 1 teaspoon dried basil
• 1 tablespoon fresh basil, chopped
• Salt and pepper to taste
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook for 6-8 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the sliced mushrooms and cook for another 7 minutes until they release their moisture and become tender.
3. Stir in the canned diced tomatoes, chicken broth, and dried basil. Bring to a boil, then reduce the heat and simmer for 20 minutes.
4. Remove the chicken thighs, shred the meat, and return it to the pot. Stir in the fresh basil and balsamic vinegar, then simmer for another 10 minutes.
5. Adjust seasoning with salt and pepper, then serve the soup hot, garnished with fresh basil leaves.

The tomato basil chicken thigh and mushroom soup is bright and comforting, with the tangy tomatoes and fragrant basil creating a delightful contrast to the rich mushrooms and tender chicken. The addition of balsamic vinegar adds a subtle sweetness and depth of flavor, making this soup a perfect choice for any time of year.

Curry Chicken Thigh and Mushroom Soup

This curry chicken thigh and mushroom soup is an exotic and flavorful dish with a perfect balance of warmth, spice, and earthiness. The combination of tender chicken thighs, mushrooms, and a curry-spiced broth creates a comforting, aromatic soup that’s both hearty and satisfying. It’s ideal for when you want something bold and flavorful to warm you up.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 oz button mushrooms, sliced
• 1 tablespoon curry powder
• 1 teaspoon ground turmeric
• 4 cups chicken broth
• 1 cup coconut milk
• Salt and pepper to taste
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-7 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 5 minutes, until softened. Add the mushrooms and cook for another 5-7 minutes, until they soften and release their juices.
3. Stir in curry powder and turmeric, cooking for 1-2 minutes until fragrant.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the pot. Stir in the coconut milk and adjust seasoning with salt and pepper. Simmer for an additional 5 minutes.
6. Serve the soup hot, garnished with fresh cilantro and lime wedges.

The curry chicken thigh and mushroom soup is a comforting and bold dish, with a rich curry base that pairs beautifully with the earthy mushrooms and tender chicken. The coconut milk adds creaminess and a hint of sweetness, balancing the spices perfectly. This soup is perfect for those who love bold, exotic flavors and want a hearty, warming dish.

Smoked Paprika Chicken Thigh and Mushroom Soup

This smoked paprika chicken thigh and mushroom soup is a deeply flavorful, smoky soup with a rich, creamy texture. The combination of tender chicken thighs, earthy mushrooms, and the bold, aromatic flavor of smoked paprika creates a soup that is hearty, comforting, and satisfying. The smoky undertones of paprika add an extra layer of depth that makes this dish stand out.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 oz baby bella mushrooms, sliced
• 1 tablespoon smoked paprika
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper and cook for 6-8 minutes per side until browned. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 5 minutes until softened. Add the mushrooms and cook for another 7-8 minutes until the mushrooms release their moisture and begin to brown.
3. Stir in the smoked paprika and dried thyme, cooking for 1-2 minutes to toast the spices and release their aromas.
4. Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the pot. Stir in the heavy cream and adjust seasoning with salt and pepper. Simmer for an additional 10 minutes.
6. Serve hot, garnished with fresh parsley.

The smoked paprika chicken thigh and mushroom soup is a perfect blend of smoky and creamy flavors. The richness of the cream balances the warmth of the smoked paprika, while the mushrooms provide an earthy backdrop. This soup is a comforting choice for those who enjoy rich, full-bodied flavors with a touch of smokiness.

Ginger Soy Chicken Thigh and Mushroom Soup

This ginger soy chicken thigh and mushroom soup brings an exciting combination of savory, umami flavors with a hint of warmth from the ginger. The tender chicken thighs, paired with the earthy mushrooms and soy-based broth, create a balanced and flavorful soup that’s both comforting and bold. It’s an excellent choice for anyone craving something savory with a touch of Asian-inspired flair.

Ingredients:

• 4 chicken thighs, bone-in, skinless
• 1 tablespoon sesame oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 oz shiitake mushrooms, sliced
• 1 tablespoon fresh ginger, grated
• 3 tablespoons soy sauce
• 4 cups chicken broth
• 1 tablespoon rice vinegar
• 1 teaspoon sugar
• Salt and pepper to taste
• Green onions for garnish
• Sesame seeds for garnish

Instructions:

1. Heat sesame oil in a large pot over medium heat. Season the chicken thighs with salt and pepper and cook for 6-8 minutes per side until browned. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 5 minutes, until softened. Add the mushrooms and cook for an additional 5-7 minutes, until they begin to release their moisture.
3. Stir in the grated ginger and cook for another 2 minutes to bring out its aroma.
4. Add the soy sauce, chicken broth, rice vinegar, and sugar. Bring the mixture to a boil, then lower the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Simmer for an additional 5 minutes to let the flavors meld together.
6. Season with salt and pepper, then serve hot, garnished with green onions and sesame seeds.

The ginger soy chicken thigh and mushroom soup is a harmonious blend of savory, sweet, and spicy flavors. The soy sauce and sesame oil provide a deep umami base, while the ginger adds a refreshing kick. This soup is perfect for when you want something flavorful and aromatic with a hint of warmth from the ginger and soy.

Apple Cider Vinegar Chicken Thigh and Mushroom Soup

This apple cider vinegar chicken thigh and mushroom soup offers a tangy and savory twist, with the bright acidity of apple cider vinegar balancing the richness of the chicken and mushrooms. The addition of vegetables and fresh herbs creates a light yet hearty soup that’s perfect for fall or winter. The subtle acidity adds an interesting layer of flavor that makes this soup stand out.

Ingredients:

• 4 chicken thighs, skinless, bone-in
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 garlic cloves, minced
• 8 oz white mushrooms, sliced
• 1 tablespoon fresh rosemary, chopped
• 4 cups chicken broth
• 2 tablespoons apple cider vinegar
• 1 cup carrots, diced
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 5 minutes, until softened. Add the mushrooms and cook for another 5-7 minutes until they release their moisture and become tender.
3. Stir in the rosemary, chicken broth, and apple cider vinegar. Add the diced carrots and bring to a boil.
4. Reduce the heat and simmer for 20 minutes, until the chicken is fully cooked and the carrots are tender.
5. Shred the chicken thighs and return the meat to the soup. Simmer for an additional 10 minutes to let the flavors meld.
6. Season with salt and pepper, then serve hot, garnished with fresh thyme.

The apple cider vinegar chicken thigh and mushroom soup offers a refreshing, tangy twist on traditional comfort soup. The acidity of the vinegar brightens the earthy flavors of the chicken and mushrooms, while the rosemary adds a fragrant herbaceous note. This soup is a perfect choice for those looking for a lighter yet deeply flavorful dish with a punch of acidity.

Herb-Infused Chicken Thigh and Mushroom Soup

This herb-infused chicken thigh and mushroom soup is a fragrant, light yet hearty dish that combines the richness of tender chicken with the earthy flavors of mushrooms and a blend of fresh herbs. The addition of rosemary, thyme, and parsley elevates the soup with aromatic depth, making each spoonful feel like a comforting hug.

Ingredients:

• 4 skinless chicken thighs, bone-in
• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 8 oz mixed mushrooms (cremini, shiitake, button), sliced
• 1 tablespoon fresh rosemary, chopped
• 1 tablespoon fresh thyme, chopped
• 4 cups chicken broth
• 1 cup white wine (optional)
• 1 teaspoon dried parsley
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and brown them for 6-8 minutes per side. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the mushrooms and cook for another 7 minutes, until they release their moisture and start to brown.
3. Stir in the fresh rosemary and thyme, cooking for 1-2 minutes to bring out the aromas.
4. Pour in the chicken broth and white wine (if using), then bring to a boil. Reduce the heat and let it simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the pot. Add the dried parsley and stir well. Simmer for an additional 10 minutes.
6. Taste and adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley.

The herb-infused chicken thigh and mushroom soup is a wonderful balance of earthy, herbal flavors. The rosemary and thyme provide a fragrant base, complementing the richness of the chicken and mushrooms. This soup is perfect for those looking for a lighter, refreshing meal that’s full of depth and complexity.

Balsamic Glazed Chicken Thigh and Mushroom Soup

This balsamic glazed chicken thigh and mushroom soup is a sweet and tangy dish that combines the savory richness of chicken thighs with the deep umami flavor of mushrooms. The balsamic vinegar adds a slightly sweet acidity that cuts through the richness, while a touch of brown sugar rounds out the flavor profile, creating a perfectly balanced soup.

Ingredients:

• 4 chicken thighs, bone-in, skinless
• 2 tablespoons olive oil
• 1 small onion, chopped
• 4 cloves garlic, minced
• 8 oz white mushrooms, sliced
• 1/4 cup balsamic vinegar
• 1 tablespoon brown sugar
• 4 cups chicken broth
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the mushrooms and cook for an additional 7 minutes, until they become tender and brown.
3. Stir in the balsamic vinegar and brown sugar, scraping up any bits from the bottom of the pot. Let the vinegar cook for 1-2 minutes to reduce slightly.
4. Add the chicken broth and thyme, bringing the mixture to a boil. Reduce the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Stir and let it simmer for an additional 10 minutes.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley.

The balsamic glazed chicken thigh and mushroom soup is a balanced blend of sweet, tangy, and savory flavors. The richness of the chicken and mushrooms pairs perfectly with the bright acidity of balsamic vinegar, creating a dish that’s both satisfying and refreshing. It’s an ideal soup for anyone craving something with a bit of sweetness and a complex flavor profile.

Roasted Red Pepper Chicken Thigh and Mushroom Soup

This roasted red pepper chicken thigh and mushroom soup combines the sweetness of roasted red peppers with the hearty richness of chicken thighs and earthy mushrooms. The roasted peppers provide a deep, smoky sweetness that complements the tender chicken, while a touch of cream gives the soup a luxurious, velvety texture.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 2 roasted red peppers, peeled and chopped
• 8 oz button mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the mushrooms and cook for 7 minutes, until they release their moisture and begin to brown.
3. Stir in the roasted red peppers and smoked paprika, cooking for another 2 minutes.
4. Pour in the chicken broth and bring to a boil. Lower the heat and let it simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Stir in the heavy cream and simmer for another 10 minutes.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh basil.

The roasted red pepper chicken thigh and mushroom soup is a perfect balance of smoky sweetness and savory richness. The roasted peppers provide a subtle sweetness that contrasts beautifully with the earthiness of the mushrooms and the richness of the chicken. This soup is a comforting, flavorful dish that brings warmth and a touch of elegance to any meal.

Lemon Herb Chicken Thigh and Mushroom Soup

This lemon herb chicken thigh and mushroom soup is a fresh, zesty dish with a perfect balance of citrusy brightness and savory depth. The tender chicken thighs, combined with earthy mushrooms and infused with fresh lemon and herbs, make for a light yet comforting soup. The citrusy flavor elevates the entire dish, making it a refreshing choice for any season.

Ingredients:

• 4 chicken thighs, skinless and boneless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 tablespoon fresh lemon zest
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried rosemary
• 4 cups chicken broth
• 1 cup spinach, chopped
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, and cook for 6-8 minutes per side until browned. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for about 5 minutes, until softened. Add the mushrooms and cook for another 7 minutes, until they release their moisture and become tender.
3. Stir in the lemon zest, lemon juice, and rosemary, cooking for 1-2 minutes to bring out the citrusy aromas.
4. Pour in the chicken broth, then bring to a boil. Lower the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Add the spinach and let it wilt, simmering for another 5 minutes.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley.

The lemon herb chicken thigh and mushroom soup is both bright and comforting. The lemon zest and juice infuse the soup with a refreshing citrusy flavor that perfectly complements the earthy mushrooms and tender chicken. This light yet hearty soup is perfect for those who want a zesty, aromatic dish that’s full of flavor and freshness.

Creamy Mustard Chicken Thigh and Mushroom Soup

This creamy mustard chicken thigh and mushroom soup is rich and indulgent with a tangy twist. The combination of chicken thighs, earthy mushrooms, and creamy broth is perfectly balanced with a touch of Dijon mustard, adding a unique flavor profile that is savory, creamy, and slightly tangy. The mustard enhances the richness of the soup, giving it an unexpected depth of flavor.

Ingredients:

• 4 chicken thighs, bone-in, skinless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 8 oz white mushrooms, sliced
• 2 tablespoons Dijon mustard
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes per side until golden brown. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic until softened, about 5 minutes. Add the mushrooms and cook for another 7 minutes, until they release their moisture and begin to brown.
3. Stir in the Dijon mustard and cook for 1-2 minutes to let the flavor develop.
4. Add the chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Stir in the heavy cream and dried thyme, then simmer for an additional 10 minutes.
6. Adjust seasoning with salt and pepper, then serve hot, garnished with fresh parsley.

The creamy mustard chicken thigh and mushroom soup offers a beautiful balance of richness and tanginess. The Dijon mustard adds an unexpected kick, complementing the earthy mushrooms and tender chicken. This soup is perfect for those who enjoy creamy, savory dishes with a slightly tangy twist.

Spinach and Feta Chicken Thigh and Mushroom Soup

This spinach and feta chicken thigh and mushroom soup is a healthy yet indulgent dish that combines the savory flavors of chicken and mushrooms with the freshness of spinach and the tanginess of feta. The creamy broth ties everything together, making each bite hearty, satisfying, and full of flavor.

Ingredients:

• 4 chicken thighs, skinless, boneless
• 2 tablespoons olive oil
• 1 medium onion, chopped
• 3 cloves garlic, minced
• 8 oz cremini mushrooms, sliced
• 1 cup fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 cup heavy cream
• Salt and pepper to taste
• Fresh dill for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Season the chicken thighs with salt and pepper, then cook for 6-8 minutes per side until browned. Remove the chicken and set aside.
2. In the same pot, sauté the onion and garlic for 5 minutes, until softened. Add the mushrooms and cook for another 7 minutes until they soften and release their moisture.
3. Stir in the spinach and cook until it wilts, about 2 minutes.
4. Pour in the chicken broth and bring to a boil. Lower the heat and simmer for 20 minutes.
5. Shred the chicken thighs and return the meat to the soup. Stir in the crumbled feta and heavy cream, then simmer for an additional 5 minutes.
6. Season with salt and pepper to taste, then serve hot, garnished with fresh dill.

The spinach and feta chicken thigh and mushroom soup offers a delightful mix of flavors and textures. The creamy broth pairs beautifully with the tender chicken, earthy mushrooms, and the tangy feta cheese. The spinach adds a fresh, vibrant note, making this soup an ideal choice for anyone looking for a healthy yet indulgent dish.

Note: More recipes​ are coming soon!