The Best Kind of Soup for Cozy Evenings (and Odd Ones Too)

Alright, friend, can I just say this chicken and mushroom soup has seen me through more than a few damp Yorkshire evenings—and a couple barely-lidded Monday nights, too. I still remember the first time I cobbled this together after work when all I wanted was something warm and not another takeaway (no offense, local chippy). My mum used to say there’s nothing soup can’t fix. If you’ve ever stood shivering at a bus stop, you’ll get it.

Also, one time I forgot the garlic and, honestly, that was not its finest hour, but if you like that sort of bland minimalism, you do you.

Why You’ll Love This chicken and Mushroom Soup

I usually make this when I want to use up that last bit of leftover chicken—especially when it’s got to the what’s-that-smell stage but is still technically fine. My family goes kinda nuts for it because it makes the house smell amazing and, let’s be real, there’s just something about mushrooms bobbing around in a creamy broth that’s magic (except for my uncle, who picks out every single mushroom and I still have no idea why).

It’s also dead easy to tweak—sometimes I toss in a splash of white wine if I have it, sometimes not. And if my patience is fried (which is often after a long Tuesday), I skip the onion chopping and just use granules, which I probably shouldn’t admit but here we are.

What You’ll Need (Plus a Few Workarounds)

Chicken (about 300g cooked, shredded or chopped)—leftover roast chicken is ideal, but I’ve used those rotisserie jobbies from the shop and it turned out a treat
Mushrooms (200g, sliced fairly chunky)—white button or cremini, but if you fancy wild ones, go on then. Once I threw in a wrinkly shiitake; no one noticed
Onion (1 medium, chopped)—red, brown, or even a few shallots; or, use half a teaspoon onion powder if chopping isn’t happening
Garlic (2 cloves, minced)—I, uh, sometimes use that lazy jarred stuff; tastes fine
Carrot (1 large, diced)—adds a bit of colour and sweetness. Don’t worry if you forget it, it’s not the end of the world
Celery (1 stick, chopped)—optional, but my grandmother insisted on it; I usually just use what’s wilting in the crisper
Butter (a knob, maybe 2 tablespoons if you’re measuring)—or olive oil if you’re feeling posh
Chicken stock (about 1.2 litres or 5 cups)—stock cubes, homemade, or that ready-made stuff; honestly, use what at hand
Bay leaf (1)—optional, occasionally I forget and I don’t break out in hives
Cream (100ml or a generous glug)—or try a swirl of milk, but full cream is best for lushness
Salt and pepper—to taste, obvs
Optional: herbs like thyme (fresh or dried), parsley for topping, and a sprinkle of smoked paprika if you like a bit of fun

Making the Soup—All My Little Quirks

First, grab a biggish pot. Melt the butter over medium heat. Chuck in onions, carrot, and celery. Let them sizzle with a pinch of salt until they go slightly soft—about 5-7 minutes, but who’s counting? (This is usually where I answer texts.)
Add the mushrooms. Don’t worry if the pan looks crowded—they shrink like nobody’s business. Stir ‘em around and don’t panic if things start to brown, it just means flavour.
Once things start smelling amazing, toss in the garlic. Give it a minute, no more, so it doesn’t burn—burnt garlic is sad garlic.
Pour in the chicken stock and plop in the bay leaf (if using). Scrape the bottom of the pot a bit to get those stuck bits—flavour city. Crank up the heat to get it bubbling, then drop it back to simmer for maybe 10-12 minutes. Sometimes I wander off to fiddle with the telly at this point. If it looks a bit thin, don’t sweat it; it fills out later.
Add the shredded chicken. Cook for another 5 minutes so everyone in the pot is friends. Taste (obviously sneak a spoonful, everyone does it). Need salt? Bit more pepper? Go ahead.
Take out the bay leaf (unless you want to risk someone’s dental work). Now slowly stir in the cream and herbs if using. Don’t boil it too hard or it splits and goes a bit odd—in a not-so-good way.
Let it sit for a couple of minutes. Actually, I find it tastes better if you leave it to mellow for ten, but who has the patience?

A Few Notes from the Battle-Scarred Soup Front

The soup will taste different every time you make it, trust me—that’s half the fun (or frustration?!)
If you forget to pre-cook the chicken, just dice raw chicken and whack it in earlier, after the veggies. Cook until not pink. That said, the texture is different but not bad.
Sometimes if I’m out of cream, sour cream works—but do not try yogurt unless you like surprises (not the good kind)
You can skip the carrot/celery entirely. The main thing is the chicken, mushrooms, and something to tie it together.

If You Want to Mess With It (Variations I’ve Tried…)

I chucked in a handful of spinach once—it looked pretty, but got a bit slimy after reheating. Wouldn’t do that again.
Swap out the chicken for turkey after Christmas—surprisingly good.
Add a splash of sherry or Marsala for a posh boost. My aunt claims white wine gives it “continental class” (whatever that means).
I tried it with coconut milk instead of cream once. I thought it tasted odd, but my mate Steve wolfed it down so maybe it’s a love-it-or-leave-it thing.
Scatter croutons on top if you’ve got stale bread (I usually don’t, too many toast lunches!), or just a handful of torn parsley.

What Do You Need? Let’s Not Be Precious.

Big saucepan or soup pot—your biggest will do. If it’s at the back of the cupboard, a stockpot or even a large frying pan (with deep-ish sides) can work in a pinch, just don’t fill it too full or it’ll slop everywhere (been there, mopped that)
Wooden spoon—but finish it off with a regular dining spoon if you’ve lost yours. No drama.

How to Store It (Not That You’ll Need To)

You can chill the leftovers in an airtight container for up to three days—or freeze it for a month or so. But, honestly, in my house it never lasts more than a day! Sometimes I catch people at midnight, bowl in hand, fridge light glowing. Guilty as charged. Creamy soups can go a bit odd on reheating—just gentle heat and a splash more stock or water brings it back.

How Do I Like To Serve It?

Best thing? With warm, crusty bread—preferably thickly sliced, with way too much butter. My dad always lobs in a few crumbled Ritz crackers on top. Sundays, we eat it straight from oversized mugs while watching reruns (usually something daft)—but that’s just our little tradition. Some folks like it spooned over rice, but I think that’s criminal. (I mean, up to you, but…)

Things I’ve Learned The Hard Way (AKA Pro Tips)

I once tried rushing the simmer stage. The carrots stayed harder than a Yorkshire winter. So let it gently bubble, trust me.
Don’t add cream if it’s absolutely boiling—you’ll get weird bits. I’ve done it, regretted it, and had to pretend it was “rustic.”
Taste and adjust the salt at the end. Broths vary—one time I ended up with soup that could cure a hangover in one spoon, but only because it was so salty.

FAQ (Questions I’ve Genuinely Gotten Down the Pub)

Q: Can I use raw chicken?
Yep! Just dice it small, bung it in after the veggies, and simmer till it’s cooked through (no pink bits). Not as quick as leftovers, but works.

Q: What mushrooms are best?
Honestly, whatever’s cheap or lurking in the fridge. On second thought, portobellos can be a bit too meaty for me. Buttons or cremini. Wild ones if you’re feeling flush.

Q: Can I make this veggie?
Sure thing; skip the chicken, up the mushrooms, add a can of butter beans if you like. Use veggie stock. Actually, I find it works better if you add a splash of soy for depth.

Q: Does it freeze well?
Sort of. The texture can get a tad grainy after freezing (especially if you’re heavy-handed with the cream), but nothing a quick blitz with a hand blender won’t fix.

Q: How do I thicken it if it’s a bit thin?
Stir in a spoonful of instant mashed potato flakes—seriously, it works! Or let it simmer with the lid off.

And, oh—if you ever find yourself missing a key ingredient, just make do. The soup police haven’t shown up at my door yet, despite the culinary crimes I’m sure I’ve committed over the years.

Chicken and Mushroom Soup: Cozy Comfort Right From Your Stove