This Chicken Mushroom Soup is creamy yet light and flavorful. Made using simple curry spices, it is healthy, warms you on a chilly night and makes a complete meal served with cooked noodles.
Chicken Mushroom Soup
A warm and cozy dish that is light and chock full of flavor. It’s so simple, easy, creamy, comforting, spicy and is cooks in under 20 minutes.
Made without any cream, the curry flavor is just perfect, it almost tastes like the ones you get in Thai restaurants.
Diced chicken, sliced mushroom and carrot is simmered directly in the soup adding more flavor and nutrition. Make it filling by stirring in some cooked noodles or thin spaghetti. It warms you on a cold night like this Vegan Tomato Soup, Instant Pot Tomato Basil Soup or Shrimp Soup.
Why You'll Love This Soup?
- Healthy - Made with good for you ingredients and spices, this is a healthier recipe that won't weigh you down.
- Creamy yet Light - This recipe is made using coconut milk instead of cream.
- Easy to make - It's simple to make and cooks in under 20 minutes.
- No Dairy - There is no heavy cream, milk or evaporated milk used in this recipe.
- Gluten-Free - It is naturally gluten free since there are no thickening agents like flour making it very light.
- Serve as an appetizer or main course - This is perfectly light enjoyed before a dinner or toss in some cooked noodles or spaghetti to make a simple yet filling weeknight meal.
INGREDIENTS (Scroll down to the bottom of the post for full recipe)
- Chicken - Boneless skinless thighs or breasts, cut into bite size pieces.
- Mushrooms - Use white or brown button mushrooms.
- Carrot - It adds color, nutrition and mild sweetness.
- Broth - We used 33% reduced sodium stock.
- Oil - Olive or vegetable oil.
- Aromatics - Chopped onion and garlic.
- Seasonings - Basic Indian curry spices like ground coriander, cayenne and turmeric powder.
- Coconut milk - Use canned coconut milk.
- Coconut milk - Use canned milk instead of fresh. Canned coconut milk is much thicker than fresh and adds a lovey creaminess.
- Chicken - Boneless, skinless thighs, breasts or tenderloins are all great options.
- Broth - We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
- Spice level - Adjust cayenne based on your taste.
This recipe tastes almost like the ones you enjoy in Thai restaurants. Here are a few suggestions to modify based on your taste.
- Spinach - Stir in chopped baby spinach at the end. It not adds a pretty look but also adds nutrition.
- Seasonings - Not a fan of curry flavor? Skip coriander and cayenne in the recipe and replace with ground black pepper, Italian seasonings or ground thyme.
Few toppings make elevates the dish making it extra pretty. We like to top with sliced chopped fresh cilantro or scallions.
How To Make (Scroll down to the bottom of the post for full recipe)
- Saute aromatics - Saute chopped onion and garlic in vegetable and olive oil until translucent.
- Toast spices - Add all Indian curry spices and sliced fungi, cook stirring constantly for about 3 minutes to toast the spices.
- Simmer - Add stock, sliced carrot, diced chicken, salt and pepper. Cover and simmer until cooked.
- Finish - Stir in coconut milk and simmer for couple of minutes.
How to Serve?
Serve as a light main course or appetizer. Also, make it a weeknight meal by adding cooked noodles or spaghetti.
How To Store Leftovers
Refrigerate leftovers covered in an air tight container for up to 4 days. Reheat in the stove top or microwave over low heat.
To Freeze - Store in freezer safe containers for up to a month. Thaw at room temperature for few hours or overnight in the refrigerator.
FREQUENTLY ASKED QUESTIONS
There are no thickening agents like flour or bread used in this recipe making it naturally gluten free.
Sure can! Although poaching chicken in the broth makes this dish flavorful, chopped leftover rotisserie meat can be used in a pinch.
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More Chicken Soup Recipes to Try:
Chicken Mushroom Soup without Cream
- 1 to 2 tablespoons olive or vegetable oil
- ½ cup chopped onion
- 1 large garlic minced
- 4 ounces mushrooms sliced (4 to 6 mushrooms)
- 1 teaspoon coriander powder
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon turmeric powder
- 1 14.5 ounce can chicken stock
- 1 to 2 boneless skinless chicken thighs or use breast, cut into bite size chunks
- 1 medium carrot thinly sliced
- ½ to ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup coconut milk
- Heat oil in a medium pan over medium heat. Saute chopped onion and garlic until translucent (2 to 3 minutes).
- Add sliced mushrooms, coriander powder, cayenne and turmeric powder, cook stirring constantly for about 2 to 3 minutes to toast the spices.
- Stir in stock, chicken, carrot, salt and pepper. Cover and cook in medium-low heat for 8 to 10 minutes or chicken is cooked.
- Add coconut milk and let simmer for 2 minutes.
- Serve hot garnished with cilantro OR add cooked noodles / spaghetti to make a filling meal.
Nutritional information, based on third-party calculations, should be seen as estimates, not guarantees, as various factors like product types, brands, processing methods, and more can alter the nutritional content in recipes.
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