I can't say anything else about this soup but that it's delicious so just make it! ...No but seriously folks, this Creamy Chicken and Mushroom Soup with Dill is one of the most comforting soup recipes ever! It's also incredibly fast and easy to put together with the help of a store bought rotisserie chicken.
I have had a massive craving for mushrooms lately. I honestly can't get enough of them. And so this soup was born. I decided to add chicken to boost up the protein but you can easily make this vegetarian by leaving it out and replacing chicken stock with vegetable or mushroom stock. Or try my Vegetarian Mushroom Barley Soup recipe.
I used a combination of cremini (or brown button), oyster and shitake mushrooms but you can use whatever kind you like. I like to use a mix for their different textures but using only one kind will still be delicious!
How to clean and stem mushrooms
Use a damp paper towel to wash your mushrooms. The shitake and oysters don't usually need to be washed but button mushrooms, whether they are white or brown tend to have quite a lot of dirt. If they aren't very dirty you can brush them with a pastry brush. Mushrooms can become watery when washed with water, which gets released during cooking. I've read conflicting information on this subject so I don't think washing them under running water is going to make or break this dish. I just prefer the damp paper towel method.
Remove the stems completely from shitake mushrooms. They are very tough and inedible but you can save them in the freezer for a future vegetable or chicken stock. Trim the ends of the cremini mushrooms and separate the oyster mushrooms from the clump they come in. They will tear off naturally from the base. Then you slice!
Remove the meat from the rotisserie chicken. These store bought chickens make so many recipes super fast and easy! I get mine at Costco for the best price but you can find them in many grocery stores nowadays. consider buying an extra one, remove the meat and freeze it for later use. Keep the carcass too so you can make my Homemade Chicken Stock! I only use the meat from half a chicken for this recipe so you will have some left over.
How to make Creamy chicken and mushroom soup with dill
Wash and prep all your vegetables. I used leeks because I had them on hand. They have a sweet, subtle flavour but you could certainly substitute with one large white, Vidalia or Spanish onion. If you do, saute the diced onion for 5 minutes before adding the other vegetables.
Heat some olive oil or butter in a pot and add all the vegetables including garlic. Saute for a few minutes then add white wine and chicken. Add the stock and simmer for 15 minutes. Remove from the heat and stir in the cream and dill. Taste and add salt and pepper as desired. Voila! Done!
can I make this dairy free or vegan?
Yes and yes! A lovely substitute for the cream would be coconut milk. It will change the flavour profile but is equally delicious. Omit the chicken, add more mushrooms or tofu, replace chicken stock with vegetable or mushroom stock and you're good to go!
Can I leave out the wine?
Yes. If you do, add a squeeze of lemon juice at the end to add some acidity. Do this to taste but start with 1 or 2 tablespoons.
can I freeze this soup?
Recipes with milk or cream don't hold up well in the freezer. They tend to split when defrosted. Although this has no negative health effects it produces a grainy texture. If you plan to freeze this soup leave the cream out and add it after you defrost and heat it up. Remember when freezing soups to let it cool down completely and leave about 1 inch space at the top of your containers to allow for the liquid to expand.
More Soups Recipes
I hope you enjoy this Creamy Chicken and Mushroom Soup with Dill recipe as much as I do! Be sure to leave any questions or comments in the comment section. I love hearing from you! Also I'd love you to join my mailing list so you never miss a recipe!
Creamy chicken and mushroom soup with dill
- 225g/8oz mixed mushrooms
- ½ rotisserie chicken, meat only
- 1 leek, white part only
- 1 carrot, medium to large
- 1 celery stalk
- 2 cloves garlic
- ¼ cup dry white wine
- 4 cups chicken stock, homemade or store bought
- ¼ cup chopped, fresh dill
- ¾ cup 35% cream
- salt and pepper to taste
- 2 tablespoon olive oil or butter
- Wash, stem, trim and slice mushrooms.
- Pull meat from ½ the chicken carcass, tear or chop into bite sized pieces. Keep the other half for another use.
- Wash and slice leek and celery, peel and chop carrot, and mince garlic. Chop dill and set aside.
- Measure out the wine, stock and cream so everything is ready.
- In a large pot or Dutch oven heat up the olive oil or butter over medium heat. Add mushrooms, leek, carrot, celery and garlic. Saute, stirring occasionally for 10 minutes or until the mushrooms are cooked through and vegetables are soft.
- Add white wine and chicken. Stir and cook 1 more minute. Add chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
- Take off the heat, stir in the cream and dill. Taste and add salt and pepper as desired.
- Any combination of mushrooms can be used.
- Save the chicken carcass in the freezer to make chicken stock.
- Save the extra meat from ½ of the chicken in the freezer for later use in another soup or dish.
- Make it vegetarian by omitting the chicken and replacing chicken stock with vegetable or mushroom stock.
- Replace the cream with coconut milk to make it dairy free.
- If you plan to freeze this soup do so before the cream is added. Add cream after you have defrosted and rewarmed it to eat.