One Pot Italian Chicken and Mushrooms Soup

One Pot Italian Chicken and Mushrooms

This one-pot Italian chicken and mushrooms soup is the perfect weekday dinner for the month of October, and throughout the colder months.

Imagine a cosy night with the rain in the background, the fire is on, you are pouring yourself a glass of wine, and making this one-pot dish that the entire family will love.

Now, all you need is too cook the chicken and mushrooms soup. Let’s do it together!

Chicken and Mushrooms FAQ

What type of chicken is best to use for this recipe?

For this recipe, we recommend using chicken breast that has been filleted into strips.

Can I use any type of mushrooms in this recipe?

While you could technically use any type of mushrooms, we suggest using fresh mushrooms as dry mushrooms will take longer to cook and also need soaking beforehand. Portobello mushrooms are a widely available and great option for this recipe.

What Italian herbs or spices are used in the recipe?

We use thyme in this recipe, but rosemary can be a great alternative.

How long does the chicken need to cook?

The chicken needs to simmer for about 50 minutes, which should be ample time for it to fully cook.

Do I need to sear the chicken before adding it to the pot?

No, searing is not necessary for this recipe. The step where we add the chicken to sauté before adding the liquids serves a similar function.

What can I serve this dish with?

This dish pairs well with artisan crusty bread. You could also serve it with roasted potatoes for a fuller meal.

Could I substitute any other meats for the chicken?

Yes, you can substitute the chicken with beef. We have a balsamic beef and mushrooms recipe on the blog that might interest you.

Can I make this recipe in advance? How should I store leftovers?

Leftovers can be stored in the refrigerator and enjoyed within 2 days.

Can I use frozen chicken or mushrooms for this recipe?

We suggest using fresh chicken and mushrooms for this recipe to ensure the best flavor and texture.

How do I make sure the chicken is fully cooked?

If you follow the instructions provided in our recipe, the chicken should be fully cooked.

Can this recipe be made in a slow cooker or Instant Pot?

Yes, you can make this recipe in a slow cooker or Instant Pot. Just use the same ingredients but follow your device’s cooking instructions.

Is this recipe gluten-free or can it be made gluten-free?

This recipe is gluten-free, provided you either skip the flour or use a gluten-free alternative.

What should I do if the sauce is too thin or too thick?

If the sauce is too thin, you can add a tablespoon of flour mixed in some of the chicken stock to help thicken it.

How many does this recipe serve?

This recipe serves two to four people, depending on the portion size.

Italian Chicken and Mushrooms Soup Recipe

Let’s make this easy one pot chicken and mushrooms, and while it simmers you can go about doing your chores, or sit back and relax with your wine.

One-pot Italian Chicken and Mushrooms Soup

This one-pot Italian chicken and mushrooms soup is the perfect weekday dinner for the month of October, and throughout the colder months.

Course Main Course

Cuisine Italian

Keyword chicken and mushrooms, chicken and mushrooms soup

Prep Time 15

Cook Time 55

Total Time 1 10

Servings 3

Calories 450kcal

Author Alessia

Cost €13

Equipment

1 chopping board
1 chopping knife
1 medium large pot
1 silicone spoon
1 medium bowl
1 wine glass

Ingredients

500 gr chicken pieces I asked my butcher to cut them into cubes for a stew. You can do the same, or cut them yourself.
2 cloves garlic
1 medium onion
10 mushrooms I am using Portobello style
half glass white wine
salt and pepper
thyme, fresh or dry
2 tbsp Belmorso Extra Virgin Olive Oil
1 cube vegetable stock or chicken
1 tbsp flour or 2 (optional)
400 ml water
200 ml cooking cream

Instructions

Clean, peel and cut your mushrooms into slices.
Peel and cut the garlic and onion.
Sauté both garlic and onion in EVOO (1 tbsp) in your pot.
Add the chicken pieces into the same pot and another tablespoon EVOO. Leave to sauté for 5 minutes or so. Turn it from time to time so it goldens evenly.
Season and dd the thyme and the white wine. Leave to evaporate.
Add the mushrooms and leave them to aromatize for 5 minutes.
In the meantime, prepare your vegetable stock in water.
Add the stock to your pot, cover with a lid, lower the heat, and leave to simmer for 40 minutes. You can reserve a little stock to mix in the one tablespoon of flour before adding it to the pot. Or you can do this before adding the cooking cream, if you want to see if it needs it.
After 40 minutes, remove the lid, add the cooking cream, mix well and put the lid back on. Leave to simmer for 5 to 10 final minutes.
Your one-pot Italian chicken and mushrooms is ready. You can serve and enjoy it with some crusty bread. Buon appetito!