I’ve got a classic conundrum for you – the never-ending debate between two creamy comfort food staples: cream of chicken or cream of mushroom? I know, I know…it seems like a silly question, right? How can you go wrong with either of these soupy delights?
But hear me out – I’m telling you, this soup showdown is more complex than it seems! As a total soup nerd who has analyzed the heck out of these bad boys in my kitchen laboratory, I’ve discovered there are actually some surprising differences between these two that may sway your vote. And let me let you in on a little secret – one of them just might be crowned the true champion of cream soups.
What, you need some proof before you’ll take my word for it? Fair enough, I wouldn’t want to steer you wrong in such an important decision. That’s why I’m spilling all the juicy deets in this article so you can be a fully informed voter. We’re talking ingredients, flavor profiles, customization options – I’m analyzing it all under my microscope. By the time I’m done breaking it down soup science-style, you just might see these classics in a whole new light.
What Is Cream of Chicken Soup?
Now this classic has been a go-to for generations because it truly is the king of comfort in a bowl. But what exactly gives it such soul-warming powers? Let me break down the magic formula:
At its most basic, you’ve got your holy trinity of chicken, broth and cream doing the heavy lifting in this soup. The chicken provides a savory backbone that just makes you feel all warm and cozy inside. I’m talking deep chickeny goodness in every sip, y’all.
Then you lace that chicken with a rich, luxurious broth. This is where things get interesting – you can use either chicken or veggie broth as your base. Chicken broth will accentuate those savory chicken flavors even more, while veggie broth adds a touch more complexity. Pro tip – for ultimate cream of chicken bliss, I say go for the chicken broth.
Once you’ve laid those key layers, it’s time for the cream to enter the chat. This is what takes cream of chicken from soup to souperstar. The dairy adds such luscious creaminess that coats your mouth in a velvety caress with each sip. I’m getting chills just thinking about it!
But wait, the plot thickens – because this is where you can start having some fun customizing your creation. The classic combo calls for diced carrots and celery adding sweet crunch. But I say why stop there? You can toss in whatever veggie odds and ends you have on hand. Corn, peas, mushrooms, you name it!
Pro tip though – when adding veggies, less is more. You want them to enhance the flavors subtly, not overpower the star players. Aim for a 3:1 ratio of broth to veggies. This keeps the chicken In the driver’s seat where it belongs.
Another way to customize is with your seasonings. I like to amp up the cozy factor with a healthy crack of black pepper and pinch of thyme. But feel free to tailor it to your tastes – paprika, garlic, whatever floats your boat! The options are endless, just like your comfort.
What Is Cream of Mushroom soup?
Where chicken soup is all sunshine and rainbows, mushroom soup is a little more mysterious and magical. It’s the brooding bad boy to chicken’s golden boy. And that intrigue is what gives it such depth – you just never know what you’re gonna get!
Let’s break down the core ingredients. At the foundation you’ve got your mushroom broth adding savory umami. This is where things get interesting though – you have SO many mushroom varieties to play with!
Shiitakes add a meaty texture while oysters lend briny notes. Creminis are the workhorses with robust flavor. I say mix it up for complexity – a blend of shiitakes, creminis and buttons is my go-to. The different mushroom personalities play so nicely together in the soup sandbox.
Once your mushrooms are tenderly simmering away, it’s time for the creamy elements. Heavy cream works like a charm here, but I’ve also had success with half-and-half for a lighter version. Then you stir in minced shallots and garlic for that aromatic backbone.
Pro tip – puree about 1/3 of the mushrooms before adding back to the pot. This gives the soup a lush, velvety texture without needing extra thickening. The mushroom magic just binds it all together.
Like chicken soup, you can garnish with a sprinkle of veggies. But I find the robust mushroom flavor needs less assistance to shine. A few parsley flakes are all the adornment it deserves.
Cream Of Chicken Vs. Cream Of Mushroom: What’s The Difference?
Ingredients
Chicken vs Mushrooms
This is obviously the main event difference between these two beauties. Cream of chicken takes flight on the savory backbone of poultry. It lets the chicken flavor shine through as the star of the show.
Meanwhile, mushroom soup gets grounded in rich umami from its earthy titular ingredient. Rather than one singular flavor star, mushrooms offer a complex blend of tastes depending on the variety.
Broth
Both soups get their savory foundation from broth. Chicken soup sticks to the theme with its namesake broth. This intensifies those chickeny goodness vibes.
Mushroom soup has more flexibility – it can use either mushroom or veggie broth. Mushroom broth plays to its strengths, while veggie adds layers of complexity.
Cream
This is the silky element that brings both soups together in velvety harmony. Heavy cream is the classic choice, but half and half lightens things up without sacrificing richness.
Vegetables
Carrots and celery are the tried and true partners for chicken soup. Mushroom soup keeps things minimal, letting the mushrooms take center stage.
Seasonings
Black pepper, thyme and other herbs enhance chicken soup’s bright flavors. Mushroom soup keeps it mellow with shallots and garlic to highlight the mushrooms.
Flavor Profile
Starting with everyone’s favorite – cream of chicken has such a bright, sunny disposition. As soon as that first spoon hits your tongue, an explosion of savory chicken flavor bursts through. It’s comfort food in a gulp, wrapping your whole mouth in a cozy hug.
The chicken really sings against the backdrop of rich cream. There’s an inherent simplicity to its flavor that just feels like home. And don’t even get me started on how those carrots and celery shine, adding just the right amount of sweet crunch.
Now let’s dive into the depths with cream of mushroom. Where chicken soup is all smiles, mushroom has a more brooding mystique. An earthy wave crashes over your palate with each sip, transporting you to the forest floor.
It’s like tasting a bowl of the natural world. The blend of mushroom varieties creates layers of intrigue, with new discoveries unfolding with every slurp. While more complex, it’s no less satisfying – just in a quiet, contemplative way.
The cream acts as a silky vessel to carry those robust mushroom flavors. And the shallots and garlic enhance everything with their aromatic essence. It’s truly a symphony composed by the fungi maestros!
Customization Options
Customization is key here – after all, no two people have exactly the same taste buds. So let’s get crafty in the kitchen!
First up, variety is the spice of cream of chicken life. While the classics of carrots and celery are delicious, don’t be afraid to throw in your personal favorite veggies. Corn, peas, mushrooms – anything goes as long as it complements the star.
You can also tweak the seasoning profile. Thyme and pepper are great, but consider swapping in parsley, garlic or red pepper flakes next time. Get creative with your favorite herb mixes too. I like using an Italian seasoning blend for extra robustness.
Another way to switch it up is with your dairy component. While cream is oh so luscious, half and half or milk can lighten things up on a hot summer day. Coconut milk even adds a subtle tropical twist that’s surprisingly delicious!
Now let’s explore customizing cream of mushroom to your specific tastes. First off, don’t be afraid to mix up your fungi friends. As we learned, different mushroom varieties contribute unique flavors.
Play around with blends like shiitake-oyster or cremini-button combos. Get real wild with it and toss in enokis or lion’s mane if you’re feeling adventurous. Just be sure to finely slice any tough mushroom types.
You can also tweak the cream of mushroom seasoning profile. A splash of sherry adds depth, while white wine lends brightness. Fresh herbs like rosemary or thyme are magnificent with earthy mushrooms.
And last but not least, don’t be afraid to finish your soup with crunchy or creamy toppings. Croutons, crispy shallots, sour cream – the possibilities are endless for taking these soups to the next level.
Make Them From Scratch
Alright folks, we’ve explored all the wonders of these soups from a theoretical standpoint. But as any true soup nerd knows, it’s not real until you get your hands dirty and make it from scratch! Store-bought has its place, but nothing compares to the rich, complex flavors of homemade.
So let’s roll up our sleeves and I’ll walk you through the process. For both soups, the method is fairly similar – we’ll start by building that savory foundation with aromatics before adding the stars of the show. From there it’s just a matter of simmering to let all those delicious flavors meld.
For cream of chicken, the first step is sautéing your aromatic base. Dice up some onion, celery and carrot and sweat them in butter over medium heat until softened. No need to brown – we just want to gently release their essence.
Once softened, add in your chicken broth (I prefer using low-sodium) and bring to a boil. Then reduce heat and simmer for 10 minutes to further develop flavors.
While that’s bubbling away, prep your chicken. For ultra-tender bites, I like to poach boneless skinless breasts right in the broth until just cooked through. Shred or dice once cool enough to handle.
Now it’s time for the cream component. Whisk in ½ cup of heavy cream to start and taste, adding more if you want an extra luxurious texture. Season to taste with salt, pepper and your favorite herbs.
Bring back to a gentle simmer and you’re all set! For extra depth, consider cooking the soup overnight in a slow cooker or all day in a Dutch oven on the stovetop. The longer simmer time allows flavors to meld beautifully.
Now onto our earthy elixir, cream of mushroom soup. Again, start by softening your aromatics – shallots, garlic and some fresh thyme this time. Once fragrant, add mushroom broth and your assortment of sliced mushrooms.
As they simmer, take 1/3 of the mushrooms and puree them back into the pot using an immersion blender. This creates that lush, velvety texture we all know and love.
Once the mushrooms are tender, stir in your cream and seasonings. A splash of sherry at the end takes it to new heights! Just like chicken soup, a long, slow simmer allows the complex flavors to shine.
FAQs
Can I make these soups ahead and freeze them?
Absolutely! Both soups freeze beautifully for up to 3 months. Just be sure to cool completely before freezing in individual portions for easy reheating. This is also a great way to meal prep.
What’s the best way to reheat these soups?
Stovetop is my go-to for reheating on the gentlest simmer. You can also microwave in short bursts, stirring between. Or for extra decadence, try reheating in a saucepan with a splash of cream stirred in at the end.
Can these soups be made vegetarian or vegan?
Easily! Just substitute vegetable broth for the chicken or mushroom broth. And use non-dairy milk like oat or cashew cream in place of dairy. The flavors still shine through without meat or animal products.
Any tips for making a big batch in advance?
Absolutely! Cook a double or triple batch, cool completely, then portion and freeze. Thaw overnight in the fridge for easy last minute meals. You can also can these soups for long term shelf stable storage. Just be sure to follow tested recipes and canning procedures for food safety.
What’s your takeout soup of choice?
For cream of chicken, you really can’t beat Panera! Their version is so lush and satisfying. As for mushroom, I love the robust umami bomb from my local ramen shop. But nothing beats homemade – so get in that kitchen!
