Milky Chicken Mushroom Soup Recipe

A light, creamy soup with savory chicken and earthy mushrooms — ready in 15 minutes.

If you’ve never added milk to a chicken broth before, this recipe might just change how you think about soup. Milk Chicken Mushroom Soup is a cozy, quick, and comforting meal that’s gentle on the stomach and surprisingly flavorful.

@cupfuldays Milky Chicken Mushroom Soup

The creamy texture comes not from heavy cream, but from a simple splash of milk stirred in at the end — just enough to round out the flavors without overpowering the delicate notes of mushroom and onion.

@cupfuldays Milky Chicken Mushroom Soup

✨ What Makes This Soup Unique?

• No heavy cream needed: Just milk — it adds creaminess without heaviness. (I used full cream milk)

• Shimeji mushrooms for umami: Nutty, tender, and subtly sweet, they bring depth without needing extra seasoning.

• Fast & fuss-free: One pot, basic ingredients, and done in under 20 minutes.

• Perfect for light dinners: Especially when you want something warm but not too rich.

🥘 Ingredients:

• 1/2 chicken thigh, diced (approx. 120g)

• 50g shimeji mushrooms

• 1/2 onion, thinly sliced

• 1 tsp olive oil

• 300ml water

• 100ml milk

• 1/2 tsp salt (adjust to taste)

  
  

🍳 Instructions:

1. Sauté vegetables:

   In a medium saucepan, heat olive oil over medium heat. Add onions and shimeji mushrooms. Sauté until soft and fragrant, about 2–3 minutes.

   
   

2. Add chicken:

   Stir in diced chicken and cook until lightly browned on the outside, about 2–3 minutes.

   
   

3. Simmer:

   Add 300ml water. Cover with lid and bring to a boil. Once boiling, lower heat and simmer for 3 minutes.

   
   

4. Add milk:

   Pour in 100ml milk. Stir gently and simmer for 1 more minute. Do not let it boil aggressively.

   
   

5. Season:

   Add salt, stir, and taste. Adjust seasoning if needed. Serve hot.

If you made this recipe, I would love to see it! Tag me on my Instagram @cupfuldays