Chicken and Mushroom Soup
Warm up with a comforting bowl of creamy Chicken and Mushroom Soup, a hearty classic that’s perfect for weeknight dinners or cozy evenings at home. This recipe combines tender shredded chicken, golden sautéed mushrooms, and fragrant thyme in a velvety broth enriched with heavy cream. A touch of butter and garlic adds depth, while fresh parsley provides a burst of brightness to each spoonful. Easy to prepare in under an hour, this soup is made with wholesome ingredients like chicken broth, fresh mushrooms, and olive oil, ensuring both flavor and nourishment. Serve it with crusty bread for a satisfying meal or as a starter to impress your guests. Perfectly balanced between rich and light, this Chicken and Mushroom Soup will quickly become a family favorite!
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Ingredients
- 2 pieces Boneless, skinless chicken breast
- 2 tablespoons Olive oil
- 2 tablespoons Butter
- 1 medium Yellow onion, diced
- 3 cloves Garlic cloves, minced
- 250 grams Button mushrooms, sliced
- 1 teaspoon Thyme, fresh or dried
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Salt
- 0.5 teaspoon Ground black pepper
- 2 tablespoons Chopped parsley, for garnish
Directions
Step 1
Place the chicken breasts in a large pot of water, bring to a boil, and cook until fully cooked, about 10 minutes. Remove the chicken, shred it into bite-sized pieces, and set aside.
Step 2
In a large pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onion and sauté for 3-4 minutes, until softened.
Step 3
Add the minced garlic and cook for 1 minute, until fragrant. Then stir in the butter, allowing it to melt completely.
Step 4
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
Step 5
Stir in the thyme and sprinkle the all-purpose flour over the mushroom mixture. Stir constantly for 1-2 minutes to cook out the raw flour taste.
Step 6
Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer and cook for 5 minutes, allowing it to thicken slightly.
Step 7
Lower the heat and stir in the shredded chicken and heavy cream. Season with salt and ground black pepper to taste.
Step 8
Simmer the soup for an additional 10 minutes, stirring occasionally, to allow the flavors to meld together.
Step 9
Serve the soup warm in bowls and garnish with chopped parsley. Enjoy your hearty chicken and mushroom soup!
Nutrition Facts
| Serving size | (1996.7g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 2070.9 |
| Total Fat 144.6g | 0% |
| Saturated Fat 68.6g | 0% |
| Polyunsaturated Fat 3.4g | |
| Cholesterol 601.6mg | 0% |
| Sodium 5083.0mg | 0% |
| Total Carbohydrate 37.5g | 0% |
| Dietary Fiber 6.6g | 0% |
| Total Sugars 12.0g | |
| Protein 132.5g | 0% |
| Vitamin D 46.9IU | 0% |
| Calcium 182.0mg | 0% |
| Iron 8.4mg | 0% |
| Potassium 2743.9mg | 0% |
Source of Calories