Uncanned Creamy Chicken Mushroom Soup

Cozy up to a bowl of homemade comfort with this Uncanned Creamy Chicken Mushroom Soup, a rich and hearty alternative to store-bought versions. This recipe layers flavors with golden-seared chicken, tender mushrooms, and a splash of heavy cream, all simmered in a velvety base of fresh herbs and a savory roux. Perfect for warming up on a chilly evening, this soup combines freshly minced garlic, diced onions, and earthy thyme to create a dish as fragrant as it is satisfying. With just 15 minutes of prep time and no canned ingredients in sight, you’ll love how this wholesome, from-scratch recipe elevates classic chicken and mushroom soup. Serve it with warm crusty bread, and don’t forget the final sprinkle of fresh parsley to brighten every bowl!

Nutriscore Rating: 68/100

Prep Time:15 mins

Cook Time:40 mins

Total Time:55 mins

Servings: 4

Ingredients

• 3 tablespoons unsalted butter
• 1 tablespoon olive oil
• 2 pieces chicken breasts
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 large yellow onion, diced
• 3 garlic cloves, minced
• 2 cups white button mushrooms, sliced
• 4 cups low-sodium chicken broth
• 1 cup heavy cream
• 3 tablespoons all-purpose flour
• 1 teaspoon fresh thyme leaves
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/2 teaspoon of black pepper, then add them to the pot. Sear the chicken for about 4-5 minutes per side until golden brown. Remove the chicken and set aside.

Step 3

In the same pot, add the remaining 1 tablespoon of butter and the diced yellow onion. Sauté for 2-3 minutes until the onion becomes translucent.

Step 4

Add the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and brown slightly.

Step 5

Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes to create a roux. This will help thicken the soup.

Step 6

Slowly pour in the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer.

Step 7

Meanwhile, shred or dice the cooked chicken breasts into bite-sized pieces and return them to the pot.

Step 8

Add the fresh thyme and the remaining 1/2 teaspoon of salt and black pepper. Stir well to combine.

Step 9

Lower the heat and let the soup simmer gently for 15 minutes to allow the flavors to meld.

Step 10

Stir in the heavy cream and let the soup heat through for another 5 minutes. Do not let it boil after adding the cream.

Step 11

Taste and adjust the seasoning if needed.

Step 12

Ladle the soup into bowls and top with freshly chopped parsley before serving.

Nutrition Facts

Serving size	(2081.9g)

Amount per serving	% Daily Value*
Calories	2084.5

Total Fat 145.7g	0%
Saturated Fat 74.7g	0%
Polyunsaturated Fat 1.3g
Cholesterol 619mg	0%
Sodium 3008.9mg	0%
Total Carbohydrate 49.4g	0%
Dietary Fiber 8.3g	0%
Total Sugars 16.1g
Protein 129.0g	0%

Vitamin D 28IU	0%
Calcium 131.4mg	0%
Iron 6.4mg	0%
Potassium 1281.2mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.8%

Protein: 25.5%

Carbs: 9.8%