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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Recipe Information
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
Instructions
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.
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.
Add the minced garlic and cook for 1 minute, until fragrant. Then stir in the butter, allowing it to melt completely.
Add the sliced mushrooms and cook for 5-7 minutes, stirring occasionally, until the mushrooms are golden and tender.
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.
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.
Lower the heat and stir in the shredded chicken and heavy cream. Season with salt and ground black pepper to taste.
Simmer the soup for an additional 10 minutes, stirring occasionally, to allow the flavors to meld together.
Serve the soup warm in bowls and garnish with chopped parsley. Enjoy your hearty chicken and mushroom soup!
Nutrition Facts
Calories |
520 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.7 g | 46% | |
| Saturated Fat | 17.4 g | 87% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 150 mg | 50% | |
| Sodium | 1171 mg | 51% | |
| Total Carbohydrate | 10.7 g | 4% | |
| Dietary Fiber | 2.0 g | 7% | |
| Total Sugars | 3.6 g | ||
| Protein | 33.2 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 49 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 721 mg | 15% | |
*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.
