Chicken Mushroom Soup
Cozy up with a bowl of comforting Chicken Mushroom Soup, a hearty and flavorful dish that's perfect for any time of year. This creamy soup combines tender shredded chicken, earthy cremini mushrooms, and a fragrant blend of garlic, thyme, and onion, all simmered in a velvety broth enriched with heavy cream. With a quick prep time of just 15 minutes and a total cook time under an hour, this recipe is both time-efficient and satisfying. The secret lies in lightly browning the chicken and sautéing the mushrooms to build layers of depth and flavor. Garnish with fresh parsley for a pop of color and serve with crusty bread for a meal that's as nourishing as it is delicious. Whether you're craving a comforting dinner or a crowd-pleasing starter, this creamy chicken mushroom soup will leave everyone asking for seconds.
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Recipe Information
Ingredients
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 2 pieces Boneless, skinless chicken breasts
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
- 1 medium Yellow onion, finely chopped
- 3 cloves Garlic cloves, minced
- 250 grams Cremini mushrooms, sliced
- 2 tablespoons All-purpose flour
- 4 cups Chicken broth
- 1 cup Heavy cream
- 1 teaspoon Fresh thyme, chopped
- 2 tablespoons Fresh parsley, chopped (optional, for garnish)
Instructions
Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large pot over medium heat.
Season the chicken breasts with half of the salt and pepper, and add them to the pot.
Cook the chicken for 3-4 minutes per side until golden brown on both sides but not fully cooked. Remove from the pot and set aside.
In the same pot, add the remaining olive oil and butter.
Sauté the chopped onion for 3-4 minutes until translucent, stirring occasionally.
Add the minced garlic and sliced mushrooms, and cook for another 5-6 minutes until the mushrooms are tender and golden.
Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for 1-2 minutes to eliminate the raw flour taste.
Gradually pour in the chicken broth, stirring constantly to ensure no lumps remain.
Return the partially cooked chicken breasts to the pot, and bring the soup to a gentle simmer.
Cover the pot and cook for 10-12 minutes, or until the chicken is fully cooked and tender.
Remove the chicken from the pot, shred it using two forks, and return the shredded chicken to the soup.
Lower the heat to medium-low and stir in the heavy cream and thyme. Simmer for another 5 minutes, allowing the flavors to meld.
Taste and adjust the seasoning with additional salt and pepper, if needed.
Remove the pot from heat, and garnish the soup with fresh parsley, if desired.
Serve hot with crusty bread or crackers on the side.
Nutrition Facts
Calories |
516 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 36.1 g | 46% | |
| Saturated Fat | 17.6 g | 88% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 149 mg | 50% | |
| Sodium | 1132 mg | 49% | |
| Total Carbohydrate | 10.0 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 33.1 g | 66% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 714 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.
