Creamy Mushroom and Chicken Soup
Indulge in the ultimate comfort with this Creamy Mushroom and Chicken Soup, a luscious blend of tender chicken, earthy mushrooms, and aromatic herbs. Perfectly balanced with a velvety base of chicken broth and heavy cream, this hearty soup is elevated by a subtle hint of thyme and a fragrant sauté of garlic and onions. The secret to its irresistibly creamy texture lies in a touch of flour, skillfully incorporated to create a rich and satisfying bowl of goodness. Ready in just 45 minutes, this recipe is ideal for busy weeknights or cozy weekends. Serve it with crusty bread or a side salad, and garnish with fresh parsley for the perfect finishing touch. Whether you're seeking a comforting classic or an easy dinner idea, this one-pot soup promises to captivate your taste buds with every spoonful.
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Recipe Information
Ingredients
- 3 tablespoons butter
- 1 tablespoon olive oil
- 2 pieces chicken breasts, diced
- 1 medium yellow onion, finely chopped
- 3 cloves garlic cloves, minced
- 250 grams button mushrooms, thinly sliced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons all-purpose flour
- 1 teaspoon thyme, dried or fresh
- 1 teaspoon salt
- 0.5 teaspoon black pepper, freshly ground
- 2 tablespoons parsley, chopped (optional for garnish)
Instructions
In a large pot or Dutch oven, melt the butter and olive oil over medium heat.
Add the diced chicken breasts and cook for 5-6 minutes, stirring occasionally, until lightly browned. Remove the chicken and set aside.
In the same pot, add the chopped onion and sauté for 4-5 minutes until translucent.
Add the garlic and cook for an additional 1 minute, stirring frequently to prevent burning.
Stir in the sliced mushrooms and cook for 5-7 minutes until they release their moisture and begin to brown.
Sprinkle in the flour and stir well to coat the mushrooms. Cook for 1-2 minutes to remove the raw flour taste.
Gradually pour in the chicken broth, stirring to combine and prevent lumps.
Return the cooked chicken to the pot and add the thyme, salt, and black pepper.
Bring the mixture to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Reduce the heat to low and stir in the heavy cream. Cook for 2-3 minutes, ensuring the soup is heated through but not boiling.
Taste and adjust seasoning as needed.
Ladle the soup into bowls, garnish with chopped parsley if desired, and serve warm.
Nutrition Facts
Calories |
517 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.3 g | 45% | |
| Saturated Fat | 18.6 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 160 mg | 53% | |
| Sodium | 1195 mg | 52% | |
| Total Carbohydrate | 10.1 g | 4% | |
| Dietary Fiber | 1.5 g | 5% | |
| Total Sugars | 3.0 g | ||
| Protein | 34.2 g | 68% | |
| Vitamin D | 0.4 mcg | 2% | |
| Calcium | 48 mg | 4% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 717 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.
