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!
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Recipe Information
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
Instructions
In a large pot or Dutch oven, heat 2 tablespoons of unsalted butter and 1 tablespoon of olive oil over medium heat.
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.
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.
Add the minced garlic and sliced mushrooms. Cook for about 5-7 minutes, stirring occasionally, until the mushrooms release their liquid and brown slightly.
Sprinkle the flour over the mushrooms and onions, stirring constantly for 1-2 minutes to create a roux. This will help thicken the soup.
Slowly pour in the chicken broth while continuously stirring to prevent lumps. Bring the mixture to a simmer.
Meanwhile, shred or dice the cooked chicken breasts into bite-sized pieces and return them to the pot.
Add the fresh thyme and the remaining 1/2 teaspoon of salt and black pepper. Stir well to combine.
Lower the heat and let the soup simmer gently for 15 minutes to allow the flavors to meld.
Stir in the heavy cream and let the soup heat through for another 5 minutes. Do not let it boil after adding the cream.
Taste and adjust the seasoning if needed.
Ladle the soup into bowls and top with freshly chopped parsley before serving.
Nutrition Facts
Calories |
529 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 35.8 g | 46% | |
| Saturated Fat | 18.7 g | 93% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 157 mg | 52% | |
| Sodium | 718 mg | 31% | |
| Total Carbohydrate | 13.9 g | 5% | |
| Dietary Fiber | 2.1 g | 8% | |
| Total Sugars | 3.7 g | ||
| Protein | 31.5 g | 63% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 47 mg | 4% | |
| Iron | 2.1 mg | 12% | |
| Potassium | 628 mg | 13% | |
*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.
