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Creamy Chicken and Mushroom Soup

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A rich and comforting soup featuring tender chicken, earthy mushrooms, and a creamy, savory broth. Perfect for chilly evenings.

Ingredients

Scale
  • 2 tablespoons unsalted butter
  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
  • 8 ounces cremini mushrooms, sliced
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • 1/4 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/4 cup chopped fresh parsley

Instructions

  1. In a large pot, heat butter and olive oil over medium heat. Add chicken and cook until no longer pink, about 5 minutes. Remove chicken and set aside.
  2. In the same pot, add mushrooms, onion, and garlic. Cook until vegetables are softened, about 5 minutes.
  3. Sprinkle flour over the vegetables and stir to coat. Gradually whisk in chicken broth, then bring to a simmer. Stir in heavy cream, thyme, salt, and pepper. Return chicken to the pot and simmer for 10 minutes, until soup is thickened and chicken is cooked through. Stir in parsley before serving.

Notes

For a lighter version, substitute half-and-half for heavy cream. This soup freezes well—cool completely before storing. Serve with crusty bread for a complete meal.

Nutrition

Find it online: https://www.rapidrecipes.blog/creamy-chicken-mushroom-soup/