Description
This Creamy Chicken and Mushroom Soup is a comforting, hearty dish that combines tender chicken, earthy mushrooms, and a rich, velvety broth—perfect for a cozy meal on a chilly day.
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 pound chicken breast or thighs, diced
8 ounces mushrooms, sliced (button or cremini)
1 small onion, diced
2 cloves garlic, minced
1 teaspoon thyme (fresh or ½ teaspoon dried)
¼ cup all-purpose flour
4 cups chicken broth
1 cup heavy cream (or half-and-half)
Salt and pepper to taste
Optional: chopped parsley for garnish
Instructions
- Heat butter and olive oil in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.
- In the same pot, add mushrooms and onions. Sauté until tender and golden, about 5–7 minutes. Add garlic and thyme, and cook for an additional minute.
- Sprinkle flour over the vegetables and stir to coat evenly. Cook for 1–2 minutes.
- Gradually pour in chicken broth while stirring. Bring to a simmer.
- Stir in heavy cream and return cooked chicken to the pot. Simmer for 10–15 minutes until the soup thickens slightly and flavors meld.
- Adjust seasoning with salt and pepper. Garnish with chopped parsley if desired and serve warm.
Notes
Use rotisserie chicken for a quicker version.
Add baby spinach or kale for extra nutrition.
Stir in cooked rice or small pasta for a heartier meal.
For gluten-free, substitute flour with cornstarch slurry.
Store leftovers in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 410
- Sugar: 4g
- Sodium: 700mg
- Fat: 28g
- Saturated Fat: 12g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 110mg
