Creamy Chicken and Mushroom Soup
A rich and comforting soup with tender chicken, earthy mushrooms, and a silky, creamy broth. Perfect for chilly evenings or when you need a cozy meal.
Equipment
- Large Pot or Dutch Oven
- Wooden spoon
- Cutting Board
- Knife
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken thighs or chicken breast
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 cups mushrooms sliced (button, cremini, or shiitake)
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- 1 tsp thyme dried or fresh
- 1 cup heavy cream or half-and-half
- 1/2 tsp black pepper
- 1 tsp salt adjust to taste
- 1/4 cup Parmesan cheese grated, optional
- 1 tbsp fresh parsley chopped, for garnish
Instructions
- Heat olive oil in a large pot over medium-high heat. Add diced onion and garlic, sauté until fragrant.
- Add the sliced mushrooms and cook until they release their moisture and become golden brown.
- Push mushrooms to the side, add cubed chicken, and sear until lightly golden.
- Sprinkle flour over the mixture and stir for 1-2 minutes.
- Slowly add chicken broth, stirring constantly to prevent lumps.
- Add bay leaf and thyme. Bring to a simmer and let cook for 15-20 minutes.
- Reduce heat to low, stir in heavy cream, and season with salt and pepper.
- Remove bay leaf, stir in Parmesan cheese if using, and let the soup rest for 5 minutes.
- Garnish with chopped parsley and serve hot.
Notes
For a dairy-free version, use coconut milk instead of cream. For extra flavor, add a splash of Worcestershire sauce or a squeeze of lemon juice.