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Chicken and Mushroom Soup Recipe
Kathie Clane

Chicken and Mushroom Soup Recipe

Creamy, savory chicken and mushroom soup, perfect for cozy meals on cool days.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Course: Uncategorized
Cuisine: American
Calories: 569
Ingredients Method Notes

Ingredients
  

  • 2 tablespoons olive oil
  • 1 lb chicken breast or thighs diced
  • 1 medium onion chopped
  • 2 cloves garlic minced
  • 2 cups mushrooms sliced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon thyme
  • Salt and pepper to taste
  • Fresh parsley chopped (for garnish)

Method
 

  1. Heat olive oil in a large pot over medium heat.
  2. Add the chicken and cook until browned, then remove from the pot.
  3. In the same pot, sauté onion and garlic until softened, about 3 minutes.
  4. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Return the chicken to the pot, pour in the chicken broth, and bring to a simmer.
  6. Add thyme, salt, and pepper, and cook for 15 minutes.
  7. Stir in heavy cream and cook for another 5 minutes until heated through.
  8. Serve garnished with fresh parsley.

Notes

For a dairy-free version, substitute coconut milk or almond milk for the cream. You can also use a rotisserie chicken for a shortcut.