Chicken and Mushroom Soup Recipe
Creamy, savory chicken and mushroom soup, perfect for cozy meals on cool days.
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)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add the chicken and cook until browned, then remove from the pot.
- In the same pot, sauté onion and garlic until softened, about 3 minutes.
- Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
- Return the chicken to the pot, pour in the chicken broth, and bring to a simmer.
- Add thyme, salt, and pepper, and cook for 15 minutes.
- Stir in heavy cream and cook for another 5 minutes until heated through.
- 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.
