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Mushroom Soup with Chicken & Cream
Kathie Clane

Mushroom Soup with Chicken & Cream

A creamy, savory mushroom soup with tender chicken, perfect for a cozy meal.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Uncategorized
Cuisine: American
Calories: 590
Ingredients Method Notes

Ingredients
  

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

Method
 

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Add diced chicken and cook until browned and cooked through, about 7-8 minutes. Remove chicken and set aside.
  3. In the same pot, sauté onions and garlic until fragrant and softened, about 5 minutes.
  4. Add mushrooms and cook until they release their moisture and begin to brown, about 5 minutes.
  5. Pour in chicken broth and bring to a simmer. Cook for 10 minutes.
  6. Add heavy cream and return the chicken to the pot. Simmer for an additional 5 minutes.
  7. Season with salt and pepper, and garnish with thyme or parsley before serving.

Notes

For a dairy-free version, use coconut milk or almond milk as a substitute for cream. You can also make this ahead and store it in the fridge for up to 3 days.