This comforting creamy chicken mushroom soup is perfect for a chilly day. It’s rich, flavorful, and packed with wholesome ingredients.
Ingredients:
- 1 lb (450g) chicken breast, diced
- 2 tablespoons olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 8 oz (225g) mushrooms, sliced (any variety, such as cremini or button)
- 4 cups (1 liter) chicken broth
- 1 cup (240ml) heavy cream
- 2 medium carrots, diced
- 2 celery stalks, diced
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions:
- Sauté the Chicken: In a large pot, heat the olive oil over medium heat. Add the diced chicken and season with salt and pepper. Cook until browned and cooked through, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Cook the Vegetables: In the same pot, add the chopped onion, minced garlic, carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Add Mushrooms: Stir in the sliced mushrooms and cook for an additional 4-5 minutes, until they release their moisture and begin to brown.
- Combine Ingredients: Return the cooked chicken to the pot. Add the chicken broth, thyme, and rosemary. Bring to a boil, then reduce the heat and let it simmer for about 15 minutes.
- Make it Creamy: Lower the heat and stir in the heavy cream. Allow the soup to heat through without boiling, adjusting seasoning with salt and pepper as needed.
- Serve: Ladle the soup into bowls, garnish with fresh parsley, and enjoy warm!
This creamy chicken mushroom soup pairs beautifully with crusty bread or a fresh salad for a complete meal. Enjoy!