Creamy Chicken and Mushroom Soup
If you’re looking for a cozy dish to warm your heart and taste buds, look no further than this Creamy Chicken and Mushroom Soup.
Equipment
- Large Soup Pot
- Cutting Board
Ingredients
Ingredients
- 1 tablespoon olive oil (not extra virgin)
- 1 tablespoon unsalted butter
- 8 ounces mushrooms, sliced (white or cremini)
- 1 medium yellow onion, diced
- 1 medium carrot, peeled and diced
- 1 stalk celery, diced
- 3 cloves garlic, minced
- 2 tablespoons all-purpose flour (plain flour in the UK)
- 4 cups low-sodium chicken stock
- 1 pound chicken breasts, cut in half lengthwise
- 1 leaf bay leaf
- ½ teaspoon dried thyme
- ½ cup heavy cream (double cream in the UK)
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- Step 1: Sauté the Vegetables - Start by heating the olive oil and butter in a large soup pot over medium heat. Once the butter has melted, add the diced onion, carrot, and celery. Sauté these veggies for about 5 minutes, or until they begin to soften.
- Step 2: Add the Garlic and Mushrooms - Next, stir in the minced garlic and sliced mushrooms. Continue to cook for another 5-7 minutes, stirring occasionally.
- Step 3: Create the Base - Sprinkle the flour over the cooked vegetables and stir well to combine. Cook for about 1-2 minutes to get rid of the raw flour taste.
- Step 4: Add the Chicken and Broth - Pour in the low-sodium chicken stock while stirring to prevent lumps. Add the chicken breasts, bay leaf, and dried thyme. Bring the mixture to a gentle simmer and let it cook for about 20 minutes.
- Step 5: Shred the Chicken - Once the chicken is fully cooked, remove it from the pot and place it on a cutting board. Let it cool for a few minutes, then shred it into bite-sized pieces. Return the shredded chicken to the pot.
- Step 6: Add Cream and Seasonings - Stir in the heavy cream and season the soup with kosher salt and ground black pepper. Allow the soup to heat through for another 5 minutes.
- Step 7: Serve and Garnish - Before serving, remove the bay leaf. Ladle the creamy chicken and mushroom soup into bowls, and garnish with the freshly chopped parsley.
Notes
For extra flavor, consider adding a splash of apple cider vinegar after sautéing the vegetables. Use a good-quality chicken stock for the best flavor in your soup; homemade is ideal!