Description
A cozy, comforting creamy chicken and mushroom soup that’s easy to prepare and perfect for chilly evenings.
Ingredients
Scale
- 2 cups cooked, shredded chicken
- 1 cup mushrooms (sliced)
- 1 small onion (diced)
- 2 cloves garlic (minced)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil or butter
- Salt and pepper to taste
- 1 teaspoon thyme (fresh or dried)
- Optional: splash of white wine
Instructions
- In a large pot, heat olive oil or butter over medium heat.
- Add diced onion and sauté until soft and translucent (about 5 minutes).
- Add garlic and stir for 1 minute, being careful not to burn it.
- Add sliced mushrooms and cook until golden brown (about 5-7 minutes).
- Pour in chicken broth and bring to a gentle boil; add optional white wine if desired.
- Once boiling, add cooked chicken and thyme, stir, and let simmer for 10 minutes with lid slightly ajar.
- Lower heat and stir in heavy cream; season with salt and pepper. Let it gently simmer for 5 minutes until thickened.
- Serve hot, garnished with fresh herbs if using.
Notes
This soup stores well for 3-4 days in the fridge. Reheat with a splash of chicken broth to loosen it.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg