Creamy Chicken & Mushroom Soup
A rich and comforting soup made with tender chicken, earthy mushrooms, and a creamy, flavorful broth.
Equipment
- Large soup pot
- Wooden spoon
- Chef’s knife
- Cutting board
Ingredients
Soup Base
- 1 lb chicken breast boneless, skinless
- 8 oz mushrooms sliced
- 2 tbsp unsalted butter
- 1 tbsp olive oil
- 1 onion diced
- 3 cloves garlic minced
- 2 tbsp all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp thyme fresh or dried
- 1 tsp salt to taste
- 0.5 tsp black pepper to taste
Instructions
- Season chicken with salt and pepper. Heat oil and butter in a large pot and sear chicken until lightly golden. Remove and set aside.
- Add mushrooms to the pot and cook until browned and tender.
- Stir in onion and cook until softened. Add garlic and thyme.
- Sprinkle flour over vegetables and cook for 1–2 minutes.
- Gradually pour in chicken broth, stirring constantly until smooth.
- Return chicken to the pot and simmer until fully cooked.
- Stir in heavy cream and adjust seasoning. Simmer until slightly thickened.
- Serve warm with desired garnishes.
Notes
For best results, use fresh mushrooms and high-quality chicken broth.