Chicken and Mushroom Soup

This hearty Chicken and Mushroom Soup is packed with flavor and nutrients, perfect for any time of year.

Print Recipe

Prep Time 10

Cook Time 20

Total Time 30

Course Main Course, Soup

Cuisine American

Servings 4 servings

Calories 450 kcal

Ingredients

Main Ingredients

2 cups cooked chicken, shredded You can use rotisserie chicken to save time.
1 cup mushrooms, sliced Fresh mushrooms are great for more flavor.
1 onion, diced
2 cloves garlic, minced
4 cups chicken broth Use gluten-free chicken broth for a gluten-free version.
1 cup heavy cream
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
Fresh parsley for garnish

Instructions

Preparation

In a large pot, heat olive oil over medium heat.
Add onions and garlic, sauté until translucent.
Add sliced mushrooms and cook until softened.
Stir in the shredded chicken and thyme, cooking for another minute.
Pour in the chicken broth and bring to a simmer.
Reduce heat and stir in the heavy cream, letting it heat through without boiling.
Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley.

Notes

This soup goes well with crusty bread or a light salad. You can also serve it with crackers for a satisfying crunch. For a thicker soup, add a tablespoon of cornstarch mixed with a little cold water towards the end of cooking. Feel free to add other vegetables, like carrots or spinach, for extra nutrition. Try adding some noodles for a heartier soup, cooking them separately and adding before serving.

Keyword chicken soup, Comfort Food, Easy Soup Recipe, Hearty Soup, Mushroom Soup