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Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup Recipe

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Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 290
Ingredients Method Notes

Ingredients
  

  • 1 tbsp olive oil
  • 2 tbsp unsalted butter, divided
  • 1 lb boneless skinless chicken thighs, cut into bite-size pieces
  • 1 tsp kosher salt, plus more to taste
  • ½ tsp black pepper
  • 8 oz cremini mushrooms, sliced
  • 1 medium yellow onion, diced
  • 3 cloves garlic, minced
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • ½ cup heavy cream
  • Fresh thyme or parsley for serving

Method
 

  1. Heat oil and 1 tbsp butter in a large pot over medium-high. Season chicken with ½ tsp salt and pepper, brown for about 5 minutes, then transfer to a plate.
  2. Lower heat to medium, add remaining butter and mushrooms with a pinch of salt. Cook until golden, about 5 minutes.
  3. Stir in onion and cook 3 minutes, then add garlic for 30 seconds. Sprinkle flour, stir 1 minute, then pour in broth and thyme. Scrape up any browned bits.
  4. Return chicken and any juices to the pot. Bring to a boil, then simmer until chicken is cooked through, 10 to 12 minutes. Taste and add remaining salt.
  5. Remove from heat, stir in heavy cream until smooth. Adjust salt and pepper.
  6. Ladle into bowls, garnish with fresh herbs, and serve hot.

Notes

For an even deeper flavor, splash in ¼ cup dry white wine or sherry after the garlic and cook it down before adding the flour. If the soup thickens too much after chilling, thin it with a little extra broth when you reheat.