Mushroom and Chicken Soup
A comforting and creamy soup filled with tender shredded chicken and earthy mushrooms, perfect for a cozy dinner or quick weeknight meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free
Ingredients
- 1 cup mushrooms, sliced
- 1 cup chicken, cooked and shredded
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Sauté aromatics: In a large pot, heat olive oil over medium heat. Add the diced onions and minced garlic, cooking until softened, about 3-4 minutes.
- Cook mushrooms: Add the sliced mushrooms to the pot. Stir frequently, cooking until they are tender and slightly browned, around 5 minutes.
- Add broth: Pour in the chicken broth and bring the mixture to a gentle simmer. This should take about 5 minutes.
- Incorporate chicken: Stir in the shredded chicken and allow it to warm through for an additional 5 minutes.
- Mix in cream: Reduce the heat to low and add the heavy cream, stirring well to combine. Allow the soup to heat up for a few more minutes without boiling.
- Season and serve: Season with salt and pepper to taste. Serve hot, garnished with fresh parsley.
Notes
For a lighter option, substitute heavy cream with half-and-half or coconut milk. Store-bought rotisserie chicken can be used to save time.
Find it online: https://easytocooknow.com/mushroom-chicken-soup/