Chicken Mushroom Soup
A comforting and hearty chicken mushroom soup that brings warmth and joy to your dinner table, reminiscent of family traditions.
Ingredients
Main Ingredients
- 1 lb Chicken thighs or breast (bone-in is best) Bone-in chicken adds incredible flavor.
- 2 cups Mushrooms (white or cremini), sliced Ensure they are sliced for even cooking.
- 1 medium Onion, chopped
- 3 cloves Garlic, minced
- 2 medium Carrots, diced
- 2 stalks Celery, diced
- 4 cups Chicken broth Use gluten-free broth for a gluten-free version.
- 1 cup Cream (heavy or half-and-half) Adds a luscious texture.
- Salt, to taste
- Pepper, to taste
- 1 tsp Thyme (fresh or dried) Enhances flavor.
- Parsley, chopped, for garnish Fresh herbs elevate the flavor.
Instructions
Preparation
- Rinse the chicken under cold water and pat it dry. Season with salt and pepper.
- Chop the onions, carrots, celery, and garlic.
Cooking
- In a large pot, heat olive oil over medium heat. Sauté the onions, carrots, and celery for about 5 minutes.
- Add the minced garlic and sliced mushrooms, sautéing for an additional 3 minutes.
- Push the veggies to the sides and brown the chicken for about 4-5 minutes on each side.
- Pour in the chicken broth and bring it to a gentle boil, scraping the bottom of the pot.
- Sprinkle in salt, pepper, thyme, and any additional seasonings. Let it simmer.
- Cover and reduce heat to low, simmering for about 30 minutes.
- Remove the chicken, shred it, and return it to the pot. Stir in the cream and let it simmer for another 5-10 minutes.
- Adjust seasonings if necessary, then serve, garnished with parsley.
Notes
This soup keeps well in the fridge for 3-4 days. Reheat on the stove and add water if thickened. Serve with crusty bread or a salad for a complete meal.
Nutrition
Serving: 1gCalories: 350kcalCarbohydrates: 25gProtein: 30gFat: 15gSaturated Fat: 8gSodium: 500mgFiber: 3gSugar: 2g
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