Name: Comforting Creamy Chicken and Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tbsp olive oil or butter; 500 g boneless (skinless chicken breast or thighs, cut into small cubes); 1 medium onion (about 150 g, finely diced); 3 cloves garlic (minced); 300 g fresh mushrooms (such as button or cremini, sliced); 2 medium carrots (about 150 g, diced); 2 celery stalks (about 100 g, diced); 1 liter chicken broth; 1 tsp dried thyme; 1 tsp dried rosemary; 1/2 tsp dried basil; Salt and pepper (to taste); 240 ml heavy cream (or half-and-half for a lighter option); 2 tablespoons of versatile flour (optional, for achieving a thicker consistency); 2 tablespoons of freshly chopped parsley (optional, for a vibrant garnish)

Description

Imagine a cozy evening wrapped in a blanket, savoring a warm bowl of Comforting Creamy Chicken and Mushroom Soup. This hearty dish combines tender chicken, earthy mushrooms, fresh vegetables, and a velvety cream base to create the ultimate comfort food. Easy to make and full of wholesome ingredients, it’s perfect for a quick dinner or a soul-soothing meal anytime.

Ingredients

Scale

2 tbsp olive oil or butter
500 g boneless (skinless chicken breast or thighs, cut into small cubes)
1 medium onion (about 150 g, finely diced)
3 cloves garlic (minced)
300 g fresh mushrooms (such as button or cremini, sliced)
2 medium carrots (about 150 g, diced)
2 celery stalks (about 100 g, diced)
1 liter chicken broth
1 tsp dried thyme
1 tsp dried rosemary
1/2 tsp dried basil
Salt and pepper (to taste)
240 ml heavy cream (or half-and-half for a lighter option)
2 tablespoons of versatile flour (optional, for achieving a thicker consistency)
2 tablespoons of freshly chopped parsley (optional, for a vibrant garnish)

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Instructions

Heat the Oil: In a large pot, heat the olive oil or butter over medium heat. Sauté the diced chicken pieces in the pot until they develop a golden-brown crust, approximately 5 to 6 minutes. Once cooked, transfer the chicken to a plate and keep it aside for later use.
Sauté Aromatics: In the same pot, add the diced onion and cook until softened, about 3-4 minutes. Add the minced garlic and sauté for another 1 minute until fragrant.
Add Vegetables: Add the sliced mushrooms, diced carrots, and celery to the pot. Sauté for 5-6 minutes until the vegetables begin to soften.
Incorporate Chicken Broth and Herbs: Pour in the chicken broth, then add the thyme, rosemary, and basil. Mix thoroughly, ensuring to dislodge any caramelized morsels stuck to the bottom of the pot for added flavor.
Return Chicken and Simmer: Return the browned chicken to the pot. Bring the soup to a simmer and cook for 15-20 minutes, allowing the flavors to meld and the vegetables to become tender.
Make it Creamy: In a small bowl, mix the flour with a few tablespoons of cold water until smooth, then stir it into the soup for a thicker consistency (optional). Gradually add the heavy cream, stirring to incorporate, and cook for another 5 minutes.
Season and Serve: Taste and adjust seasoning with salt and pepper as desired. Garnish with fresh parsley before serving if desired.

Notes

Lighter Option: Swap heavy cream for half-and-half or a dairy-free alternative like coconut milk.
Texture Preference: Use an immersion blender to partially puree the soup if you want a smoother texture.
Storage Tips: Store leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop, adding a splash of broth or cream if needed.
Make It Gluten-Free: Skip the flour or use a gluten-free thickener like cornstarch.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Soup
Method: Simmering
Cuisine: American