Description
A rich, creamy soup featuring tender chicken and earthy mushrooms, seasoned with thyme and rosemary.
Ingredients
Scale
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 12 oz (340 g) mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp paprika
- Salt & pepper to taste
- ¼ cup flour
- 4 cups (960 ml) chicken broth
- 1 ½ cups whole milk or half-and-half
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ¼ cup Parmesan cheese (optional)
- Fresh parsley for garnish
- Lemon juice (optional)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add diced chicken, season with salt and pepper. Cook 5–6 minutes, stirring occasionally, until chicken is cooked through. Transfer chicken to a plate and set aside.
- In the same pot, melt the butter. Add mushrooms in a single layer and cook 5–7 minutes without stirring much until they brown and reduce in size. Season lightly with salt and pepper.
- Add diced onion and minced garlic. Cook 3–4 minutes until softened and fragrant.
- Sprinkle flour over the mixture and stir well. Cook 1–2 minutes. Add thyme, rosemary, and paprika. Stir to coat the vegetables evenly.
- Gradually pour in the chicken broth while whisking. Add milk, heavy cream, and Dijon mustard. Bring to a gentle simmer. Simmer 6–8 minutes, stirring occasionally, until the soup thickens.
- Return cooked chicken to the pot. Simmer 2–3 minutes for flavors to blend. If using Parmesan, add it now and stir until melted. Taste and adjust seasoning. Add lemon juice if desired.
- Ladle into bowls and garnish with fresh chopped parsley and extra cracked pepper.
Notes
- If the pot is crowded when browning mushrooms, cook them in two batches to prevent steaming.
- Mushrooms often absorb salt, so taste and adjust seasoning before serving.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: Chicken & Mushroom Cream Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Soup Ideas