Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup

Ingredients:

• 2 cups cooked chicken, shredded or diced
• 2 cups mushrooms, sliced (white button or cremini work well)
• 1 small onion, finely chopped
• 3 cloves garlic, minced
• 2 tablespoons butter (or olive oil)
• 4 cups chicken broth
• 1 cup heavy cream (or half-and-half for a lighter version)
• 2 tablespoons flour (optional, for thickening)
• Salt & pepper to taste
• Fresh herbs (optional: thyme or parsley for garnish)

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Instructions:

1. Sauté the aromatics
   In a large pot or Dutch oven, melt the butter over medium heat. Add the chopped onion and cook for 2–3 minutes until softened. Add the garlic and cook for another 30 seconds, until fragrant.
2. Cook the mushrooms
   Add the sliced mushrooms to the pot. Cook for 5–7 minutes, stirring occasionally, until the mushrooms are browned and have released their moisture.
3. (Optional) Add flour for thickening
   Sprinkle in the flour and stir well to coat the mushrooms. Cook for 1–2 minutes to remove the raw flour taste.
4. Add liquids and chicken
   Pour in the chicken broth, stirring to deglaze the pot and combine everything. Bring to a gentle simmer, then add the cooked chicken. Let it simmer for about 10 minutes to blend the flavors.
5. Make it creamy
   Lower the heat and stir in the cream. Heat gently for another 5 minutes—do not boil once the cream is added.
6. Season and serve
   Season with salt and pepper to taste. Optionally, garnish with fresh chopped parsley or a pinch of thyme.