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Creamy Mushroom Chicken Soup

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A heartwarming blend of earthy mushrooms and succulent chicken in a rich, creamy broth, perfect for chilly days.

Ingredients

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  • 2 cups cooked chicken, shredded
  • 2 cups mushrooms, sliced
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 2 tablespoons olive oil
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)

Instructions

  1. Sautéing the Aromatics: In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic, sautéing until translucent and fragrant, about 3-4 minutes.
  2. Cooking the Mushrooms: Add the sliced mushrooms to the pot, cooking until they are soft and start to release their juices, around 5-6 minutes.
  3. Mixing in the Chicken: Stir in the shredded chicken, allowing it to mingle with the sautéed ingredients. Pour in the chicken broth and bring everything to a gentle simmer.
  4. Creamy Fusion: Reduce the heat and slowly add the heavy cream, stirring to combine.
  5. Seasoning to Perfection: Season with salt and pepper to taste.
  6. Final Simmer: Let the soup simmer for an additional 10-15 minutes.
  7. Serving with Love: Serve hot, garnished with fresh parsley and bread on the side.

Notes

For a lighter version, substitute half-and-half for heavy cream. Use rotisserie chicken to save time.

Nutrition

Find it online: https://recypez.com/creamy-mushroom-chicken-soup/

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