Preparation Time: 15 minutes
Cooking Time: 35 minutes
Total Time: 50 minutes
Servings: 6
Calories: Approximately 295 calories per serving
Ingredients
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 medium onion, finely chopped
- 3 garlic cloves, minced
- 300 g (10 oz) fresh mushrooms, sliced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 2 tablespoons all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- ½ teaspoon black pepper
- 1 teaspoon salt (or to taste)
- 1 bay leaf
- 2 tablespoons fresh parsley, chopped
- Optional: ½ cup frozen peas
Instructions
Step 1: Cook the Vegetables
Heat the butter and olive oil in a large soup pot over medium heat. Add the chopped onion and cook for about 3–4 minutes until softened. Stir in the garlic and cook for another minute.
Step 2: Add the Mushrooms
Add the sliced mushrooms to the pot. Cook for 6–8 minutes until they release their moisture and become lightly browned.
Step 3: Add Remaining Vegetables
Stir in the carrots and celery. Cook for another 5 minutes, stirring occasionally.
Step 4: Make the Soup Base
Sprinkle the flour over the vegetables and stir continuously for 2 minutes. Slowly pour in the chicken broth while whisking to prevent lumps from forming.
Step 5: Simmer
Add the shredded chicken, thyme, parsley, bay leaf, salt, and black pepper. Bring the soup to a gentle boil, then reduce the heat and simmer for 20 minutes.
Step 6: Finish the Soup
Remove the bay leaf. Stir in the heavy cream and frozen peas if using. Simmer gently for another 5 minutes without boiling.
Step 7: Garnish and Serve
Sprinkle fresh parsley over the soup before serving. Enjoy with toasted bread, garlic bread, biscuits, or crackers.
Recipe Tips
- Use rotisserie chicken to save preparation time.
- Fresh mushrooms provide the best flavor, but canned mushrooms can also be used.
- Add spinach or kale for extra nutrition.
- For a lighter soup, substitute half-and-half or whole milk for heavy cream.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freeze the soup before adding the cream if planning to store it for longer periods.
Serving Suggestions
Chicken and Mushroom Soup pairs wonderfully with:
- Crusty artisan bread
- Garlic toast
- Buttered dinner rolls
- Caesar salad
- Roasted vegetables
- Grilled cheese sandwich
Nutrition Information (Per Serving)
- Calories: 295
- Protein: 24 g
- Carbohydrates: 12 g
- Fat: 17 g
- Saturated Fat: 8 g
- Cholesterol: 78 mg
- Sodium: 640 mg
- Fiber: 2 g
- Sugar: 4 g
- Calcium: 90 mg
- Iron: 2 mg
- Potassium: 520 mg