why make this recipe
Chicken and Mushroom Soup is a comforting dish that warms you up on chilly days. It combines the rich flavors of chicken, mushrooms, and cream, creating a delightful meal that is easy to prepare. This recipe is perfect for using leftover chicken and makes a great option for lunch or dinner.
how to make Chicken and Mushroom Soup
Ingredients:
- 2 cups cooked chicken, shredded
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons olive oil
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Fresh parsley for garnish
Directions:
- In a large pot, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the cooked chicken and thyme, then pour in the chicken broth. Bring to a simmer.
- Reduce heat and stir in the heavy cream. Season with salt and pepper to taste.
- Allow the soup to simmer for about 10-15 minutes to blend flavors.
- Garnish with fresh parsley before serving.
how to serve Chicken and Mushroom Soup
To serve Chicken and Mushroom Soup, ladle the hot soup into bowls. You can add a sprinkle of fresh parsley on top for a touch of color. Pair it with crusty bread or a fresh salad to complete your meal.
how to store Chicken and Mushroom Soup
If you have leftovers, let the soup cool down to room temperature. Then, store it in an airtight container in the refrigerator for up to 3 days. You can also freeze the soup for up to 3 months. To reheat, warm it on the stove or in the microwave.
tips to make Chicken and Mushroom Soup
- For extra flavor, use homemade chicken broth if you have it.
- Feel free to add more vegetables like carrots or celery for added nutrition.
- Adjust the thickness of your soup by adding more or less heavy cream.
variation
You can make a lighter version of this soup by using half-and-half or evaporated milk instead of heavy cream. For a healthier option, substitute the olive oil with a low-calorie cooking spray.
FAQs
Can I use raw chicken instead of cooked chicken in this recipe?
Yes, you can use raw chicken. Just cook it thoroughly in the pot before adding other ingredients.
What type of mushrooms work best in this soup?
Button mushrooms and cremini mushrooms work great in this soup for their flavor and texture.
Can I make this soup ahead of time?
Yes, you can make it ahead of time. Just store it in the fridge and reheat when you’re ready to serve.
Enjoy your warm and hearty Chicken and Mushroom Soup!
Chicken and Mushroom Soup
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use leftover chicken for convenience.
- 8 oz mushrooms, sliced Button or cremini mushrooms work well.
- 1 large onion, diced Adds depth of flavor.
- 2 cloves garlic, minced Enhances the aroma.
- 4 cups chicken broth Homemade broth adds extra flavor.
- 1 cup heavy cream For a creamy texture.
- 2 tablespoons olive oil For sautéing vegetables.
- 1 teaspoon dried thyme Adds herbal flavor.
- to taste Salt and pepper To season to your preference.
- to garnish Fresh parsley For presentation.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat and sauté onions and garlic until translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the cooked chicken and thyme, then pour in the chicken broth. Bring to a simmer.
- Reduce heat and stir in the heavy cream. Season with salt and pepper to taste.
- Allow the soup to simmer for about 10-15 minutes to blend flavors.
- Garnish with fresh parsley before serving.