why make this recipe
Chicken and Mushroom Soup is a warm and comforting dish that’s perfect for chilly days. It combines tender chicken with flavorful mushrooms and creamy broth, creating a delicious soup that can be enjoyed any time of year. This recipe is not only easy to make, but it’s also a great way to use leftover chicken. Plus, it’s packed with nutrients, making it a wholesome and satisfying meal.
how to make Chicken and Mushroom Soup
Ingredients :
- 2 cups cooked, shredded chicken
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional)
Directions :
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the cooked chicken and thyme.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and stir in the heavy cream.
- Season with salt and pepper to taste.
- Simmer for another 5-10 minutes, then garnish with fresh parsley before serving.
how to serve Chicken and Mushroom Soup
Serve your Chicken and Mushroom Soup hot, drizzled with a little extra cream if desired, and topped with fresh parsley for a pop of color. It goes well with crusty bread or a light salad. This soup makes an excellent main dish or a starter for a meal.
how to store Chicken and Mushroom Soup
To store Chicken and Mushroom Soup, let it cool completely before transferring it to an airtight container. It can be kept in the refrigerator for up to 3 days. For longer storage, you can freeze the soup in freezer-safe containers for up to 3 months. When ready to eat, simply thaw and reheat on the stove or in the microwave.
tips to make Chicken and Mushroom Soup
- For added flavor, consider using homemade chicken broth.
- Feel free to add other vegetables like carrots or celery for extra nutrition.
- You can use any type of mushrooms you prefer, like button or cremini mushrooms.
- If you prefer a thicker soup, you can mix in a cornstarch slurry before adding the heavy cream.
variation
You can make a lighter version of this soup by using low-fat milk instead of heavy cream. For a spicy kick, add a pinch of red pepper flakes or some chopped jalapeños.
FAQs
Can I use raw chicken in this recipe?
Yes, you can use raw chicken. Just cook it in the pot before adding the other ingredients.
Can I make this soup in advance?
Absolutely! You can make the soup one day ahead and store it in the fridge. Just reheat it before serving.
What can I serve with Chicken and Mushroom Soup?
This soup pairs well with bread, crackers, or a side salad.
Chicken and Mushroom Soup
Ingredients
Main ingredients
- 2 cups cooked, shredded chicken Great for using leftover chicken.
- 1 cup mushrooms, sliced Any type of mushrooms can be used.
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth Homemade broth adds more flavor.
- 1 cup heavy cream Can use low-fat milk for a lighter version.
- 1 teaspoon dried thyme
- Salt and pepper to taste
- 2 tablespoons olive oil
- Fresh parsley for garnish (optional) Adds a pop of color.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add chopped onion and minced garlic, and sauté until the onion is translucent.
- Add sliced mushrooms and cook until softened.
- Stir in the cooked chicken and thyme.
- Pour in the chicken broth and bring to a simmer.
- Reduce heat and stir in the heavy cream.
- Season with salt and pepper to taste.
- Simmer for another 5-10 minutes, then garnish with fresh parsley before serving.