Creamy Chicken and Mushroom Soup

As the temperatures drop and the days grow shorter, there’s nothing quite like a warm bowl of soup to provide comfort and nourishment. Soups have long been a staple in kitchens around the world, offering a quick solution for busy weeknights and a nurturing embrace for chilly evenings. Among the many variations, Creamy Chicken and Mushroom Soup stands out as a hearty favorite, celebrated for its rich flavors and luxurious, creamy texture. This recipe combines tender chicken pieces with earthy mushrooms, aromatic herbs, and a velvety broth, making it a delightful choice for any season.

Warm up with a bowl of creamy chicken and mushroom soup, perfect for any season! This comforting dish combines tender chicken, earthy mushrooms, and a rich, velvety broth that everyone will love. It's versatile and easily adaptable for different dietary needs, making it ideal for family dinners or meal prep. Whether you're feeding friends or warming up on a chilly night, this soup is a must-try! #ComfortFood #SoupSeason #ChickenSoup #MushroomSoup #HealthyEating #RecipeIdeas

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Ingredients

2 cups cooked chicken, shredded or diced

1 cup cremini mushrooms, sliced

1 medium onion, diced

2 cloves garlic, minced

3 cups chicken broth

1 cup heavy cream

2 tablespoons olive oil

1 tablespoon butter

1 teaspoon dried thyme

1 teaspoon fresh parsley, chopped (for garnish)

Salt and pepper to taste

1/2 cup frozen peas (optional)

1 tablespoon all-purpose flour (optional, for thickening)

Instructions

In a large pot, heat the olive oil and butter over medium heat. Add the diced onion and cook until translucent, about 5 minutes.

Stir in the minced garlic and cook for an additional 1 minute until fragrant.

Add the sliced mushrooms to the pot. Cook for about 5-7 minutes, or until the mushrooms become tender and release their juices.

Sprinkle the flour over the mushroom mixture and stir well to combine. Cook for another minute to eliminate the raw flour taste.

Gradually pour in the chicken broth while stirring to avoid lumps. Bring the mixture to a gentle simmer.

Add the cooked chicken, dried thyme, and frozen peas (if using). Season with salt and pepper to taste. Simmer for about 10 minutes to allow the flavors to meld.

Lower the heat and stir in the heavy cream, mixing well. Continue to simmer for an additional 5 minutes until heated through and creamy.

Remove from heat and let the soup sit for a few minutes. Serve hot, garnished with fresh parsley.

Prep Time: 15 minutes | Total Time: 30 minutes | Servings: 4