Creamy Chicken and Mushroom Soup
A comforting and hearty creamy soup filled with tender chicken, earthy mushrooms, and vibrant greens, perfect for busy weeknights or meal prep.
Ingredients
Main Ingredients
- 2 pieces boneless skinless chicken breasts Lean protein serving as the base
- 1 tsp salt To enhance flavors
- 1 tsp black pepper To enhance flavors
- 2 tbsp olive oil For searing the chicken
- 2 tbsp unsalted butter For sautéing mushrooms
- 8 oz baby portabella mushrooms Adds savory flavor
- 1 piece white onion For sweetness and aroma
- 2 cloves garlic For robust flavor
- 1 tsp dried thyme Herbal note that pairs well
- 1 tsp dried parsley Adds freshness
- 1/4 cup all-purpose flour Thickening agent
- 4 cups chicken broth Flavorful soup base
- 1 cup half-and-half For creaminess
- 1 tbsp Worcestershire sauce For depth and tanginess
- 2 cups fresh spinach or kale Optional for nutrition
- 1 cup frozen peas Optional for sweetness
- 1 tbsp fresh parsley For garnish
Instructions
Preparation
- Dice the chicken into bite-sized pieces.
- In a large skillet or Dutch oven, warm olive oil over medium-high heat.
- Add the diced chicken to the pan, season with salt and pepper, and cook for 2-3 minutes until seared. Remove and set aside.
- In the same skillet, incorporate butter and sliced mushrooms, and sauté for 6-7 minutes until tender.
- Stir in diced onions, minced garlic, thyme, parsley, and flour, cooking for 1-2 minutes while continually stirring.
- Gradually stir in chicken broth and half-and-half, then add Worcestershire sauce, simmering for 3-4 minutes until slightly thickened.
- Return cooked chicken back into the pot, cover, and simmer for 15 minutes or until the chicken is cooked through.
- Taste the soup and adjust the salt and pepper as needed.
- If desired, stir in fresh spinach or peas and cook until softened.
- Serve the soup warm, garnished with fresh parsley.
Notes
Use high-quality chicken broth for the best flavor. This soup can be made ahead and stored in the fridge for up to 3-4 days or frozen for up to 3 months.