Creamy Mushroom Chicken Soup

Ingredients

• 1 lb Chicken breast or thighs (Cut into bite-size pieces.)
• 2 tbsp Butter (Divided; 1 tablespoon is used with the olive oil and the remainder with the mushrooms.)
• 1 tbsp Olive oil
• 8 oz Mushrooms (Sliced.)
• 1 Small onion (Diced.)
• 3 Garlic cloves (Minced.)
• 2 tbsp All-purpose flour
• 3 cup Chicken broth
• 0.5 tsp Dried thyme
• 0.5 tsp Dried parsley
• 0.5 tsp Paprika
• 0.5 tsp Garlic powder
• 1 cup Whole milk
• 0.5 cup Heavy cream
• Salt and black pepper (To taste.)
• 0.5 cup Grated Parmesan (Optional.)
• Fresh parsley (For garnish.)

Steps

1. 1

   Heat the olive oil and 1 tablespoon of the butter in a large pot.

2. 2

   Season the bite-size chicken pieces with salt, black pepper, paprika, and garlic powder. Add the chicken to the pot and cook until lightly golden, then remove it from the pot and set it aside.

3. 3

   Add the remaining butter to the pot, followed by the sliced mushrooms. Cook for 5–6 minutes, until the mushrooms are browned.

4. 4

   Add the diced onion and cook until softened. Stir in the minced garlic.

5. 5

   Sprinkle in the flour and stir for about 1 minute.

6. 6

   Slowly pour in the chicken broth while stirring.

7. 7

   Add the dried thyme and dried parsley. Simmer for 5 minutes.

8. 8

   Return the chicken to the pot and simmer for another 8–10 minutes, until fully cooked.

9. 9

   Lower the heat and stir in the whole milk, heavy cream, and optional Parmesan. Simmer gently for 3–5 minutes, until the soup is creamy and slightly thickened.

10. 10

    Taste and adjust the seasoning. Finish with fresh parsley and serve warm.

Notes

The source does not specify the chicken's internal temperature or storage instructions. Parmesan is optional.

Nutrition per serving

• soup
• main
• comfort food
• fall
• creamy
• one-pot