Here's an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.
Course dinner, Main Course
Cuisine American
Keyword chicken, creamy, mushroom, soup
Prep Time 10 minutesminutes
Cook Time 15 minutesminutes
Total Time 25 minutesminutes
Servings 5
Calories 181kcal
Ingredients
½lbchicken breastsboneless, skinless - cut into bite-size pieces
1tablespoonolive oil
2tablespoonsbutter
4garlic cloves minced
1onion diced
2carrots diced
2stalkscelery diced
1cupmushrooms thinly sliced
½teaspoondried thyme
½teaspoondried rosemary
1teaspoonoregano
1teaspoonchili flakesoptional
1teaspoonblack pepper powderdivided
1teaspoonsaltdivided
3tablespoonsall-purpose flour
4cupschicken stock
1bay leaf
½cuphalf and half
2tablespoonschopped parsley
Instructions
In a bowl season the chicken pieces with salt and pepper, to taste.
Heat the oil in a pan, add the chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
In the same pan, melt the butter over medium heat, add minced garlic, and sauté until the garlic becomes fragrant.
Next add the onions, carrots, and celery, cook for 2-3 minutes then add the mushrooms and cook for another 2 minutes, stirring occasionally.
Add the dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix.
Now, add the all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
Add the chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes stirring continuously.
Stir in the half and half and let it cook for another 1-2 minutes. Remove from the heat.
Season with extra salt and pepper if desired.
Serve immediately, garnished with chopped parsley.
Notes
You can store this Creamy Chicken and Mushroom Soup in an airtight container for 3 days in the refrigerator or around 3 months in the freezer.
Half and half is equal parts of whole milk and fresh light cream.