Description
A comforting and creamy chicken and mushroom soup featuring tender vegetables, savory chicken, and a rich, velvety broth enhanced with fresh thyme and heavy cream. Perfect for a cozy meal any day of the week.
Ingredients
Soup Base
- 2 tablespoons unsalted butter
- 1 cup peeled and chopped carrots (¼ inch pieces)
- ½ cup sliced celery
- 1 ½ cups chopped yellow onion
- 8 ounces fresh baby bella mushrooms (sliced)
- 2 teaspoons minced fresh garlic
Thickening and Broth
- ¼ cup all-purpose flour
- 4 cups low sodium chicken broth
- ½ teaspoon dried thyme
Protein and Cream
- 3 cups fully cooked shredded chicken
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
Garnish
- Fresh thyme sprigs (optional)
Instructions
- Sauté Vegetables: Melt the unsalted butter over medium heat in a Dutch oven or large soup pot. Add the chopped carrots, sliced celery, and chopped yellow onion. Cook for 5 minutes, stirring frequently, until the vegetables begin to soften.
- Add Mushrooms and Garlic: Add the sliced baby bella mushrooms and minced garlic to the pot. Continue cooking, stirring often, for about 4 to 5 minutes until the mushrooms become tender and release their moisture.
- Incorporate Flour and Broth: Gradually sprinkle the all-purpose flour over the vegetables while stirring consistently to avoid lumps. Slowly pour in the low sodium chicken broth, then add dried thyme and the shredded cooked chicken. Stir well to combine all ingredients evenly.
- Simmer the Soup: Bring the mixture to a gentle simmer, stirring frequently to prevent sticking. Once simmering, cover the pot and reduce the heat to maintain a low simmer.
- Cook Until Vegetables are Tender: Let the soup simmer for approximately 15 minutes, stirring occasionally, until the carrots, celery, and onions are tender and flavors meld together.
- Finish with Cream and Seasoning: Remove the pot from heat. Stir in the heavy cream, salt, and black pepper to create a rich and creamy texture. Adjust seasoning to taste if needed.
- Garnish and Serve: Optionally garnish each serving with fresh thyme sprigs for added aroma and presentation. Serve hot and enjoy the comforting flavors of the soup.
Notes
- Use low sodium chicken broth to control the saltiness of the soup.
- Fully cooked shredded chicken can be from rotisserie or leftover roasted chicken.
- For a dairy-free version, substitute heavy cream with coconut cream or a plant-based alternative.
- Frozen chopped vegetables can be used in a pinch, but fresh provides the best texture and flavor.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
