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Chicken Mushroom Soup

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A rich and comforting chicken mushroom soup made with tender chicken, earthy mushrooms, and a creamy herb-infused broth. Perfect for a hearty meal any day of the week.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large sweet onion, chopped
  • 1 cup chopped celery
  • 5–6 cloves garlic, minced
  • 18 ounces sliced mushrooms
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon dried thyme
  • 1/3 cup cooking sherry
  • 1 pound boneless chicken breast or thighs
  • 8 cups chicken broth
  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch
  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Instructions

  1. Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic, and sauté for 2-3 minutes.
  2. Add the mushrooms, rosemary, and thyme. Continue sautéing until the mushrooms soften and release their moisture.
  3. Pour in the cooking sherry to deglaze the pot. Add the chicken, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
  4. Remove the chicken, chop into bite-size pieces, and set aside.
  5. Whisk the cornstarch into the heavy cream until smooth, then stir into the soup. Simmer until thickened.
  6. Return the chopped chicken to the pot, add parsley, and adjust seasoning with salt and pepper before serving.

Notes

  • Use arrowroot instead of cornstarch for a lower-carb option.
  • Chicken thighs can be used for a richer flavor.
  • Store leftovers in the refrigerator for up to 3 days.
  • This soup can be frozen without the cream; add cream when reheating.

Nutrition

Find it online: https://yumfamilyrecipes.com/chicken-mushroom-soup/