This comforting Chicken and Mushroom Soup is a hearty and satisfying dish perfect for cool evenings or when you’re craving something cozy. The tender chicken, earthy mushrooms, and aromatic herbs blend beautifully in a savory broth, creating a warming, flavorful meal. Packed with protein and nutrients, this soup is great for a quick lunch or a light dinner. Serve it with crusty bread or a side salad for a complete meal.
Ingredients:
- 2 tablespoons olive oil
- 1 medium onion, diced
- 3 garlic cloves, minced
- 2 carrots, peeled and sliced
- 2 celery stalks, diced
- 8 oz. mushrooms (such as button, cremini, or a mix), sliced
- 2 boneless, skinless chicken breasts, cubed
- 6 cups chicken broth
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 bay leaf
- Salt and pepper, to taste
- 1/4 cup heavy cream (optional for added richness)
- 2 tablespoons fresh parsley, chopped (for garnish)
Instructions:
- Heat the olive oil in a large pot over medium heat. Add the diced onion and sauté for 3-4 minutes until softened.
- Stir in the minced garlic, carrots, and celery. Cook for another 3-4 minutes until the vegetables start to soften.
- Add the sliced mushrooms to the pot and cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and start to brown.
- Push the vegetables to the sides of the pot and add the cubed chicken to the center. Cook the chicken for 4-5 minutes, stirring occasionally, until it’s lightly browned on all sides.
- Pour in the chicken broth and stir in the thyme, rosemary, bay leaf, salt, and pepper. Bring the soup to a simmer and cook for 20 minutes until the chicken is fully cooked and the vegetables are tender.
- (Optional) Stir in the heavy cream for a creamy texture and let the soup heat through for another 2-3 minutes.
- Remove the bay leaf, taste the soup, and adjust the seasoning if necessary.
- Serve hot, garnished with fresh parsley.
Enjoy your warm and delicious Chicken and Mushroom Soup!
