Name: Chicken And Mushroom Soup
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Ingredients: 8 ounces boneless, skinless chicken thighs, 1-inch chunks; 2 tablespoons unsalted butter; Kosher salt and black pepper; 2 tablespoons olive oil; 8 ounces cremini mushrooms, thinly sliced; 1 onion, diced; 3 carrots, peeled and diced; 2 ribs celery, diced; 3 cloves garlic, minced; ½ teaspoon dried thyme; ¼ cup all-purpose flour; 4 cups chicken stock; 1 bay leaf; ½ cup half and half, or more, as needed*; 2 tablespoons chopped fresh parsley leaves

As the colder days approach, I find myself craving something warm and comforting. The first thing that comes to mind is a cozy soup that can truly satisfy my taste buds.

There are many types of soups, and I love them all, but I’m particularly a fan of rich, creamy soups filled with meat and veggies.

The recipe I’m about to share is for the all-time favorite chicken and mushroom soup. This version is made with half-and-half, so it has that creamy factor I adore.

Plus, it’s packed with delicious flavors and is surprisingly easy to make.

Chicken And Mushroom Soup

Prep Time: 15 minutes

Cook Time: 15 minutes

Total Time: 30 minutes

This creamy chicken and mushroom soup is a rich and comforting meal, ready to warm your soul in just 30 minutes.

Ingredients

8 ounces boneless, skinless chicken thighs, 1-inch chunks
2 tablespoons unsalted butter
Kosher salt and black pepper
2 tablespoons olive oil
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 ribs celery, diced
3 cloves garlic, minced
½ teaspoon dried thyme
¼ cup all-purpose flour
4 cups chicken stock
1 bay leaf
½ cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves

Nutrition Information:

Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 267Total Fat: 16gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 68mgSodium: 390mgCarbohydrates: 17gFiber: 2gSugar: 6gProtein: 16g

Instructions

1. Season Chicken Thighs: Sprinkle salt and pepper over the chicken thighs to season them well.

Seasoned chicken thighs on a cutting board

2. Cook the Chicken: Warm olive oil in a large stockpot or Dutch oven over medium heat.

Add the chicken thighs and cook for 2-3 minutes until they’re nicely browned.

Remove and set aside.

3. Sauté the Vegetables: In the same pot, melt butter over medium heat. Add mushrooms, onions, carrots, and celery.

Stir occasionally and cook until the veggies become soft, about 3-4 minutes.

Vegetables for the soup cooking in a stockpot

4. Add Garlic and Herbs: Mix in minced garlic and thyme, letting them cook for about a minute until the aroma is released.

Vegetables and seasonings for the soup cooking in a stockpot

5. Incorporate Flour: Sprinkle flour into the pot, whisking for about a minute until it turns a light golden color.

6. Add Broth and Chicken: Pour in chicken broth, drop in a bay leaf, and return the browned chicken to the pot.

Vegetables, broth, seasonings, and chicken cooking in a stockpot

Stir continuously for 4-5 minutes until the soup thickens slightly.

7. Add Cream and Adjust Consistency: Stir in half-and-half and let it heat through for 1-2 minutes. Season with additional salt and pepper to taste.

If the soup is too thick, add a bit more half-and-half until it’s just right.

Cooked creamy chicken and mushroom soup in a stockpot

8. Serve and Garnish: Ladle the hot soup into bowls and top with fresh parsley, if desired. Serve immediately and enjoy!

Just made chicken and mushroom soup served in a bowl

In just a few easy steps that require no more than 30 minutes to perform, you have a warm and comforting meal that is both delicious and nutritious.