Description
A rich and comforting soup with tender chicken, earthy mushrooms, and a velvety cream base.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts, diced
- 8 oz cremini mushrooms, sliced
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 2 tbsp all-purpose flour
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp olive oil
- Fresh parsley for garnish
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add diced chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, melt butter. Add onions and sauté until translucent, about 3 minutes. Add garlic and mushrooms, cooking until mushrooms are tender and browned, about 5 minutes.
- Sprinkle flour over the mushroom mixture and stir for 1 minute. Gradually pour in chicken broth, stirring constantly to avoid lumps.
- Return cooked chicken to the pot. Add thyme, salt, and pepper. Simmer for 15 minutes.
- Reduce heat to low and stir in heavy cream. Heat through without boiling. Adjust seasoning if needed and garnish with parsley before serving.
Notes
You can customize the seasonings to taste.