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Chicken and Cream of Mushroom Soup

This comforting Chicken and Cream of Mushroom Soup features tender chicken and earthy mushrooms enveloped in a rich, creamy broth. Perfect for chilly evenings!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts, cubed
  • 8 ounces mushrooms, sliced (any variety)
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth, low sodium
  • 1 cup heavy cream (or mushroom-flavored cream)
  • 2 tablespoons olive oil (for sautéing)
  • 1 teaspoon dried thyme (or a few sprigs of fresh thyme)
  • Salt and pepper to taste
  • Fresh parsley (for garnish)

Method
 

Preparation
  1. In a large pot, heat the olive oil over medium heat. Add the diced onion and minced garlic; sauté until the onion is translucent, about 3 minutes.
  2. Add the cubed chicken to the pot, cooking until it’s no longer pink, about 5-7 minutes. Season with salt, pepper, and dried thyme.
  3. Stir in the sliced mushrooms and cook until they’re tender, about 5 minutes.
  4. Add the chicken broth to the pot and bring it to a boil. Then reduce the heat and let it simmer for 15 minutes.
  5. Stir in the heavy cream, letting the soup heat through for an additional 5 minutes. Taste and adjust seasoning as needed.
  6. Garnish with fresh parsley and serve hot!

Notes

For a lighter version, substitute heavy cream with half-and-half or coconut cream for a dairy-free option. If you prefer a thicker soup, let it simmer longer or stir in a cornstarch slurry for quick thickening. Avoid overcooking the chicken to maintain its tenderness.