Creamy Chicken Mushroom Soup
Ingredients:
2 tbs
1 small onion, finely chopped
2 garlic cloves, minced
8 oz (225g) mushrooms, sliced (white or cremini)
2 cups cooked chicken, shredded or diced
4 cups chicken broth
1 cup heavy cream (or half-and-half for lighter)
2 tbsp all-purpose flour
Salt and pepper, to taste
1 tsp thyme (optional)
Fresh parsley for garnish (optional)
Instructions:
Sauté the aromatics:
In a large pot, melt butter over medium heat. Add the chopped onion and garlic. Cook until softened and fragrant, about 3-4 minutes.
Cook mushrooms:
Add sliced mushrooms to the pot and cook until they release their moisture and start to brown, about 6-7 minutes.
Make a roux:
Sprinkle the flour over the mushrooms and stir well to combine. Cook for 1-2 minutes to get rid of the raw flour taste.
Add broth and chicken:
Gradually pour in the chicken broth while stirring to avoid lumps. Add the cooked chicken and thyme (if using). Bring to a gentle simmer and let cook for about 10 minutes, allowing the soup to thicken slightly.
Add cream:
Stir in the heavy cream and heat through. Do not boil after adding the cream to aoid curdling.
Season:
Taste and season with salt and pepper as needed.
Serve:
Ladle the soup into bowls and garnish with fresh parsley if you like.