Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup

from bestrecipebox.com
30 min
6 servings

Ingredients

  • 1 pound chicken (boneless skinless chicken breasts or thighs) ((455g) , cut into small bite sized pieces)
  • 8 oz. sliced mushrooms ((226g))
  • 2 Tablespoons olive oil ((30ml) )
  • 1/2 onion (, diced)
  • 3 cloves garlic (, minced or crushed)
  • 1/2 teaspoon salt (, or to taste)
  • 1/2 teaspoon fresh cracked black pepper (, or to taste)
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon Worcestershire sauce ((15ml))
  • 4 cups chicken stock ((946ml) )
  • 1/2 cup cream ((120ml) (or half & half or milk))
  • 2 Tablespoons flour ((30ml) or corn starch (optional))

Directions

  1. 1

    Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.

  2. 2

    Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.

  3. 3

    Whisk optional flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.

  4. 4

    Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste. If you don't season the soup with enough salt, it can be bland.