Creamy Chicken and Mushroom Soup
Nutrition per Serving
0
Calories
0g
Protein
0g
Carbs
0g
Fat
Recipe by Lindsay Funston
This updated classic—loaded with celery, carrot, and fresh thyme—is the answer to all your problems on a cold night.
Ingredients
2 tbsp. extra-virgin olive oil
1 lb. boneless skinless chicken breasts
1 large onion, diced
2 cloves garlic, minced
1 lb. sliced mushrooms
2 large carrots, peeled and sliced into rounds
2 ribs celery, sliced
kosher salt
Freshly ground black pepper
2 1/2 c. low-sodium chicken stock
3/4 c. heavy cream
Fresh thyme, for serving
Instructions
In a large stockpot over medium-high heat, heat 1 tablespoon oil. Cook chicken until cooked through and golden, 4 minutes per side, then transfer to a cutting board and cut into small chunks.
Reduce heat to medium and add remaining tablespoon oil, along with onion, garlic, mushrooms, carrots, and celery. Season with salt and pepper. Cook, stirring occassionally, until tender and golden, 8 to 10 minutes.
Add chicken stock, increase heat to high, and bring to a simmer.
Stir in heavy cream and continue cooking until thickened, 15 minutes.
Garnish with thyme and serve.
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