Description
A rich and comforting soup with tender chicken, earthy mushrooms, and a velvety cream base.
Ingredients
Scale
For the Crust:
- 2 tbsp olive oil
- 1 lb boneless chicken breast, diced
- 8 oz cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 tsp dried thyme
- Salt and pepper to taste
- 2 tbsp fresh parsley, chopped
Instructions
1. Prepare the Crust:
- Heat olive oil in a large pot over medium heat. Add chicken and cook until no longer pink, about 5-7 minutes. Remove and set aside.
- In the same pot, add mushrooms and onion. Sauté until softened, about 5 minutes. Add garlic and cook for 1 minute until fragrant.
- Pour in chicken broth and bring to a simmer. Return chicken to the pot, add thyme, salt, and pepper. Simmer for 10 minutes.
- Stir in heavy cream and heat through without boiling. Garnish with fresh parsley before serving.
Notes
You can customize the seasonings to taste.