A warm, comforting creamy chicken mushroom soup loaded with tender chicken, earthy mushrooms, and herbs perfect for cozy nights or a hearty lunch.

Scale

2 tbsp butter

1 tbsp olive oil

1 lb boneless skinless chicken breasts, diced

1 small onion, chopped

2 garlic cloves, minced

8 oz mushrooms, sliced

3 tbsp all-purpose flour

4 cups chicken broth

1 cup milk or cream

1 tsp dried thyme

1/2 tsp salt

1/4 tsp black pepper

1/2 cup shredded carrots (optional)

Fresh parsley for garnish

1. In a large pot, melt butter with olive oil over medium heat.

2. Add chicken pieces and cook until lightly browned; remove and set aside.

3. In the same pot, sauté onions and garlic until fragrant.

4. Add sliced mushrooms and cook until tender and reduced.

5. Sprinkle flour over the vegetables and stir for 1–2 minutes.

6. Slowly pour in chicken broth while stirring to prevent lumps.

7. Add milk or cream, thyme, salt, and pepper; stir well.

8. Return chicken to the pot and simmer for 10–15 minutes until soup thickens.

9. Stir in shredded carrots if using and cook 5 more minutes.

10. Garnish with fresh parsley and serve warm.

Use rotisserie chicken for a quicker version.

Add spinach or kale for extra greens.

For a lighter soup, substitute half the cream with extra broth.

Keywords: creamy chicken mushroom soup, comfort food, easy dinner, homemade soup