Creamy Chicken and Mushroom Soup

It’s okay to still be saying “Happy New Year”, right?  Happy New Year!  Today I have something exciting to share with you in addition to this amazing Creamy Chicken and Mushroom Soup!

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Creamy Chicken and Mushroom Soup

It was a goal of mine to learn how to do videos for the blog upon the arrival of 2016.  I made a promise to myself that the first post of 2016 would have a helpful video to accompany the recipe.

There’s still A LOT of room for improvement, but it’s a start.  I never realized how helpful videos were until I started seeing them pop up everywhere on Facebook the past year.  So much to learn, so little time!  🙂

Did I mention how awesome this soup was?!  If you know me, you know that I absolutely LOVE mushrooms.  However, I prefer them cooked and not raw.  This soup is so hearty, comforting and full of chicken, vegetables and of course… MUSHROOMS!

This recipe makes enough for 4 large portions or 6 average portions.  Enjoy!

Again, Happy New Year and thanks for being a reader.  Happy simmering!  🙂

Creamy Chicken and Mushroom Soup

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• Yield: 6 servings 1x
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Ingredients

• 2 tablespoons unsalted butter
• 1 tablespoon extra virgin olive oil
• 3/4 pound boneless, skinless chicken breast, diced
• 1 cup peeled and diced carrots
• 1/2 cup diced celery
• 1–1/2 cups diced yellow onion
• 1 (10-ounce) package baby bella mushrooms, thinly sliced (or mushrooms of your choice)
• 2 heaping teaspoons fresh minced garlic
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1/2 teaspoon dried thyme
• 3/4 cup heavy cream
• 1/4 teaspoon salt (or to taste)
• 1/4 teaspoon pepper (or to taste)

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Instructions

1. In a dutch oven or large saucepan heat butter and olive oil over medium heat. Add diced chicken, carrots, celery and onion. Cook until chicken is almost done, about 6-7 minutes (stirring frequently).
2. Add mushrooms and garlic and continue to cook, stirring frequently, until mushrooms are tender (about 4-5 minutes).
3. Slowly add flour while stirring to combine. Add chicken broth and thyme and stir well to combine. Bring to a simmer, stirring frequently.
4. Cover. Reduce heat to maintain a gentle simmer. Cook for approximately 15 minutes, or until vegetables are tender.
5. Add cream and stir to combine. Season with salt and pepper and heat thoroughly before serving.

Notes

Adapted from About.com