Creamy Chicken and Mushroom Soup
A creamy, comforting and satisfying soup utilizing the convenience of leftover or shredded rotisserie chicken. Ready in just 40 minutes!
Servings 8 cups
Ingredients
- 2 tablespoons butter unsalted
- 1 cup peeled and chopped carrots chopped into ¼ inch pieces
- ½ cup sliced celery
- 1 ½ cups chopped yellow onion
- 8 ounces fresh baby bella mushrooms sliced
- 2 teaspoons minced fresh garlic
- ¼ cup all-purpose flour
- 4 cups chicken broth low sodium
- ½ teaspoon dried thyme
- 3 cups fully cooked shredded chicken
- ¾ cup heavy cream
- ½ teaspoon salt
- ½ teaspoon black pepper
- Fresh thyme sprigs optional garnish
Instructions
- Melt butter over medium heat in a Dutch oven or soup pot. Add carrots, celery and onion and cook for 5 minutes, stirring frequently.
- Add mushrooms and garlic. Continue to cook (stirring frequently) until mushrooms are tender (about 4 to 5 minutes).
- Slowly add flour while stirring. Add broth, thyme and cooked chicken. Stir to combine.
- Bring to a simmer, stirring frequently. Cover and reduce heat to maintain a simmer.
- Simmer for about 15 minutes (stirring occasionally), or until vegetables are tender.
- Remove from heat and stir in heavy cream, salt and pepper.
- Garnish with fresh thyme sprigs when serving (if desired).
Notes
- White mushrooms can be substituted for baby bella
- Half-and-half can be substituted for heavy cream