CREAM OF MUSHROOM CHICKEN SOUP

bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, spoon in the bowl

CREAM OF MUSHROOM CHICKEN SOUP

This Cream of Mushroom Chicken Soup is warm, cozy, hearty, downright delicious and the perfect spin on a classic!

Prep Time 10

Cook Time 15

Total Time 25

Servings Servings

Ingredients

2 cups Shredded Chicken Breasts* cooked
1 pound White Button Mushrooms*
4 cups Chicken Broth
2 cups Heavy Cream
1 Onion diced
4 Cloves Garlic minced
2 tsp Dried Thyme
¼ cup Fresh Parsley chopped, more for garnish
2 tbsp Extra Virgin Olive Oil
Salt and Pepper to taste

Instructions

Divide the mushrooms in half. Roughly chop one half and neatly slice the other. This will provide different texture to the soup* (see notes)
Heat the oil in a large soup pot over medium heat. Once hot, add the mushrooms, onions, garlic and thyme.
Cook until softened and the mushrooms have released most of their juices, about 7-8 minutes, stirring occasionally.
Add the chicken broth, salt and pepper and stir to combine. Bring to a slow boil, reduce the heat to medium low, and cook for 5-10 minutes, covered, allowing the flavours to develop and mingle.
Add the shredded chicken to the pot, give it a good stir.
Allow it to simmer away for a few more minutes.
Slowly stir in the heavy cream and simmer on low a couple extra minutes.
Stir in the fresh chopped parsley and remove the pot from the heat. Season to taste with more salt and pepper, if needed.
Garnish with extra fresh chopped parsley, if desired.

Notes

Use my Instant Pot method to easily shred chicken breasts, a method of your own or an already cooked rotisserie chicken you can shred yourself.

Cutting the mushrooms in two different ways will give your soup different textures. However, if you prefer one way over the other, feel free to do just that.

You can use a variety of different mushrooms instead, if you prefer. Cremini, shitake, oyster, or portabella all make good options.

Nutrition