Creamy Chicken Mushroom Soup

🥣 Creamy Chicken Mushroom Soup

Ingredients:

• 2 tbsp olive oil or butter

• 1 medium onion, finely chopped

• 2 garlic cloves, minced

• 2 carrots, diced

• 2 celery stalks, diced

• 8 oz (225 g) mushrooms, sliced (cremini, button, or mix)

• 2 cups cooked chicken (shredded or cubed)

• 4 cups chicken broth

• 1 cup heavy cream (or half-and-half for lighter)

• 2 tbsp flour (or cornstarch slurry for gluten-free)

• 1 tsp dried thyme (or 1 tbsp fresh)

• 1 bay leaf

• Salt & black pepper, to taste

• Fresh parsley, chopped (for garnish)

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Instructions:

1. Sauté the veggies:
   Heat olive oil or butter in a large pot over medium heat. Add onion, garlic, carrots, and celery. Cook for 5 minutes until softened.

2. Cook mushrooms:
   Add sliced mushrooms and cook until golden and tender (about 6–8 minutes).

3. Add flour for creaminess:
   Sprinkle flour over the mixture, stir well, and cook for 1–2 minutes to remove raw flour taste.

4. Simmer with broth:
   Slowly pour in chicken broth while stirring. Add thyme, bay leaf, salt, and pepper. Bring to a simmer and cook for 10–12 minutes until vegetables are tender.

5. Add chicken & cream:
   Stir in shredded chicken and heavy cream. Let it simmer for another 5–7 minutes (do not boil after adding cream).

6. Finish & serve:
   Remove bay leaf, taste, and adjust seasoning. Garnish with fresh parsley before serving.

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🍞 Serving Suggestions:

• Serve with crusty bread, garlic toast, or a side salad.

• Can also be enjoyed over rice or egg noodles for a hearty meal.