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Chicken Mushroom Soup

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Creamy Chicken and Mushroom Soup

Chicken and Mushroom Soup

Diana Rattray
Serve this creamy soup for lunch or dinner with crusty rolls and a salad or sandwich or make it a first course for a larger meal.

Ingredients:

  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts, diced
  • 1/2 cup diced carrot
  • 1 large rib celery, diced
  • 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
  • 1 clove garlic, minced
  • 4 green onions, sliced
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt, or to taste
  • Fresh ground black pepper
  • 3/4 cup heavy cream

Preparation:

In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
Serves 4 to 6.

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5 out of 5 5 out of 5
When do I add the green onions???September 14, 2009By vitochka3
"I am working on this right now and was hoping to read someone's advice as to when to add the green onions. The recipe includes it but doesn't specify when to add it... Can't wait to make this!!!"

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