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Creamy Chicken Mushroom Soup
Rachel Kim

Creamy Chicken Mushroom Soup

Mushrooms brown first, then bite-size chicken cooks in a thyme-scented broth finished with cream. Don't boil hard after adding the dairy or the soup can look broken. Total time: 40 minutes.
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Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings: 6
Ingredients Method

Ingredients
  

  • 1 1/4 lbs boneless skinless chicken thighs cut into 1-inch pieces
  • 2 tbsp unsalted butter
  • 16 oz cremini mushrooms sliced
  • 1 small yellow onion diced
  • 2 tbsp all-purpose flour
  • 5 cups low-sodium chicken broth
  • 1 tsp dried thyme
  • 1 tsp kosher salt
  • 1 cup heavy cream

Method
 

  1. Melt the butter in a Dutch oven over medium-high heat and brown the mushrooms for 6 minutes, then transfer half to a plate.
  2. Add the onion and cook for 3 minutes before stirring in the flour for 1 minute.
  3. Whisk in the broth, thyme and salt, add the chicken and bring the soup to a steady simmer.
  4. Cook for 8 to 10 minutes, until the chicken reaches 165°F, then reduce the heat to low.
  5. Stir in the cream and reserved mushrooms and warm for 2 minutes without letting the soup boil.