Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup 1


• Olive oil 1 tbsp

• Butter 2 tbsp

• Chicken 2 breast cubed

• Mushrooms 250 g sliced

• Mix veggies 200 g I used frozen

• Onion one chopped

• Garlic 4 cloves minced

• Bay leaf 1

• Salt to taste

• Black pepper to taste

• Thyme dried 1/2 tsp

• Rosemary dried 1/2 tsp

• Parsley 1 tbsp fresh chopped

• Chicken stock 4 cups

• All purpose flour 1/4 cup

• Cream 1/2 cup


Heat the oil and butter add chicken, season chicken with salt and pepper. Let the chicken fry and tender then keep it aside.

Add some more butter in pan add mushrooms and sauté for a while. Add onions, garlic, and veggies.

Cook, stirring occasionally about 3,4 minutes or until mushrooms and veggies get soft.

Add thyme and mix. Whisk in flour and sauté for a minute. Add chicken stock, fried chicken and bay leaf then mix well.

When the mixture is slightly thickened add cream and mix well. Let the mixture cook for a while, season it with salt, black pepper, rosemary. Top with fresh chopped parsley and immediately serve with garlic bread.

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