Soups Salads Vegetables · Easy
Creamy Chicken and Mushroom Soup
This creamy chicken and mushroom soup is thickened with a simple roux for a velvety, comforting bowl ready in about 30 minutes.
What you'll need
- 3 tablespoonsbutter
- 8 ozsliced mushrooms
- 1 cupdiced onion and celery
- 1/4 cupflour
- 4 cupschicken broth
- 1 cupheavy cream
- 2 cupscooked shredded chicken
- to taste salt, black pepper, thyme
Let's cook
- 1Melt the butter in a large pot over medium heat and sauté the mushrooms, onion, and celery for 5-6 minutes until softened.
- 2Sprinkle the flour over the vegetables and cook for 1-2 minutes, stirring constantly.
- 3Gradually whisk in the chicken broth, then bring to a simmer, stirring until slightly thickened.
- 4Stir in the cream and shredded chicken, simmering for 8-10 minutes.
- 5Season with salt, pepper, and thyme, then serve hot.
Make it yours
- Add wild rice for a heartier soup.
- Use half-and-half instead of heavy cream for a lighter version.
- Stir in fresh spinach at the end.
Good with
- Crusty bread
- A simple side salad
- Oyster crackers
Frequently asked questions
Good questions, answered.
Can I use rotisserie chicken?
Yes, shredded rotisserie chicken works great and saves time.
How do I avoid lumps when adding the broth?
Whisk the broth in gradually, a little at a time, while stirring constantly after making the roux.
Keep cooking
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