This velvety chicken mushroom soup brims with tender chicken, earthy mushrooms, and fresh vegetables, all enveloped in a silky cream broth. Aromatic garlic, thyme, bay leaves deepen the savoury flavours, while minimal prep and on-pot ease make it wonderfully fuss-free. Served steaming hot and garnished with fresh parsley, it’s comfort in a bowl—the perfect companion for chilly evenings. For more hearty flavours, don’t miss our classic chicken soup and wholesome moringa chicken soup recipes.
Ingredients
UNITSIngredients
250 gms Chicken thighs (boneless, skinless)cut into bite-sized piece
200 gmsMushrooms (mixed) (thinly sliced)
1 nosOnion (medium) (finely chopped)
3 nosGarlic cloves (minced)
2 nosCelery stalks (diced)
1 tbspButter
1 tbspOlive oil
2 tbspAll-purpose flour
750 mlChicken stock
120 mlHeavy cream
1/2 tspDried thyme
1 nosBay leaf
to tasteSalt and black pepper
for garnishFresh parsley, chopped
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Directions
Description - Step 1
Step 1: Sauté the Chicken
Heat olive oil in a large pot over medium-high heat. Season chicken pieces with salt and pepper.
Add to the pot and cook, stirring occasionally, until browned on all sides. Remove chicken and set aside.
Description - Step 2
Step 2: Cook the Vegetables
Melt butter in the same pot. Add onions, and celery. Sauté until vegetables are softened. Stir in garlic, thyme, and mushrooms.
Cook until mushrooms release their liquid and it evaporates, about 5 minutes.
Description - Step 3
Step 3: Make the Roux
Sprinkle flour over the vegetables. Stir well and cook for 1-2 minutes until flour smells toasty and coats the veggies.
Description - Step 4
Step 4: Simmer the Soup
Gradually pour in chicken stock, stirring constantly to prevent lumps. Add bay leaf and browned chicken.
Bring to a boil, then reduce heat and simmer, covered, until chicken is cooked through and vegetables are tender.
Description - Step 5
Step 5: Finish and Season
Remove the bay leaf. Stir in cream and heat through.
Taste and adjust seasoning with salt and pepper. If the soup is too thick, thin with more stock.
Description - Step 6
Step 6: Serve
Ladle hot soup into serving bowls. Garnish with a sprinkle of chopped parsley. Serve immediately.
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Continental
Easy
Main Course
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