If you're looking for a comforting and delicious soup recipe, this Creamy Chicken and Wild Mushroom Soup is sure to hit the spot. Made with tender chicken, earthy wild mushrooms, and a rich and creamy broth, this soup is perfect for a cozy dinner or lunch. Plus, it's easy to make and can be ready in just under an hour.
Ingredients:
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 1 tablespoon olive oil
- 8 ounces wild mushrooms, sliced
- 1 onion, chopped
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tablespoons cornstarch
- 1 teaspoon dried thyme
- Salt and pepper to taste
Instructions:
- In a large pot, heat the olive oil over medium-high heat. Add the chicken pieces and cook until browned on all sides, about 5-7 minutes. Remove the chicken from the pot and set aside.
- Add the sliced mushrooms to the same pot and cook until they release their juices and are tender, about 5-7 minutes. Remove the mushrooms from the pot and set aside.
- Add the chopped onion and minced garlic to the pot and cook until the onion is translucent, about 3-4 minutes.
- Pour in the chicken broth and bring to a simmer. Add the chicken pieces, mushrooms, and dried thyme to the pot and let simmer for 15-20 minutes.
- In a small bowl, whisk together the cornstarch and heavy cream. Pour the mixture into the pot and stir until the soup thickens, about 5 minutes.
- Season with salt and pepper to taste. Serve hot, garnished with chopped parsley if desired.
Tips:
- You can use any type of wild mushrooms for this recipe, such as shiitake, oyster, or chanterelle.
- If you prefer a thicker soup, you can add more cornstarch or reduce the amount of chicken broth.
- This soup can be stored in an airtight container in the refrigerator for up to 3 days, or frozen for up to 1 month.