Creamy Chicken Mushroom Soup |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 6 |
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I found this recipe on but made several changes. My husband and I enjoyed this soup and it was really quick and easy! Ingredients:
2 tablespoons butter |
1 tablespoon olive oil |
1 lb boneless chicken breast, diced |
1/2 cup diced carrot |
2 cups of finely diced potatoes |
8 ounces sliced mushrooms |
1 garlic clove, minced |
2 shallots, diced |
2 tablespoons flour |
4 cups chicken broth |
1/2 teaspoon dried leaf thyme |
1/2 teaspoon salt (to taste) |
fresh ground black pepper |
1 cup half-and-half |
Directions:
1. In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, potatoes, shallots and garlic; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 15 to 20 minutes, until vegetables are tender. Add salt and pepper to taste; stir in half and half and heat through.
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