What’s the temperature like around where you live? Right about now, it’s a brisk 80 degrees in Houston and we’ve had quite a bit of rain. Not exactly autumnal but at least it’s no longer scorching. I’m not sure when we’ll get the cozy weather, crunchy leaves, and such that signify an official change of season but I’m preparing for it a chicken & mushroom soup recipe. That’s normal, right? Regardless of what the weather is doing, it is officially fall around these parts, which means it’s soup season, y’all.
Eating a warm bowl of this creamy chicken & mushroom soup is like pulling on a soft, oversized sweater and leggings, and wrapping yourself in a cozy throw…all at once. It’s perfect. And easier to make than you might think. Sure, it looks all gourmet but, like with this 30-minute chicken soup, everything is made in one pot. In almost no time. Are y’all getting tired of my sharing quick recipes? I hope not. The first time I made this soup, I licked the bowl. Ok, maybe not just the first time. Point is: It’s delicious! Get into it.
I can’t tell you how many of my friends and family members told me over the years that they don’t like mushrooms. My response is always “That ain’t what you said last night…when you ate my lasagna (or sliders or whatever) which has mushrooms in it!” 🙂 Seriously, though. Mushrooms have such a light flavor and go well in so many dishes that they’re easy to sneak in. They’re also good enough to be the star of a dish like in this chicken & mushroom soup!
My favorite chicken and mushroom soup comes from Grand Luxe Cafe. But it’s not always available and not quite perfect, in my opinion, so I decided to get to work creating my own rendition. This one starts with satueed chicken breast, followed by onions, garlic, mushrooms, and carrots cooked down with thyme and butter. From there, it’s smooth sailing to soup town.
This creamy chicken & mushroom soup take just 30 minutes to whip up so it joins the ranks of other quick meals like my tomato & basil chicken and one-pot pasta dinner. As per usual, it’s full of simple ingredients (because who has time to go out of their way hunting down speciality things?) that you probably have on hand already or can find at most any grocer. If you’re a cozy mood and looking for more soups, I highly recommend this rainbow soup (a flavorful detox soup) and this roasted garlic & potato soup (made in the slow cooker). Let me know if you Thanks for reading!
Creamy, comforting soup with full of savory flavors, good-for-you veggies, and fall feels.
- 2 tablespoons olive oil
- 1 1/2 pounds boneless skinless chicken breast cut into one-inch chunks
- sea salt to taste
- black pepper to taste
- 3 tablespoons butter
- 1/2 teaspoon dried thyme
- 4 cloves garlic minced or chopped
- 1/2 onion diced
- 1 cup matchstick carrots
- 8 ounces baby bella mushrooms sliced
- 4 cups chicken broth
- 1 cup heavy cream at room temperature
- 1 cup frozen peas
In a large pot, heat olive oil over medium-high flame. Season chicken breast with sea salt and black pepper. Add to pot and cook until golden brown and cooked through. (This is a good time to chop your veggies.) Remove from pot.
Reduce heat to medium and add butter to pot to melt. Add thyme, garlic, onion, carrots, mushrooms, and a little more sea salt and black pepper; stirring and cooking until tender (about six minutes). Garlic should be fragrant and onions should start to turn translucent.
Add chicken back to pot then stir in chicken broth, frozen peas, and heavy cream. Increase heat to medium-high.
Cook until heated through and bubbly (about 15 minutes). Remove from flame and (carefully) serve hot.