Creamy Chicken & Mushroom Soup
Servings: 8 cups
Calories: 272kcal
Creamy, comforting soup with full of savory flavors, good-for-you veggies, and fall feels.
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Ingredients
- 2 tablespoons olive oil
- 1 ½ pounds boneless skinless chicken breast cut into one-inch chunks
- sea salt to taste
- black pepper to taste
- 3 tablespoons butter
- ½ teaspoon dried thyme
- 4 cloves garlic minced or chopped
- ½ 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
Instructions
- In a large pot, heat olive oil over medium-high flame. Season chicken breast with sea salt and black pepper. Add chicken to pot and cook until golden brown and cooked through then remove from pot.
- While chicken cooks, dice onion, mince garlic, and set aside.
- Reduce heat to medium and add butter to pot to melt. Add in 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 the pot then stir in chicken broth, frozen peas, and heavy cream. Increase heat to medium-high and cover pot.
- Cook until heated through and bubbly (about 15 minutes). Remove from flame and (carefully) serve hot.
Video
Nutrition
Calories: 272kcal | Carbohydrates: 8g | Protein: 21g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 96mg | Sodium: 562mg | Potassium: 664mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2822IU | Vitamin C: 18mg | Calcium: 57mg | Iron: 1mg