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Creamy Chicken & Mushroom Soup

Course: Main Dish, Soup
Cuisine: American
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
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