If you’re looking for a comforting yet flavorful dish, this Savory Herb Chicken Mushroom Soup is your answer. It combines tender chicken, earthy mushrooms, and aromatic herbs to create a perfect bowl of warmth and nourishment.
Chicken breast adds a lean, protein-packed heart to the soup, providing tender bites throughout. Button mushrooms bring an earthy depth of flavor, balancing the richness of the cream. Olive oil is our cooking fat of choice, lending a subtle fruity note that complements the herbs. Onions and garlic form the foundational aromatic base, creating a fragrant start. Chicken broth is the liquid gold that infuses every ingredient with savory goodness. Heavy cream introduces a luxurious, silky texture that enriches the soup. Dried thyme and rosemary offer a fragrant, woodsy aroma that elevates the dish. Finally, fresh parsley adds a bright, fresh finish.
This soup pairs wonderfully with a crusty baguette or a slice of rustic bread to soak up all the creamy goodness. For a heartier meal, serve it alongside a simple green salad with a light vinaigrette.
Start by heating a tablespoon of olive oil in a large pot over medium heat. Once it’s shimmering, toss in the chopped onions and minced garlic. Stir them around until the aroma fills your kitchen and the onions turn translucent, which should take about 2–3 minutes.
Add the diced chicken breast to the pot. Cook, stirring occasionally, until the chicken pieces are just lightly browned on the outside. They don’t need to be cooked through at this point since they’ll simmer in the broth later.
Next, stir in the sliced mushrooms. Let them cook down for about 5 minutes. They’ll release their moisture and soak up some of the flavors from the pot. You want them to be tender but not mushy.
Pour in the chicken broth, making sure to scrape up any browned bits from the bottom of the pot for added flavor. Bring this to a gentle simmer.
Sprinkle in the thyme and rosemary, and season the soup with a good pinch of salt and a few cracks of black pepper. Let the soup simmer for about 20 minutes, allowing the flavors to meld together beautifully.
Finally, stir in the heavy cream, and heat the soup through without letting it come to a boil. This step enriches the soup with a creamy finish. Just before serving, sprinkle the chopped fresh parsley on top for a burst of color and freshness.
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