Beautiful creamy mushroom soup with shredded chicken, fresh mushrooms, and carrots that is sure to fill you up!
Prep Time10 minutesminutes
Cook Time20 minutesminutes
Total Time30 minutesminutes
Yield 6servings
3.87 from 15 votes
Ingredients
1Tbspolive oil
1boneless skinless chicken breast
2Tbspunsalted butter
3clovesgarlicminced
8ozbaby bella mushroomssliced
1smallyellow oniondiced
3carrotspeeled and diced
2stalkscelerydiced
1/4cupall-purpose flour
1tspdried thyme
4cupschicken stock
1cupheavy cream
Instructions
Heat olive oil in large skillet, season chicken with salt and pepper. Place chicken in pan and cook through. Remove from pan and let cool before shredding with a fork.
In a stockpot, melt butter over medium heat. Add garlic, mushrooms, onion, carrots, and celery; cooking, stirring occasionally until onions are translucent and vegetable are soft.
Whisk in flour and thyme until lightly browned then add shredded chicken and chicken stock. Cook until slightly thickened and heated through; about 4-6 minutes.
Stir in the heavy cream and season with salt and pepper. Cook until cream is heated through then remove from heat.
Serve immediately garnished with more thyme or rosemary.