Chicken And Mushroom Soup Recipe

Cooking Directions

• STEP 1.In a large pot, heat olive oil over medium heat. Add diced onions and minced garlic, and sauté until fragrant.
• STEP 2.Add sliced mushrooms to the pot and cook until they release their moisture and start to brown.
• STEP 3.Add diced chicken breast to the pot and cook until no longer pink.
• STEP 4.Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes to allow the flavors to meld together.
• STEP 5.Stir in dried thyme, salt, and black pepper to taste.
• STEP 6.In a small bowl, whisk together cornstarch and water until smooth. Slowly pour the mixture into the soup, stirring constantly, to thicken the broth.
• STEP 7.Simmer for an additional 5 minutes to allow the soup to thicken.
• STEP 8.Serve hot and garnish with fresh parsley, if desired.

Cooking Tips

• For extra flavor, you can use homemade chicken broth instead of store-bought.
• Feel free to add other vegetables like carrots or celery for added texture and flavor.
• If you prefer a creamier soup, you can stir in some heavy cream or milk at the end.

Storage and Serving

• Leftover chicken and mushroom soup can be stored in an airtight container in the refrigerator for up to 3 days.
• To reheat, simply heat the soup in a pot over medium heat until warmed through.
• Serve the soup with crusty bread or a side salad for a complete meal.