Creamy Chicken and Mushroom Soup
A luxuriously smooth soup where tender shredded chicken meets earthy mushrooms swimming in a rich, velvety cream base. This comforting bowl comes together in under an hour.
Story
This soup is the definition of comfort in a bowl. The mushrooms get blended right into the broth, creating that silky texture without any chunks. It's perfect for a chilly evening or when you need something暖心.
Ingredients
butter
3 tablespoons
all-purpose flour
3 tablespoons
white mushrooms
8 ounces, roughly chopped
whole milk
1 cup
chicken stock
2 cups
heavy cream
1 cup
cooked chicken breast
1 large breast, shredded
salt
to taste
freshly ground black pepper
to taste
fresh parsley
for garnish
Instructions
1
Build the base
Melt the butter in a large pot over medium heat. Sprinkle in the flour and whisk continuously for about 2 minutes until the mixture turns a light golden color and smells nutty.
2
Add the liquids
Slowly pour in the milk while whisking vigorously to prevent lumps. Add the chicken stock and bring the mixture to a gentle simmer, letting it cook for 5 minutes to cook out the flour taste.
3
Cook the mushrooms
Add the chopped mushrooms to the pot. Let them simmer for 10 minutes until they become tender and release their earthy aroma.
4
Blend until smooth
Use an immersion blender to puree the soup directly in the pot until completely smooth. Alternatively, transfer to a regular blender in batches.
5
Finish with cream and chicken
Stir in the heavy cream and add the shredded chicken. Simmer for another 5 minutes until everything is heated through. Season generously with salt and pepper.
6
Serve
Ladle into warm bowls and garnish with fresh chopped parsley. Serve immediately while hot.
