Homemade Chicken and Mushroom Soup
Homemade Chicken and Mushroom Soup

Hey everyone, I hope you are having an incredible day today. Today, we’re going to prepare a special dish, homemade chicken and mushroom soup. It is one of my favorites. This time, I’m gonna make it a little bit unique. This is gonna smell and look delicious.

In a large saucepan, heat butter and olive oil over medium-low heat. Add the onion and garlic and stir until tender but not browned. Add flour to the pan and coat everything well. A few tsp of hot pepper flakes will spice things up, but only add a little at a time.

Homemade Chicken and Mushroom Soup is one of the most favored of recent trending meals in the world. It’s enjoyed by millions daily. It’s simple, it’s quick, it tastes yummy. They’re fine and they look wonderful. Homemade Chicken and Mushroom Soup is something that I have loved my whole life.

To get started with this particular recipe, we have to prepare a few ingredients. You can have homemade chicken and mushroom soup using 14 ingredients and 10 steps. Here is how you can achieve that.

The ingredients needed to make Homemade Chicken and Mushroom Soup:
  1. Make ready chicken thighs
  2. Prepare chicken broth or stock,
  3. Prepare small celery stalk, sliced
  4. Prepare big chestnut mushrooms, sliced or diced
  5. Prepare spring onion, sliced
  6. Take medium carrot, sliced
  7. Take garlic clove, diced
  8. Take Ground black pepper to taste
  9. Get Salt to taste
  10. Take dried thyme
  11. Get olive oil
  12. Make ready butter
  13. Take creme fraiche
  14. Prepare flour

Instead of just some chicken, mushrooms, and cream, we're adding in carrots, celery, spinach and some rice. As well as the cream and the mushrooms. But we're pan-searing the mushrooms with some rosemary and butter! This creamy chicken and mushroom soup is full of flavor with diced chicken breasts, carrots, celery, and fresh sliced mushrooms.

Instructions to make Homemade Chicken and Mushroom Soup:
  1. Heat the olive and butter over medium to low heat.
  2. Add the onions and garlic and cook until soft.
  3. Add the chicken pieces, celery and carrot. Cook until the chicken is almost cooked.
  4. Add the mushrooms and cook stirring occasionally for another 5-8 minutes.
  5. Mix in the flour then add the stock and thyme.
  6. Reduce heat to a simmer. Cover with lid and cook for 25-30 minutes on low until the vegetables are really soft.
  7. Season with salt and pepper.
  8. Turn the heat off. Add the creme fraiche. If the soup has thicken too much add a small splash of water.
  9. It can either be eaten as it is or blended.
  10. I blended my soup and omitted the salt as it was made for a toddler and a baby's dinner and served it with toasty buttery rolls.

But we're pan-searing the mushrooms with some rosemary and butter! This creamy chicken and mushroom soup is full of flavor with diced chicken breasts, carrots, celery, and fresh sliced mushrooms. The heavy cream is added near the end of the cooking time. Serve the soup as a first course or serve it as a lunch or supper soup with a sandwich or salad. Heat the oil in a large saucepan.

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