Ingredients
Scale
- 1 lb boneless chicken thighs, chopped
- 8 oz cremini mushrooms, sliced
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- Salt and pepper, to taste
- Fresh parsley, for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add onions and garlic, sautéing until fragrant and translucent.
- Add mushrooms and chicken, cooking until the chicken is browned and mushrooms are golden.
- Pour in the chicken broth and season with salt and pepper. Simmer for 20 minutes.
- Use an immersion blender to blend until smooth, then stir in the heavy cream.
- Adjust seasoning if necessary and serve garnished with fresh parsley.
Notes
For a dairy-free option, substitute coconut cream for heavy cream. This soup can be made ahead of time and tastes better the next day.
- Prep Time: 15
- Cook Time: 30
- Category: Soup
- Method: Sautéing and Simmering
- Cuisine: American
- Diet: Non-Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 300
- Sugar: 5g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 100mg