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Hearty Chicken Mushroom Soup

A quick and satisfying soup featuring tender chicken, earthy mushrooms, and vibrant herbs, ready in just 20 minutes.
Print Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the Soup
  • 1 tablespoon olive oil For sautéing.
  • 1 pound boneless, skinless chicken breasts, diced
  • 1 cup mushrooms, sliced (preferably cremini or button)
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 teaspoon dried thyme
  • 1 leaf bay leaf
  • Salt and pepper to taste
For the Finish
  • 1 cup heavy cream or half-and-half Can substitute with coconut milk for a dairy-free option.
  • 1 cup fresh spinach or kale, chopped

Method
 

Preparation
  1. In a large pot, heat olive oil over medium heat.
  2. Add the diced chicken and season with salt and pepper. Cook until browned, about 5 minutes, stirring occasionally.
  3. Stir in the onion, garlic, and mushrooms. Sauté for another 3-4 minutes, until the onions become translucent and the mushrooms are tender.
  4. Add the chicken broth, dried thyme, and bay leaf. Bring the mixture to a boil, then reduce to a simmer. Allow it to cook for 5 minutes, blending the flavors.
  5. Stir in the heavy cream and chopped leafy greens. Let it simmer for another 2-3 minutes until everything is warmed through and the greens are wilted.
  6. Remove the bay leaf before serving.
  7. Ladle into bowls and enjoy with your choice of crusty bread or crackers.

Notes

For an even quicker option, substitute the diced chicken with shredded rotisserie chicken. Ensure your chicken broth is labeled gluten-free if sensitive to gluten. Consider adding carrots or celery for extra nutrition and texture. Store leftovers in an airtight container for up to 3 days, and reheat on the stove until warmed throughout.