You can use chicken breast or thigh meat, whichever you prefer. If you want it less rich, use half & half or milk instead of the cream (most alternative "milks" work as well so long as it doesn't curdle when heated - pea milks often will curdle).This soup is clean tasting without any flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.
Prep Time10 minutesmins
Cook Time20 minutesmins
Total Time30 minutesmins
Servings: 6servings
Calories: 241kcal
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Ingredients
1poundchicken (boneless skinless chicken breasts or thighs)(455g) , cut into small bite sized pieces
Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.
Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.
Whisk optional flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.
Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste. If you don't season the soup with enough salt, it can be bland.