Creamy Chicken and Mushroom Soup Recipe
  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • ¾ pound boneless, skinless chicken breast, diced
  • 1 cup peeled and diced carrots
  • ½ cup diced celery
  • 1-1/2 cups diced yellow onion
  • 1 (10-ounce) package baby bella mushrooms, thinly sliced (or mushrooms of your choice)
  • 2 heaping teaspoons fresh minced garlic
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • ½ teaspoon dried thyme
  • ¾ cup heavy cream
  • Salt and pepper, to taste
  1. In a dutch oven or large saucepan heat butter and olive oil over medium heat. Add diced chicken, carrots, celery and onion. Cook until chicken is almost done, about 6-7 minutes (stirring frequently).
  2. Add mushrooms and garlic and continue to cook, stirring frequently, until mushrooms are tender (about 4-5 minutes).
  3. Slowly add flour while stirring to combine. Add chicken broth and thyme and stir well to combine. Bring to a simmer, stirring frequently.
  4. Cover. Reduce heat to maintain a gentle simmer. Cook for approximately 15 minutes, or until vegetables are tender.
  5. Add cream and stir to combine. Season with salt and pepper and heat thoroughly before serving.
Recipe by Panlasang Pinoy Recipes™ at