Tuesday, April 13, 2010

Creamy Chicken Mushroom Soup

I am home today, sick with some sort of throat/sinus yuck... I have slept most of the day, and am starting to feel better. And many thanks to the dear treatment my hubby gave me. He got up at 2:30am last night, to make me hot peppermint tea; and this morning, he made eggs so I could take some medicine.

Having a little bit of energy, and craving something hot and soft on my throat.. I made this recipe. It literally took about 7 minutes to prepare and only about 15 to cook. Right now, it smells wonderful. I love the smell of the thyme and mushrooms together. Mmm.

Of course, there is no way I can ever follow a recipe exactly, so my alterations included adding some sweet corn and substituting regular yellow onions for the small green ones (because I didn't have those) and also omitting celery, again because there was none in my fridge. I also added about 1 cp of water and replaced fresh garlic with garlic powder (I am sick and dicing garlic is my least favorite thing, even when I am well). I wish I had some nice, hearty, grainy bread to dip in the soup... maybe I can sweet talk Jarod into that :)


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts, diced
  • 1/2 cup diced carrot
  • 1 large rib celery, diced
  • 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
  • 1 clove garlic, minced
  • 4 green onions, sliced
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt, or to taste
  • Fresh ground black pepper
  • 3/4 cup heavy cream


In a large stockpot, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, onion, garlic and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.

Serves 4 to 6.

1 comment:

BrookeS said...

He did go and get me bread! What a sweetie I have!