November 23, 2013
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Here’s something to keep you warm…

cream of chicken and mushroom

Cream of Chicken and Mushroom Soup


  • 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


  1. In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, 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

Recipe credit: southernfood.about.com/od/chickensouprecipes/r/bl70607e.htm

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One response to “Cream of Chicken and Mushroom Soup”

  1. Mommy Maye says:

    Looks so creamy and yummy 🙂

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