A cozy, savory soup filled with tender chicken, earthy mushrooms, and fragrant herbs perfect for a comforting meal on a cool day.

Scale

1 lb boneless, skinless chicken breast or thighs

2 tbsp olive oil

1 small onion, diced

2 garlic cloves, minced

8 oz mushrooms, sliced (cremini or button)

4 cups chicken broth

1 cup water

1 tsp thyme

1/2 tsp rosemary

1 bay leaf

1/2 cup heavy cream (optional for richness)

Salt and pepper to taste

Fresh parsley for garnish

1. In a large pot, heat olive oil over medium heat.

2. Add diced onion and cook until softened, about 3 minutes.

3. Stir in garlic and cook for 30 seconds until fragrant.

4. Add sliced mushrooms and cook until tender and browned, about 5 minutes.

5. Add chicken, chicken broth, water, thyme, rosemary, and bay leaf.

6. Bring to a boil, then reduce heat to low and simmer for 20 minutes or until chicken is cooked through.

7. Remove chicken, shred it with two forks, and return it to the pot.

8. Stir in heavy cream if using, then season with salt and pepper to taste.

9. Simmer for 5 more minutes, remove bay leaf, and garnish with fresh parsley before serving.

For extra depth of flavor, add a splash of soy sauce or Worcestershire sauce.

You can replace cream with coconut milk for a dairy-free version.

Serve with crusty bread or over rice for a heartier meal.

Keywords: mushroom chicken soup, creamy chicken soup, healthy soup, comfort food