Albert Lea Chicken and Mushroom Soup

A hearty, rustic soup with tender chicken, earthy mushrooms, and a rich cream-based broth, seasoned with fresh herbs for deep flavor.

Cuisine: American

Category: Soups

Prep: 15 minutes. Cook: 30 minutes.

Serves 4.

Ingredients

• 1.5 lbs Chicken breasts
• 8 oz Mushrooms
• 1, diced Onion
• 2 cloves Garlic
• 4 cups Chicken broth
• 1/2 cup Heavy cream
• 2 tbsp All-purpose flour
• 1 tsp Dijon mustard
• 1 tsp Thyme
• 1/2 tsp Salt
• 1/4 tsp Black pepper
• 2 tbsp Butter

Instructions

1. Step 1: In a large pot, melt 2 tbsp butter over medium heat. Add 1 diced onion and cook until softened, about 5 minutes.
2. Step 2: Add 2 minced garlic cloves and cook for 1 minute until fragrant.
3. Step 3: Add 8 oz sliced mushrooms and cook until they release their liquid and become golden, about 8 minutes.
4. Step 4: Season 1.5 lbs chicken breasts with 1/2 tsp salt and 1/4 tsp black pepper. Add them to the pot and cook for 4-5 minutes on each side until browned.
5. Step 5: Pour in 4 cups chicken broth and add 1 tsp dried thyme. Bring to a simmer and cook for 20 minutes until the chicken is fully cooked.
6. Step 6: Remove the chicken, slice it, and return it to the pot.
7. Step 7: In a small bowl, whisk together 2 tbsp all-purpose flour and 1/2 cup heavy cream until smooth. Stir in 1 tsp Dijon mustard.
8. Step 8: Add the cream mixture to the soup and stir until the soup thickens, about 5 minutes.