- Gradually pour in the chicken broth, stirring constantly to prevent lumps.
- Add the thyme, rosemary, salt, and black pepper. Bring the mixture to a gentle boil.
Step 4: Add Chicken and Cream
- Stir in the cooked chicken and reduce the heat to low. Let the soup simmer for 15–20 minutes to develop flavor.
- Stir in the heavy cream and cook for an additional 5 minutes, ensuring the soup is heated through but not boiling.
Step 5: Serve
- Ladle the soup into bowls and garnish with fresh parsley.
- Serve with crusty bread, rolls, or a side salad.
Why You’ll Love This Recipe
- Rich and Creamy: The perfect balance of creamy broth and hearty ingredients.
- Comforting: A cozy dish for cold evenings or when you need a pick-me-up.
- Versatile: Easily adaptable with additional vegetables or spices.
Pro Tips
- Make It Ahead: The flavors deepen after sitting; it’s even better the next day.
- Add Depth: Use a splash of white wine to deglaze the pot after sautéing the vegetables.
- Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop.
This Creamy Chicken and Mushroom Soup is a satisfying bowl of warmth and flavor, perfect for sharing with loved ones or savoring solo. 🍄🐓✨
