Chicken mushroom soup Recipe
1 lb boneless, skinless chicken breasts, cut into bite-size pieces
8 oz mushrooms, sliced
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
1/4 cup all-purpose flour
2 tbsp olive oil
Salt and pepper, to taste
Fresh parsley, chopped (optional)
In a large pot or Dutch oven, heat olive oil over medium heat. Add chicken and cook until browned on all sides. Remove chicken from pot and set aside.
Add onions, mushrooms and garlic to the pot and sauté until softened, about 5 minutes.
Stir in flour, and cook for an additional 2 minutes.
Gradually whisk in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
Stir in heavy cream and cooked chicken and heat through.
Season with salt and pepper to taste.
Serve hot and garnish with fresh parsley, if desired. Enjoy!