Creamy Mushroom and Chicken Soup

This creamy mushroom and chicken soup is the perfect comfort food for a cold winter night. It's made with just a few simple ingredients, and it's packed with flavor. The chicken is cooked and shredded, and the mushrooms are sautéed until they're soft and flavorful. The soup is then simmered in a creamy broth until it's thick and velvety. Serve it hot, garnished with fresh parsley.

This recipe was inspired by a soup that my grandmother used to make. She would always make it on a cold winter night, and it was always a hit with the family. I've adapted her recipe over the years, but the basic ingredients and flavors remain the same. I hope you enjoy this soup as much as my family and I do!

Prep time: 15 | Cook time: 30 | Serves: 4

Ingredients

• 1 pound boneless, skinless chicken breasts, cooked and shredded
• 1 tablespoon olive oil
• 1 cup chopped onion
• 2 cups chopped mushrooms
• 2 cloves garlic, minced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/4 cup grated Parmesan cheese
• Salt and pepper to taste

Instructions

1. Heat the olive oil in a large pot over medium heat.
2. Add the onion and cook until softened, about 5 minutes.
3. Add the mushrooms and garlic and cook until the mushrooms are softened, about 5 minutes more.
4. Add the chicken broth and bring to a simmer.
5. Add the shredded chicken, heavy cream, Parmesan cheese, salt, and pepper.
6. Reduce heat to low and simmer for 15 minutes, or until the soup has thickened.
7. Serve hot, garnished with fresh parsley.

Why It Works

• The chicken is cooked and shredded, which gives the soup a rich, flavorful broth.
• The mushrooms are sautéed until they're soft and flavorful, which adds depth and complexity to the soup.
• The soup is simmered in a creamy broth, which gives it a velvety texture and rich flavor.
• The fresh parsley adds a bright, fresh flavor to the soup.