This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you’re in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.
- 2 ½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
- 24 ounces fresh mixed mushrooms, sliced
- 1 ½ cups chopped yellow onion
- 1 cup sliced carrots
- 2 tablespoons minced garlic
- 1 ½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
- 3 tablespoons all-purpose flour
- 3 cups whole milk
- 2 cups unsalted chicken broth
- ¾ teaspoon salt
- ½ cup frozen peas
- Step 1
Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.
Serving Size: 1 3/4 cups Per Serving: 377 calories; protein 42.4g; carbohydrates 23g; dietary fiber 2.9g; sugars 11.4g; fat 12.9g; saturated fat 4.8g; cholesterol 104.8mg; vitamin a iu 3956.4IU; vitamin c 7.4mg; folate 69.8mcg; calcium 212.1mg; iron 3.1mg; magnesium 64.7mg; potassium 1148mg; sodium 498.5mg.