Ingredients:

  • 2 tablespoons (30ml) butter or olive oil
  • 1 small onion, diced
  • 3 cloves garlic, minced
  • 8 ounces (225g) mushrooms, sliced (button, cremini, or a mix)
  • 2 cups (340g) cooked chicken, shredded or diced (rotisserie chicken works great)
  • 1/4 cup (30g) all-purpose flour
  • 4 cups (950ml) chicken broth (low sodium preferred)
  • 1 cup (240ml) whole milk or half-and-half
  • 1/2 cup (120ml) heavy cream (optional, for extra creaminess)
  • 1/2 teaspoon dried thyme (or 1 teaspoon fresh thyme, chopped)
  • 1/2 teaspoon dried parsley
  • Salt and pepper, to taste

Instructions:

  1. Melt butter or heat oil in a large pot over medium heat. Add diced onion and cook until softened. Add minced garlic and cook until fragrant.
  2. Add sliced mushrooms to the pot and sauté until they release their moisture and begin to brown.
  3. Stir in the cooked chicken, thyme, and parsley. Season with salt and pepper.
  4. Sprinkle flour over the chicken and mushroom mixture. Stir well to coat evenly. Cook for 1-2 minutes to cook out the raw flour taste.
  5. Gradually whisk in the chicken broth, ensuring no lumps form. Then, add the milk or half-and-half.
  6. Bring the soup to a gentle simmer, stirring frequently, until it thickens slightly.
  7. If using, stir in the heavy cream for extra richness. Adjust seasoning as needed. Simmer for another 5 minutes to let the flavors meld.
  8. Ladle the soup into bowls and garnish as desired with fresh parsley, croutons, or Parmesan cheese.