Parmesan Mushroom Chicken Soup
This Parmesan Mushroom Chicken Soup is a comforting and flavorful dish, perfect for a cozy night. It’s packed with tender chicken, earthy mushrooms, and a rich parmesan broth.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup chopped fresh parsley
- 1 tablespoon cornstarch (optional, for thickening)
- 2 tablespoons cold water (optional, for thickening)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth and bring to a simmer. Stir in Parmesan cheese, thyme, salt, and pepper.
- Return chicken to the pot. Simmer for 15-20 minutes, or until chicken is cooked through.
- If desired, thicken the soup by whisking together cornstarch and cold water in a small bowl. Gradually stir the cornstarch slurry into the soup and cook until thickened, about 1-2 minutes.
- Stir in fresh parsley.
- Serve hot, garnished with extra Parmesan cheese, if desired.
Notes
For a richer flavor, use homemade chicken broth. Serve with crusty bread for dipping.
Find it online: https://mommymademeals.com/parmesan-mushroom-chicken-soup/