Print

Parmesan Mushroom Chicken Soup

Bowl of Parmesan Mushroom Chicken Soup
Print Recipe

This creamy Parmesan Mushroom Chicken Soup is packed with savory mushrooms and tender chicken in a rich, comforting broth. Garnish with extra Parmesan cheese for the ultimate cozy meal.

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
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese, plus more for garnish
  • 1 teaspoon dried thyme
  • 1/2 teaspoon salt, or to taste
  • 1/4 teaspoon black pepper, or to taste
  • Fresh parsley, chopped, for garnish

Instructions

  1. 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.
  2. Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more, until fragrant.
  3. Pour in chicken broth and bring to a simmer. Return the chicken to the pot.
  4. Stir in heavy cream, Parmesan cheese, thyme, salt, and pepper. Simmer for 10-15 minutes, or until the soup has thickened slightly and the chicken is cooked through.
  5. Serve hot, garnished with extra Parmesan cheese and fresh parsley.

Notes

For an even richer flavor, use bone-in, skin-on chicken thighs and shred the meat after cooking. You can also add a splash of white wine to the soup while cooking the mushrooms for added depth.

Find it online: https://cubaqueen.com/parmesan-mushroom-chicken-soup/