Cream of Chicken Mushroom Soup

Thick, creamy, rich and smooth cream of chicken mushroom soup is perfect for winter days when you just want your food to be warm, cozy and comforting for you. The delicate blend of butter, vegetables and chicken have enough flavour and nutrients to be served as a complete meal itself but you can always compliment it with side-dishes of your choice. Say good bye to canned cream soups and whip up this goodness with this trusty recipe of mine. An all time family favourite soup it is, don’t forget to give your feedback after trying at home yourself.

Ingredients

Chicken broth – 6 cups

Chicken (boneless & diced) – 250 gm

Mushrooms (thinly sliced) – ½ cup

Carrots (diced) – ¼ cup

Spring onion – ¼ cup

Garlic (minced) ½ tsp

Butter – 3 tbsp

Flour – 3 tbsp

Full cream milk – 1 cup

Heavy cream – ½ cup

Salt – to taste

Blacke pepper – 1 tsp

Thyme – to taste

Hot chili flakes – to taste

Procedure

• Melt butter in a heavy-bottomed pan over medium heat and fry minced garlic in it. Add diced chicken and cook until chicken turns white and tender.
• Throw in thinly sliced mushrooms and cook for few minutes. Make space in the bottom of the pan and add flour, stir till it get mixed with butter.
• Add milk, keep stirring till it converts to a thick consistency liquid.
• Pour in chicken broth. Add carrots and cook the mixture for 5 to 10 minutes till the soup acquires your desired consistency.
• Season the soup with salt and black pepper. Add heavy cream and spring onion just before few minutes of turning off stove and stir well.
• Laddle cream of chicken mushroom soups in serving bowls and sprinkle hot chili flakes and thyme according to taste. Serve with sandwiches, bread of your choice or spin rolls for a complete meal.