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Boneless Skinless Chicken Breast Mushroom Soup Recipes

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39+ Boneless Skinless Chicken Breast Mushroom Soup Recipes Pics chicken fried steak recipe
39+ Boneless Skinless Chicken Breast Mushroom Soup Recipes Pics chicken fried steak recipe from chickenfriedsteakrecipe.blogspot.com

Description

Boneless skinless chicken breast mushroom soup is a delicious and hearty meal that is perfect for a chilly evening. The creamy mushroom soup pairs perfectly with the tender chicken breasts, creating a meal that is both savory and satisfying. This recipe is easy to make and can be customized to suit your tastes. Whether you prefer a classic mushroom soup or want to add some extra spices and flavors, this recipe is sure to please.

Prep Time

The prep time for this recipe is approximately 10 minutes. This includes time to gather all of the necessary ingredients and equipment.

Cook Time

The cook time for this recipe is approximately 30 minutes. This includes time to cook the chicken breasts and simmer the soup.

Ingredients

  • 4 boneless skinless chicken breasts
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 8 ounces sliced mushrooms
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 teaspoon dried thyme
  • Salt and pepper to taste

Equipment

  • Large skillet
  • Dutch oven or large soup pot
  • Wooden spoon
  • Measuring cups and spoons
  • Cutting board and knife

Method

  1. Season the chicken breasts with salt and pepper.
  2. Heat the olive oil in a large skillet over medium-high heat.
  3. Add the chicken breasts and cook for 5-6 minutes per side, or until browned and cooked through. Remove from skillet and set aside.
  4. Reduce the heat to medium and add the onion and garlic to the skillet. Cook for 2-3 minutes, or until softened.
  5. Add the mushrooms and cook for an additional 3-4 minutes, or until they release their moisture and begin to brown.
  6. Transfer the mushroom mixture to a Dutch oven or large soup pot.
  7. Add the chicken broth, heavy cream, and dried thyme to the pot. Stir to combine.
  8. Bring the soup to a simmer over medium heat, stirring occasionally.
  9. Reduce the heat to low and add the cooked chicken breasts to the pot.
  10. Simmer the soup for 10-15 minutes, or until the chicken is heated through and the soup has thickened slightly.
  11. Season with additional salt and pepper to taste.

Notes

This recipe can be easily adjusted to suit your preferences. If you prefer a thicker soup, you can add a slurry of cornstarch and water to the pot during the last few minutes of cooking. If you prefer a spicier soup, you can add some red pepper flakes or cayenne pepper to the pot. You can also experiment with different types of mushrooms, such as shiitake or oyster mushrooms, to add different flavors and textures to the soup.

Nutrition Info

This recipe makes approximately 4 servings. Each serving contains:
  • Calories: 470
  • Protein: 45g
  • Fat: 27g
  • Carbohydrates: 10g
  • Fiber: 1g
  • Sugar: 3g
  • Sodium: 1010mg

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts in this recipe. Keep in mind that the cooking time may be slightly longer, as chicken thighs are typically thicker than chicken breasts.

Can I make this soup ahead of time?

Yes, you can make this soup ahead of time and store it in the refrigerator for up to 3 days. Reheat the soup over low heat on the stove, stirring occasionally, until heated through.

Can I freeze this soup?

Yes, you can freeze this soup for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container. To reheat, thaw the soup in the refrigerator overnight and then reheat it on the stove over low heat, stirring occasionally, until heated through.

Recipe Tips

  • For extra flavor, you can add some chopped fresh herbs, such as parsley or thyme, to the soup just before serving.
  • If you prefer a smoother soup, you can puree the soup in a blender or with an immersion blender before adding the cooked chicken breasts.
  • If you don't have heavy cream on hand, you can use half-and-half or whole milk instead.
  • If you're short on time, you can use pre-cooked chicken breasts and skip the browning step. Simply add the pre-cooked chicken to the pot during the last few minutes of cooking to heat through.

Enjoy this delicious boneless skinless chicken breast mushroom soup recipe!


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