Creamy Chicken Mushroom Soup

This soup is SO good! It contains so much in one bowl and everything goes together so well that even though this soup is filling, it makes you want to go back for seconds. It is my husbands all time favorite, whenever i ask what kind of soup i should make, i already know what he’ll say before he even answers 🙂 (talk about how well you know your spouse) I have been making this soup for years now but of course i eyeballed it all the time (my usual way of cooking)  so time has come to write a recipe for it and share it. If you like chicken and mushrooms, you are going to love it!

Ingredients:

5 XL Potatoes (cubed)

8 cups Water

3-4 Chicken Thighs (cubed)

1 Small Onion (Finely chopped)

1 Medium Carrot ( cubed or grated)

4 cups Sliced Mushrooms

3/4 cup Elbows Pasta (or any small size pasta)

1 cup Heavy Cream

2 cloves Garlic (Pressed)

3TB Dry Parmesan Cheese

2TB Unsalted Butter + 1TB Oil (for frying)

2tsp Johnny’s Seasoning Salt

2TB Fresh Parsley (Chopped)

Instructions:

  1. Peel and cube the potatoes, add about 8 cups of water, season with salt (or chicken bouillon) and cook until fork soft.
  2. Meanwhile, cut the chicken thighs to small cubes, heat a deep skillet, add the butter and oil then add the chicken cubes and season with 1 tsp of Johnny’s seasoning salt. Fry the chicken until golden brown then add the sliced mushrooms and season with another Tsp of seasoning salt and saute until browned.
  3. Add finely chopped onion, carrot and pressed garlic and saute for another 2-3 minutes and take off the heat.

4. When the potatoes are cooked through, add the chicken and mushroom mixture as well as 3/4 cup of elbows pasta (can use any small size pasta).

5. When the pasta is cooked through, add the heavy cream and dry parmesan cheese, bring to a boil. Season with more salt and pepper if needed and take off the heat.

6. Lastly, add the fresh chopped parsley, mix well and Enjoy!

If you make this recipe tag @alenashomecooking on Instagram and hashtag it #alenashomecooking or by clicking the social icons on top of this page.

5 from 6 votes
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Creamy Chicken Mushroom Soup

Author Alena's Homecooking

Ingredients

  • 5 XL Potatoes (cubed)
  • 8 cups Water
  • 3-4 Chicken thighs (Cubed)
  • 1 small Onion (finely chopped)
  • 1 medium Carrot (cubed or grated)
  • 4 cups Sliced Mushrooms
  • 3/4 cup Elbows Pasta
  • 1 cup Heavy Cream
  • 2 cloves Fresh Garlic (pressed)
  • 3 Tbsp Dry Parmesan Cheese
  • 2 Tbsp Unsalted Butter
  • 1 Tbsp Oil
  • 2 tsp Johnny's Seasoning Salt
  • 2 Tbsp Fresh Parsley (Chopped)

Instructions

  1. Instructions:

    Peel and cube the potatoes, add about 8 cups of water, season with salt (or chicken bouillon) and cook until fork soft.

    Meanwhile, cut the chicken thighs to small cubes, Heat a deep skillet, add the butter and oil then add the chicken cubes and season with 1 tsp of Johnny's seasoning salt. Fry the chicken until golden brown then add the sliced mushrooms and season with another Tsp of seasoning salt and fry until browned.

    Add the finely chopped onion, carrot and pressed garlic and saute for another 2-3 minutes and take off the heat.

    4. When the potatoes are cooked through, add the chicken and mushroom mixture as well as 3/4 cup of elbows pasta (can use any small pasta).

    5. When the pasta is cooked through, add the heavy cream and dry parmesan cheese, bring to a boil. Season with more salt and pepper if needed and take off the heat.

    6. Lastly, add the fresh chopped parsley, mix well and Enjoy!

 

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