Creamy Chicken and Mushroom Soup
70% authentic · Italian
A rich and creamy chicken soup with earthy mushrooms, offering a more decadent take on the classic, perfect for a satisfying lunch.
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Ingredients
- Chicken thighs400 g
- Water1.5 liters
- Mushrooms250 g
- Onion1 medium
- Garlic cloves2
- Butter2 tbsp
- All-purpose flour2 tbsp
- Heavy cream100 ml
- Fresh parsley or chivessmall bunch
- Saltto taste
- Black pepperto taste
Steps
- 1
Boil chicken thighs in 1.5 liters of water in a pot (Кастрюля) for 25 minutes until cooked. Remove chicken, shred the meat, and set aside. Strain the broth.
- 2
While chicken cooks, slice mushrooms and finely chop the onion and garlic.
- 3
Melt butter in a skillet (Сковорода) over medium heat. Add mushrooms and cook until browned. Add onion and garlic and sauté until softened.
- 4
In the same skillet, sprinkle flour over the vegetables and cook for 1 minute, stirring constantly to form a roux.
- 5
Gradually whisk in the strained chicken broth until smooth. Bring to a simmer and cook for 5 minutes, stirring, until thickened.
- 6
Stir in the shredded chicken and heavy cream. Heat through gently, do not boil. Season with salt and pepper to taste. Garnish with fresh chopped parsley or chives.
