Ingredients
Soup Base
- 2 tbsp butter
- 1 onion, diced
- 2 cups mushrooms, sliced
- 2 cloves garlic, minced
Main Ingredients
- 1 lb chicken breast
- 6 cups chicken broth
Finishing Touches
- 1 cup heavy cream
- Salt and pepper, to taste
Instructions
- Heat Butter: Melt the butter in a large pot over medium heat to create a flavorful base for the soup.
- Sauté Vegetables: Add the diced onion and sliced mushrooms and cook until they are browned and tender, which helps develop deep flavors.
- Add Garlic: Stir in the minced garlic and cook briefly until fragrant, about 30 seconds to one minute, taking care not to burn it.
- Simmer Chicken: Place the whole chicken breasts into the pot and pour in the chicken broth. Bring to a simmer and cook for 20 minutes until the chicken is fully cooked and tender.
- Shred Chicken: Carefully remove the chicken breasts from the pot and shred the meat using two forks, then return the shredded chicken back to the soup pot.
- Add Cream and Heat Gently: Stir in the heavy cream and heat the soup gently, ensuring it does not boil, to prevent curdling and maintain creaminess.
- Season and Serve: Taste the soup and season with salt and pepper as desired. Serve hot for a comforting, hearty meal.
Notes
- Do not boil the soup after adding the cream to avoid curdling.
- For a lighter version of the soup, you can substitute half-and-half instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
