Chicken Mushroom Soup Recipe


2 tablespoons butter
1 tablespoon olive oil
1 pound boneless chicken breasts, diced
1/2 cup diced carrot
1 large rib celery, diced
12 to 16 ounces sliced mushrooms
1 clove garlic, minced
4 green onions, sliced
2 tablespoons flour
4 cups chicken brot
1/2 teaspoon dried leaf thyme
1/2 teaspoon salt, or to taste
Fresh ground black pepper
3/4 cup heavy cream


In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream