Delicious Creamy Chicken Soup
Prep time: 
Cook time: 
Total time: 
Serves: 6
  • 2 tbsp olive oil
  • 400g chicken breast, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 3 garlic, grated
  • A few sprigs of thyme
  • 2 tbsp butter
  • 4 cloves garlic, minced/grated
  • 250g button/cremini mushrooms, sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 3 stalks celery, diced
  • ½ cup corn, fresh or frozen
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • ½ cup milk
  • ½ cup whipping cream
  • Salt and black pepper to season
  • 2 tablespoons chopped fresh parsley leaves
  1. Season chicken with salt, pepper and garlic.
  2. Heat olive oil in a stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden for a few minutes. Set aside
  3. In the same pot, melt butter. Add onion and saute for 2 minutes. Add garlic and saute for another minute.
  4. Add celery, carrot and thyme.
  5. Cook, stirring occasionally, until almost tender, for about 10 minutes.
  6. Add in flour and cook for about 1 minute.
  7. Add mushroom and pour chicken stock.
  8. Mix in corn, chicken and cook for 5 minutes.
  9. Pour in milk and cream
  10. Season with salt and black pepper.
  11. Garnish with parsley.
Recipe by Maya Kitchenette at