Creamy Chicken & Mushroom Soup

A perfect Creamy Chicken & Mushroom Soup to warm up your day. #HappyCookingToYou #FoodFusion #OlpersCream

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-Boneless chicken (preferably thigh pieces) 350g

-Fresh mushrooms (Brown) 200g

-Yakhni (Chicken stock) 1 & ½ litre (room temperature) Substitute: Dissolve 2 stock cubes in required water

-Olper’s Dairy Cream ½ Cup (room temperature)

-Makhan (Butter) 1-2 tbs

-Olive oil 1-2 tbs

-Pyaz (Onion) chopped 1 medium

-Lehsan (Garlic) chopped 1 tbs

-Gajar (Carrots) sliced 1 medium

-Celery sliced ½ Cup

-Kali mirch (Black pepper) crushed 1 tsp

-Namak (Salt) 1 tsp or to taste

-Dried thyme ½ tsp

-Dried oregano ½ tsp

-Soy sauce 1 tbs

-Cornflour 4-5 tbs

-Water ½ Cup or as required

-Fresh parsley chopped 2 tbs

-Fresh parsley chopped



-Cut chicken thighs boneless into small cubes & set aside.

-Cut mushrooms into thin slices & set aside.

-In a jug,add chicken stock,cream,whisk well & set aside.

-In a pot,add butter,olive oil & let it melt.

-Add onion,garlic & sauté for a minute.

-Add chicken,mix well until it changes color & cook for 4-5 minutes.

-Add mushrooms,mix well & cook for 2-3 minutes.

-Add carrots,celery,mix well & cook for a minute.

-Add black pepper crushed,salt,dried thyme,dried oregano,soy sauce & mix well.

-Add cream & stock mixture & mix well,bring it to boil and cook on medium flame for 2-3 minutes.

-In cornflour,ad water and whisk well.

-Now add dissolved cornflour,mix well and cook until desired thickness.

-Add fresh parsley & mix well.

-Garnish with fresh parsley & serve hot!

Recipe By: Seema Hanif

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