Creamy Chicken Mushroom Soup - Straight from the kitchen, not the can!

Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.

Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, Worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.

Whisk optional flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.

Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste. If you don't season the soup with enough salt, it can be bland.

Spice Level: