Soup with chicken, mushrooms and cream

Table of contents:

Soup with chicken, mushrooms and cream
Soup with chicken, mushrooms and cream


  • 2 pcs. chicken breast
  • 1 tablespoon olive oil
  • 1 teaspoon butter
  • 1 teaspoon black pepper
  • 1 pc. fennel, finely chopped
  • 1 spring onion
  • 200 ml cooking cream
  • 150 g mushrooms, chopped
  • ½ pepper, chopped
  • 3 tablespoons fresh parsley, finely chopped
  • 250 ml fresh milk
  • 350 ml water
  • 1 chicken stock cube
  • S alt to taste


Heat the olive oil and butter in a skillet over medium-high heat.Fry the chopped chicken in it. Lower the heat. Add pepper, fennel, cream. Simmer for about 15 minutes or until the chicken starts to brown. Once the chicken is done, remove it from the heat and set it aside.

While the chicken is cooling, add the mushrooms, pepper, parsley, onion, milk, water and stock cube to a saucepan. Stir. Return the chicken to the pot with the other ingredients. Increase the heat and bring to a boil. Season with s alt and serve.

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