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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