Creamy Mushroom Chicken Soup with Parmesan Chips

A creamy soup of mushrooms and tender chicken, flavored with thyme and Parmesan. The crispy Parmesan chips go well with the autumn season and make the dish filling and low carb.

By yumbelo · 2 servings · 35 minutes

Ingredients

• 200 g Mushrooms
• 40 g Onion
• 1 pc Garlic clove
• 250 g Chicken breast fillet
• 150 ml Cream
• 400 ml Water
• 15 g Butter
• 1 tbsp Olive oil
• 40 g Parmesan, grated
• 2 pc Thyme sprigs
• 1 bunch Parsley
• Salt
• Pepper

Method

1. Finely grate the Parmesan. Pat the chicken breast fillet dry and cut into small cubes.
2. Clean the mushrooms and slice them. Finely dice the onion and garlic.
3. Heat the butter and 1 tbsp olive oil in a pot and fry the chicken cubes for 3 to 4 minutes. Remove.
4. Sweat the onion and garlic in the fat until translucent, then add the mushrooms and fry for about 5 minutes.
5. Return the chicken to the pot, deglaze with the water, add the thyme and simmer over low heat for 10 minutes until the chicken is cooked through.
6. Stir in the cream and half of the Parmesan, heat briefly and season with salt and pepper.
7. Bake the remaining Parmesan in two small heaps on baking paper in a non-stick pan without fat until golden brown, about 2 minutes, and let cool.
8. Chop the parsley, sprinkle it over the soup and serve with the Parmesan chips.