Chicken Mushroom Soup Recipe
User Reviews
5
Chicken Mushroom Soup Recipe
Description
This recipe starts by sautéing onions, celery, garlic, and a mix of sliced mushrooms along with rosemary and thyme in butter until softened. Dry sherry deglazes the pan before adding whole chicken breasts and chicken broth, which are simmered until the chicken is cooked through.
The chicken is then removed and chopped into bite-sized pieces. A mixture of cornstarch and heavy cream is whisked into the soup to thicken and add richness, then the chicken and chopped parsley are stirred back in before seasoning to taste with salt and pepper.
The soup has a creamy, slightly thickened texture and a well-rounded flavor combining savory chicken, earthy mushrooms, fresh herbs, and a subtle hint of sherry. It makes a warm, hearty dish suitable for cooler days or any time comfort food is desired.
This soup contains dairy in the form of heavy cream but can be made without it if avoiding dairy is preferred, though the texture and richness will be lighter.
Ingredients
- 2 tablespoons butter unsalted
- 1 large onion peeled and chopped, sweet
- 1 cup celery chopped
- 5-6 cloves garlic peeled and minced
- 18 ounces mushroom mixed varieties, sliced
- 1 teaspoon rosemary fresh, chopped
- 1 teaspoon thyme dried
- 1/3 cup dry sherry
- 1 pound chicken breast boneless
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup parsley chopped
- salt and pepper
Instructions
- Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
- Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
- Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.
- When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
- Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.
Notes
- This soup contains dairy due to the heavy cream but can be made without it while losing some richness.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 215 kcal
% Daily Value*
| Serving | 1.5cups | |
| Calories | 215kcal | 11% |
| Carbohydrates | 9g | 3% |
| Protein | 16g | 32% |
| Fat | 12g | 18% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 70mg | 23% |
| Sodium | 952mg | 40% |
| Potassium | 722mg | 15% |
| Fiber | 1g | 4% |
| Sugar | 3g | 6% |
| Vitamin A | 610IU | 12% |
| Vitamin C | 24mg | 27% |
| Calcium | 53mg | 5% |
| Iron | 1.5mg | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
You'll Also Love
