Creamy Chicken and Mushroom Soup
User Reviews
5
Creamy Chicken and Mushroom Soup
Description
The recipe starts by seasoning and browning chicken breast pieces in olive oil, then removing them from the pot. A second batch of olive oil sautés diced onions, sliced baby bella mushrooms, carrots, and celery until softened, before adding minced garlic and thyme for aroma.
A slurry of arrowroot starch and chicken stock thickens the soup when combined with the cooked chicken and remaining stock. The final addition of half and half softly enriches the broth, bringing a creamy texture without heaviness. Fresh rosemary may be added as garnish for a subtle piney note.
This comforting soup offers a balance of tender chicken and vegetables in a mildly thickened broth, suited to cooler weather or as a filling starter. Variations in thickness can be made by adjusting the amount of half and half. It pairs well with rustic bread for dipping.
Ingredients
- 4 Tablespoon extra virgin olive oil
- 1 lb chicken breast boneless and skinless, cut into 1-inch chunks
- 1 teaspoon garlic powder
- salt freshly ground
- black pepper freshly ground
- 2 onion diced, medium
- 16 oz baby bella mushroom thinly sliced
- 6 carrot peeled and diced
- 4 celery diced, stalks
- 5 - 6 cloves garlic minced
- 1 teaspoon thyme dried
- ¼ cup arrowroot starch
- 8 cups chicken stock
- 1 cup half and half or more, as needed
- 2 Tablespoon parsley chopped fresh leaves
- rosemary spring
Instructions
- Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 - 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.
- In a large bowl, whisk in arrowroot starch with 1/4 cup of the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with fresh rosemary, if desired.
Nutrition Information
Show DetailsNutrition Facts
Serving: 12Serving
Amount Per Serving
Calories 192 kcal
% Daily Value*
| Serving | 324g | |
| Calories | 192kcal | 10% |
| Carbohydrates | 11.8g | 4% |
| Protein | 13.6g | 27% |
| Fat | 10.2g | 16% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 7.2g | 42% |
| Cholesterol | 41mg | 14% |
| Sodium | 676mg | 28% |
| Fiber | 1.6g | 6% |
| Sugar | 3.6g | 7% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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