Creamy Chicken and Mushroom Soup
User Reviews
5
Creamy Chicken and Mushroom Soup
Description
Creamy Chicken and Mushroom Soup combines sliced shiitake and cremini mushrooms with chicken breast simmered in a broth made smooth by blending a portion of the soup including celery. The liquid is thickened by initially blending cold water with flour before cooking, creating a velvety base. Chicken bouillon and butter enrich the flavor, while simmering softens the mushrooms and celery. After removing and shredding the cooked chicken, it is returned to the pot, adding texture to the creamy foundation.
The resulting soup offers a balanced mouthfeel with the silky broth contrasting tender pieces of chicken and mushrooms. Fresh parsley added at the end provides a mild herbal note.
This recipe yields about six cups and functions well as a warm starter or light main. The preparation technique ensures the soup has body without relying on cream, making it smoother and lighter.
It is important to fully cook the chicken through during the simmering step and to blend the celery with some soup to create the creamy consistency before adding the chicken back in.
Ingredients
- 4 cups water
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 celery cut in half, stalk
- 5 ounces shiitake mushrooms (sliced)
- 8 ounces cremini mushroom sliced
- 4 teaspoons chicken bouillon or gluten-free chicken bouillon, Better Than Bouillon brand
- 2 teaspoons butter or dairy-free butter, unsalted
- 7 ounce chicken breast boneless, skinless
- 1 tablespoon parsley chopped, fresh
Instructions
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
- Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
- Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
- Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Notes
- This recipe makes about six cups of soup, suitable for multiple servings.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 1115 kcal
% Daily Value*
| Serving | 1-1/2 cups | |
| Calories | 111.5kcal | 6% |
| Carbohydrates | 12g | 4% |
| Protein | 13.6g | 27% |
| Fat | 3.4g | 5% |
| Saturated Fat | 1g | 5% |
| Cholesterol | 5.2mg | 2% |
| Sodium | 538.8mg | 22% |
| Fiber | 0.9g | 4% |
| Sugar | 1.4g | 3% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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