0 from 3 votes
Creamy Chicken Mushroom Soup
A hearty and healthy creamy soup made with chicken, mushrooms, veggies, and coconut cream.
Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings: 8
Calories: 265 kcal
Course:
Soup
Cuisine:
American
Ingredients
- 2 tbsp olive oil divided
- 1.5 lb boneless skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper to taste
- 1 onion diced
- 3-4 cloves garlic minced
- 3 medium carrots peeled and small diced
- 2-3 stalks celery small diced
- 12 oz cremini mushrooms thickly sliced
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 large sprig of rosemary
- 1/3 cup coconut cream NOT milk
- 1/4 cup gluten-free flour
- 4 1/2 cups chicken stock
- 2 tbsp chopped fresh parsley leaves
Instructions
- Chop and season the chicken with salt and pepper.
- Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
- Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes.
- Stir in the mushrooms and cook for a couple of minutes more.
- In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
- Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
- Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn't catch the bottom of the pot.
- Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
- Serve hot and enjoy!
Cup of Yum
Notes
- Coconut Cream: Regular milk won't make the soup thick enough, it is best to use lite or full-fat coconut milk, or heavy cream. We prefer coconut cream.
- Stock: Use vegetable stock if you don't have chicken stock. Need to improvise without stock? add water (+ chicken bouillon)
- Mushroom: any of your favorite mushrooms will work
- Flour: we used gluten-free flour but any other flour will work, all-purpose or whole wheat work just fine.
- Veggies: we used carrots and celery but you may add a couple more of your favorite veggies.
- Oil: any other oil would work.
- You can make this soup in your instant pot or slow cooker
- Store in a container in the fridge for up to 4 days
- Serving size: 1 bowl or 2 cups
Nutrition Information
Serving
1bowl
Calories
265kcal
(13%)
Carbohydrates
14g
(5%)
Protein
25g
(50%)
Fat
12g
(18%)
Saturated Fat
5g
(25%)
Cholesterol
58mg
(19%)
Sodium
262mg
(11%)
Potassium
807mg
(23%)
Fiber
2g
(8%)
Sugar
5g
(10%)
Vitamin A
3866IU
(77%)
Vitamin C
4mg
(4%)
Calcium
35mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 8Serving
Amount Per Serving
Calories 265
% Daily Value*
| Serving | 1bowl | |
| Calories | 265kcal | 13% |
| Carbohydrates | 14g | 5% |
| Protein | 25g | 50% |
| Fat | 12g | 18% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 58mg | 19% |
| Sodium | 262mg | 11% |
| Potassium | 807mg | 17% |
| Fiber | 2g | 8% |
| Sugar | 5g | 10% |
| Vitamin A | 3866IU | 77% |
| Vitamin C | 4mg | 4% |
| Calcium | 35mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.