Description
Craving a warm, hearty soup that’s both comforting and packed with savory goodness? This Chicken Mushroom Soup is your perfect choice! Featuring tender chicken, earthy mushrooms, and a creamy broth infused with rosemary and thyme, this soup delivers rich flavors in a low-carb, gluten-free package
Ingredients
Here’s what you need to make this Chicken Mushroom Soup. Each ingredient adds to the creamy, savory, and umami-rich magic.
- Unsalted Butter (2 tablespoons): Adds richness for sautéing.
- Sweet Onion (1 large, chopped): Provides a sweet, savory base.
- Celery (1 cup, chopped): Adds earthy flavor and subtle crunch.
- Garlic (5–6 cloves, minced): Infuses aromatic depth.
- Sliced Mushrooms (18 oz, mixed varieties): Delivers earthy, umami flavor (e.g., cremini, shiitake, button).
- Fresh Rosemary (1 tsp, chopped): Brings warm, piney notes.
- Dried Thyme (1 tsp): Adds savory, herbaceous depth.
- Dry Sherry (⅓ cup): Enhances flavor with a subtle, nutty richness.
- Boneless Chicken Breast (1 lb): Provides lean, tender protein.
- Chicken Broth (8 cups): Forms the flavorful soup base.
- Heavy Cream (⅔ cup): Creates a creamy, luxurious texture.
- Cornstarch (1 Tbsp, or arrowroot for keto): Thickens the broth.
- Chopped Parsley (¼ cup): Adds a fresh, vibrant garnish.
- Salt and Pepper (to taste): Seasons to perfection.
Substitutions and Variations
- Butter: Swap with olive oil, avocado oil, or ghee for a dairy-free option.
- Mushrooms: Use a single variety (e.g., cremini) or add oyster or portobello for different textures.
- Dry Sherry: Substitute with white wine, apple cider vinegar (1 Tbsp diluted with water), or omit for an alcohol-free version.
- Chicken Breast: Replace with boneless chicken thighs, shredded rotisserie chicken, or tofu for a vegetarian version.
- Heavy Cream: Use coconut cream for dairy-free or half-and-half for a lighter option (may be less creamy).
- Cornstarch/Arrowroot: Omit for a thinner soup or use ½ tsp xanthan gum for a keto-friendly thickener.
- Add-Ins: Stir in 1 cup spinach, kale, or ½ cup shredded cheddar for extra flavor or greens.
- Vegetarian Version: Omit chicken, use vegetable broth, and add more mushrooms or zucchini
Instructions
Step 1: Sauté the Vegetables
- In a large 6–8 quart soup pot over medium heat, melt 2 Tbsp unsalted butter.
- Add 1 large chopped sweet onion, 1 cup chopped celery, and 5–6 minced garlic cloves. Sauté for 2–3 minutes until fragrant.
- Add 18 oz sliced mushrooms, 1 tsp chopped rosemary, and 1 tsp dried thyme. Sauté for 5–7 minutes until mushrooms soften and release their juices.
Tip: Stir occasionally to prevent sticking; chop vegetables uniformly for even cooking.
Step 2: Deglaze and Build the Base
- Deglaze the pot with ⅓ cup dry sherry, scraping up any browned bits.
- Add 1 lb boneless chicken breasts (whole), 8 cups chicken broth, 1 tsp salt, and ¼ tsp black pepper.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until chicken is cooked through (internal temperature 165°F).
Tip: Skim any foam from the surface for a clearer broth.
Step 3: Shred Chicken
- Remove chicken breasts with tongs and chop or shred into bite-sized pieces. Set aside.
Tip: Use two forks to shred or a knife for quick chopping; ensure pieces are bite-sized for easy eating.
Step 4: Thicken the Soup
- In a small bowl, whisk 1 Tbsp cornstarch (or arrowroot for keto) into ⅔ cup heavy cream until no clumps remain.
- Whisk the cream mixture into the soup pot and simmer for 2–3 minutes to thicken.
Tip: Stir constantly while adding cream to ensure a smooth, lump-free texture.
Step 5: Finish and Serve
- Stir the chopped chicken and ¼ cup chopped parsley back into the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot.
Tip: For a richer presentation, garnish with extra parsley or a drizzle of olive oil.