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Creamy Chicken and Mushroom Soup Recipe

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4.4 from 6 reviews

A rich and creamy chicken and mushroom soup that is both comforting and easy to make. Utilizing leftover or shredded rotisserie chicken, this soup combines tender vegetables, flavorful mushrooms, and a velvety cream base for a satisfying meal ready in just 40 minutes.

  • Total Time: 40 minutes
  • Yield: 8 cups

Ingredients

Vegetables

  • 1 cup peeled and chopped carrots (¼ inch pieces)
  • ½ cup sliced celery
  • 1 ½ cups chopped yellow onion
  • 8 ounces fresh baby bella mushrooms, sliced
  • 2 teaspoons minced fresh garlic

Protein

  • 3 cups fully cooked shredded chicken

Liquids & Fats

  • 2 tablespoons unsalted butter
  • 4 cups low sodium chicken broth
  • ¾ cup heavy cream

Dry Ingredients & Seasonings

  • ¼ cup all-purpose flour
  • ½ teaspoon dried thyme
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Optional Garnish

  • Fresh thyme sprigs

Instructions

  1. Prepare the vegetables: Melt the unsalted butter over medium heat in a Dutch oven or large soup pot. Add the chopped carrots, sliced celery, and chopped yellow onion. Cook for about 5 minutes, stirring frequently, until the vegetables begin to soften.
  2. Add mushrooms and garlic: Stir in the sliced baby bella mushrooms and minced garlic. Continue cooking while stirring frequently for another 4 to 5 minutes, until the mushrooms become tender.
  3. Create the roux and add broth: Slowly sprinkle in the all-purpose flour while stirring continuously to combine and prevent lumps. Then add the low sodium chicken broth, dried thyme, and the shredded cooked chicken. Stir well to evenly distribute all ingredients.
  4. Simmer the soup: Bring the mixture to a gentle simmer, stirring frequently. Once simmering, cover the pot and reduce the heat to maintain a low simmer. Cook for approximately 15 minutes, stirring occasionally, until the vegetables are tender and flavors meld.
  5. Finish with cream and seasoning: Remove the pot from heat. Stir in the heavy cream, salt, and black pepper until fully incorporated and the soup is creamy and smooth.
  6. Serve and garnish: Ladle the soup into bowls and garnish each serving with fresh thyme sprigs if desired. Serve hot and enjoy the comforting flavors.

Notes

  • Use rotisserie or leftover cooked chicken for convenience and added flavor.
  • Adjust the thickness of the soup by adding more broth or cream to preference.
  • For a gluten-free version, substitute the all-purpose flour with a gluten-free thickener like cornstarch or rice flour.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Fresh thyme garnish adds a nice herbal aroma but can be omitted if unavailable.
  • Author: admin
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://avascooking.com/creamy-chicken-and-mushroom-soup-recipe/