Description
This creamy Chicken Mushroom Soup combines tender chicken breast, sautéed mushrooms, and fresh herbs in a rich broth, finished with a touch of cream for a comforting and flavorful meal perfect for any season.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
Mushrooms and Herbs
- 18 ounces sliced mushrooms, mixed varieties
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
Liquids and Thickener
- 1/3 cup dry sherry
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
Chicken and Seasoning
- 1 pound boneless chicken breast
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Prepare the Aromatics: Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted, add the onions, celery, and garlic. Sauté for 2-3 minutes until softened.
- Cook Mushrooms and Herbs: Add the sliced mushrooms, fresh rosemary, and dried thyme to the pot. Continue sautéing until the mushrooms are softened and have cooked down.
- Deglaze with Sherry: Pour in the dry sherry to deglaze the pot, stirring to lift any browned bits and infuse flavor.
- Add Chicken and Broth: Place whole chicken breasts into the pot along with the chicken broth, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the mixture to a boil.
- Simmer Until Chicken is Cooked: Reduce the heat to low and simmer for 15 minutes or until the chicken breasts are fully cooked through.
- Shred the Chicken: Remove the chicken breasts with tongs and chop them into bite-size pieces.
- Thicken the Soup: Whisk the cornstarch into the heavy cream ensuring no lumps remain. Stir this mixture into the soup pot and let it simmer until it thickens slightly.
- Combine and Garnish: Add the chopped chicken back into the soup along with the chopped parsley. Adjust seasoning with salt and pepper to taste before serving.
Notes
- This soup contains dairy, but it still tastes delicious if you omit the heavy cream for a lighter version.
- For a ketogenic option, use arrowroot instead of cornstarch as a thickener.
- Using mixed mushroom varieties enhances the depth of flavor and texture.
- Dry sherry adds a subtle complexity; if unavailable, a dry white wine can be substituted.
- To reduce sodium, use low-sodium chicken broth and season gradually.
Nutrition
- Serving Size: 1 cup
- Calories: 210 kcal
- Sugar: 3 g
- Sodium: 580 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 1.5 g
- Protein: 17 g
- Cholesterol: 65 mg
