There’s something truly comforting about a bowl of warm, creamy chicken mushroom soup. It’s like a cozy hug in a bowl, perfect for chilly days or when you need a little pick-me-up. This recipe brings together tender chicken, earthy mushrooms, and a rich, velvety broth that you’ll want to savor with every spoonful. Whether you’re making it for a family dinner or just for yourself, this soup is sure to become a favorite go-to dish.
Steps
- Blend cold water and flour until smooth, then transfer the mixture into a medium pot over medium heat.
- Add the celery, mushrooms, chicken bouillon, and butter to the pot and bring the mixture to a boil.
- Introduce the chicken, cover the pot, and let it simmer on low heat for 15 minutes, or until the chicken is fully cooked.
- Once the chicken is done, remove it from the pot and set it aside. Allow the soup to continue cooking for 5 more minutes until the vegetables become tender.
- Blend the cooked celery and 1 cup of the soup until smooth, then return the blended mixture to the pot and let it simmer for a few minutes.
- Shred or chop the cooked chicken into small pieces, add it back to the soup, and garnish with freshly chopped parsley before serving.
Ingredients
- 4 cups water
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 celery stalk, halved
- 5 ounces shiitake mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 4 teaspoons Chicken Better Than Bouillon (or gluten-free chicken bouillon)
- 2 teaspoons unsalted butter (or dairy-free butter)
- 7 ounces boneless, skinless chicken breast
- 1 tablespoon fresh parsley, chopped
Nutritional Values
Calories: 446 kcal | Carbohydrates: 48 g | Protein: 54.4 g | Fat: 13.6 g | Saturated Fat: 4 g | Cholesterol: 20.8 mg | Sodium: 2155.2 mg | Fiber: 3.6 g | Sugar: 5.6 g
FAQ
- Is heavy cream used in this creamy chicken and mushroom soup?
- No, this soup does not use heavy cream. Instead, a slurry of flour and water is used to create a silky texture.
- Can this soup be adapted for dietary restrictions?
- Yes, this soup is versatile and can be made gluten-free or dairy-free. It’s also suitable for those following Weight Watchers.
- What is the base of this soup?
- The base of the soup is made from water and all-purpose flour, which creates a creamy consistency when blended.
- What variations can be made to enhance the creaminess of the soup?
- You can add half and half for a creamier broth, or stir in sour cream or crème fraîche for additional richness and a tangy twist.
- What are some serving suggestions for this soup?
- This soup pairs well with crusty bread or baguette, a side salad, garlic bread, a half sandwich, or your favorite crackers.
- How long does it take to prepare and cook this soup?
- The soup takes about 5 minutes to prep and 20 minutes to cook, totaling approximately 25 minutes.
Tips
- Blend the Base: Combine cold water and flour in a blender until smooth before adding to the pot. This ensures a silky and lump-free soup base.
- Simmer for Flavor: After adding the mushrooms, celery, chicken bouillon, and butter, let the soup come to a boil and then simmer it gently. This allows the flavors to meld together beautifully.
- Incorporate Textures: Once the chicken is cooked, blend a portion of the soup with the celery to enhance creaminess while keeping some texture in the rest of the soup.
- Enhance Creaminess: For an extra creamy soup, consider adding a splash of half and half or a dollop of sour cream or crème fraîche towards the end of cooking.
Equipment
- Blender – Required to blend the water and flour mixture, as well as to blend the celery and soup mixture.
- Medium Pot – Used for cooking the soup.
- Knife Set – For cutting and slicing the chicken, mushrooms, and celery.
