Description
This creamy chicken and mushroom soup is rich and flavorful, perfect for a comforting meal.
Ingredients
Scale
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5–6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms, mixed varieties
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup cooking sherry
- 1 pound boneless chicken breast or thighs
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch or arrowroot
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- 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, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
- Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked through.
- When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
- Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken.
- Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.
Notes
- This recipe can be made keto-friendly by using arrowroot instead of cornstarch.
- Try using different varieties of mushrooms for more flavor.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 2g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 90mg