Creamy Chicken & Mushroom Soup

Creamy Chicken & Mushroom Soup

Creamy Chicken & Mushroom Soup

This soup is fantastic.  It is creamy, not too thick, swimming with mushrooms and hearty enough to call a meal. 

It is the time of year when I want hot, rich hearty soups and bread.  Nothing else.

This is such a great soup.  If you already have the chicken broth made, it comes together in no time at all.  Don’t let the list of ingredients intimidate you.  This is super easy to make. 

All we are going to do is:

  • saute the mushrooms & onions
  • stir in the flour
  • add the cooked chicken and carrots
  • pour in the broth
  • finish with heavy cream and parsley

AND it all happens in one giant pot.  You Got This!

This soup is creamy but not too thick.  I’ve eaten “creamy” soups that were more like paste thanks to the cornstarch.  Blah.  This soups is naturally thickened with a bit of freshly milled flour (super good for you) and finished with some real, heavy cream (my cream is from my sweet milk-cow, so it is raw and filled with probiotics).  

Expert Tip:  You can use any flour, but fresh milled is the best.  

The soup has a base of chicken broth.  You can buy it, but it is super easy to make.  Anytime I roast a chicken for dinner (or turkey or duck), I save the bones to make broth.  If I am not going to make a batch of broth the next day – I put the chicken bones, cartilage, skin, pieces, organs and anything else left from the bird in a giant ziplock bag & freeze it.  

When you are ready to make broth just toss all the pieces and parts from the whole chicken into a pot.  Add 2-3 carrots (or a handful of carrot sticks), 2 stalks of celery, 2 onions, 4 cloves of garlic, and seasonings.  I don’t peel or fuss with the veggies.  Just chop them into large pieces (crush the garlic) and toss them in the pot (peels and all).  Cover it all with water (start with 1 1/2 gallons of water- it will cook down).  Season the broth with celery salt, Lawry’s seasoned salt, pink sea salt, and pepper (to taste).  Add a couple of tablespoons of apple cider vinegar and bring it to a simmer.

Expert Tip:  Apple cider vinegar helps pull the nutrients out of the bones.  

Once it starts bubbling, turn the heat down and let it simmer for 4 or more hours. I usually start with 1 & 1/2 gallons of water in the pot and reduce it by half, so I end up with 3 quarts of broth rich, tasty broth. 

Expert Tip:  The longer this simmers, the more nutrients will be extracted from the chicken.  Chicken stock can be made quickly (simmering 1-2 hours).  To achieve rich, nutritions bone-broth, longer cooking times are necessary.  

Don’t add too much salt (especially not when you first set it to cook).  Remeber, this will reduce in half, so the flavors (and saltiness) are going to get stronger as it cooks.  At the end, taste the broth and adjust the seasonings.

Strain the broth and set it aside.  At this point, I dig out all the cooked carrots and bits of chicken meat and dice them up.  You’ll add them to the soup in a few minutes.


Wash and slice the mushrooms.  Then peel and dice up an onion.  

Toss 3 tablespoons of butter, diced onion, sliced mushrooms and 1/4 cup white wine to a large pot.  Cook until mushrooms are tender.

Stir in the flour.  

Add the diced chicken and carrots.

Pour in 3 quarts of chicken broth and cook this over medium heat on the stove-top until it thickens.  Taste the soup and add salt & pepper if needed.  

Before serving pour in the heavy cream.  Top with parsley (if desired). 

Creamy chicken & mushroom soup – delicious!  

I served this with a batch of homemade yeast rolls and it was amazing.  

XO,

Candi

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Creamy Chicken & Mushroom Soup (Premium)
Creamy and infested with mushrooms!
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Recipe Notes

To Make Broth: 

The soup has a base of chicken broth.  You can buy it, but it is super easy to make.  Anytime I roast a chicken for dinner (or turkey or duck), I save the bones to make broth.

Put the chicken bones, cartilage, skin, pieces, organs and anything else left from the bird into a pot.  Add 2-3 carrots (or a handful of carrot sticks), 2 stalks of celery, 2 onions, 4 cloves of garlic, and seasonings. Chop the veggies into large pieces (crush the garlic) and toss them in the pot (peels and all).  Cover it all with water (start with 1 1/2 gallons - it will cook down).  Season the broth with celery salt, Lawry's seasoned salt, pink sea salt, and pepper (to taste).  Add a couple of tablespoons of apple cider vinegar and bring it to a simmer.   

Once it starts bubbling, turn the heat down and let it simmer for 4 or more hours.  Cook until it has reduced by half (You will have 3 quarts of broth when it is finished).  Strain the broth.  Debone the chicken meat from the bones and dice up the carrots and reserve for the soup.  

To Make the Soup:

Wash and slice the mushrooms.  Then peel and dice up an onion.  

Toss 3 tablespoons of butter, diced onion, sliced mushrooms and 1/4 cup white wine to a large pot.  Cook until mushrooms are tender.  Stir in the flour.  Add the diced chicken and carrots.  Pour in 3 quarts of chicken broth and cook this over medium heat on the stove-top until it thickens.  Taste the soup and add salt & pepper if needed.  

Before serving pour in the heavy cream.  Top with parsley (if desired). 

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