Creamy Chicken and Mushroom Soup – a healthy, comforting meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest! Best of all, this is made in about 30 min from start to finish – so quick and easy!
I made this soup couple of weeks ago and it was a pretty cold day. It was so good to have a delicious cozy soup for lunch. A cousin of my husband stopped by on that day and I was so glad that I had made that soup. It is not only nutritious and comforting but also delicious. Both my husband and his cousin had seconds, and they said it was very good.
If you have a resolution for the new year to start eating healthy this is a great recipe to add to your weekly routine. Soups are some of the easiest meals you can make – and the best part is that you can have leftovers for lunch or dinner.
Hope you enjoy this creamy chicken and mushroom soup as much as we did!
What you need
- 4 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- 2 medium onions, diced
- 16 oz cremini mushrooms, thinly sliced
- 6 carrots, peeled and diced
- 4 stalks celery, diced
- 5 – 6 cloves garlic, minced
- 1 tsp dried thyme
- 1/3 cup arrowroot starch
- 8 cups chicken stock
- 1 cup half and half, or more, as needed
- 2 Tbsp chopped fresh parsley leaves
- spring rosemary
Preparation
Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 – 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.
In a bowl, whisk in arrowroot starch with 1/3 cup from the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley and rosemary, if desired.
How To Make Creamy Chicken and Mushroom Soup
- 4 Tbsp olive oil
- 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
- 1 tsp garlic powder
- Salt and freshly ground black pepper
- 2 medium onions, diced
- 16 oz cremini mushrooms, thinly sliced
- 6 carrots, peeled and diced
- 4 stalks celery, diced
- 5 - 6 cloves garlic, minced
- 1 tsp dried thyme
- ⅓ cup arrowroot starch
- 8 cups chicken stock
- 1 cup half and half, or more, as needed
- 2 Tbsp chopped fresh parsley leaves
- spring rosemary
- Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 - 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.
- In a bowl, whisk in arrowroot starch with ⅓ cup from the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley and rosemary, if desired.
