Creamy Chicken and Mushroom Soup
Creamy Chicken and Mushroom Soup - a perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!
Servings: 12
Ingredients
- 4 Tablespoon extra virgin olive oil
- 1 lb chicken breasts boneless and skinless, cut into 1-inch chunks
- 1 teaspoon garlic powder
- Salt and freshly ground black pepper
- 2 medium onions diced
- 16 oz Baby Bella mushrooms thinly sliced
- 6 carrots peeled and diced
- 4 stalks celery diced
- 5 - 6 cloves garlic minced
- 1 teaspoon dried thyme
- ¼ cup arrowroot starch
- 8 cups chicken stock
- 1 cup half and half or more, as needed
- 2 Tablespoon chopped fresh parsley leaves
- spring rosemary
Instructions
- 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 large bowl, whisk in arrowroot starch with 1/4 cup of 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 fresh rosemary, if desired.
Video
Nutrition
Serving: 324g | Calories: 192kcal | Carbohydrates: 11.8g | Protein: 13.6g | Fat: 10.2g | Saturated Fat: 3g | Polyunsaturated Fat: 7.2g | Cholesterol: 41mg | Sodium: 676mg | Fiber: 1.6g | Sugar: 3.6g
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