Chicken & Mushroom Soup

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Indulge in the ultimate comfort food with this smooth and tasty Chicken and Mushroom Soup recipe. Combining the simplicity of a classic chicken soup with the richness of cream & mushrooms, you would have created a bowl of pure comfort and joy!

Many would imagine warming up on a cold winter day with this type of soup, however, you can immerse yourself in this bowl of pure bliss any time of year.

Adding cream & earthy herbs infuses the soup with an extra burst of flavour in every spoonful of this goodness. The best part? This recipe is made entirely from scratch, ensuring that each ingredient is fresh and the flavours are simply irresistible. If you leave out the option of adding potato, this recipe is suitable for the keto diet, but even with adding the potato, it is still low in carbs and gluten-free!

Ingredients For Chicken & Mushroom Soup

  • 500g chicken thighs or 1/2 whole chicken (boneless, skinless & cut into bite-sized pieces)
  • 250g sliced mushrooms
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 large onion
  • 3 cloves garlic, (minced or crushed).
  • 2 tsp salt to taste
  • 1/2 tsp cracked black pepper, (to taste).
  • 1/2 tsp fresh or dried thyme
  • 1/2 tsp fresh or dried oregano
  • 4 cups of hot water with 1 chicken stock cube or chicken stock (up to 1ltr depending on your preferred consistency)
  • 1 potato (optional, the starch acts as a thickener)
  • 1/2 cup cream (120ml carton)

How to make the best Chicken & Mushroom Soup

  • Clean and slice mushrooms and set aside.
  • Wash & prepare the chicken with salt water and/or lemon rub and cut it into small pieces.
  • Heat a large pot over medium-high heat and then add the oil and butter.
  • Stir in the sliced onions and stir-fry until translucent.
  • Add the chicken and cook for about 2 minutes until browned.
  • Add the herbs and spices, followed by the mushrooms & garlic.
  • Stir and cook until the mushrooms brown & soften. (At this stage you may pick out a few mushrooms for garnishing the soup later.)
  • Then add the chicken broth to the soup. Stir together with the chicken and mushrooms and bring to a boil.
  • If you want to add a potato for an extra thick & smooth texture, now is the time to add it. Peel, wash and slice the potato into large cubes.
  • When the soup starts boiling, immediately lower the heat to a simmer.
  • Simmer the soup for 10-15 minutes or until the chicken & potato are cooked.
  • Turn off the heat and let the soup cool to room temperature before blending with a hand blender into a smooth consistency.
  • Adjust the thickness and salt to your preference, then add and stir in the cream.
  • This soup can be enjoyed at any temperature, however, serving it hot enhances all the flavours.

The Best Chicken & Mushroom Soup Recipe

Indulge in the ultimate comfort food with this smooth and tasty Chicken and Mushroom Soup recipe. Combining the simplicity of a classic chicken soup with the richness of cream & mushrooms, you would have created a bowl of pure comfort and joy!
This soup is blended into a smooth and silky delight, once you add the cream, you can add more water if you want a thinner consistency but don't forget to adjust the salt to taste as well!
Servings 6
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes

Equipment

  • 1 Immersion blender

Ingredients

  • 500 g chicken thighs or 1/2 whole chicken (boneless, skinless & cut into bite-sized pieces)
  • 250 g sliced mushrooms washed thoroughly
  • 4 tbsp olive oil
  • 2 tbsp butter
  • 1 onion
  • 3 cloves garlic (minced or crushed)
  • 2 tsp salt to taste
  • ½ tsp cracked black pepper (to taste)
  • 1 tsp dried thyme or 1 tbsp of fresh
  • 1 tsp dried oregano or 1 tbsp of fresh
  • 4 cups hot water with 1 chicken stock cube or chicken stock. (up to 1 ltr of liquid can be added depending on your preferred consistency)
  • 1 potato (optional, the starch acts as a thickener)
  • ½ cup cream  (120ml carton)

Instructions

  • Clean and slice mushrooms and set aside.
  • Wash & prepare the chicken with salt water and/or lemon rub and cut it into small pieces.
  • Heat a large pot over medium-high heat and then add the oil and butter.
  • Stir in the sliced onions and stir-fry until translucent.
  • Add the chicken and cook for about 2 minutes until browned.
  • Add the herbs and spices, followed by the mushrooms & garlic. Stir and cook until the mushrooms brown & soften.
  • Then add the chicken broth to the soup. Stir together with the chicken and mushrooms and bring to a boil.
  • If you want to add a potato for an extra thick & smooth texture, now is the time to add it. Peel, wash and slice the potato into large cubes.
  • When the soup starts boiling, immediately lower the heat to a simmer. Simmer the soup for 10-15 minutes or until the chicken & potato are cooked.
  • Turn off the heat and let the soup cool to room temperature before blending with a hand blender into a smooth consistency.
  • Adjust the thickness and salt to your preference, then add and stir in the cream.
  • This soup can be enjoyed at any temperature, however, serving it hot enhances all the flavours.
Course: Soup
Cuisine: English
Keyword: appetizer, Chicken, Gluten-free, Keto, low-carb, mushroom

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