Creamy Chicken Mushroom Soup
A hearty and healthy creamy soup made with chicken, mushrooms, veggies, and coconut cream.
Servings: 8
Ingredients
- 2 tbsp olive oil divided
- 1.5 lb boneless skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper to taste
- 1 onion diced
- 3-4 cloves garlic minced
- 3 medium carrots peeled and small diced
- 2-3 stalks celery small diced
- 12 oz cremini mushrooms thickly sliced
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 large sprig of rosemary
- 1/3 cup coconut cream NOT milk
- 1/4 cup gluten-free flour
- 4 1/2 cups chicken stock
- 2 tbsp chopped fresh parsley leaves
Instructions
- Chop and season the chicken with salt and pepper.
- Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
- Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes.
- Stir in the mushrooms and cook for a couple of minutes more.
- In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
- Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
- Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn't catch the bottom of the pot.
- Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
- Serve hot and enjoy!
Notes
- Coconut Cream: Regular milk won't make the soup thick enough, it is best to use lite or full-fat coconut milk, or heavy cream. We prefer coconut cream.
- Stock: Use vegetable stock if you don't have chicken stock. Need to improvise without stock? add water (+ chicken bouillon)
- Mushroom: any of your favorite mushrooms will work
- Flour: we used gluten-free flour but any other flour will work, all-purpose or whole wheat work just fine.
- Veggies: we used carrots and celery but you may add a couple more of your favorite veggies.
- Oil: any other oil would work.
- You can make this soup in your instant pot or slow cooker
- Store in a container in the fridge for up to 4 days
- Serving size: 1 bowl or 2 cups
Nutrition
Serving: 1bowl | Calories: 265kcal | Carbohydrates: 14g | Protein: 25g | Fat: 12g | Saturated Fat: 5g | Cholesterol: 58mg | Sodium: 262mg | Potassium: 807mg | Fiber: 2g | Sugar: 5g | Vitamin A: 3866IU | Vitamin C: 4mg | Calcium: 35mg | Iron: 1mg