Description
This comforting Chicken Mushroom Soup combines tender chicken breasts, mixed mushrooms, and aromatic herbs in a creamy broth enhanced with dry sherry. Perfectly seasoned and thickened with a touch of cream and cornstarch, this hearty soup is ideal for an easy weeknight dinner or cozy meal.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms, mixed varieties
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup dry sherry
Proteins and Liquids
- 1 pound boneless chicken breast
- 8 cups chicken broth
Finish and Flavoring
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Sauté Aromatics: Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted, add the onions, celery, and garlic. Sauté for 2-3 minutes until softened.
- Cook Mushrooms and Herbs: Add the sliced mushrooms, fresh rosemary, and dried thyme to the pot. Continue sautéing until the mushrooms have softened and released their moisture, cooking down nicely.
- Deglaze and Add Liquids: Pour in the dry sherry to deglaze the pot, scraping up any browned bits. Then add the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil.
- Simmer Chicken: Reduce heat to a simmer and cook for 15 minutes, or until the chicken breasts are fully cooked through.
- Chop Chicken: Remove the chicken breasts with tongs and chop into bite-sized pieces.
- Thicken Soup: Whisk the cornstarch into the heavy cream until smooth with no lumps. Gradually whisk the cream mixture into the soup pot and let it simmer until it thickens slightly.
- Combine and Season: Stir the chopped chicken back into the soup, add the chopped parsley, and taste. Adjust salt and pepper as needed before serving.
Notes
- This soup is not dairy-free, but it still tastes delightful if you leave the dairy out or substitute with a non-dairy alternative.
- Substitute arrowroot powder for cornstarch if following a ketogenic diet.
- Use mixed varieties of mushrooms like cremini, shiitake, and button mushrooms for enhanced flavor.
- For a lower-fat version, replace heavy cream with half-and-half or a light cream alternative.
- Make sure to fully cook the chicken breasts to ensure safety and tenderness.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 2 g
- Sodium: 720 mg
- Fat: 12 g
- Saturated Fat: 7 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 9 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 60 mg
