chicken mushroom soup

Low Carb Creamy Chicken Mushroom Soup - A luxurious ketogenic chicken soup recipes with a rich silky mushroom broth, and hearty chunks of chicken and mushrooms.&nbsp;

Low Carb Creamy Chicken Mushroom Soup

unsalted butter

onion,

celery

garlic, (peeled and minced)

mushrooms, (mixed varieties)

rosemary

thyme

dry sherry

chicken breast

chicken broth

heavy cream

cornstarch ((or arrowroot for ketogenic))

parsley

Salt (and pepper)

Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.&nbsp;

Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.&nbsp;

Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.

Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.

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Low Carb Creamy Chicken Mushroom Soup  - A ketogenic recipe with hearty chunks of protein and a silky broth.

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

Creamy Chicken and Mushroom Soup

water

tbsp flour

oz shiitake mushrooms (sliced)

oz baby bella (sliced)

tsp Chicken Better Than Bouillon (or to taste)

oz skinless chicken breast

parsley (chopped)

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.

Add celery, mushrooms, chicken bouillon and butter and bring to a boil.

Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.

Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.

Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.

Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

This chicken mushroom soup is so many things––delicious, healthy, warm, nourishing, and easy to boot. All it takes is 10 simple ingredients to make.

Chinese Chicken Mushroom Soup

shiitake mushrooms

water ((plus 1/2 cup, divided))

goji berries

dates

organic chicken ((3½-4 pounds))

ginger

Shaoxing wine

Salt ((to taste))

scallion ((finely chopped))

First, wash the dried shiitake mushrooms a couple of times and rinse thoroughly. Then soak them in 8 cups of water in the soup pot for 6 hours or overnight. Trim away the stems (after soaking) before cooking and add the mushrooms back to the pot of water.

Add the dried goji berries and dried Chinese dates to the soup pot (no need to soak these beforehand). Bring to a boil over high heat, and then immediately turn the heat down to low.

Prepare the chicken while that’s simmering. Wash the chicken and pat it dry with a paper towel. Trim and set aside the chicken breasts for another dish. Cut the rest of the chicken into large pieces. Set aside.

Once the soup has simmered for 30 minutes, heat a wok over medium high heat until it starts to smoke slightly. Turn the heat down to medium, and add the oil and the ginger slices. Cook for a minute or two.

Spread the oil around the wok to coat. Then spread the chicken out in a single layer, and lightly brown the chicken before stirring. Once the majority of each piece has been cooked through, turn off the heat.

Add the chicken to the soup pot. Deglaze the wok with ½ cup water, and add it to the soup pot as well. Finally, add the Shaoxing wine and cover. Simmer for another 30 minutes over medium heat. Add salt to taste and sprinkle with chopped scallions right before serving.

This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Rotisserie chicken mushroom soup recipe

onion (diced)

celery sticks (finely chopped)

garlic (crushed)

500 g (1lb) mushrooms (thinly sliced)

rotisserie chicken (shredded)

stock

cream

spinach (chopped)

chilli flakes

salt and pepper (to taste

Heat a splash of olive oil or a knob of butter in a large pot.

Cook the onion and celery until soft and translucent.

Add the mushrooms and cook until golden brown.

Add the thyme and garlic and cook until fragrant. 

Pour in the stock and cream then bring to a simmer.

Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes. 

Season with salt and pepper and add lemon juice to taste.

Serve the soup with bread of your choice. 

This rich and creamy chicken mushroom soup works equally well for a healthy lunch or dinner. Feel free to swap wild rice for white rice or brown rice if you prefer.

Wild Rice Chicken Mushroom Soup

olive oil

butter

onion, diced

carrots,

celery,

garlic,

mushrooms, mixed, sliced

wild rice, dry

chicken breasts

milk

cheese,

parsley, roughly chopped

Salt

Pepper

In a large pot on medium-high heat, add olive oil and butter and allow butter to melt. Add onion, carrots and celery, and cook for 4-5 minutes until tender.

Add mushrooms, stir to combine, and cook for an additional 5 minutes or until mushrooms are tender and have reduced roughly in half by size.

Add garlic, thyme, a generous pinch of salt and bit of pepper, stir to combine, and cook for an additional 1-2 minutes.

Add wild rice, cover with broth, and stir to combine. Submerge the raw chicken breasts in the broth, reduce the heat to a simmer, cover with a lid, and allow to cook for 30 minutes.

After 30 minutes, remove the chicken from the pot and place it on a cutting board. Using two forks, shred the chicken into small bite-size pieces. Continue cooking the soup while you shred the chicken.

Once shredded, return the chicken to the pot and simmer the soup, covered, for a final 10 minutes or until the rice is tender.

Once cooked, turn off the heat, add milk, cream, parmesan cheese, and parsley and stir until well combined. Taste and season with salt and pepper as needed. If you find the soup too thick you can add an extra splash of broth or water until you reach a desired consistency.

Serve the soup with a sprinkle of parsley and parmesan cheese and a side of crusty bread.

Any leftover soup can be stored in an airtight container in the fridge for up to 5 days or the freezer for 3 months.

As always, Red's recipes are the best! This will be a staple in our house. 12/10 !

Love Love this soup. I make it once a week to take to work for lunch. Easiest recipe and so delicious.

So good! (And simple too!) Will be keeping this one in my rotation for the fall/winter!

Delish. Instead of cream I blended low fat milk and soaked cashews

My husband and I both loved this soup!  It is DELICIOUS!!!

One of the best soups I've ever made!  Everyone who tried it wanted the recipe.  One that will be in my rotation.

Love this recipe! Great to freeze to have on hand for a cozy meal. I also like to use to give to friends who are sick.

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Top 5 chicken mushroom soup recipes from across the web

The most viewed chicken mushroom soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Low Carb Creamy Chicken Mushroom So...

Creamy Chicken and Mushroom Soup

Chinese Chicken Mushroom Soup

Rotisserie chicken mushroom soup re...

Wild Rice Chicken Mushroom Soup

The most viewed chicken mushroom soup recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine