Description
A comforting and creamy chicken mushroom soup made with sautéed vegetables, tender chicken breast, fresh herbs, and a splash of dry sherry, thickened with heavy cream and cornstarch for a rich, flavorful bowl perfect for any season.
Ingredients
Scale
Main Ingredients
- 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
- 1 pound boneless chicken breast
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Prepare the Vegetables: 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 slightly softened.
- Sauté Mushrooms and Herbs: Add the sliced mushrooms, fresh rosemary, and dried thyme to the pot. Continue to sauté until the mushrooms soften and release their moisture, cooking down nicely.
- Deglaze the Pot: Pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom for extra flavor.
- Add Chicken and Broth: Place the whole chicken breasts into the pot. Pour in the chicken broth, then season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring the soup to a boil.
- Simmer the Soup: Reduce heat to low and let the soup simmer gently for 15 minutes or until the chicken breasts are fully cooked through.
- Shred the Chicken: Remove the chicken breasts using tongs and chop them into bite-sized pieces.
- Thicken the Soup: Whisk the cornstarch into the heavy cream until smooth with no lumps. Stir this mixture into the simmering soup and continue to cook for a few minutes until the soup thickens slightly.
- Combine and Season: Return the chopped chicken to the pot and add the chopped parsley. Taste the soup and add more salt and pepper as needed.
- Serve Warm: Ladle the soup into bowls and enjoy your hearty, creamy chicken mushroom soup.
Notes
- This soup contains dairy but can still taste delightful if you omit the heavy cream for a lighter version.
- Substitute arrowroot powder for cornstarch to make it keto-friendly.
- Use mixed mushroom varieties to deepen the flavor profile.
- Adjust salt and pepper according to your taste preferences.
- Dry sherry adds brightness, but a dry white wine or additional chicken broth can be used if preferred.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 520 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 20 g
- Cholesterol: 55 mg
