Chicken and Mushroom Soup

Creamy Chicken Mushroom Soup

Written by on in Soups and Starters
Creamy Chicken Mushroom Soup
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Creamy Chicken Mushroom Soup

Recipe by GeeDeeCourse: SoupsCuisine: French/American
Servings

6

servings
Prep time

15

minutes
Cooking time

25

minutes
Calories

999

kcal
Total time

40

minutes

A super flavoursome Chicken and Mushroom soup that can be eaten as a dinner starter or a lunchtime snack with a sandwich. Delicious

Ingredients

  • 3 chicken breasts Good size, boneless and skinless

  • 225 g cremini mushrooms sliced

  • 2 Tbsp olive oil

  • 1 small onion diced

  • 3 cloves garlic minced or crushed

  • 2 Tablespoons flour

  • 1/4 teaspoon dried thyme

  • 1/4 teaspoon dried oregano

  • 1½ pints chicken stock or 2 chicken stock cubes in 900 ml hot water

  • 120 ml White Wine optional

  • 120 ml double cream

  • salt and black pepper

Directions

  • Clean and slice mushrooms. Set aside.Cremini Mushrooms
  • Cut the chicken into large pieces and place into a pan of cold water and bring to the boil. Allow to simmer for about 15 minutes or until no pink showing when cut through the fleshiest part
  • Remove from the water and set aside to cool. Retain the liquid for the stock cubes if using.
  • Heat up the chicken stock or make up the stock cubes using the hot chicken water made up to 900 ml
  • Heat a large pot over medium-high heat and then add oil.
  • Add the onions and garlic and sweat off until translucent.
  • Shred the cooled chicken with a fork and add to the onion, allow to cook out for 2 minutesShredding Chicken
  • Season with salt, pepper and add the thyme and oregano,
  • Turn the heat down a little and stir in the flour until fully incorporated and allow to cook out for 3/4 minutes, stirring continuously
  • Then add the hot chicken stock a little at a time incorporating completely before adding more
  • Once all the chicken stock is added, add the white wine if using and bring to boil, then immediately lower heat to a simmer.
  • Simmer the soup for 10 minutes, the soup should be fairly thick and creamy.
  • Add the mushrooms and cook out until mushrooms become soft.
  • If you feel the soup is too thick add some boiling water to thin out
  • Once the mushrooms are nice and tender slowly stir in the cream and fully incorporate
  • Add additional seasoning to taste.
  • Bring back to serving temperature (Do not allow to boil) and serve

Recipe Video