Creamy Chicken and Mushroom Soup
Creamy Chicken and Mushroom Soup
This Creamy Chicken and mushroom soup recipe is made with chunks of boneless skinless chicken breast and filled with lots of sliced mushrooms. This recipe has so much flavour as the chicken has been sautéed rather than just boiled or steamed.Sauté the onions, garlic, chicken and mushrooms in butter, then simmer to a rich broth that’ll warm you up from the inside.If you are looking for a quick soup recipe with plenty of flavour give this a try! Served with some crusty ciabatta bread or rolls its pure comfort in a bowl.Ingredients You’ll NeedChicken — I used cubed boneless skinless chicken breasts, feel free to sub with boneless skinless chicken thighs instead.Butter — Always use unsalted butter to control the level of added salt. But if you only have salted then you’ll want to cut back on the amount of salt used to season your soup.Onion — Any type of onion you have on hand is fine. Garlic — You want to use fresh chopped garlic. Mushrooms — I have used a packet of mixed mushrooms however, white mushrooms will work too.Corn Flour — Corn flour is all you need to help thicken the soup. Make a slurry with equal amounts the chicken stock and corn flour.Chicken Stock — I use a low sodium variety to control the level of added sodium.Salt — A touch of salt always brings out the flavour.Red Chilli Flakes— I have used red chilli flakes for a nice balance of heat, but feel free to use freshly ground black pepper to your taste.Cream — Helps to both create a creamy consistency and thicken the soup.Parsley or Coriander — Used to garnish, fresh chopped parsley or coriander which adds a nice fresh herb finish.
Ingredients
- 3 Large Chicken Breasts Skinless and Boneless Cubed
- 3 Tbles Butter
- 1 Onion Diced
- 3 Garlic Cloves Chopped
- 400 Gr Mixed Mushrooms Chopped
- 1 Tsp Chilli Flakes
- Salt To Taste
- 4 Cups Chicken Stock
- 1 Cup Cream
- 1/4 Cup Corn Flour
Garnish
- 1/4 Cup Parsley or Coriander Chopped
Instructions
- Melt butter in a saucepan over medium heat.
- Add chopped onion and chopped garlic cloves and sauté for 5 to 7 minutes until the is onion soft and translucent.
- Add chicken and chilli flakes.
- Cook for approx.10 minutes
- Add coarsely chopped mushrooms and cook for a further 5 mins
- Add stock which has been combined with corn flour and stir into the soup.
- Bring to the boil, but reduce the heat to medium.
- Once chicken is soft add the cream and simmer very slowly for another 10 minutes or until liquid has reduced slightly.
- Check the seasoning and add more salt if needed.
- Garnish with chopped parsley or coriander.
- Serve hot.
Notes
Make sure your soup has cooled down to room temperature before storing it. You can leave it in the pot or transfer it to an airtight container. Leftovers will last for 3-4 days in the fridge.
Tried this recipe?Let us know how it was!
