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Creamy Chicken and Mushroom Soup

Prep Time15 minsCook Time15 minsTotal Time30 mins

Flavorful and filling soup filled with mushrooms and shredded chicken! (Adapted from Cook Once, Eat All Week by Cassy Joy Garcia and https://www.mushroomcouncil.com/recipes/easy-mushroom-soup)

Ingredients
 3 tbsp unsalted butter or oil
 1 small yellow onion, diced
 8 oz cremini, baby bella, or white button mushrooms (or a mix!), diced
 3 cloves garlic, minced
 3 tbsp flour (or flour substitute)
 4 ½ cups chicken or turkey broth
 ¾ cup heavy cream or milk
 3 tbsp dijon mustard
 2 tbsp fresh lemon juice (about 1 small lemon)
 1 ½ tbsp fresh thyme, chopped
 ¾ tsp coarse sea salt
 ¼ tsp ground black pepper
 3 cups cooked, shredded chicken
Directions
1

Melt the butter in a soup pot over medium heat.

2

Add the onions, mushrooms, and garlic, and cook until slightly browned (about 4-5 minutes).

3

Sprinkle the flour into the pot and whisk until absorbed into the mushroom mixture.

4

Slowly pour in the broth, whisking as you go, to avoid any lumps.

5

Add cream/milk, mustard, lemon juice, thyme, salt, pepper, and chicken. Stir soup.

6

Heat until chicken is warmed through, about 5 minutes.

Nutrition Facts

0 servings

Serving size