Creamy Chicken and Mushroom Soup

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Creamy Chicken and Mushroom Soup

Rich, savory chicken and mushroom soup mixed with a velvety, creamy broth. This soup is gluten-free and packs 16 grams of protein per bowl with just 313 calories.

Prep Time15

Cook Time32

Total Time47

Course: Dinner

Cuisine: American

Keyword: creamy chicken and mushroom soup

Servings: bowls

Ingredients

2 chicken thighs boneless, skinless, cut into 1-inch chunks
3 tbsp olive oil
1 cup white button mushrooms thinly sliced
1 white onion diced
3 medium carrots peeled and diced
2 celery stalks diced
5 cloves garlic minced
1/2 tsp dried oregano
1/2 tsp dried thyme
2 tbsp cornstarch
4 tbsp cold water
4 cups chicken stock
1 bay leaf
1/2 cup half and half
Sea salt to taste
Black pepper to taste

For Serving

fresh parsley chopped

Instructions

Season chicken with salt and black pepper.
Heat 1 tbsp olive oil in a large pot over medium-high heat. Add chicken and cook for 3-4 minutes, until lightly browned. Remove and set aside.
Add remaining 2 tbsp olive oil to the pot. Add mushrooms, onion, carrots, and celery. Cook over medium heat for 5-6 minutes, stirring occasionally, until softened.
Add garlic, oregano, and thyme. Cook for 1 minute, until fragrant.
Add chicken stock, bay leaf, and chicken. Bring to a simmer, then reduce heat to medium-low. Cover and cook for 10-15 minutes, until the chicken is cooked through and carrots are tender.
In a small bowl, whisk cornstarch with 4 tbsp cold water until completely smooth.
Slowly stir the cornstarch mixture into the simmering soup. Cook for 2-3 minutes, stirring, until slightly thickened.
Reduce heat to low and stir in half and half. Cook for 2-3 minutes, until warmed through. Do not boil.
Remove bay leaf. Taste and adjust salt and pepper as needed.
Serve warm, topped with fresh parsley.

Nutrition