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single bowl of creamy chicken and mushroom soup with spoon
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3.75 from 4 votes

Creamy chicken and mushroom soup with dill

This creamy comforting soup can be put together in no time with the help of a store bought rotisserie chicken. Or make it vegetarian by omitting the chicken and replacing chicken stock with vegetable or mushroom stock
Prep Time15 mins
Cook Time25 mins
Course: Soup
Cuisine: American
Keyword: Chicken, dill, mushroom, soup
Author: Andrea

Ingredients

  • 225g/8oz mixed mushrooms
  • 1/2 rotisserie chicken, meat only
  • 1 leek, white part only
  • 1 carrot, medium to large
  • 1 celery stalk
  • 2 cloves garlic
  • 1/4 cup dry white wine
  • 4 cups chicken stock, homemade or store bought
  • 1/4 cup chopped, fresh dill
  • 3/4 cup 35% cream
  • salt and pepper to taste
  • 2 tbsp olive oil or butter

Instructions

  • Wash, stem, trim and slice mushrooms.
  • Pull meat from 1/2 the chicken carcass, tear or chop into bite sized pieces. Keep the other half for another use.
  • Wash and slice leek and celery, peel and chop carrot, and mince garlic. Chop dill and set aside.
  • Measure out the wine, stock and cream so everything is ready.
  • In a large pot or Dutch oven heat up the olive oil or butter over medium heat. Add mushrooms, leek, carrot, celery and garlic. Saute, stirring occasionally for 10 minutes or until the mushrooms are cooked through and vegetables are soft.
  • Add white wine and chicken. Stir and cook 1 more minute. Add chicken stock and bring to a boil. Reduce heat and simmer for 15 minutes.
  • Take off the heat, stir in the cream and dill. Taste and add salt and pepper as desired.

Notes

  1. Any combination of mushrooms can be used. 
  2. Save the chicken carcass in the freezer to make chicken stock. 
  3. Save the extra meat from 1/2 the chicken in the freezer to use in another soup or dish later. 
  4. Make it vegetarian by omitting the chicken and replacing chicken stock with vegetable or mushroom stock.
  5. Replace the cream with coconut milk to make it dairy free. 
  6. If you plan to freeze this soup do so before the cream is added. Add cream after you have defrosted and rewarmed it to eat.