Creamy Chicken and Mushroom Soup
This creamy, comforting soup can be put together in no time with the help of a store-bought rotisserie chicken.
Servings: 6 servings
Calories: 305kcal
Ingredients
- 2 tablespoon olive oil or butter
- 225g/8oz mixed mushrooms, washed, stems removed, and sliced
- 1 leek, white part only, sliced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 1 teaspoon salt ,adjust to taste
- ½ teaspoon black pepper ,adjust to taste
- ¼ cup dry white wine
- ½ rotisserie chicken, ,about 2 cups chopped or shredded meat
- 4 cups chicken broth, low sodium
- ¼ cup fresh dill, chopped, or 4 teaspoons dried
- ¾ cup 35% cream
Instructions
- Heat the olive oil or butter over medium heat in a large pot or Dutch oven. Add mushrooms, leek, carrot, celery, garlic, salt, and pepper. Sauté, stirring occasionally for 10 minutes or until the mushrooms are cooked through and vegetables are soft. 2 tbsp olive oil or butter, 225g/8oz mixed mushrooms, 1 leek, 1 large carrot, 1 celery stalk, 2 cloves garlic, 1 teaspoon salt, ½ teaspoon black pepper
- Add white wine and chicken. Stir and cook 1 more minute. Add chicken stock and bring to a boil (If using dried dill, add it here). Reduce heat and simmer for 15 minutes.¼ cup dry white wine, ½ rotisserie chicken, 4 cups chicken broth,
- Take off the heat, stir in the cream and fresh dill. Taste and adjust seasonings as needed. ¾ cup 35% cream, ¼ cup fresh dill,
Notes
*If using raw chicken add it in Step 2 and increase the cooking time to 20 to 30 minutes depending on the size of the chicken parts. Remove from the pot and shred or chop the meat. Add back to the pot and continue with the recipe.
- Make it Thicker in Texture: If you prefer a thicker texture to your creamy soups just add 2 to 4 tablespoons of all-purpose flour in Step 1 after the vegetables have cooked. Stir and cook for 1 more minute to cook the flour before whisking in the liquid in Step 2 of the instructions.
- Save the chicken carcass in the freezer to make chicken stock.
- Save the extra meat from ½ of the chicken in the freezer for later use in another soup or dish.
- Replace the cream with coconut milk to make it dairy free.
- 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.
Nutrition
Serving: 1serving | Calories: 305kcal | Carbohydrates: 9g | Protein: 19g | Fat: 22g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 82mg | Sodium: 564mg | Potassium: 418mg | Fiber: 3g | Sugar: 2g