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
- 1 leek, white part only, sliced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 225g/8oz mixed mushrooms, washed, stems removed, and sliced
- ¼ cup dry white wine
- ½ rotisserie chicken, , about 2 cups chopped or shredded meat
- 4 cups chicken broth, low sodium
- ¼ cup chopped, fresh dill , or 4 teaspoons dried
- ¾ cup 35% cream
- 1 teaspoon salt ,adjust to taste
- ½ teaspoon black pepper ,adjust to taste
Instructions
- Heat the olive oil or butter over medium heat in a large pot or Dutch oven. Add mushrooms, leek, carrot, celery and garlic. Sauté, 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 (If using dried dill, add it here). Reduce heat and simmer for 15 minutes.
- Take off the heat, stir in the cream and fresh dill. Taste and adjust seasonings as needed.
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.
- 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