Description
A comforting and creamy chicken mushroom soup featuring sautéed onions, celery, garlic, and mixed mushrooms simmered with fresh herbs, tender chicken breast, and finished with a touch of dry sherry and heavy cream for richness.
Ingredients
Scale
Soup Base
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms, mixed varieties
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
Chicken and Broth
- 1/3 cup dry sherry
- 1 pound boneless chicken breast
- 8 cups chicken broth
- Salt and pepper, to taste (1 teaspoon salt and 1/4 teaspoon black pepper for cooking)
Finishing Ingredients
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup chopped parsley
Instructions
- Prepare the Base: Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted, add the chopped onions, celery, and minced garlic. Sauté for 2-3 minutes until fragrant and slightly softened.
- Sauté Mushrooms and Herbs: Add the sliced mushrooms, fresh rosemary, and dried thyme to the pot. Continue to sauté until the mushrooms soften and release their moisture, reducing in size and becoming tender.
- Deglaze: Pour in the dry sherry to deglaze the pot, scraping up any browned bits from the bottom to add flavor.
- Add Chicken and Broth: Place the whole boneless chicken breasts into the pot. Pour in the chicken broth, then season with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 minutes or until the chicken is thoroughly cooked.
- Chop Chicken: Remove the cooked chicken breasts with tongs and chop them into bite-size pieces.
- Thicken Soup: In a small bowl, whisk the cornstarch into the heavy cream until smooth and lump-free. Slowly whisk this mixture into the soup pot. Allow the soup to simmer to thicken slightly, stirring occasionally.
- Combine and Finish: Stir the chopped chicken back into the soup along with the chopped parsley. Taste and adjust seasoning with salt and pepper as needed. Serve hot.
Notes
- This soup contains dairy, but you can omit the heavy cream for a lighter, dairy-free version that still tastes delicious.
- Use arrowroot instead of cornstarch if you prefer a ketogenic-friendly thickener.
- For deeper flavor, use a mix of wild and cultivated mushrooms.
- Dry sherry can be substituted with dry white wine or additional broth if preferred.
- Simmer gently to keep the chicken tender and prevent broth from reducing too much.
Nutrition
- Serving Size: 1 cup
- Calories: 220 kcal
- Sugar: 3 g
- Sodium: 550 mg
- Fat: 12 g
- Saturated Fat: 6 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 18 g
- Cholesterol: 65 mg
