Homemade Cream of Chicken and Mushroom Soup
Try this Homemade Cream of Chicken and Mushroom Soup recipe.
Try this Homemade Cream of Chicken and Mushroom Soup recipe.
- 1/2 teaspoon salt
- 2 teaspoons extra virgin olive oil
- 1/8 teaspoon pepper
- 1/4 teaspoon garlic powder
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped shallot
- 3/4 cups gluten-free chicken broth
- 1-1/2 teaspoons poultry seasoning
- 2 tablespoons butter or vegan butter
- scant 1/2 teaspoon salt
- 2-1/2 tablespoons gluten-free flour
- 1/2 cup milk (any kind - i used unsweetened almond milk)
- 4 oz mushrooms chopped
- 2-1/2 tablespoons gluten-free flour
- 3/4 cup gluten-free chicken or vegetable broth
- 1/2 cup milk (any kind - i used unsweetened almond milk)
- Carbohydrate 7.77361369674564 g
- Cholesterol 0 mg
- Fat 11.1701885374873 g
- Fiber 1.27900127389381 g
- Protein 4.15288927631385 g
- Saturated Fat 1.54026640288636 g
- Serving Size 1 1 recipe (145g)
- Sodium 8.59262897879988 mg
- Sugar 6.49461242285183 g
- Trans Fat 0.478289017807033 g
- Calories 137 calories
Step-by-step
- For the Cream of Chicken Soup: Heat extra virgin olive oil in a small saucepan over medium heat then add shallots and saute until softened, 2-3 minutes.
- Add butter then, once melted, sprinkle in flour and whisk to combine.
- Cook while whisking for 1 minute then slowly add splashes of chicken broth while whisking to create a smooth sauce.
- Add milk and seasonings then turn heat up to medium-high and bring soup to a bubble while stirring constantly.
- Turn heat back down to medium then simmer while stirring until soup is fairly thick, 3-4 minutes.
- Remove saucepan from heat then set aside to cool slightly. Can be done several days ahead of time.
- For the Cream of Mushroom Soup: Heat extra virgin olive oil in a small saucepan over medium-high heat then add mushrooms and shallots.
- Saute until the mushrooms release their liquid, the liquid cooks off, and the mushrooms become tender, 5-7 minutes.
- Scrape mushroom and shallot mixture into a bowl then set aside.
- Lower the heat to medium then melt butter in saucepan.
- Sprinkle in flour then whisk to combine and cook while whisking for 1 minute.
- Slowly add splashes of chicken or vegetable broth while whisking to create a smooth sauce then add milk and seasonings.
- Turn heat up to medium-high and bring soup to a bubble while stirring constantly then turn heat back down to medium and simmer while stirring until soup is fairly thick, 3-4 minutes.
- Remove saucepan from heat then stir in cooked mushrooms and set aside to cool slightly. Can be done several days ahead of time.
My Secret to Perfectly Creamy Chicken and Mushroom Soup
As a busy working mom, finding time to cook delicious and nutritious meals can feel like a Herculean task. But there’s something incredibly satisfying about creating a comforting bowl of homemade soup that nourishes my family and warms our souls. Today, I'm sharing my foolproof recipe for creamy chicken and mushroom soup – a dish that's both elegant enough for a dinner party and simple enough for a weeknight meal. It’s a recipe I’ve perfected over the years, tweaking and refining it to achieve that perfect balance of rich flavor and creamy texture, without resorting to excessive cream or unhealthy ingredients.
The secret to this soup's incredible creaminess lies not in heavy cream, but in a classic roux technique. A simple mixture of butter and flour, cooked slowly, creates a base that thickens beautifully when combined with broth and milk. I use a combination of chicken broth and milk (I prefer unsweetened almond milk for a slightly lighter touch), which adds richness without being overly heavy. The addition of sautéed shallots and mushrooms provides a depth of savory flavor that elevates this soup beyond the ordinary. And of course, a touch of poultry seasoning and freshly ground pepper rounds out the taste perfectly.
This recipe is remarkably versatile. Feel free to experiment with different types of mushrooms – cremini, shiitake, or even a mix – to create your own unique flavor profile. If you’re looking for a lighter soup, you can easily substitute vegetable broth for the chicken broth, making it a delicious vegetarian option. I often make a double batch on the weekend, storing one portion in the freezer for a quick and easy weeknight meal. It’s also perfect for meal prepping – the soup actually tastes even better the next day, allowing the flavors to meld together beautifully. The beauty of this recipe is its adaptability; you can personalize it to suit your taste and dietary needs.
Beyond the practical aspects, there's something deeply comforting about a warm bowl of homemade soup. It evokes memories of cozy evenings, family gatherings, and the simple joy of sharing a delicious meal together. This isn't just about nourishment; it's about creating connection and nurturing those around us. This is more than just a recipe; it's a ritual, a small act of love that I pour into every bowl I serve.
Why This Recipe Works:
- Easy Roux Technique: The simple roux creates a naturally creamy texture without needing heavy cream.
- Flavorful Base: Sautéed shallots and mushrooms add depth and complexity to the flavor profile.
- Versatile and Adaptable: You can adjust the ingredients to fit your preferences and dietary restrictions.
- Make-Ahead Friendly: This soup can be made ahead of time, making it perfect for meal prepping or busy schedules.
- Comforting and Satisfying: A warm bowl of homemade soup is the perfect way to end a long day or celebrate a special occasion.
I hope you enjoy this recipe as much as my family does. It’s become a staple in our home, a testament to the power of simple, wholesome food to bring people together. Let me know how your version turns out – I'd love to hear about your experiences and any creative tweaks you might make!
Serving Suggestions:
- Serve with crusty bread for dipping.
- Garnish with fresh herbs, such as parsley or chives.
- Add a dollop of sour cream or crème fraîche for extra richness (optional).
- Pair with a side salad for a complete and balanced meal.
- Enjoy it as a light lunch or a hearty dinner.
This recipe is a testament to the enduring power of simple, wholesome ingredients. It’s a reminder that sometimes, the most comforting and satisfying meals are the ones made with love from scratch, using ingredients that nourish both the body and the soul. It's more than just a soup; it's a piece of my heart, shared with you.
