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Healthy chicken mushroom soup
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Recipe for Creamy Chicken mushroom soup with garlic

Home made soup with chicken and mushroom could not be easier with this recipe. This soup is just tasty and heart warming and be done within 35 minutes. Great for lunch, or dinner on those chilly night.
Course Soup
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 2 -4
Author Victoria

Ingredients

  • 1 chicken breast with rib meat or 3 drum sticks
  • 8 oz mushroom
  • 2 cloves garlic
  • 1 shallot onion
  • 1 sweet onion
  • 2 Tbsp butter
  • 2 Tbsp sherry
  • 4 cups chicken or vegetable broth
  • 1 cup heavy cream
  • 2 Tbsp flour
  • 1 Tbsp soy sauce
  • 1 sprig parsley
  • dried thyme rosemary or desired herb
  • salt and pepper to taste

Instructions

Prep

  • Chicken: if using drum sticks, remove skin and bones. Cut into small chunks/cubes.
  • Mushroom: wash, slice half, chop the other half.
  • Garlic: crush
  • Sweet onion and shallot: dice
  • Parsley: wash and tie with cotton string.

Cooking

  • Melt 1 tablespoon butter in your stockpot, then add shallot. Stir till soft and giving aroma.
  • Add sweet onion and saute till translucent and soft.
  • Now add the chopped half of mushroom and the tied sprig of parsley.
  • Stir and saute till mushroom is soften, now add 2 cups of chicken broth and bring to boil.
  • When boil, remove from heat. Remove the sprig of parsley and discard.
  • Pour the cooked broth/mushroom into blender, close cover and carefully blend.
  • In the same stock pot, melt 1 Tbsp of butter and add garlic. Stir till golden brown.
  • Add chicken cubes, 1 tablespoon soy sauce, thyme and any herb you desire into pot.
  • Depend on the kind of broth/butter you are using, adjust and sprinkle in some salt and pepper onto chicken as well. Stir to saute for 3 to 4 minutes.
  • Now add the slice mushroom and 1 cups broth then bring to boil.
  • When boil, add the blended mushroom/onion earlier into pot, adjust heat to simmer.
  • After simmering for 10 to 15 minutes, re-season to adjust to taste.
  • Whisk flour with 1 cup broth to mix, pour over chicken while stirring the content inside stock pot.
  • Ad the soup getting thicker, add heavy cream and sherry. Adjust season if need.
  • Remove from heat and sprinkle with some extra pepper.