Creamy Chicken and Mushroom Soup

November 6, 2017 at 8:06 am (Recipes, Soup)

It is a rainy Monday morning here on Blueberry Hill and I wanted to write a quick blog post about the second soup I made this last week.  I usually never make two soups in a week but I had mushrooms and homemade chicken broth that needed used.  I found this recipe on the Damn Delicious Blog but since I’ve made my own changes to it, I am declaring it mine too 🙂

DannyO says to keep it in my recipe file so if he says that, I say it’s good enough to share!!creamymushroomsoup-1-e1509973425911.jpgdefault

Creamy Chicken and Mushroom Soup

  • 1 tablespoon olive oil
  • 8 ounces chicken tenders cut into small chunks
  • kosher salt and freshly ground pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 16 ounce baby bella mushrooms sliced thinly
  • 1/2 sweet onion, diced
  • 3 carrots peeled and diced
  • 2 stalks celery, diced
  • 1/4 teaspoon dried thyme
  • 1/4 cup flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half or more (See Note**)
  • 1/4 cup chopped fresh parsley leaves
  1. Heat olive oil in soup pot or dutch oven over medium heat.  Season chicken well with salt and pepper.  Add to pot and cook until browned, stirring frequently, about 5 minutes, making sure chicken is cooked completely.
  2. Melt butter in the pot over medium/low heat.  Add garlic, mushrooms, onion, carrots and celery.  Cook, stirring occasionally, until tender, about 3-4 minutes.  (See Note*) Stir in thyme and cook about 1 more minute.
  3. Whisk in flour, stirring constantly, for about 1 minute.  Whisk in chicken stock, bay leaf and chicken tenders and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes. (See Note**)  Season with salt and pepper to taste.  If the soup is too thick, add more half and half or broth until desired consistency is reached.
  5. Garnish with parsley and serve with a crusty bread.

Note*  The dice on the vegetables needs to be small enough to cook through in 3-4 minutes.  I slit the celery down the middle before slicing and I slit the carrots into 4 long pieces before dicing into little squares.  That is the beauty of this recipe!!  It can be cooked literally in 30 minutes or less!!

Note** If you want to make it a dairy-free recipe, I would add 1/2 cup of extra chicken broth and then check the consistency.  If needed, add more chicken broth.  If you want to be brave and try it without the flour and half and half, go for it!!  You will have more of a regular soup consistency with the mushrooms acting as the noodles!!Creamymushroomsoup-3

Go forth and make soup!!




  1. EM LARSON said,

    YUM! I will have to try! THANKS!

  2. Cathryn said,

    Looks delicious.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s

%d bloggers like this: