How To Make Creamy Chicken and Mushroom Soup
Nothing screams comfort more than a bowl of warm and creamy soup. Our recipe for chicken and mushroom soup also has celery & parsley.
Serves:
Ingredients
- 4cupswater
- 3tbspflour
- 1celery stalk,cut in half
- 5ozshiitake mushrooms,sliced
- 8ozbaby bella,sliced
- 4tspChicken Better Than Bouillon,or to taste
- 2tspunsalted butter
- 7ozchicken breast,skinless
- 1tbspfresh parsley,chopped
Instructions
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Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
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Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
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Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
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Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
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Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
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Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Nutrition
- Calories: 353.41kcal
- Fat: 6.77g
- Saturated Fat: 2.55g
- Trans Fat: 0.13g
- Monounsaturated Fat: 2.41g
- Polyunsaturated Fat: 1.08g
- Carbohydrates: 62.85g
- Fiber: 1.24g
- Sugar: 56.01g
- Protein: 11.99g
- Cholesterol: 36.84mg
- Sodium: 87.31mg
- Calcium: 67.39mg
- Potassium: 333.08mg
- Iron: 1.07mg
- Vitamin A: 34.28µg
- Vitamin C: 1.57mg
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