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Creamy Mushroom Chicken Soup

  • Author: Michelle
  • Prep Time: 40
  • Cook Time: 40
  • Total Time: 1 hour 20 minutes

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Ingredients

  • 2 lbs. chicken breasts with ribs and skin
  • 1 48 oz. box chicken broth
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 1/4 cup butter
  • 12 oz. button mushrooms sliced
  • 4 oz. shiitake mushrooms, chopped
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • salt and pepper to taste

Instructions

  1. Place chicken breasts in a large pot. Pour broth over chicken breasts. If the broth doesn’t cover the chicken, add a little water to cover.
  2. Bring to a boil and then reduce to a simmer.
  3. Stir in garlic and onion and simmer until chicken is cooked through.
  4. Remove chicken from broth and allow to cool enough to touch. Remove meat from the bone and discard bones and skin.
  5. Put the chicken back in the broth and cook on low, while you cook the mushrooms.
  6. In a large skillet, saute mushrooms in butter until tender. Add to the soup.
  7. Make a slurry out of the flour and a little water and add to broth. Turn the temperature back up to high and bring to a boil.
  8. Add the cream and cook until thickened.
  9. Season with salt and pepper to taste.


Nutrition

  • Serving Size: 4
  • Calories: 775
  • Sugar: 4
  • Sodium: 1025
  • Fat: 42
  • Saturated Fat: 23
  • Unsaturated Fat: 15
  • Trans Fat: 0
  • Carbohydrates: 17
  • Protein: 81
  • Cholesterol: 305