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JANUARY 10, 2015

CREAMY CHICKEN AND

M US H R O O M S OU P

posted in E N T R E E , Q U I C K & E A S Y , S O U P // ! 337 comments »

! 1.44m " # $

So cozy, so comforting and just so creamy. Best of

all, this is made in 30 min from start to finish – so
quick and easy!

Sorry, I know. Another mushroom recipe.

Mushrooms are my favorite kind of vegetables and
this is my sad attempt at eating “clean” for the new
year of 2015.

MY OTHER RECIPES

Cranberry Orange Sauce

Yes, eating clean as I slurp this amazingly cozy soup

in 82 degree weather here in Southern California. And
then dunking in some crusty garlic bread. You can’t
forget that.

But then again, I did swap out the heavy cream for
half and half. At least that’s something, right? Plus,
there’s carrots and celery too. So yeah, definitely clean
eating happening here as I drown myself in this epic
creaminess.

CREAMY CHICKEN AND

M U S H R O O M S OUP
yield: 6 SERVINGS
prep time: 15 MINUTES
cook time: 15 MINUTES
total time: 30 MINUTES

So cozy, so comforting and just so creamy.

Best of all, this is made in 30 min from start
to finish – so quick and easy!

" PRINT RECIPE

SPONSORED BY GILLETTE.COM

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INGREDIENTS:
• 1 tablespoon olive oil
• 8 ounces boneless, skinless chicken thighs, cut into 1-inch
chunks
• Kosher salt and freshly ground black pepper
• 2 tablespoons unsalted butter
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 stalks celery, diced
• 1/2 teaspoon dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half, or more, as needed*
• 2 tablespoons chopped fresh parsley leaves
• 1 sprig rosemary

SHOP See how it works

THIS POWERED BY
RECIPE Zip Code

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DIRECTIONS:
1. Heat olive oil in a large stockpot or Dutch oven over
medium heat. Season chicken thighs with salt and
pepper, to taste. Add chicken to the stockpot and cook
until golden, about 2-3 minutes; set aside.

2. Melt butter in the stockpot or Dutch oven over medium

heat. Add garlic, mushrooms, onion, carrots and celery.
Cook, stirring occasionally, until tender, about 3-4
minutes. Stir in thyme until fragrant, about 1 minute.

3. Whisk in flour until lightly browned, about 1 minute.

Whisk in chicken stock, bay leaf and chicken thighs, and
cook, whisking constantly, until slightly thickened, about
4-5 minutes.

4. Stir in half and half until heated through, about 1-2

minutes; season with salt and pepper, to taste. If the
soup is too thick, add more half and half as needed until
desired consistency is reached.

5. Serve immediately, garnished with parsley and

rosemary, if desired.

SPONSORED BY ACURA.COM

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NOTES:
*Half and half is equal parts of whole milk and cream.
For 1 cup half and half, you can substitute 3/4 cup
whole milk + 1/4 cup heavy cream or 2/3 cup skim or
low-fat milk + 1/3 cup heavy cream.

!
D I D YO U M A K E T H I S R E C I P E ?
Tag @damn_delicious on Instagram and
hashtag it #damndelicious.

Nutrition Facts
Serving Size
Servings Per Container 6

Amount Per Serving

Calories 248.8 Calories from Fat 115.2

% Daily Value*

Total Fat 12.8g 20%

Saturated Fat 5.2g 26%
Trans Fat 0.2g
Cholesterol 52.8mg 18%
Sodium 315.1mg 13%
Total Carbohydrate 18.1g 6%
Dietary Fiber 2.0g 8%
Sugars 6.3g
Protein 15.7g 31%

*Percent Daily Values are based on a 2,000 calorie

diet. Your daily values may be higher or lower
depending on your calorie needs.

ENTREE QUICK & EASY SOUP

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337 COMMENTS

MARGO — OCTOBER 21, 2019 @ 3:01 PM REPLY

I haven’t made this yet because I would like to

know if it freezes.

D E E S U L L I VA N — OCTOBER 15, 2019 @ 4:31 PM

REPLY

SSSSS
sssss

Perfect chicken and mushroom soup. I didn’t change a

thing and won’t change anything when I make it again!

T E R R I L P O S T L E W AT E — OCTOBER 10, 2019 @

4:04 PM REPLY

SSSSS
sssss

The flavor is GREAT but my veggies were very crunchy. I

followed the recipe as shown. I will make it again, but
will cook them a lot longer

M AT T — SEPTEMBER 29, 2019 @ 9:40 AM REPLY

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sssss

I didn’t change a thing. It was easily the best soup I have

ever made. The girlfriend was very impressed. I will
definitely be making this again. It was fantastic!

I do think adding rice could be could but it is amazing as

is.

SUSAN MCGEE — SEPTEMBER 14, 2019 @ 5:50 PM

REPLY

Delicious, light cream soup. I was looking for a

soup to use up leftover cream and this was perfect. Like
the others, I cooked the vegetables longer and added
more herbs and pepper. I also added some cooked wild
rice and stirred in the cooked chicken and cream towards
the end. I prefer chicken breasts and diced them smaller
than one-inch, so I didn’t want to overcook them. This is
a good soup to experiment with, adding different rices,
pasta or potatoes would make it heartier. It’s a “keeper”
of a recipe.

EFFIE — S E P T E M B E R 7, 2 0 1 9 @ 1 : 2 9 P M REPLY

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I LOVED the flavor and texture of this soup. Truly cozy!

The only comment I would make is that the time listed to
cook the vegetables isn’t nearly enough for a regular soup
pot. I’m not sure if it cooks through quicker in a Dutch
oven but in the regular soup pot at least double the time
is needed to make sure the veggies aren’t crunchy. Other
than that, love it!

SUNSHINE BAKER — AUGUST 11, 2019 @ 10:04

AM REPLY

SSSSS
sssss

We thought this was just ok. I had to cook it much longer

than the recipe stated for the veggies to be fully cooked
and i cut them up very small.

B R I T TA N Y — JUNE 1, 2019 @ 4:41 PM REPLY

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sssss

This was so delicious and packed with flavor! My

grandmother likes her veggies cooked throughly so the
only modification I made was boiling the veggies in the
chicken broth on medium low for about 20 mins before
adding the half and half. Very impressed and will be
making again. My grandmother is know to be a harsh
critic when it comes to flavor and her first words were,
“Mmm it’s gourmet.” I’d say it was a hit!

SHERRI — APRIL 24, 2019 @ 9:23 PM REPLY

I made this recipe exactly as written… yum.

Then again with left over baked lemon garlic chicken.
The lemon added so much. Won’t do it again without
it!!! I love soup ever since I was a
Child… one of my favorite meals. Love love this recipe!!!
Thanks!

HOLLIS RAMSEY — APRIL 22, 2019 @ 3:01 AM

REPLY

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sssss

i’m heating up a can of Campbell’s Condensed Cream of

Chicken soup, with some additions from these
comments: 1/2 whole milk + 1/2 heavy whipping cream,
dried tarragon, smoked sweet paprika, lots of fresh-
cracked pepper. when it’s not so late and i’m not so lazy,
i’ll make your actual recipe. it’s a GREAT recipe and a
good base upon which to build. i love the use of orzo as a
thickener, using leftover store-roasted chicken, and
grating the carrots!

H E AT H E R AT K I N S O N — APRIL 10, 2019 @ 3:32

PM REPLY

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Made this was delicious

B R E N DA — APRIL 9, 2019 @ 8:36 AM REPLY

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sssss

Love this recipe.. num-num-num. Better than chicken

noodle (the go-to) when under the weather. I freeze a
couple small servings for just such a “glorious ” occasion.
But instead of kosher salt I use Sea Salt. It’s much better
for people with health conditions that can absolutely not
go without salt. Like me!

AMY M. AZZAM — APRIL 3, 2019 @ 7:08 AM

REPLY

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sssss

Great tasting soup! Light for a cream soup but filling. A

truly sophisticated soup, and so easy to make!

JILL — MARCH 29, 2019 @ 11:17 AM REPLY

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sssss

Have made this twice now for family and company.

Didn’t make any alterations to the recipe except for
homemade broth with some leftover chicken and it
received rave reviews.

JA N A @ DA M N D E L I C I O U S —
MARCH 29, 2019 @ 11:33 AM REPLY

That’s awesome!

T E R R I WA R L I C K — M A R C H 2 7, 2 0 1 9 @ 3 : 1 1 P M
REPLY

Made this tonight……was fabulous! Kind of

winged it with a rotisserie chicken and boxed broth, was
still so good. Hey mushrooms were two for one at Publix
today!

DA N E CA — MARCH 24, 2019 @ 6:31 PM REPLY

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sssss

I have made this soup at least 10 times now. It’s one of

my favourite soups to make. I know it’s literaly the only
meal that I seem to choose first and commit to on a
Sunday night.

JA N A @ DA M N D E L I C I O U S —
MARCH 24, 2019 @ 7:02 PM REPLY

It’s the best!

ANGELOS
CHRISTODOULOU — APRIL 23,
2019 @ 12:42 PM REPLY

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sssss

Was feeling today the “what shall I eat

today” so I was searching on google some
soup recipes that it could fill you up also.
So this soup pop out as I was searching and
the picture of it made me curious to try it
out! Also it was so easy to cook. It took
around 20 minutes maximum. As result it
was so DELICIOUS that I even had two
plates of this amazing recipe. I definitely
recommend this soup!

C I N DY LO N G — MARCH 2, 2019 @ 10:01 PM REPLY

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sssss

This was really delicious, I probably used more seasoning

than the recipe called for but I always do. I did add a
large handful of chopped parsley to it while it cooked and