Creamy Chicken and Mushroom Soup
This Creamy Chicken and Mushroom Soup features tender chicken and earthy mushrooms in a light, velvety broth. Perfect for a healthy dinner, it’s a simple recipe that blends rich, nutritious flavors into a comforting dish with minimal effort.
Why You’ll Love This Recipe
This soup is a nutritious, soothing dinner option that transforms tender chicken and earthy mushrooms in a light, velvety broth into a flavorful delight, perfect for a healthy meal. Easy to prepare, it’s low in fat, high in protein, and packed with vitamins. Versatile—serve with salad or bread—this recipe offers a wholesome, satisfying indulgence.
Recipe Tips and Tricks
- Sauté Mushrooms: Enhances umami and texture.
- Use Fresh Herbs: Adds better aroma and freshness.
- Simmer Gently: Prevents overcooking chicken.
- Check Consistency: Should be creamy but not thick.
- Avoid Overfilling: Leaves room for flavors to blend.
- Serve Warm: Maximizes the comforting appeal.
- Thicken if Desired: Add a bit of cornstarch if too thin.
- Rest Before Serving: Allows flavors to meld.
- Adjust Seasoning: Taste and tweak salt to preference.
- Use Immersion Blender: For smooth texture without transferring.
Creamy Chicken and Mushroom Soup
Creamy chicken mushroom soup, healthy dinner delight.
Ingredients
- ¼ cup grated Parmesan cheese
- ½ tsp salt
- 1 cup unsweetened almond milk
- 1 lb boneless skinless chicken breast
- 1 medium chopped onion
- 1 tsp olive oil
- 2 cloves garlic, minced
- 2 tbsp chopped parsley
- 4 cups low-sodium chicken broth
- 8 oz sliced cremini mushrooms
Instructions
- Prepare Chicken: Dice chicken breast into bite-sized pieces.
- Sauté Aromatics: Heat olive oil in a large pot over medium heat, add chopped onion and minced garlic, and sauté for 3-4 minutes until softened.
- Cook Chicken: Add diced chicken to the pot and cook for 5-6 minutes until no longer pink.
- Add Mushrooms: Stir in sliced cremini mushrooms and cook for 4-5 minutes until tender.
- Pour Broth: Add chicken broth and bring to a gentle simmer.
- Season Soup: Stir in salt and let simmer for 10 minutes to blend flavors.
- Add Milk: Pour in almond milk and stir gently to combine.
- Incorporate Cheese: Gradually stir in grated Parmesan cheese until melted and creamy.
- Prepare Garnish: Rinse and chop fresh parsley.
- Serve and Enjoy: Let rest for 5 minutes, garnish with parsley, and serve warm, savoring this creamy delight!
Notes
- Sauté aromatics for flavor; cook chicken thoroughly for safety.
- Use low heat for creaminess; check seasoning to taste.
- Store leftovers promptly to maintain freshness; reheat gently with broth.
- This recipe can be adapted for vegetarian diets with appropriate swaps.
Nutrition Information
Yield
6Serving Size
1Amount Per Serving Calories 198Total Fat 6gSaturated Fat 2gTrans Fat 0gUnsaturated Fat 4gCholesterol 68mgSodium 408mgCarbohydrates 6gFiber 1gSugar 2gProtein 29g
The recipes and nutritional information on Yum Tonight are for informational purposes only. Always consult a healthcare provider for personalized dietary advice.
Ingredients Notes
- Chicken Breast (1 lb): Boneless, skinless, for lean protein.
- Mushrooms (8 oz): Sliced cremini, for earthiness.
- Chicken Broth (4 cups): Low-sodium, for base.
- Milk (1 cup): Unsweetened almond, for creaminess.
- Onion (1 medium): Chopped, for aroma.
- Garlic (2 cloves): Minced, for depth.
- Parmesan Cheese (¼ cup): Grated, for richness.
- Olive Oil (1 tsp): For sautéing.
- Salt (½ tsp): Enhances flavor; adjust to taste.
- Parsley (2 tbsp): Chopped, for garnish.
Variations and Substitutions
- Chicken Swap: Use turkey or tofu.
- Mushroom Swap: Use portobello or omit.
- Broth Swap: Use vegetable broth or water.
- Milk Swap: Use oat milk or omit.
- Onion Swap: Use shallots or omit.
- Garlic Swap: Use garlic powder if fresh isn’t available.
- Cheese Swap: Use nutritional yeast or omit.
- Oil Swap: Use avocado oil or omit.
- Salt Swap: Use sea salt or omit.
- Herb Swap: Use thyme or omit parsley.
Storage Options
- Refrigerator: Store in an airtight container for up to 3 days; reheat on stovetop.
- Freezer: Freeze in portions for up to 2 months; thaw in fridge.
- Reheating: Warm with a splash of broth.
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