Chicken Mushroom Soup is the perfect soup for a rainy day. In a large dutch oven, celery, garlic and onion saute’ until golden, with poultry seasoning and chicken broth added. After simmering the soup 45 minutes fresh sliced mushrooms and diced raw chicken is combined with the broth. At this point if you want to keep the soup light serve in warm bowls, however, if you want a creamier soup add a rue with half and half for a delicious and rich dish.
Making Chicken Mushroom Soup is Easy
Soup is delicious and simple to make. Cutting the chicken in small cubes help speed the soup cooking process and easier to eat. Garnish your soup with chopped cherry tomatoes, mushrooms and parsley if desired.
How to Make Chicken Mushroom Soup
This recipe uses uncooked diced chicken for the base of the soup, however you can substitute the uncooked chicken for rotisserie. I actually like the rotisserie better for it makes the consistency of the broth clearer. Either way the soup is delicious.
In a dutch oven or large saucepan add oil chopped onions, celery and carrots. Cook until tender, add spices, sauce, and 6 cups of chicken broth. I used kitchen basics chicken broth, it is a rich clear broth with out additives added. I also use this broth when cooking fresh green beans, collards and even soup beans instead of water. It is a great flavored broth. Simmer this mix of spices and broth for 45 minutes. This is an important simmer to help all the spices blend together making a richer soup flavor.
After the 45 minute simmer add uncooked chicken or if you want to take a shortcut use rotisserie chicken which is as you know already roasted and done. This will speed up the soup cooking process. Add mushrooms and cover the soup with a lid then simmer another 30 minutes. While simmering the last 15 minutes of the soup, make the Rue.
Making a Rue for the Soup as Thickener
In small saucepan, melt butter over medium low heat. Add flour and cook stirring to blend about 2 minutes. Add 1/2 cup hot soup mixture to the saucepan and whisk constantly creating a rue. Return this mixture to soup base and stir to blend. Stir in half and half, season with salt and pepper to taste. It is best not to boil the soup after adding the thickening rue. You can taste the broth and add additional spices if you think it needs it.
The soup takes about 90 minutes to make unless you use rotisserie chicken which cuts the time to 45 minutes. Prep time is 20 minutes. It’s delicious either way. Hope you will enjoy this hearty soup.
To serve, ladle soup in a shallow bowl and add garnishes such as fresh sliced cooked mushrooms, diced red and yellow tomatoes, green onions and tiny bit of parsley if desired.
PrintChicken Mushroom Soup
Creamy wholesome home made mushroom chicken soup thickened slightly with half n half.
- Prep Time: 15 minutes
- Cook Time: 90 minutes
- Total Time: 2 hours
- Yield: 8-10 servings 1x
- Category: Soup
- Method: Cook-top
- Cuisine: American-Asian Twist
Ingredients
2 tablespoons olive oil or avocado oil
1 teaspoon chopped garlic
1 cup chopped yellow onion or sweet onion
1 cup chopped green onions
2 cups diced celery
1/2 cup diced carrots
3 tablespoons poultry seasoning
3 tablespoons Teriyaki Sauce
6 cups chicken broth, tested Kitchen Basics Broth
1 cup thinly sliced mushrooms
2 cups diced uncooked chicken or rotisserie baked chicken pieces
Rue Ingredients
3 tablespoons butter
3 tablespoons flour
2 cups half and half
1/2 teaspoon poultry seasoning
Salt and Pepper to taste
Garnish for Soup
sliced mushrooms, diced tomatoes, parsley sprigs if desired.
Instructions
- In dutch oven or stockpot, heat oil over low heat.
- Add garlic, onion, carrots and celery. Cook until tender and golden.
- Add poultry seasoning and Teriyaki sauce, simmer, cover 45 minutes. This is an important simmer.don’t skip and add mushrooms to early, they will become to mushy.
- Add mushrooms and uncooked chicken or rotisserie after the 45 minute simmer. Cover and simmer additional 30 minutes. While simmering make the soup rue thickener.
Making the Rue:
In small saucepan, melt butter over medium low heat. Add flour and cook stirring to blend about 2 minutes. Add 1/2 cup hot soup mixture to the saucepan and whisk constantly creating a rue. Return this mixture to soup base and stir to blend. Stir in half and half, season with salt and pepper to taste or additional poultry seasoning if needed.
Notes
- It is best not to boil the soup after you add the rue with half and half.
Other Ideas You Might Like to Try:
Italian Tortellini Soup
Chicken Matzo Ball Soup
