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.
Chicken Mushroom Soup
- 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
2 tablespoons vegetable oil
1 teaspoon chopped garlic
1 cup chopped yellow onion
1 cup chopped green onions
2 cups diced celery
3 tablespoons poultry seasoning
3 tablespoons Teriyaki Sauce
6 cups chicken broth
1 cup thinly sliced mushrooms
2 cups diced uncooked chicken
3 tablespoons butter
3 tablespoons flour
2 cups half and half
Salt and Pepper to taste
- In dutch oven or stockpot, heat oil over low heat.
- Add garlic, onion and celery. Cook until tender and golden.
- Add poultry seasoning and Teriyaki sauce, simmer, cover 45 minutes.
- Add mushrooms and uncooked chicken. Cover and simmer additional 30 minutes.
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 you add the half and half.