Chicken 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.
Find it online: https://lizbushong.com/chicken-mushroom-soup/
