Chicken Mushroom Soup

Chunky Chicken Mushroom Soup Recipe



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


  1. In dutch oven or stockpot, heat oil over low heat.
  2. Add garlic, onion and celery.  Cook until tender and golden.
  3. Add poultry seasoning and Teriyaki sauce, simmer, cover 45 minutes.
  4. 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.


  1. It is best not to  boil the soup after you add the half and half.