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Chicken Mushroom Soup

Chunky Chicken Mushroom Soup Recipe
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Creamy wholesome home made mushroom chicken soup thickened slightly with half n half.

Ingredients

Units Scale

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

  1. In dutch oven or stockpot, heat oil over low heat.
  2. Add garlic, onion, carrots and celery.  Cook until tender and golden.
  3. 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.
  4. 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

  1. 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/