Creamy Chicken and Mushroom Soup Recipe
Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!
4 cups water
3 tbsp flour
1 celery stalk, cut in half
5 oz shiitake mushrooms, sliced
8 oz baby bella, sliced
4 tsp Chicken Better Than Bouillon (or to taste)
2 tsp unsalted butter
7 oz skinless chicken breast
1 tbsp fresh parsley, chopped
Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
Add celery, mushrooms, chicken bouillon and butter and bring to a boil. Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes. Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Makes about 6 cups.
Keywords: Creamy Chicken and Mushroom Soup