Crimini Mushroom and Chicken Soup
Ingredients
1 tbsp olive oil
8 oz boneless skinless chicken thighs, 1 inch cubed chunks
2 tbsp ghee
1 pinch sea salt and pepper
3 cloves garlic minced
8 oz cremini mushrooms thinly sliced
1 whole yellow onion diced
3 whole carrots peeled and diced
2 whole stalks celery diced
1/2 tsp dried thyme
1/4 cup all-purpose flour or substitute arrow root starch
4 cups chicken stock
1 whole bay leaf
2/3 cup fat free milk
1/4 cup heavy cream
2 tbsp chopped fresh parsley leaves
Cooking Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt ghee in the large pot over medium heat. Add mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until tender and vegetables become translucent, about 3-4 minutes. Stir in thyme, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in milk and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley.
Crimini Mushroom and Chicken Soup
Prep Time: 15 Minutes
Cook Time: 35 Minutes
Total Time: 50 Minutes
Servings: 6
Calories: 246 Per Serving
Meal Type
Nutrition Facts
Calories: 246kcal | Carbohydrates: 14g | Protein: 15g | Fat: 15g | Saturated Fat: 7g | Cholesterol: 56mg | Sodium: 266mg | Potassium: 535mg | Fiber: 1g | Sugar: 5g | Vitamin A: 295IU | Vitamin C: 1mg | Calcium: 56mg | Iron: 1mg
Applied Diet Types
- Low Carb
Ingredients
1 tbsp olive oil
8 oz boneless skinless chicken thighs, 1 inch cubed chunks
2 tbsp ghee
1 pinch sea salt and pepper
3 cloves garlic minced
8 oz cremini mushrooms thinly sliced
1 whole yellow onion diced
3 whole carrots peeled and diced
2 whole stalks celery diced
1/2 tsp dried thyme
1/4 cup all-purpose flour or substitute arrow root starch
4 cups chicken stock
1 whole bay leaf
2/3 cup fat free milk
1/4 cup heavy cream
2 tbsp chopped fresh parsley leaves
Cooking Instructions
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste.
Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt ghee in the large pot over medium heat. Add mushrooms, onion, garlic, carrots and celery. Cook, stirring occasionally, until tender and vegetables become translucent, about 3-4 minutes. Stir in thyme, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in milk and cream until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley.