Mar 12, 2013

Creamy Chicken and Mushroom Soup


quick easy low fat soup

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!

This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. I like to have that as a first course since it's such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories.




Creamy Chicken and Mushroom Soup
Skinnytaste.com
Servings: 4 • Serving Size: 1-1/2 cups • Points +: 3 pts • Smart Points: 2
Calories: 111.5 • Fat: 3.4 g • Protein: 13.6 g • Carbs: 12 g • Fiber: 0.9 g • Sugar: 1.4 g
Sodium: 538.8 mg

Ingredients:
  • 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

Directions:

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.

51 comments :

  1. This looks great--is Chicken Better than Boullion available in regular grocery stores?

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    1. Yes, they come in all flavors, even the vegetable base is good. I think it's near the chicken broth in the supermarket. I love that you can add as much or as little as you need, to taste.

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  2. Made this last night. Added another 2 tablespoons of blended flour/water after I blended the celery and 1 cup of soup as I wanted it a bit thicker and it didn't change the points in a crazy way. It was a big hit with both my husband and me. I haven't commented before, Gina, but I love your recipes and send lots of people to your site. Thanks for sharing your talents with all of us - you certainly help me in reaching my goal of eating delicious, but healthy food.

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  3. Could you use regular boullion cubes if you didn't want to go out and purchase the Better than Boullion?

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  4. I have left over shredded chicken. Is it ok to add this instead of cooking a new chicken breast?

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    1. If it's cooked, just add it the last 5 minutes.

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  5. Do you slice the raw chicken breast and then add it raw to the boiling mixture?

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  6. Looking forward to trying this! Is there a reason you used water versus a sodium-reduced chicken stock? Is it because the bouillon adds more flavour than stock? Thanks!

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  8. Just made this soup and it was Amazing!! never had homemade mushroom soup only because I used to work in a Diner and theirs was nothing but pasty flour YUK so I though this is how it was supposed to be until I tried yours,OMG so delicious, I will be making this very often! thanks Gina for all the time you take out of your life to make these wonderful recipes, and my daughter just ordered me the BlendTec Blender! can't wait to get it.

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    1. Finally! A real review from someone who actually made the recipe, instead of "sounds good", which adds no value to the site. Thanks, Sally1961.

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    2. I agree! I use this site regularly and would love to read more reviews from people who have actually made the recipe.

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  9. What is the difference between chicken bouillon and Chicken Better Than Bouillon?

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    1. Better Than Bouillon is like a paste in a jar that has to be diluted with water just like the chicken bouillon, I just used 4 cups of chicken broth instead of the water and bouillon.

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  10. I prepared this soup today with a few different twists.And added tarragon,spring onion,and garnished with fresh chopped jalapeno.It was perfectly divine.

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  11. Delicious on this cold March day.

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  12. Made this last night. It is soo delicious!! First time following your blog. Can't wait to make more.

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  13. My husband avoids butter and dairy. Do you think it would work if I used olive oil instead of butter?

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    Replies
    1. We avoid dairy. I use Earth Balance (which is vegan) or Smart Balance with Flax oil (also vegan) instead.

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  14. Oh, yum. I'm so happy with this recipe--super easy after-work fare that looks and tastes like I spent much more time. My meat-and-potatoes husband also loved it. "It's like cream of mushroom soup, only less...less..." "Gloppy?" "Yes!" "And more..." "Flavorful!" "Yes!"

    It's what canned cream of mushroom only dreams it could be. It's going on the regular dinner menu rotation.

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  15. Just made this tonight and it was wonderful! Normally I'm not very good at soups, so I was thrilled.

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  16. I love your website. You have helped me be a better cook and make healthy cooking delicious for my family. I made this tonight and I forgot to by the bella mushrooms. Bummer! I was missing half of the main ingredient, so I added red bell pepper and tips of asparagus to make up for it (since they were in my fridge). Then I was afraid that I didn't have enough broth, so I added coconut milk beverage (from Trader Joe's). It turned out great! My husband loved about it and wasn't able to keep a conversation with me because he kept going back to the soup. ha ha.... He thought something like that, with coconut milk and claims would be delicious (he is Filipino so he likes coconuts and seafood). Just thought I'd mention that in case you have a list of recipe requests. :) Thanks again for all of the great recipes. I have made dozens and dozens of your recipes and never got a back compliment on any of them. :)

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  17. YUMMY!!! This recipe was soooo good. I am not a WW member, but I love to cook low fat, healthy and tasty recipes. I made the following few changes with great success: Added 1 clove garlic, minced and sauted it along with the mushrooms in the butter first, before pouring in the water/flour mixture and the other ingredients. Also, I used 2 tbsp of flour (instead of 3) because I had a leftover small boiled potato which I diced and added to the soup to create thickness. Lastly, after tasting the soup, my husband suggested I add some Blue Moon beer (about 1/2 cup) right at the end. This added a lovely depth and brightness to the soup. Excellent! Thank you!

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  18. Made this last night & it was easy & delicious! Used a mix of shiitake, baby bellas and white mushrooms, which I sauteed in the butter before adding the flour/water mixture. Didn't have parsley and it was fine without. Might add a splash of sherry next time around. Another great recipe!

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  19. I LOVE mushrooms and I cant imagine how I haven't decided to make this before ! I suppose it was fate when I had shitakes and portabellos and 2 extra chicken breasts in my fridge just dying to become this wonderful meal! It took almost no time to make and was ready before I knew it and such creamy velvety mushroom flavor yum!!!

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  20. Made this last night for my weekly lunches! Perfect soup for the frigid weather and to start getting me back on track! Swear by your recipes go to it every Sunday morning to make my dinner menu for the week!

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  21. This was fantastic and thank you for introducing me to Better Than Bouillion. Only things I changed, added half diced onion, two garlic cloves (sauteed before adding water/flour mix). Also added less than a quarter cup light cream at the end and topped withscallions.

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  22. I LOVE this recipe. Its perfect for any cold day/night. I used whole wheat flour (because I didn't have white) and cilantro instead of parsly (totally by accident), and it still came out DELICIOUS!! Thanks for the recipe!! #ExcitedForLeftOvers

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  23. I made this last night and it was amazing! And so easy. Didn't have any fresh mushrooms, so I used canned, and I used 2cups beef stock in place of half the water, as we were out of chicken stock. Came out to be so delicious and filling.

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  24. What is the best gluten free substitute for the flour?

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    Replies
    1. 100% cornstarch works to thicken this up to a creamy texture when it comes to a boil it will thicken up. Hope that helps.

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  25. Made this tonight and it is delicious. Thanks Gina for another recipe to add to the go to menu list.

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  26. I was eyeing this recipe for a long time, but just assumed that since it looked delicious, it was going to be difficult. It was so easy, fast, and inexpensive, and one of the event soups I've ever made. Ive now made it twice in two weeks - thanks for the great recipe!

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  27. Would adding a dash of half and half affect and some corn starch negatively affect this dish by a lot?

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  28. What is the difference in Bella mushrooms and shiitake? I live in a very rural area and can't always find shiitake. Is there a flavor difference?

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    1. They are baby portobella or cremini

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    2. Baby bella and shiitake mushrooms LOOK very different. I used both the first time I made the soup. I don't use shiitake very often, and I included the stems, though noticing how tough they seemed when I sliced them into little pieces. The stems DID NOT soften, so next time I make this I plan to use only baby bella. I can't speak to the taste differences, but there are definite textural differences. The shiitake slices are much softer/mushier. Since shiitake cost much more, I'm pretty sure I'll be happy with all-bella mushroom soup. We loved this recipe.

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  29. Has anyone tried to make this Gluten-Free? Just wondering if there is a good flour substitute that has worked for others.

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    1. Yes, Bob's Redmill All Purpose Flour is awesome. I use it for everything, soups, gravies, sauces.

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  30. I use HerbOx Sodium Free bouillon. It has potassium chloride instead of sodium, and tastes just as good. I get two work lunches out of it with a bit of crusty bread for around 300 calories. Works for me!

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  31. This looks very watery vs. creamy. How would one make it actually creamier?

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  32. Can you do anything about the "print friendly" button? It sure doesn't work right. I still get 10(!!!) pages and all the ads. This isn't how the print friendly button is supposed to work (IE 11, Win 7).

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  33. Can I put raw chicken in the soup to cook or cook seperate?

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  34. I made this for my wife and me and It was incredible.
    We have our kids and grand-kids over on Friday evenings for dinner, and last Friday we served this as a soup course.
    It got rave reviews, even from our eight year old grand daughter. This recipe is a winner.
    I will be making a double batch and freezing it in individual servings.

    Adding the smallest splash of sherry adds an additional layer of flavor.

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