Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!
Yield: 4 servings
5 from 5 votes

Creamy Chicken and Mushroom Soup

Course: Soup
Cuisine: American
Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

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)

Instructions

  • 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.

Notes

Makes about 6 cups.

Nutrition

Serving: 1-1/2 cups, Calories: 111.5kcal, Carbohydrates: 12g, Protein: 13.6g, Fat: 3.4g, Saturated Fat: 1g, Cholesterol: 5.2mg, Sodium: 538.8mg, Fiber: 0.9g, Sugar: 1.4g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 3