Chicken Mushroom Soup Recipe 

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Chicken mushroom soup recipe 
This is a great little soup, and really easy to make, it freezes well and costs much less than the tinned stuff, and it tastes like it should, mushroomy!
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Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
FOR THE CHICKEN
FOR THE SAUCE
Course Soup
Prep Time 10 minutes
Cook Time 30 minutes
Servings
people
Ingredients
FOR THE CHICKEN
FOR THE SAUCE
chicken-mushroom-soup-recipes
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Preheat oven to 200°C | 400°F.
  2. Season chicken with garlic powder, salt and pepper.
  3. Heat cooking oil spray in a large, non stick and oven-proof skillet over medium-high heat until hot. Sear chicken thighs until golden and crispy on each side (about 3-4 minutes each side).
  4. Transfer chicken to the oven and roast until completely cooked through, (about 25-30 minutes).
  5. Once chicken is done, transfer to a warm plate and set aside. Drain some of the excess fat from the skillet, reserving 2 tablespoons for added flavour.
  6. Return skillet to the stove over medium-high heat and sauté the garlic in the pan juices until fragrant (about 1 minute). Add the mushrooms, herbs and 2 teaspoons of parsley and fry until mushrooms begin to soften.
  7. Reduce heat to low-medium heat, add the milk (or cream) and bring to a gentle simmer, stirring occasionally, and being careful not to boil. Add in the bullion powder and season with salt and pepper to your taste.
  8. Pour the milk/cornstarch mixture to the centre of the pan, and continue to simmer while quickly stirring the mixture through until the sauce thickens.
  9. Add 1/2 cup of parmesan cheese; allow sauce to simmer for a further minute until cheese melts through the sauce. Add the chicken back into the pan and allow to simmer for 1-2 minutes in the cream to take on the flavours. Taste test and add extra salt or pepper, if desired.
  10. Sprinkle with the remaining 1/4 cup of parsley and 1/4 cup parmesan cheese.
  11. Serve with steamed rice, over steamed vegetables or pasta.
Recipe Notes
  • To substitute chicken breasts for thighs, there is no need to continue to bake them in the oven. After adding the breasts back into the pan, continue simmering in the sauce until completely cooked through.
  • If you don't have to oregano and dried basil leaves, use 2 teaspoons Italian herbs.
  • For DAIRY FREE OPTIONS: Substitute milk with almond or rice milk.
    SIDE NOTE: Alternatively, replace the milk with half and half, heavy cream, thickened cream or a reduced fat cooking cream. If using any of the creams suggested, do not add the cornstarch mixture. You won't need it.
  • For a gluten free option, find GLUTEN FREE Cornstarch where available

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