CREAMY CHICKEN & MUSHROOM SOUP

CategoryDifficultyBeginner

Warm and inviting - not to mention fresh and delicious!

Yields8 Servings
Prep Time10 minsCook Time20 minsTotal Time30 mins
INGREDIENTS:
 1 kg chicken breast fillets or thighs, cut into small bite sized pieces
 400 g mushrooms of choice, finely sliced
 4 tbsp olive oil
 1 brown onion, finely diced
 4 garlic cloves, finely chopped or minced
 2 tsp salt, or to taste
 1 tsp ground pepper, or to taste
 1 tsp thyme, fresh or dried
 1 tsp oregano, dried
 2 tbsp soy sauce
 3 cups water
 1000 ml chicken stock
 300 ml cooking cream
 4 tbsp tapioca flour or cornflour (optional)
METHOD:
1

Clean and thinly slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.

2

Add chicken and cook chicken for about 2-5 minutes until fully white.

3

Add salt, pepper, thyme, oregano, soy sauce, mushrooms and water. Stir and cook until mushrooms become soft.

4

Whisk optional tapioca flour/cornflour into the cream until fully incorporated. Then add chicken broth and cream/flour mix into the soup. Stir through with a whisk until well mixed and bring to boil, then immediately lower heat to a simmer.

NOTE: This soup is clean tasting without any tapioca flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

5

Stir occasionally to prevent soup from sticking to the base of the cooking pot and to thicken evenly.

6

Simmer the soup for 10-15 minutes, or until the chicken is cooked, the soup is thick and the flavours are combined. Taste the soup and season more with salt and pepper if needed.

7

Serve with some wonderful gluten-free additions of either ravioli/tortellini (as shown) or simply with some crusty bread of choice.

Ingredients

INGREDIENTS:
 1 kg chicken breast fillets or thighs, cut into small bite sized pieces
 400 g mushrooms of choice, finely sliced
 4 tbsp olive oil
 1 brown onion, finely diced
 4 garlic cloves, finely chopped or minced
 2 tsp salt, or to taste
 1 tsp ground pepper, or to taste
 1 tsp thyme, fresh or dried
 1 tsp oregano, dried
 2 tbsp soy sauce
 3 cups water
 1000 ml chicken stock
 300 ml cooking cream
 4 tbsp tapioca flour or cornflour (optional)

Directions

METHOD:
1

Clean and thinly slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.

2

Add chicken and cook chicken for about 2-5 minutes until fully white.

3

Add salt, pepper, thyme, oregano, soy sauce, mushrooms and water. Stir and cook until mushrooms become soft.

4

Whisk optional tapioca flour/cornflour into the cream until fully incorporated. Then add chicken broth and cream/flour mix into the soup. Stir through with a whisk until well mixed and bring to boil, then immediately lower heat to a simmer.

NOTE: This soup is clean tasting without any tapioca flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

5

Stir occasionally to prevent soup from sticking to the base of the cooking pot and to thicken evenly.

6

Simmer the soup for 10-15 minutes, or until the chicken is cooked, the soup is thick and the flavours are combined. Taste the soup and season more with salt and pepper if needed.

7

Serve with some wonderful gluten-free additions of either ravioli/tortellini (as shown) or simply with some crusty bread of choice.

CREAMY CHICKEN & MUSHROOM SOUP