My sister in law requests two things when I cook for her. Chili or soup. I just made her chili so soup it was last night. She is also a flexible eater so I wanted something hearty but at the same time macro-friendly. Things have been so busy with work and the holidays that as much as I like to cook, I’ve been trying to keep things quick and simple. If I had more time I would have cooked the chicken myself in order to give the soup extra flavor, however, I shredded a pre-cooked rotisserie chicken I had. Next time I make it I may opt for chicken thighs only and brown them in the dutch oven before sautéing the veggie ingredients. Regardless of this recipe’s simplicity it was a crowd pleaser. The whole family randomly got together last night and basically licked the pot clean. That’s saying a lot when you have two brothers in their Thirties who think soup is chick food and still cringe at the sight of vegetables.
This soup was so satisfying by itself. It’s thick, chunky and full of good ingredients, but I decided to steam a little broccoli for myself to use as an added topper for my own bowl just because I love my green veggies. Apparently everyone else, including my carnivorous siblings, thought it was an excellent idea as well. Extra veggies is never a bad idea 🙂 When browning the chicken, it is completely acceptable to use olive oil or additional butter for sautéing the vegetables, however, the fat content of your sup increases. Depending on your current diet preferences that may or may not be acceptable. I was trying to keep this version of my soup fairly low fat and low carb with cleaner ingredient options. If your diet does not allow for dairy you could easily use coconut milk as a substitution for the half and half. My stomach tolerates dairy just fine so I went with it.
You can eat this soup immediately after cooking, however, I always like to let meals like this sit as long as possible to let the flavors really meld together. Not necessary but suggested!
The listed amounts for the ingredients in the recipe below fed 9 people and yields approximately 12 servings.
Creamy Mushroom and Chicken Soup
Whole Rotisserie Chicken (no skin) – Shredded
2 Tbsp. Grass Fed Butter
6 Finely Chopped Garlic Cloves
1 Chopped Yellow Onion
4 Celery Stalks Diced
5 Carrots Peeled and Diced
16 oz. Thinly Sliced Brown Crimini Mushrooms
8 Cups Chicken Broth
1/2 Cup Gluten Free Flour
1/4 Cup Half and Half (can sub a non-dairy option)
1 Tsp Dried Thyme
Salt & Pepper to Taste
Garnish: Parsley, Rosemary or Broccoli!
Shred one whole rotisserie chicken and place at the bottom of a large pot or Dutch oven sprayed liberally with olive oil non-stick spray. Season chicken with salt and pepper to taste and sauté over medium heat until slightly browned. Remove chicken from pot and set aside.
Melt the butter at the bottom of the pot and add the garlic, celery, onions and carrots. Again, over medium heat, stir until slightly softened then add the sliced mushrooms. Continue to stir until mushrooms have softened as well then add the dried thyme and mix.
Measure 1/2 cup of gluten free flour and add to the vegetables. Stir for approximately 1-2 minutes until the flour thickens between the vegetables.
Add the shredded chicken and chicken broth back to the pot and combine. If it feels like there is flour or vegetables stuck to the bottom of the pot, use a wooden spatula to scrape the bottom to lift anything that may stick.
Add the half and half, stir until combined and let simmer for a few minutes until the soup begins to thicken. Add salt and pepper to taste and stir the pot occasionally until soup is completely heated through.
Depending on your preference of creaminess, if soup feels too thick, either add more chicken broth for a thinner consistency or more half and half for a creamier texture.