Oral Allergy Syndrome Friendly Creamy Chicken and Mushroom Soup

Total time55 min

Prep time15 min

Cook time40 min

Oral Allergy Syndrome Friendly Creamy Chicken and Mushroom Soup

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Ingredients

4 servings

For the soup

1.5 lb boneless, skinless chicken breasts or thighs
2 tbsp unsalted butter
1 medium yellow onion, finely diced
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked yellow onion in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid yellow onion, tap it and change its rating to Red.
3 medium carrots, peeled and sliced into ¼-inch rounds
Ingredient note
Cooking often breaks down the heat-sensitive proteins that trigger oral allergy syndrome, so the cooked carrot in this recipe is likely tolerated by many with OAS. If unsure, consult your doctor. To always avoid carrot, tap it and change its rating to Red.
12 oz cremini mushrooms, cleaned and sliced
3 tbsp all-purpose flour
Just About Foods Organic All Purpose Gluten Free Flour Carrington Farms Gluten Free Flour with Fiber, 16 oz
Premium Gold Gluten Free All-Purpose Flour, 5 lbs
See all
Chef's tip
Choose a gluten-free baking blend labeled 1:1 or cup-for-cup and use the same amount. Almond and coconut flour won't work the same way.
4 cups chicken broth
1 cup heavy cream
1 tsp fresh thyme leaves
1 tsp dried oregano
½ tsp salt, plus more to taste

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Place the chicken in the large pot and cover with the chicken broth. Bring to a gentle boil over medium-high heat, then reduce heat to medium-low and simmer until the chicken reaches 165°F (74°C) on an instant-read thermometer at the thickest part, about 15–18 minutes. Transfer the chicken to a cutting board and let it rest for 5 minutes, then shred or chop into bite-sized pieces. Reserve the poaching broth in the pot.
2
In the same pot over medium heat, melt the butter. Add the onion and carrots and cook, stirring occasionally, until the onion is softened and translucent and the carrots have begun to soften, about 6–7 minutes.

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