Pescatarian Creamy Chicken and Mushroom Soup
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Learn more →Ingredients
4 servings
For the soup
- 1.5 lb boneless, skinless chicken breasts or thighs
Chef's tipChoose an unbreaded plant-based cutlet and cook it according to its package - ignore the recipe's raw-chicken cooking times and temperatures - then use it where the cooked chicken goes. - 2 tbsp unsalted butter
- 1 medium yellow onion, finely diced
- 3 medium carrots, peeled and sliced into ¼-inch rounds
- 12 oz cremini mushrooms, cleaned and sliced
- 3 tbsp all-purpose flour
- 4 cups chicken broth
Chef's tipUse the same amount of low-sodium vegetable broth. The dish will be a little lighter in flavor than with 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)
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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