Red Meat Allergy Friendly 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
- 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
- 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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