Cream of mushroom soup with chicken is a classic comfort food that combines the earthy flavors of mushrooms with tender chicken in a creamy, rich broth. This dish is not only delicious but also packed with nutrients, making it a perfect meal for any occasion. Whether you’re looking for a cozy dinner on a cold night or a hearty dish to impress your guests, this recipe has you covered. In this article, we’ll explore the nutritional benefits, the ingredients needed, step-by-step instructions, frequently asked questions, and conclude with why this dish is a must-try.
Nutritional Value of Cream of Mushroom Soup with Chicken
Cream of mushroom soup with chicken is more than just a tasty meal; it’s also a nutritious choice. This soup provides a well-rounded balance of proteins, vitamins, and minerals, making it a healthy option for those looking to nourish their bodies.
Protein: The chicken in this soup is an excellent source of lean protein, essential for muscle repair and growth. Protein also helps in keeping you full and satisfied for longer periods.
Vitamins and Minerals: Mushrooms are rich in B vitamins, such as riboflavin, niacin, and pantothenic acid, which help support energy production and overall brain function. Mushrooms are also a good source of selenium, an antioxidant that protects cells from damage.
Fiber: Mushrooms provide dietary fiber, which aids in digestion and helps maintain a healthy gut. Fiber is also beneficial for regulating blood sugar levels.
Healthy Fats: The cream used in this soup adds a dose of healthy fats, which are important for absorbing fat-soluble vitamins and providing long-lasting energy.
Calcium: The cream and any added dairy products contribute to the calcium content of the soup, which is vital for strong bones and teeth.
Ingredients
To make the most delicious and nutritious cream of mushroom soup with chicken, you’ll need the following ingredients:
Chicken: 2 cups of cooked chicken breast, shredded or diced
Mushrooms: 2 cups of sliced mushrooms (white, cremini, or a mix of your choice)
Onion: 1 medium onion, finely chopped
Garlic: 3 cloves of garlic, minced
Butter: 2 tablespoons of unsalted butter
Flour: 2 tablespoons of all-purpose flour (for thickening)
Chicken Broth: 4 cups of low-sodium chicken broth
Heavy Cream: 1 cup of heavy cream (can be substituted with half-and-half for a lighter option)
Thyme: 1 teaspoon of dried thyme (or 1 tablespoon of fresh thyme)
Salt and Pepper: To taste
Parsley: Fresh parsley, chopped, for garnish
Instructions
Follow these steps to create a creamy and flavorful soup that’s sure to become a family favorite:
Prepare the Chicken:
If you don’t have pre-cooked chicken, start by cooking the chicken breasts. You can poach them in water or chicken broth for about 15-20 minutes until fully cooked. Once done, shred or dice the chicken and set it aside.
Cook the Mushrooms:
In a large pot, melt the butter over medium heat. Add the chopped onion and garlic, and sauté until the onion becomes translucent, about 5 minutes.
Add the sliced mushrooms to the pot. Cook until they release their moisture and become golden brown, stirring occasionally. This should take about 8-10 minutes.
Make the Roux:
Sprinkle the flour over the cooked mushrooms, stirring constantly to avoid lumps. Cook the mixture for 2-3 minutes to eliminate the raw flour taste.
Add the Broth and Chicken:
Gradually pour in the chicken broth while stirring to combine the roux with the liquid. Bring the mixture to a simmer and let it cook for about 10 minutes, allowing the soup to thicken slightly.
Add the shredded or diced chicken to the pot, stirring to combine.
Incorporate the Cream:
Reduce the heat to low and slowly pour in the heavy cream. Stir the soup to combine all the ingredients. Add the dried thyme, salt, and pepper to taste.
Let the soup simmer on low heat for an additional 10-15 minutes, stirring occasionally to prevent the cream from curdling.
Serve:
Once the soup is thickened to your liking, remove it from the heat. Ladle the soup into bowls and garnish with freshly chopped parsley. Serve hot with crusty bread or a side salad.
Frequently Asked Questions
Q: Can I use other types of mushrooms in this recipe?
A: Absolutely You can use a variety of mushrooms such as shiitake, portobello, or oyster mushrooms. Each type will add a different flavor and texture to the soup.
Q: Can I make this soup dairy-free?
A: Yes, you can substitute the heavy cream with coconut milk or a dairy-free cream alternative. The soup will have a slightly different flavor, but it will still be creamy and delicious.
Q: How can I store leftovers?
A: Leftover cream of mushroom soup with chicken can be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to maintain the creamy texture.
Q: Can I freeze this soup?
A: Yes, this soup freezes well. Allow the soup to cool completely before transferring it to