Name: Creamy Chicken & Mushroom Soup
Prep time: 30 min
Total time: 65 min
Ingredients: 2.5 pounds bone-in, skin-on chicken breasts (about 2 split breasts); 24 ounces fresh mixed mushrooms, sliced; 1.5 cups chopped yellow onion; 1 cup sliced carrots; 2 tablespoons minced garlic; 1.5 tablespoons chopped fresh thyme or 2 teaspoons dried thyme; 3 tablespoons all-purpose flour; 3 cups whole milk; 2 cups unsalted chicken broth; 0.75 teaspoon salt; 0.5 cup frozen peas

Creamy Chicken & Mushroom Soup

5.0

(2)

1 Review

This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead.

Julia Levy

Updated on August 17, 2020

Prep Time:

30 mins

Additional Time:

35 mins

Total Time:

1 hr 5 mins

Servings:

Yield:

6 servings

Nutrition Profile:

Egg Free High-Protein Nut-Free Soy-Free

Jump to Nutrition Facts

Ingredients

2 ½ pounds bone-in, skin-on chicken breasts (about 2 split breasts)
24 ounces fresh mixed mushrooms, sliced
1 ½ cups chopped yellow onion
1 cup sliced carrots
2 tablespoons minced garlic
1 ½ tablespoons chopped fresh thyme or 2 teaspoons dried thyme
3 tablespoons all-purpose flour
3 cups whole milk
2 cups unsalted chicken broth
¾ teaspoon salt
½ cup frozen peas

Directions

Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.
Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)
Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

Nutrition Facts (per serving)

377	Calories
13g	Fat
23g	Carbs
42g	Protein

Nutrition Facts
Servings Per Recipe 6
Serving Size 1 3/4 cups
Calories 377
% Daily Value *
Total Carbohydrate 23g	8%
Dietary Fiber 3g	10%
Total Sugars 11g
Protein 42g	85%
Total Fat 13g	17%
Saturated Fat 5g	24%
Cholesterol 105mg	35%
Vitamin A 3956IU	79%
Vitamin C 7mg	8%
Folate 70mcg	17%
Sodium 499mg	22%
Calcium 212mg	16%
Iron 3mg	17%
Magnesium 65mg	15%
Potassium 1148mg	24%

Nutrition information is calculated by a registered dietitian using an ingredient database but should be considered an estimate.

* Daily Values (DVs) are the recommended amounts of nutrients to consume each day. Percent Daily Value (%DV) found on nutrition labels tells you how much a serving of a particular food or recipe contributes to each of those total recommended amounts. Per the Food and Drug Administration (FDA), the daily value is based on a standard 2,000 calorie diet. Depending on your calorie needs or if you have a health condition, you may need more or less of particular nutrients. (For example, it’s recommended that people following a heart-healthy diet eat less sodium on a daily basis compared to those following a standard diet.)

(-) Information is not currently available for this nutrient. If you are following a special diet for medical reasons, be sure to consult with your primary care provider or a registered dietitian to better understand your personal nutrition needs.