This Creamy Chicken Mushroom Soup is a bowl of warm and comforting goodness. This soup is super rich and creamy, flavored with aromatics such as garlic, onions, celery, and bell peppers.
Instead of thickening the Creamy Mushroom Chicken Soup with a roux, we use xanthan gum, a gluten-free, keto-friendly thickener made by fermenting sugar with Xanthomonas campestris. It creates a goo-like substance solidified by alcohol and dried and ground into a powder. Xanthan gum is an FDA-approved food additive; however, if you do not want to use it, you can replace it with guar gum, agar-agar, or gelatin.
To make this creamy chicken soup, we seared the chicken thighs just until they were slightly golden, then sautéed aromatic vegetables and cremini mushrooms until they softened. Next, we simmered the chicken and mushrooms in chicken broth and finished it with heavy cream to give the soup a creamy texture.
Now that you have your appetizer all planned out, you need a main course, pair some creamy chicken soup with a perfectly cooked Pan Seared Ribeye with Garlic Butter.
- 1 tablespoon Olive Oil
- 8 ounces Boneless, Skinless Chicken Thighs, cut into 1-inch pieces
- 1 teaspoon Kosher Salt
- 1/2 teaspoon Black Pepper
- 2 tablespoons Unsalted Butter
- 3 cloves Garlic, minced
- 8 ounces Cremini Mushrooms, quartered
- 1 Onion, minced
- 1 Red Bell Pepper, minced
- 2 stalks Celery, minced
- 1/2 Teaspoon Dried Thyme
- 4 cups Chicken Stock
- 1 Bay Leaf
- 1/2 cup Heavy Cream
- 1/2 teaspoon Smoked Paprika
- 1/4-1/2 teaspoon Xanthan Gum
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