Name: Creamy Chicken Mushroom Soup Recipe
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 6
Cuisine: American
Ingredients: 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

Front shot of Creamy Chicken Mushroom Soup in a bowl

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.

#Gluten Free #Ketogenic #Comfort Food #Family Dinners #Healthy Dinners #Healthy Lunches #Soups #Chicken #Vegetables #One Pot

Author: Sarah Leadon

Total rating includes sum of all comments and anonymous votes.

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Time & Serves

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Serves

Ingredients

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

Instructions

Add olive oil to a Dutch oven pot and place it over medium-high heat.

To a cutting board, add the chicken thighs and season with salt and pepper.

Add chicken thighs to the Dutch oven and cook for 3-4 minutes until slightly golden. Remove chicken thighs from the Dutch oven and place them onto a plate.

Add butter and let it melt. Add garlic, cremini mushrooms, onion, red bell pepper, celery, and cook, stirring periodically, for 3-4 minutes until the mushrooms start to soften.

Add the thyme and cook it for 30 seconds until fragrant. Add the chicken broth, bay leaf, and chicken thighs, and cook the soup for 15 minutes.

Stir in heavy cream and smoked paprika and cook for 1-2 minutes.

Stir in 1/4 teaspoon of xanthan gum and cook the creamy mushroom chicken soup for 1-2 minutes until it thickens. If the creamy chicken mushroom soup is not thick enough, add the remaining 1/4 teaspoon of xanthan gum and cook it until it thickens.

Divide the creamy chicken mushroom soup between 6 bowls and garnish with fresh basil and a sprinkling of smoked paprika if desired.

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