Creamy Chicken and Mushroom Soup

Name: Creamy Chicken and Mushroom Soup
Total time: 25 min
Yield: 4 servings
Cuisine: Indonesian
Ingredients: 4 cups water; 3 tablespoons all-purpose flour (or gluten-free flour); 1 celery stalk (cut in half); 5 ounces shiitake mushrooms (sliced); 8 ounces crimini mushrooms (sliced); 4 teaspoons Chicken Better Than Bouillon (or gluten-free chicken bouillon ); 2 teaspoons unsalted butter (or dairy-free butter); 7 ounce bonlesss skinless chicken breast; 1 tablespoon fresh parsley (chopped)

This cozy, creamy chicken and mushroom soup is the ultimate comfort food for chilly days. It's light yet hearty and ready in 30 minutes!

⏱️ 25 min 🔪 Prep: 5 min 🔥 Cook: 20 min 📊 Medium 👁️ 6 views

👨‍🍳 Start Cooking

Foto: Skinnytaste

Ingredients

4 servings

4 cups water
3 tablespoons all-purpose flour (or gluten-free flour)
1 celery stalk (cut in half)
5 ounces shiitake mushrooms (sliced)
8 ounces crimini mushrooms (sliced)
4 teaspoons Chicken Better Than Bouillon (or gluten-free chicken bouillon )
2 teaspoons unsalted butter (or dairy-free butter)
7 ounce bonlesss skinless chicken breast
1 tablespoon fresh parsley (chopped)

Steps

Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.