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Creamy chicken and mushroom soup

Enjoy this creamy chicken and mushroom soup with a wedge of bread and you'll have a delicious, filling meal on the table in just over half an hour. With fried mushrooms and pulled chicken.

Creamy chicken and mushroom soup
35 minutes 4 people Main course
Creamy chicken and mushroom soup

Ingredients

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  • 2 chicken breasts
  • 2 litres of chicken stock
  • 200 ml cream
  • 100 grams of butter
  • 120 grams of flour
  • 6 carrots
  • 500 grams of mushrooms
  • ½ tablespoon nutmeg
  • pepper
  • salt
Creamy chicken and mushroom soup ingredients
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Kitchen equipment

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  • large saucepan
  • small saucepan
  • chopping board
  • chef's knife
  • wooden spoon
  • whisk
  • mushroom brush
  • vegetable peeler
  • bowl
  • 2 forks


Preparation

35 minutes 4 people Main course

View the original recipe via:
https://ohmydish.com/recipe/creamy-chicken-and-mushroom-soup


Preparation – 10 minutes

Clean 500 grams of mushrooms using a mushroom brush or a piece of kitchen paper. Cut the mushrooms into thin slices.

Remove the skin from about 6 carrots with a vegetable peeler. Cut the carrots into thin slices. If you're using chicken stock cubes, it is best to prepare the stock in advance.

Creamy chicken and mushroom soup
Creamy chicken and mushroom soup

Making the creamy chicken soup with mushrooms – 25 minutes

Heat a knob of butter in a large frying pan, sauté the mushrooms until they are lightly golden brown. Remove the fried mushrooms from the pan and place them in a small bowl.

Trim off the fat from the 2 chicken breasts, if desired. Leave the chicken breasts whole. Now fill the large saucepan with 2 litres of chicken stock and add the 2 chicken breasts along with the carrots.

Let the chicken breast simmer in the stock for about 15 minutes.

In the meantime, make a roux by melting 100 grams of butter in a small saucepan. Once the bubbles have disappeared, add 120 grams of flour, beat well with a whisk.

The roux should cook on low heat for a few minutes, then turn off the heat and let the roux cool.

After 15 minutes, remove the chicken breasts from the large saucepan and place them on the chopping board. Use 2 forks to pull the chicken apart.

Add 200 ml of cream to the pan. Gradually add the roux, beating well with a whisk until no more lumps are visible.

The fried mushrooms can now be returned to the saucepan together with the “pulled chicken” pieces. Stir everything well, season with salt, pepper and half a tablespoon of nutmeg.

Let the soup simmer on low heat for about 5 minutes. Enjoy this deliciously filling creamy chicken and mushroom soup!

Creamy chicken and mushroom soup: frequently asked questions

Can I store the creamy chicken and mushroom soup for a long time?

You can keep this soup (if well covered) for up to 2 days after you have made it. Store the soup in the refrigerator in a covered saucepan.

This soup is also easy to freeze, use airtight containers for this. The soup can then be stored in the freezer for up to 3 months, which is handy if you don't have time to cook.

Can I add other types of vegetables?

In addition to the carrot and mushrooms, you can add many different types of vegetables to this creamy chicken soup. For example, Chinese cabbage, bean sprouts, green beans or green peas.

To make the soup look extra pretty, you can add some finely chopped fresh parsley.


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