This hearty chicken mushroom soup is packed with protein and flavor! Tender chicken pieces swim in a rich broth with fresh mushrooms, making it a warm hug in a bowl.
Honestly, I can’t get enough of the flavors! It’s easy to make, and leftovers taste even better. Perfect for cozy nights or when you need a little comfort. 🍲
Key Ingredients & Substitutions
Olive Oil: A great choice for sautéing due to its light flavor and health benefits. If you’re out, you could use avocado oil or even butter for a richer taste.
Chicken Breast: I prefer boneless, skinless chicken breast for its lean protein. If you want to spice things up, you can use thighs instead, which are juicier, or even cooked shredded rotisserie chicken to save time.
Mushrooms: Button mushrooms are fantastic, but you can switch it up with cremini or shiitake for a deeper flavor. If you’re not a fan of mushrooms, diced zucchini or spinach can work well too.
Milk: Low-fat milk gives creaminess, but I often use unsweetened almond milk for a lighter option. Coconut milk is a delightful alternative if you want a richer texture.
Flour or Cornstarch: Whole wheat flour is a good thickener, but if you’re gluten-free, opt for cornstarch. Just mix it with a little cold water before adding to avoid lumps.
What’s the Best Way to Sauté Vegetables for Flavor?
SautĂ©ing vegetables well can make a huge difference in your soup’s flavor! Here’s how I do it:
- Heat your pot over medium heat to avoid burning.
- Add olive oil, then introduce onions first and let them soften. This builds a flavorful base.
- Once the onions are translucent, add garlic and mushrooms. Stir often until the mushrooms shrink and brown slightly, usually 5-6 minutes.
- This method enhances the natural sweetness of the vegetables and adds depth to the soup.
Taking your time with these steps will make your soup taste amazing!
High Protein Chicken Mushroom Soup
Ingredients You’ll Need:
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 8 oz (225g) button mushrooms, sliced
- 1 lb (450g) boneless, skinless chicken breast, diced
- 4 cups low-sodium chicken broth
- 1 cup low-fat milk or unsweetened almond milk
- 2 tablespoons whole wheat flour or cornstarch (for thickening)
- 1 teaspoon dried thyme
- 1 teaspoon dried dill (optional)
- Salt and black pepper to taste
- 2 tablespoons fresh parsley, chopped (for garnish)
How Much Time Will You Need?
This delicious soup takes about 15 minutes of prep time and around 25 minutes of cooking time, totaling roughly 40 minutes from start to finish. It’s easy to make and perfect for a hearty meal.
Step-by-Step Instructions:
1. Sauté the Onion and Garlic:
In a large pot, heat the olive oil over medium heat. Add the finely chopped onion and cook for about 3-4 minutes until it’s soft and translucent. Then, mix in the minced garlic and let it cook for an additional minute until fragrant.
2. Add the Mushrooms:
Next, add the sliced button mushrooms to the pot. Cook the mixture for about 5-6 minutes, stirring occasionally until the mushrooms soften and turn slightly brown. This step adds a wonderful earthy flavor to the soup!
3. Cook the Chicken:
Now, add the diced chicken breast to the pot. Sauté for around 5 minutes, stirring occasionally until the chicken is lightly browned on all sides, but not fully cooked. This helps to seal in the juices for a tender chicken piece.
4. Thicken the Soup:
Sprinkle the whole wheat flour (or cornstarch) over the contents in the pot. Stir really well to coat everything evenly. Cook for about 1-2 minutes; this helps eliminate any raw flour taste.
5. Add the Broth:
Slowly pour in the low-sodium chicken broth while continuously stirring to prevent lumps. The soup should start to thicken as it heats up. Add your dried thyme and the optional dill, followed by salt and black pepper to taste. Bring the soup to a gentle simmer.
6. Pour in the Milk:
Add in the low-fat milk (or almond milk) and keep cooking for another 10-15 minutes. This will allow the chicken to finish cooking through and the soup to thicken up nicely.
7. Final Touches:
Once the chicken is fully cooked, taste the soup to adjust any seasoning if needed. Remove the pot from heat and stir in the freshly chopped parsley for a pop of color and added freshness.
8. Serve and Enjoy:
Serve the soup hot, and for a cozy touch, consider pairing it with a slice of crusty bread for dipping. Enjoy your nourishing and protein-packed chicken mushroom soup!
This comforting soup not only warms you up but also satisfies your hunger with its healthy protein content. Happy cooking!
Can I Use Frozen Chicken for This Soup?
Yes, you can use frozen chicken! Just make sure to thaw it completely in the refrigerator overnight before cooking. If you’re short on time, you can also use the microwave’s defrost setting, but make sure the chicken is fully thawed and not partially cooked.
How Can I Make This Soup Creamier?
If you’d like a creamier texture, you can add an extra half cup of milk or stir in a dollop of cream just before serving. Cream cheese or a splash of heavy cream are also great options for a richer taste!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup in advance and store it in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently on the stove or microwave, adding a splash of broth or milk if it thickens too much.
What Other Vegetables Can I Add?
Feel free to mix in your favorite vegetables! Carrots, celery, or spinach make great additions. Just chop them into small pieces and add them during the sautéing step for even cooking.
