30 Minute Chicken and Mushroom Soup
This easy Chicken Mushroom Soup is a 30 minute meal perfect for dinner! It's creamy and lower in fat and full of flavor.
Servings: 6 servings
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medim carrot diced
- 1 medium russet potato diced
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 cloves garlic minced
- 8 ounces sliced white mushrooms
- 1 bay leaf
- 4 cups 32 ounces low-sodium chicken stock
- 8 ounces cooked chicken breast diced or shredded
- ½ cup half & half
Instructions
- Heat oil over medium high heat in a large pot or dutch oven.
- Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.
- Add the mushrooms to the pot and stir, cook for 2 minutes.
- Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and cook until the potatoes are cooked through (about 5-10 minutes).
- Once the potatoes are fork tender, add the chicken and half and half to the pot. Stir and cook, until the soup is hot once more.
- Serve hot with a garnish of parsley.
Notes
If you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.
Nutrition
Serving: 1serving | Calories: 209kcal | Carbohydrates: 15g | Protein: 18g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 44mg | Sodium: 666mg | Potassium: 617mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1770IU | Vitamin C: 7.8mg | Calcium: 54mg | Iron: 2.2mg
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