Homemade Chicken Cream of Mushroom Soup
Try this Homemade Chicken Cream of Mushroom Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 8
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
dairy free
- 1 bay leaf
- 1/2 cup chopped onion
- 4 cups chicken stock
- 3/4 cup canned coconut milk
- 2 tbsp. ghee
- 1/2 tsp. ground black pepper
- 4 celery stalks chopped
- 1 organic rotisserie chicken
- 5 medium carrots peeled and chopped
- 8 oz. fresh baby portabella mushrooms
- 1 tsp. fresh minced garlic
- 1/2 tsp. pink himalayan salt
- 1/2 tsp. thyme
- 1/4 cup gluten-free flour (i use cup4cup gluten-free multi
- Carbohydrate 10.7640512579514 g
- Cholesterol 7.20000000608652 mg
- Fat 7.46210375244306 g
- Fiber 0.549175007963839 g
- Protein 6.74111000520567 g
- Saturated Fat 4.79574562565481 g
- Serving Size 1 1 -10 (291g)
- Sodium 362.406125290462 mg
- Sugar 10.2148762499875 g
- Trans Fat 0.482778125172788 g
- Calories 136 calories
Melt ghee in a large stockpot, add in garlic, mushrooms, onion, carrots and celery. Cook until tender, then add in thyme. (add additional ghee if needed)Whisk in the flour until lightly browned, then add chicken stock, bay leaf, salt and pepper and stir until thickened.Add in coconut milk and whisk until combined.Pull apart the chicken and add to the stockpot. Let simmer, stirring occasionally, until heated through.Remove bay leaf and serve.
