This High Protein Chicken Mushroom Soup is warm and hearty! It’s packed with tender chicken, flavorful mushrooms, and lots of yummy seasonings that make each spoonful delightful.
I love how simple it is to whip up on a chilly day—just toss everything in and let it cook! Plus, it’s a great way to sneak in some extra protein without even trying!
Key Ingredients & Substitutions
Chicken: Use cooked shredded chicken breast for convenience and lean protein. If you’re looking for an alternative, rotisserie chicken can save time. Just discard the skin for a healthier option.
Mushrooms: Cremini mushrooms add depth, but white mushrooms work wonderfully too. If you’re a mushroom fan, try shiitake or portobello for extra flavor! If you’re not a fan, you can omit them completely or use extra veggies like zucchini.
Milk: Unsweetened almond milk keeps it lighter, while cream gives it richness. I prefer low-fat milk for a balance. If you want a dairy-free option, stick to almond or coconut milk, but ensure they’re unsweetened to avoid altering the flavor.
Flour or Cornstarch: Whole wheat flour thickens the soup nicely, but if you need a gluten-free option, cornstarch works just as well. Mix it with a little cold water before adding to prevent clumps.
How Do You Get the Best Flavor from the Garlic and Onions?
The base of this soup relies on sautéing the onions and garlic to build flavor. Here’s how to do it right:
- Start by heating the olive oil or butter in your pot to medium heat.
- Add onions first and cook until they’re soft and translucent—about 3-4 minutes. This brings out their natural sweetness.
- Next, add minced garlic and cook for just 30 seconds more. Be careful not to burn it, as burnt garlic can be bitter!
- Then, add your mushrooms and let them brown. It takes time, but that’s where the flavor comes from! This step really adds a delicious depth to your soup.
By taking the time to properly sauté your aromatics, you set a rich foundation for the rest of your soup!
High Protein Chicken Mushroom Soup
Ingredients You’ll Need:
- For the Soup:
- 2 cups cooked chicken breast, shredded
- 8 oz cremini or white mushrooms, sliced
- 1 tablespoon olive oil or butter
- 1 small onion, finely chopped
- 3 garlic cloves, minced
- 4 cups low sodium chicken broth
- 1 cup unsweetened almond milk or low-fat milk (or cream for richer soup)
- 2 tablespoons whole wheat flour or cornstarch (optional, for thickening)
- 1 teaspoon dried thyme (or 1 tablespoon fresh thyme)
- 1 teaspoon dried parsley (plus extra for garnish)
- Salt and black pepper to taste
- Fresh parsley or thyme sprigs for garnish
- Optional: red pepper flakes for a bit of heat
How Much Time Will You Need?
This comforting soup takes about 10 minutes of preparation time and 30 minutes of cooking time, making a total of around 40 minutes. You’ll enjoy a hearty and healthy meal that’s perfect for any day of the week!
Step-by-Step Instructions:
1. Start Cooking the Aromatics:
In a large pot, heat the olive oil or butter over medium heat. Once hot, add the finely chopped onion. Sauté the onion for about 3-4 minutes or until it’s softened and translucent. This will create a flavorful base.
2. Add Garlic and Mushrooms:
Next, stir in the minced garlic and sliced mushrooms. Cook everything together for about 5-6 minutes, or until the mushrooms are browned and tender. Your kitchen will smell amazing!
3. Make the Roux:
If you’re using flour to thicken the soup, sprinkle it into the pot now. Stir constantly for about 1 minute to cook out the raw flour flavor. This step helps give the soup a nice creamy texture later on.
4. Pour in the Broth:
Gradually add the low sodium chicken broth while stirring to ensure there are no lumps. Let the mixture come to a gentle simmer.
5. Add Chicken and Seasoning:
Once simmering, add the shredded chicken, dried thyme, and dried parsley. Mix everything well, and allow the soup to continue to simmer on low heat.
6. Mix in Milk or Cream:
Stir in the almond or low-fat milk (or cream, if you’re using it). Allow the soup to simmer gently for another 10 minutes to meld the flavors and slightly thicken the soup. Remember to stir occasionally!
7. Season and Serve:
Finally, taste the soup and season with salt, black pepper, and a pinch of red pepper flakes if you like some extra heat. Ladle the soup into bowls and garnish with fresh parsley or thyme sprigs before serving!
This High Protein Chicken Mushroom Soup is not only creamy and delicious but also enriched with protein to keep you satisfied. Enjoy your warm and nourishing bowl!
Can I Use Frozen Chicken in This Recipe?
Absolutely! If you’re using frozen chicken, make sure to thaw it completely before cooking. You can thaw it overnight in the refrigerator or use the quick method of submerging it in a sealed plastic bag in cold water.
Can I Make This Soup Vegetarian?
Yes! To make this soup vegetarian, simply replace the chicken with a plant-based protein like chickpeas or tofu. Use vegetable broth instead of chicken broth, and you’ll have a delicious vegetarian version!
How Should I Store Leftovers?
Store any leftover soup in an airtight container in the fridge for up to 3 days. To reheat, gently warm on the stove or microwave, stirring occasionally to ensure even heating.
Can I Add Other Vegetables?
Definitely! Feel free to add extra vegetables like carrots, spinach, or bell peppers. Just chop them into small pieces and add them along with the mushrooms to ensure they cook through and blend nicely with the flavors of the soup.
