Homemade Cream of Chicken and Mushroom Soup: Clean Eating Family Favorite
Nothing evokes nostalgic family dinners quite like classic cream of chicken and mushroom soup. However, commercial canned varieties are heavily processed with modified cornstarch, MSG, hydrogenated oils, and sky-high sodium levels.
This homemade clean-eating version uses succulent roasted chicken breast, earthy cremini mushrooms, and rich bone broth simmered with fresh herbs and a touch of light cream, ready in 30 minutes.
Ingredients (Serves 6)
- 2 cups Cooked Chicken Breast, shredded or cubed
- 10 oz (300 g) Cremini or Button Mushrooms, sliced
- 1 Medium Onion & 3 Cloves Garlic, finely minced
- 2 Celery Ribs & 1 Large Carrot, diced
- 4 cups (1 Liter) Rich Chicken Bone Broth
- 1 cup Unsweetened Almond Milk or Light Cream
- 2 tablespoons Arrowroot Powder or Cornstarch (dissolved in 3 tbsp cold water)
- Fresh Thyme, Sage, Sea Salt & Black Pepper
Instructions
- Sauté: Melt 1 tablespoon olive oil in a Dutch oven. Sauté the mushrooms until browned and tender. Remove half for garnish.
- Simmer: Add onion, garlic, celery, and carrots. Cook for 5 minutes. Pour in the broth and herbs. Simmer for 15 minutes.
- Thicken: Whisk in the arrowroot slurry and milk. Simmer for 3 minutes until velvety and thick.
- Combine: Stir in shredded chicken and reserved mushrooms. Season to taste and ladle into warm bowls.
