Main DishesRecipe

Creamy Chicken and Mushroom Soup

Ah, this soup came out event better than I expected! I put this soup together when Joel and I had been living at his parents house for close to 2 months, as renovations went on at our home (more on this in a separate post to come). His parents were in FL during the two months which worked out really well.  We are SO thankful for their generosity, otherwise we would have had to live in our basement, EEK. BUT my in-laws were returning for the holidays, and it was our goal to be moved out before they got back, so on one of our last nights at their house I threw this soup together with the things I had in the fridge: chicken, cauliflower, beef broth, frozen peas, onion, carrots, celery, mushrooms and spices. This soup came out sooooo savory. I’ve already made it a second time : )

Creamy Chicken and Mushroom Soup
A easy, dairy-free, gluten-free savory soup
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  1. 32 ounces beef stock (Any stock is ok, but beef really upped the savory-ness of this soup!)
  2. 3 cups water
  3. 2 tablespoons cooking oil (olive, coconut or ghee work great)
  4. 1/3 cup milk (Cashew, almond, coconut, whichever you prefer. I used cashew. Cow's milk is ok if you can tolerate dairy)
  5. 2 chicken breasts
  6. 3 carrots peeled and sliced into rounds
  7. 4 stalks of celery, sliced or diced
  8. 1 yellow onion diced
  9. 1 cup frozen peas (Add more if you like 'em like my hubby does!)
  10. 1 package mushrooms, sliced (I like organic baby bellas! But your favorite mushrooms will do, or even a combo of mushrooms, just skip the canned stuff)
  11. 1 head of cauliflower, broken into florets
  12. 2 tablespoons dried thyme (My fav!)
  13. 1.5 tablespoons dried parsley
  14. 1/2 teaspoon white pepper (White pepper is SO good in soups!)
  15. Sea salt to taste
  1. Steam the cauliflower florets until soft and blend with the cashew milk until creamy, then set aside. You may need to add a little more milk to get the cauliflower to blend well. (This is going to thicken up our soup when the time comes.)
  2. Warm the oil in a large soup pot. Add the celery, carrots, onion - sauté for 3 minutes, stirring occasionally. Next add the thyme, parsley, and white pepper and continue sautéing for another 3 minutes. Now add the mushrooms, stock and water and place the raw chicken breasts into the pot.
  3. Bring everything to a boil, then simmer for 25 minutes or until chicken is cooked through.
  4. Remove the chicken from the soup, set in a large bowl and shred using 2 forks.
  5. Add the shredded chicken back to the soup and add the cauliflower puree.
  6. Stir until well combined. Serve immediately.
  7. Add the frozen peas and let cook for another 5 minutes or until peas are cooked.
  1. The beauty of this soup is you can add any pureed veggie to thicken it up. Originally I did this with cauliflower, but on my second batch I added pureed broccoli and it was also fantastic. Cauliflower was definitely better though, because it gave the soup that creamy yet dairy-free velvety texture.
  2. Since broth tends to be a little on the salty side, you may not need to add any salt.
  3. Also, I find dealing with cauliflower to be kind of messy, so I like to bang out the cauliflower work first. Another option is to puree the cauliflower while the soup simmers for 25 minutes.

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