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Homemade Chicken Cream of Mushroom Soup


  • Author: Jennifer Shreckengost
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 8 -10 1x
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Ingredients

  • 2 tbsp. ghee
  • 1 organic rotisserie chicken
  • 4 celery stalks (chopped)
  • 5 medium carrots (peeled and chopped)
  • 8 oz. fresh baby portabella mushrooms
  • 1 tsp. fresh minced garlic
  • 1/2 cup chopped onion
  • 1/2 tsp. pink Himalayan salt
  • 1/2 tsp. ground black pepper
  • 1/2 tsp. Thyme
  • 3/4 cup canned coconut milk
  • 1/4 cup gluten-free flour (I use Cup4Cup Gluten-free Multipurpose flour)
  • 4 cups chicken stock
  • 1 bay leaf

Instructions

  1. 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)
  2. Whisk in the flour until lightly browned, then add chicken stock, bay leaf, salt and pepper and stir until thickened.
  3. Add in coconut milk and whisk until combined.
  4. Pull apart the chicken and add to the stockpot. Let simmer, stirring occasionally, until heated through.
  5. Remove bay leaf and serve.

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