Cream of Chicken & Mushroom Soup

Feel it in your bones! This recipe for Chicken & Mushroom soup made with Chicken Bone Broth is sooooo yummy! Perfect for April showers! Go ahead – like it, try it and share it.

1/2 cup carrots diced
1/2 cup celery diced
1/2 cup onions diced
2 cups mixed mushrooms (shiitake,portobello, mixed)
6 cups numo Chicken Bone Broth
3 cups half & half
1/2 cup all purpose flour
1/4 cup unsalted butter/BIY tallow
1/4 Tbsp Sriracha
1 1/4 Tbsp lemon juice
1/2 Tbsp minced finely parsley
1 clove garlic finely minced
1 tsp freshly grated black pepper
1/2 tsp ground white pepper
1 Tbsp fish sauce
1/2 Tbsp soy sauce
1 tsp sesame oil
2 lbs chicken diced 1/2 inch cubes

Serves 10-12

Baked skin from chicken skin peeled off from chicken
Chopped green onions
Fresh black pepper

-Melt butter/tallow in large pot
-Add garlic and brown for a quick 15 seconds
-Add onions and caramelize
-Add celery, carrots, and mushrooms and sauté for 5-7 minutes on medium or until carrots are soft
-Stir in flour and stir until there are no more clumps. You can add in small amounts of broth to help
-Stir in chicken and rest of ingredients and cook for 10 minutes. Stir occasionally
-Add pinches of himalayan pink salt for taste

If you’d like a thicker soup:
Temper one egg and stir in at the end

Taste the Good Life.

1 Response

  1. I love it so much!

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