This Chicken Mushroom Soup is creamy yet light and flavorful. Made using simple curry spices, it is healthy, warms you on a chilly night and makes a complete meal served with cooked noodles.
We love a bowl of soup to warm us on a chilly rainy day. Some of our favorites include Tomato Egg Drop Soup, Vegan Chickpea Soup or Healthy Indian Spinach Soup.
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Chicken Mushroom Soup
A warm and cozy dish that is light and chock full of flavor. It’s so simple, easy, creamy, comforting, spicy and is cooks in under 20 minutes.
Made without any cream, the curry flavor is just perfect, it almost tastes like the ones you get in Thai restaurants. Other restaurant favorites are Hunan Chicken, Shrimp and Broccoli Stir Fry, Shrimp Fried Rice or Honey Sriracha Chicken.
Diced chicken, sliced mushroom and carrot is simmered directly in the soup adding more flavor and nutrition. Make it filling by stirring in some cooked noodles or thin spaghetti. It warms you on a cold night like this Vegan Tomato Soup, Instant Pot Tomato Basil Soup or Creamy Shrimp Soup.
Why You'll Love This Soup?
- Healthy - Made with good for you ingredients and spices, this is a healthier recipe that won't weigh you down.
- Creamy yet Light - This recipe is made using coconut milk instead of cream.
- Easy to make - It's simple to make and cooks in under 20 minutes.
- No Dairy - There is no heavy cream, milk or evaporated milk used in this recipe.
- Gluten-Free - It is naturally gluten free since there are no thickening agents like flour making it very light.
- Serve as an appetizer or main course - This is perfectly light enjoyed before a dinner or toss in some cooked noodles or spaghetti to make a simple yet filling weeknight meal.
INGREDIENTS (Scroll down to the bottom of the post for full recipe)
- Chicken - Boneless skinless thighs or breasts, cut into bite size pieces.
- Mushrooms - Use white or brown button mushrooms.
- Carrot - It adds color, nutrition and mild sweetness.
- Broth - We used 33% reduced sodium stock.
- Oil - Olive or vegetable oil.
- Aromatics - Chopped onion and garlic.
- Seasonings - Basic Indian curry spices like ground coriander, cayenne and turmeric powder.
- Coconut milk - Use canned coconut milk.
HELPFUL TIPS
- Coconut milk - Use canned milk instead of fresh. Canned coconut milk is much thicker than fresh and adds a lovey creaminess.
- Chicken - Boneless, skinless thighs, breasts or tenderloins are all great options.
- Broth - We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
- Spice level - Adjust cayenne based on your taste.
VARIATIONS
This recipe tastes almost like the ones you enjoy in Thai restaurants. Here are a few suggestions to modify based on your taste.
- Spinach - Stir in chopped baby spinach at the end. It not adds a pretty look but also adds nutrition.
- Seasonings - Not a fan of curry flavor? Skip coriander and cayenne in the recipe and replace with ground black pepper, Italian seasonings or ground thyme.
TOPPINGS
Few toppings make elevates the dish making it extra pretty. We like to top with sliced chopped fresh cilantro or scallions.
How To Make (Scroll down to the bottom of the post for full recipe)
- Saute aromatics - Saute chopped onion and garlic in vegetable and olive oil until translucent.
- Toast spices - Add all Indian curry spices and sliced fungi, cook stirring constantly for about 3 minutes to toast the spices.
- Simmer - Add stock, sliced carrot, diced chicken, salt and pepper. Cover and simmer until cooked.
- Finish - Stir in coconut milk and simmer for couple of minutes.
How to Serve?
Serve as a light main course or appetizer. Also, make it a weeknight meal by adding cooked noodles or spaghetti. Other delicious pairings that will compliment this dish -
How To Store Leftovers
Refrigerate leftovers covered in an air tight container for up to 4 days. Reheat in the stove top or microwave over low heat.
To Freeze - Store in freezer safe containers for up to a month. Thaw at room temperature for few hours or overnight in the refrigerator.
FREQUENTLY ASKED QUESTIONS
There are no thickening agents like flour or bread used in this recipe making it naturally gluten free.
Sure can! Although poaching chicken in the broth makes this dish flavorful, chopped leftover rotisserie meat can be used in a pinch.
If you try this recipe or any other recipe from Kitchen At Hoskins, please take a minute to rate the recipe and leave a comment below. It helps others who are thinking of making the recipe. And if you took any pictures, be sure to share them on Instagram so I can share them on my stories.
More Chicken Soup Recipes to Try:
Chicken Mushroom Soup without Cream
This Chicken Mushroom Soup is creamy yet light and flavorful. Made using simple curry spices, it is healthy, warms you on a chilly night and makes a complete meal served with cooked noodles.
Ingredients
- 1 to 2 tablespoons olive or vegetable oil
- ½ cup chopped onion
- 1 large garlic, minced
- 4 ounces mushrooms, sliced (4 to 6 mushrooms)
- 1 teaspoon coriander powder
- ¼ teaspoon cayenne pepper powder
- ¼ teaspoon turmeric powder
- 1 (14.5 ounce) can chicken stock
- 1 to 2 boneless skinless chicken thighs (or use breast), cut into bite size chunks
- 1 medium carrot, thinly sliced
- ½ to ¾ teaspoon salt
- ⅛ teaspoon ground black pepper
- ½ cup coconut milk
Instructions
- Heat oil in a medium pan over medium heat. Saute chopped onion and garlic until translucent (2 to 3 minutes).
- Add sliced mushrooms, coriander powder, cayenne and turmeric powder, cook stirring constantly for about 2 to 3 minutes to toast the spices.
- Stir in stock, chicken, carrot, salt and pepper. Cover and cook in medium-low heat for 8 to 10 minutes or chicken is cooked.
- Add coconut milk and let simmer for 2 minutes.
- Serve hot garnished with cilantro OR add cooked noodles / spaghetti to make a filling meal.
Notes
Coconut milk - Use canned milk instead of fresh. Canned coconut milk is much thicker than fresh and adds a lovey creaminess.
Chicken - Boneless, skinless thighs, breasts or tenderloins are all great options.
Broth - We used 33% reduced sodium stock, so feel free to adjust salt based on the type of stock used.
Spice level - Adjust cayenne based on your taste.
Nutrition Information:
Yield: 3 Serving Size: 1Amount Per Serving: Calories: 195Total Fat: 15gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 9mgSodium: 711mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 6g
I am not a certified dietician or nutritionist. You are ultimately responsible for all decisions pertaining to your health. This information is provided as a courtesy and should not be construed as a guarantee. This information is a product of online calculator such as Nutrifox.com.. Although Kitchen at Hoskins attempts to provide accurate nutritional information, these figures should be considered estimates. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their fact sources and algorithms. Under no circumstances will Kitchen at Hoskins be responsible for any loss or damage resulting for your reliance on the nutritional information. To obtain the most accurate representation of the nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator. You are solely responsible for ensuring that any nutritional information provided is accurate, complete, and useful.
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