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.

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.

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 Shrimp Soup.

Why You'll Love This Soup?

1. Healthy - Made with good for you ingredients and spices, this is a healthier recipe that won't weigh you down.
2. Creamy yet Light - This recipe is made using coconut milk instead of cream.
3. Easy to make - It's simple to make and cooks in under 20 minutes.
4. No Dairy - There is no heavy cream, milk or evaporated milk used in this recipe.
5. Gluten-Free - It is naturally gluten free since there are no thickening agents like flour making it very light.
6. 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)

1. Chicken - Boneless skinless thighs or breasts, cut into bite size pieces.
2. Mushrooms - Use white or brown button mushrooms.
3. Carrot - It adds color, nutrition and mild sweetness.
4. Broth - We used 33% reduced sodium stock.
5. Oil - Olive or vegetable oil.
6. Aromatics - Chopped onion and garlic.
7. Seasonings - Basic Indian curry spices like ground coriander, cayenne and turmeric powder.
8. 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.

1. Spinach - Stir in chopped baby spinach at the end. It not adds a pretty look but also adds nutrition.
2. 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)

1. Saute aromatics - Saute chopped onion and garlic in vegetable and olive oil until translucent.
2. Toast spices - Add all Indian curry spices and sliced fungi, cook stirring constantly for about 3 minutes to toast the spices.
3. Simmer - Add stock, sliced carrot, diced chicken, salt and pepper. Cover and simmer until cooked.
4. 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.

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

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More Chicken Soup Recipes to Try:

• Chicken and Rice Soup
• Thai Curry Chicken Soup

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