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    Home » Recipes » Soup

    Chicken Mushroom Soup without Cream

    Published: Nov 8, 2022 · Modified: Apr 8, 2023 by Maria Doss · This post may contain affiliate links · Leave a Comment

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    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.

    red handled pan with coconut milk chicken mushroom soup.

    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.

    a hand sautéing chopped onion and garlic in a enameled sauce pan.
    sliced mushrooms and spices added into a soup base.
    sauce pan with stock, chicken, mushrooms, carrot and seasoning simmering on the stove.
    pouring coconut milk into a mushroom soup simmering on the stove.
    a pan with creamy mushroom soup with chicken with a ladle.

    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. Other delicious pairings that will compliment this dish -

    • Asian Cucumber Salad
    • Teriyaki Tofu
    • Air Fryer Fried Rice
    • Thai Spicy Noodles
    • Black Sesame Ice cream

    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

    Is this gluten free?

    There are no thickening agents like flour or bread used in this recipe making it naturally gluten free.

    Can I use rotisserie chicken?

    Sure can! Although poaching chicken in the broth makes this dish flavorful, chopped leftover rotisserie meat can be used in a pinch.

    a hand lifting ladle of soup from a soup pot.

    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 and Rice Soup
    • Thai Curry Chicken Soup
    red enamel pan with chicken and mushroom soup with a ladle.

    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.
    5 from 7 votes
    Print Pin Rate
    Course: Dinner
    Cuisine: Soup
    Prep Time: 10 minutes minutes
    Cook Time: 22 minutes minutes
    Total Time: 32 minutes minutes
    Servings: 3 servings
    Calories: 195kcal
    Author: Maria Doss

    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
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    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

    Serving: 1 Serving | Calories: 195kcal | Carbohydrates: 12g | Protein: 6g | Fat: 15g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 711mg | Fiber: 2g | Sugar: 4g

    Nutritional information is based on third party calculations, should be considered estimates and not be construed as a guarantee. Varying factors such as product types, brands purchased, produce, the way ingredients are processed and more change the nutritional information in any recipe.

    Did you make this recipe?Mention @KitchenAtHoskins or tag #kitchenathoskins!

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    All contents and images are my original work, unless and otherwise mentioned. Please do not use my recipes or images without linking back to www.kitchenathoskins.com. If you wish to republish a recipe, please rewrite in your own words and don’t forget to include a link back to the original recipe.

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    Maria Doss
    Maria Doss

    I am Maria Doss, the recipe creator, photographer and writer behind Kitchen at Hoskins. Here you'll find lots of creative recipes that use clever techniques or flavor profiles. It might intertwine two cuisines together to create a perfect blend or use an innovative technique.
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