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.
Servings 3 servings
Calories 195kcal
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.
Video
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