Creamy Chicken & Mushroom Soup with Gluten Free French Bread

Creamy Chicken & Mushroom Soup with Gluten Free French Bread

Whenever I cook a whole chicken in the crockpot (like Crockpot Herb Chicken), I make stock out of the leftover juices and bones. I just throw the bones in after I remove all the meat from the chicken and turn the crockpot on low for 12-24 hrs. So the next morning when I woke up to that heavenly smell of fresh stock, I knew I had to make soup. I'm a big believer in reducing food waste and being able to remake your leftovers into something new helps those who get bored with the same tastes easily (like I do!). This soup is so easy, whether you make your own stock and cook your own chicken or not. Rotisserie chicken would be great for this soup!

Creamy Chicken & Mushroom Soup

Recipe from Damn Delicious, adapted to be gluten-free and accessible

Low Energy Friendly Recipe
 

Ingredients

  • 1 cup left-0ver Chicken (like from Crockpot Herb Chicken)
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, sliced (aka baby portabellas)
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 2 tablespoons cornstarch
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed
  • 2 tablespoons chopped fresh parsley leaves for serving, optional
  • 1 sprig rosemary

Directions

  1. Dice the carrot, celery, and onion finely.  Mince garlic. Slice mushrooms to your preference. I like mine chunkier but the original recipe calls for thin slices.
     
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
     
  3. In small bowl whisk together cornstarch with 4 tablespoons water. Add slurry to pot. Whisk in chicken stock, bay leaf and chicken, and cook, until slightly thickened, about 4-5 minutes.
     
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
     
  5. Serve immediately, garnished with parsley and rosemary, if desired.

Accessible Tips

  • Buy sliced portabellas to skip some prep. They will be a bit thicker than the original recipe called for, but it didn't bother me one bit.
  • Throw your celery, carrots, and onion into your food processor to dice them. This mixture is known as mirepoix in French cuisine and is intended to melt into the soup as a flavor base so the finer the better making the food processor your best choice. 
  • Add your garlic into the food processor too for even less work. Or use a garlic press.

I hope you enjoy this soup as much as I did! I've missed a good chicken soup since going gluten free so this is now my chicken (no noodle) soup for when I'm sick. I've already taught J how to make it for when I get normie sick. If you'd like to make the bread I made along with this meal, you can check out the recipe here. I'd rate this recipe as Moderate to Low Spoons depending on whether you have a stand mixer or not. But yay no kneading! 

♡ Squishes & Love

-Alyssa

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