This homemade chicken cream of mushroom soup will make you forget Campbell’s ever existed! The creamy broth, with shredded chicken and real, fresh vegetables, so much better for you than the canned version full of preservatives. And, you know I’m all about saving time so I cut down the prep-time for this by using an organic Rotisserie chicken. It’s also dairy-free because once again I used my favorite Paleo hack ingredient, canned coconut milk! (Note: canned coconut milk DOES NOT taste like coconut)
I can’t gush enough over the fresh, wholesome ingredients in this soup. Fresh vegetables, coconut milk, ghee, organic chicken, so good for you! It might still be a little warm yet in mid-September but it didn’t stop me from enjoying a nice, hot bowl of soup for dinner. And like I mentioned, it didn’t take long at all. Trust me, I’m super busy between work and running kids around with all of their sports so I’m all about speedy meals. Using an organic rotisserie chicken helps cut down on the prep/cook time for sure! Just grab one on the way home!
Homemade Chicken Cream of Mushroom Soup
- 2 tbsp. ghee
- 1 organic rotisserie chicken
- 4 celery stalks chopped
- 5 medium carrots peeled and chopped
- 8 oz. fresh baby portabella mushrooms
- 1 tsp. fresh minced garlic
- 1/2 cup chopped onion
- 1/2 tsp. pink Himalayan salt
- 1/2 tsp. ground black pepper
- 1/2 tsp. Thyme
- 3/4 cup canned coconut milk
- 1/4 cup gluten-free flour I use Cup4Cup Gluten-free Multipurpose flour
- 4 cups chicken stock
- 1 bay leaf
Melt ghee in a large stockpot, add in garlic, mushrooms, onion, carrots and celery. Cook until tender, then add in thyme. (add additional ghee if needed)
Whisk in the flour until lightly browned, then add chicken stock, bay leaf, salt and pepper and stir until thickened.
Add in coconut milk and whisk until combined.
Pull apart the chicken and add to the stockpot. Let simmer, stirring occasionally, until heated through.
Remove bay leaf and serve.
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