Green Chef

One-Pot Creamy Chicken & Mushroom Soup

Carrots, onion, celery. Simple, hearty chicken soup with a creamy finish.

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Make sure to cook the chicken until lightly browned before adding it back to the pot. Taste the soup after adding salt and pepper to adjust seasoning as needed. Cut veggies evenly for consistent cooking. Keep soup at a simmer after bringing to a boil for a creamy texture.

Ingredients

10 oz Chicken Breast
1 tsp Rosemary Basil and Sage Blend
4 oz Cremini Mushrooms
7 oz Celery
0.5 whole Yellow Onion
1 tbsp Cornstarch
4 oz Carrots
1 tsp Garlic Powder
3 oz Cream Cheese
3 whole Chicken Stock Concentrates
2 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

large pot
small bowl
measuring cup & spoons
thermometer
plate

Click anywhere to see instructions →

Green Chef

One-Pot Creamy Chicken & Mushroom Soup

Carrots, onion, celery. Simple, hearty chicken soup with a creamy finish.

⏱️ 25 min 🍽️ 2 servings

Cooking Tips

Ingredients

10 oz Chicken Breast
1 tsp Rosemary Basil and Sage Blend
4 oz Cremini Mushrooms
7 oz Celery
0.5 whole Yellow Onion
1 tbsp Cornstarch
4 oz Carrots
1 tsp Garlic Powder
3 oz Cream Cheese
3 whole Chicken Stock Concentrates
2 cup Water
0 Cooking Oil
0 Salt
0 Pepper

Tools

large pot small bowl measuring cup & spoons thermometer plate

Mise en Place

Prepare Chicken

Open package of 10 oz (or 20 oz for 4 servings) of chopped chicken breast and drain off any excess liquid. Pat dry if needed.

Prep Vegetables

Wipe 4 oz (or 8 oz) of cremini mushrooms clean with damp paper towels and slice into 1/4-inch slices. Slice 4 oz (or 8 oz) of carrots and 14 oz (or 34 oz) of celery crosswise into 1/4-inch pieces. Peel and halve 1 (or 1 whole for 4 servings) yellow onion, then cut into 1/4-inch pieces.

Measure and Ready Ingredients

Measure out 1 tbsp (or 2 tbsp) of cornstarch and place in a small bowl. Have 3 oz (or 6 oz) of cream cheese, 1 tsp (or 2 tsp) of rosemary, basil & sage blend, 1 tsp (or 2 tsp) of garlic powder, and 3 (or 6) chicken stock concentrates ready. Prepare 2 cups (or 4 cups) of water for the broth.

Gather Equipment

Set out a large pot, small bowl, measuring cup and spoons, and have salt, pepper, and cooking oil on hand.

Cooking Steps

Cook chicken

Open package of chopped chicken breast and drain off any excess liquid. Heat a drizzle of cooking oil in a large pot over medium-high heat. Add chicken to hot pot. Season with rosemary, basil, and sage blend. Cook 3-4 minutes, or until lightly browned, stirring occasionally. (You'll finish cooking the chicken in Step 5.) Transfer chicken to a plate. Reserve pot.

Prep the veggies

Wipe cremini mushrooms clean with damp paper towels. Remove stems if desired. Cut into slices, about ¼ inch thick. Slice celery across into pieces, about ½ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) into pieces, about ¼ inch each.

Make cornstarch mixture

Place 1 tbsp (2 tbsp for 4 servings) cornstarch and 1 tbsp (2 tbsp for 4 servings) water in a small bowl. Stir to combine.

Sauté veggies

Heat a drizzle of cooking oil in the pot used for chicken over medium-high heat. Add cremini mushrooms and carrots to hot pot. Cook 2-3 minutes, or until veggies begin to soften, stirring occasionally. Add celery and onion to pot. Season with garlic powder, salt, and pepper. Cook 3-4 minutes, or until celery and onion begin to soften, stirring occasionally.

Finish soup

Transfer chicken to pot with veggies. Add 2 cups water (4 cups for 4 servings), cornstarch mixture, cream cheese, and chicken stock concentrates. Stir to combine. Bring to a boil, then reduce heat to medium low. Simmer 3-4 minutes, or until soup has slightly thickened and chicken is fully cooked, stirring occasionally. Season with salt and pepper to taste.

Serve

Divide creamy chicken and mushroom soup between bowls. Enjoy!

← Click anywhere to see ingredients