Taste and adjust salt and pepper throughout cooking for the best flavor. Make sure to use a thermometer to confirm the chicken is cooked to 165°F. Cream cheese gives the soup a velvety finish—add more for extra richness.
Ingredients
10 oz Chicken Breast
1 tsp Rosemary, Basil, and Sage Blend
4 oz Cremini Mushrooms
1.75 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 Black Pepper
Tools
large pot
small bowl
measuring cup & spoons
thermometer
Click anywhere to see instructions→
Green Chef
One-Pot Creamy Chicken & Mushroom Soup
carrots, onion, celery
⏱️ 25 min🍽️ 2 servings
Cooking Tips
Taste and adjust salt and pepper throughout cooking for the best flavor. Make sure to use a thermometer to confirm the chicken is cooked to 165°F. Cream cheese gives the soup a velvety finish—add more for extra richness.
Ingredients
10 oz Chicken Breast
1 tsp Rosemary, Basil, and Sage Blend
4 oz Cremini Mushrooms
1.75 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 Black Pepper
Tools
large pot small bowl measuring cup & spoons thermometer
Mise en Place
1
Prepare chicken breast
Open package of 10 oz (or 20 oz) of chopped chicken breast and drain off any excess liquid.
2
Slice mushrooms
Wipe 4 oz (or 8 oz) of cremini mushrooms clean with damp paper towels. Remove stems if desired. Cut into slices, about ¼ inch thick.
3
Chop vegetables
Slice 1¾ oz (or 3½ oz) of celery into ¼-inch pieces. Cut ends off 1 whole (or 2 whole) yellow onion, peel, halve lengthwise, and slice into ⅛-inch pieces. Peel (if desired) and slice 4 oz (or 8 oz) of carrots into desired shapes.
4
Prepare cornstarch mixture
In a small bowl, mix 1 tbsp (or 2 tbsp) of cornstarch with 1 tbsp (or 2 tbsp) of water and stir to combine.
5
Gather ingredients and equipment
Set out 3 oz (or 6 oz) of cream cheese, 3 (or 6) chicken stock concentrates, 1 tsp (or 2 tsp) of rosemary, basil & sage blend, 1 tsp (or 2 tsp) of garlic powder, salt, pepper, and your required equipment (large pot, small bowl, measuring cup & spoons, etc.).
Cooking Steps
1
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.
2
Prep 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 ¼ inch each. Cut ends off yellow onion and discard peel. Halve lengthwise; cut half the onion (whole onion for 4 servings) into pieces, about ⅛ inch each.
3
Make Cornstarch Mixture
Place 1 tbsp (or 2 tbsp for 4 servings) cornstarch and 1 tbsp (or 2 tbsp for 4 servings) water in a small bowl. Stir to combine.
4
Sauté Veggies
Heat a drizzle of cooking oil in pot used for chicken over medium-high heat. Add 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.
5
Finish Soup
Transfer chicken to pot with veggies. Add 2 cups water (or 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.
6
Plate Your Dish
Divide creamy chicken and mushroom soup between bowls. Enjoy!