
As the cold weather settles in, there’s nothing more comforting than a warm bowl of soup. Creamy, flavorful, and packed with nutrients, this Cream of Mushroom Chicken Soup is the perfect antidote to winter chills. Not only is it delicious, but it’s also a healthier alternative to traditional cream-based soups, making it an ideal choice for those who want comfort food while keeping their health goals in mind.
Why This Soup is Perfect for Winter
Winter is notorious for cold and flu season and keeping your immune system strong is more important than ever. This soup is loaded with vegetables, providing essential vitamins, minerals, and fiber to help fortify your defenses. With a rich and creamy base made from coconut milk instead of heavy cream, it’s both indulgent and light. Plus, it’s gluten-free and boasts an impressive 33 grams of protein per serving, ensuring you stay full and energized.
The Star Ingredients
Vegetables: Onions, carrots, celery, and mushrooms come together to create a hearty and nutrient-dense base. These veggies are packed with antioxidants and fiber to support your overall health.
Chicken: A lean protein source that helps build and repair tissues while keeping you satisfied.
Black Rice: Often referred to as "forbidden rice," black rice is rich in antioxidants, particularly anthocyanins, which give it its dark hue. It’s also a great source of fiber, iron, and protein, making it a powerhouse ingredient for immune support and sustained energy. It also has a delicious nutty flavour.
Coconut Milk: A dairy-free alternative that lends creaminess without the heaviness of traditional cream.
Thyme and Garlic: These aromatics enhance the flavor and bring natural antimicrobial properties to the soup.
Recipe: Cream of Mushroom Chicken Soup
Ingredients:
1 tablespoon olive oil
1 tablespoon butter
1 onion, diced
4 carrots, peeled and chopped
2 stalks celery, sliced
3 cloves garlic, minced, or 1 tsp garlic powder
1 package sliced cremini mushrooms, diced into small cubes
2 tsp thyme
1 cup black rice, dry**
2-4 chicken breasts or 4 cups cooked chicken, chopped*
5 cups chicken broth
1 can coconut milk
Salt and pepper to taste
Parmesan cheese (optional, for serving)
Arugula or baby spinach, chopped (optional, for serving)
*A pre-roasted chicken (skin and bones removed) works well in this recipe and saves time.
**Wild, red or brown rice will work well too, I just love the flavour of black rice.
Method:
Heat olive oil and butter in a large pot over medium-high heat. Add onion, carrots, and celery; cook for 4-5 minutes until tender.
Add mushrooms, stir, and cook for an additional 3-5 minutes until reduced in size and tender.
Stir in garlic, thyme, a pinch of salt, and pepper. Cook for 1-2 minutes.
Add black rice and chicken broth, stirring to combine.
For raw chicken: Submerge chicken breasts in the broth, reduce heat to a simmer, cover, and cook for 30 minutes. Remove, shred, and return to the pot.
For pre-cooked chicken: Skip step 5 and simmer rice in broth for 30-35 minutes until tender.
Once the rice is cooked, stir in coconut milk. Adjust seasoning with salt and pepper as needed.
Serve topped with parmesan cheese and chopped greens for added fiber and color.
Storage Tips
This soup is just as good the next day! Store leftovers in an airtight container in the fridge for up to 5 days or in the freezer for up to 3 months.
Final Thoughts
Whether you’re coming in from the snow or just craving a cozy meal, this Cream of Mushroom Chicken Soup checks all the boxes. By swapping white rice for antioxidant-rich black rice, you’re adding even more health benefits to this winter favorite. Make a big batch and enjoy the warmth and goodness all week long!
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