Creamy Chicken and Cremini Mushroom Soup

This heart-warming soup is perfect for chilly winter days.


Recipe and photograph by Sarah McCullen


3 tablespoons olive oil

3 large carrots, diced

3 stalks celery, diced

1 white onion, minced

3 tablespoons garlic, minced

1 cup sliced cremini mushrooms

3 cups chicken broth

1 can coconut milk

3 bay leaves

2-3 sprigs rosemary

Salt and pepper, to taste

3 chicken breasts

2 cans cannellini beans

Crushed red pepper, to taste

Parmesan cheese, optional


In a large pot, heat olive oil over medium heat and add carrots, celery, onion and garlic. Saute until fragrant and soft, about 10 minutes. Add mushrooms; then add chicken broth and coconut milk. Bring to a simmer, then add bay leaves, rosemary sprigs and salt and pepper to taste. Add chicken and cannellini beans, and simmer 2-3 hours, adding extra chicken broth if necessary. Before serving, remove chicken breasts and shred, then return back to pot. Serve topped with red pepper flakes and Parmesan cheese.

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