Chicken and Mushroom Soup To Go

Description

We love soup as is brings out the best flavors of mushrooms. However, we really love that soup is made in a big batch, which means many leftovers for lunch, dinner for days to come. This recipe takes advantage of a big batch of soup and makes it portable by placing each in jars - perfect for school or the office. Better yet, these soup jars make great gifts - holidays, housewarming and new babies and more!

Ingredients

1 tbsp coconut oil
8 oz boneless chicken cubed - you can opt to purchase a pre-cooked rotisserie chicken to save time or cook your own thighs or breasts
Salt and pepper to taste
2 tbsp butter
3 or 4 cloves garlic
8 oz cremini mushrooms sliced
1 diced onion
3 carrots peeled and diced
2 stalks celery diced
½ tsp dried thyme
½ tsp rosemary
1/8 cup arrowroot or almond flour
4 cups chicken broth
Optional: ½ cup heavy cream
Fresh parsley and cheddar cheese for garnishing

Instructions

Heat coconut oil in a large pot. Add chicken, and cook until golden for 3-4 minutes. Place chicken on plate for later, alternately, we used a pre-cooked rotisserie chicken from the market for this recipe. Chop it into small, bite-sized bits and set aside.
Add butter to stockpot. Add garlic, onions, carrots, celery, mushrooms and spices. Cook until tender 4 minutes.
Whisk in arrowroot or flour and cook until lightly brown.
Add in broth and return chicken to pot and cook until mixture thickens, stirring constantly, roughly 5 minutes. (If soup doesn’t thicken to your desired consistency add 1 tbsp of arrowroot or flour at a time until desired consistency is reached. )
Stir in heavy cream, if using. If the soup is too thick, add more cream.
Add soup to mason jars. Allow to cool. Garnish with parsley and add a sprinkle of cheese on top. Place lid on jar and refrigerate.

Notes

To eat: heat for lunch in microwave. Just make sure to remove lid first.

Chicken and Mushroom Soup To Go

Prep Time: 15 minutes
Cook Time: 1 hour
Yield: 12 cups

Description

Ingredients

1 tbsp coconut oil
8 oz boneless chicken cubed - you can opt to purchase a pre-cooked rotisserie chicken to save time or cook your own thighs or breasts
Salt and pepper to taste
2 tbsp butter
3 or 4 cloves garlic
8 oz cremini mushrooms sliced
1 diced onion
3 carrots peeled and diced
2 stalks celery diced
½ tsp dried thyme
½ tsp rosemary
1/8 cup arrowroot or almond flour
4 cups chicken broth
Optional: ½ cup heavy cream
Fresh parsley and cheddar cheese for garnishing

Instructions

Heat coconut oil in a large pot. Add chicken, and cook until golden for 3-4 minutes. Place chicken on plate for later, alternately, we used a pre-cooked rotisserie chicken from the market for this recipe. Chop it into small, bite-sized bits and set aside.
Add butter to stockpot. Add garlic, onions, carrots, celery, mushrooms and spices. Cook until tender 4 minutes.
Whisk in arrowroot or flour and cook until lightly brown.
Add in broth and return chicken to pot and cook until mixture thickens, stirring constantly, roughly 5 minutes. (If soup doesn’t thicken to your desired consistency add 1 tbsp of arrowroot or flour at a time until desired consistency is reached. )
Stir in heavy cream, if using. If the soup is too thick, add more cream.
Add soup to mason jars. Allow to cool. Garnish with parsley and add a sprinkle of cheese on top. Place lid on jar and refrigerate.

Notes

To eat: heat for lunch in microwave. Just make sure to remove lid first.

Chicken and Mushroom Soup To Go

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