Chicken and Mushroom Soup To Go

A simple and delicious soup recipe that incorporates mushrooms, chicken and other savory veggies. This recipe is perfect for a cold day, or lunch at the office or school. 

ChickenSoupJar.1

FRESH MUSHROOM BLEND RECIPES
ChickenSoupJar.1

Chicken and Mushroom Soup To Go


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

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

  1. 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.
  2. Add butter to stockpot. Add garlic, onions, carrots, celery,  mushrooms and spices. Cook until tender 4 minutes.
  3.  Whisk in arrowroot or flour and cook until lightly brown.
  4. 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. )
  5. Stir in heavy cream, if using. If the soup is too thick, add more cream.
  6. 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.

ChickenSoupJar.1

Chicken and Mushroom Soup To Go


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

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

  1. 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.
  2. Add butter to stockpot. Add garlic, onions, carrots, celery,  mushrooms and spices. Cook until tender 4 minutes.
  3.  Whisk in arrowroot or flour and cook until lightly brown.
  4. 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. )
  5. Stir in heavy cream, if using. If the soup is too thick, add more cream.
  6. 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.

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Monterey Mushrooms
Monterey Mushrooms