Creamy Chicken & Mushroom Soup (dairy free & Paleo)

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It’s 43 degrees (F) and raining here in South-central Alaska. It’s chilly, damp, and my baby girl has a cold with a fever. After an emotional week last week,  Abbi girl and I were in need of some serious nourishing comfort food, so I decided to make soup using some of the beautiful baby Portobellos we picked up at the store a few days ago.

Thank you to all of you who reached out to me last week. It can be very difficult to put into words what I struggle with, but when the words come I just have to let them out. I always feel vulnerable when I post something about my illness, but then you all virtually lift me up and send me love and well wishes from across the miles. I can’t help but feel blessed. God has blessed me with this incredible platform to share with all of you one of my greatest passions – my kitchen creations, and ultimately some of my deepest struggles. Thanks for being part of the journey I’m on.

Now how about a bowl of Creamy Chicken & Mushroom Soup?!

DSC_0943 (Small)

This recipe is linked to Slightly Indulgent Tuesday and Allergy Free Wednesdays.

This soup is very flavorful. The rich broth alone will feed and nourish your soul; the veggies and chicken are just a bonus! Whether you are sick, emotionally drained, or just need a bit of comfort food, this is the soup for you!

Creamy Chicken & Mushroom Soup (dairy free & Paleo)
Yields 4-6 servings

3 tablespoons ghee, coconut oil, or olive oil
1/2 of a large onion, diced
4 carrots, peeled and diced
5 garlic cloves, minced
1 teaspoon dried thyme
1 teaspoon dried parsley
8 ounces baby Portobello mushrooms, sliced and then chopped
5 cups chicken broth
14 ounces canned coconut milk (full fat)
1 ounce dried shitake mushrooms, broken into pieces
2 1/2 cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste

  1. In a large Dutch oven over medium-high heat, warm the ghee (or other desired fat) and then add the onions, carrots, and garlic. Season with sea salt and fresh ground black pepper. Cook until the vegetables are just starting to turn soft, about 5 minutes.
  2. Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.
  3. Stir in the chicken broth, coconut milk, and shitake mushrooms and bring to a boil. Cover with a lid and simmer over medium heat for 10 minutes.
  4. Stir in the chicken and frozen peas and cook for another 5 minutes. Taste and add more sea salt and fresh ground black pepper if desired. Serve immediately.

Megan’s Recipe Notes:
I prefer darker chicken meat in this recipe; however, please feel free to use what you prefer or have on hand.

This soup is creamy, but it is a thinner consistency soup, it is not thick. If you prefer a thicker soup, you can thicken it using gluten free flour or starch, such as sweet rice flour (not Paleo legal), arrowroot starch, or tapioca starch.

Are peas Paleo/Primal? Read what Mark Sisson of Mark’s Daily Apple has to say about it HERE.

All my love,
Megan

Comments

  1. Dasha Estalilla says

    Sounds really yummy! But I have a question. I have been pretty strict Paleo since October, read ISWF and did Whole30 in January. As far as I understand legumes are not legally Paleo. How do you reconcile including peas in this recipe and calling it Paleo. I am just curious, may be I didn’t read something correctly. Thanks!

  2. Janet says

    We are hitting the 70s here in NY. WOO-HOO!! We have had low temps so today is a treat!
    This soup looks very yummy! Oh so comforting too :) I have an autoimmune disease too and I am on medicine for it. I would like to end my medicine but I become really sick and need to weigh out my options, medicine or sickness(not pretty) I am trying to eat more healthy and decrease my medicine every so often but the last time I tried the pains in my intestine came back.
    How do you handle yours? Do you take medicine? I realize everyone is different and so is their diseases just looking for a little guidance.
    Have a beautiful day!

    • Megan says

      Hi Janet!
      70 degree weather sounds absolutely divine right now!! Enjoy it for me, please! :)

      Thank you! I hear you on the medications… sometimes you have to take them in order to function. I’m currently not actively taking any medications, with the exception of an herbal tincture my Naturopathic DR has me on. I have some Meloxicam (which is like a really high dose ibuprofen, but only take it when I really need it, and even then, I can’t say it helps much). I’ve tried a few other meds (sulfasalazine, methotrexate, humira, tramadol), but none of them agreed with my system. The only relief I’ve found is in the supplements given to me by my Naturopath. Thank God for her!

      Have you thought about seeing a Naturopath? If you were wanting to wean yourself off of your medication, I’m wondering if they would be able to help you?
      Lots of hugs from across the miles!!
      Megan

  3. Shirley @ gfe & All Gluten-Free Desserts says

    This soup looks wonderful, Megan. I’m so glad that it comforted you and your daughter. Another thought on thickening this soup–if one wants to do that without adding flour or starches–is just to use a stick blender for about a minute or so in one spot in the pot close to the end of its cooking time. You then give it a stir and cook the soup a little bit longer.

    Shirley

  4. Amber says

    Hi Meg,

    This recipe looks just scrumptious! Perhaps two of my favorite flavors together: mushrooms and chicken. I just ate dinner, but this looks so good right now. I could eat a whole bowl of that and be a fat, happy cat and go right to bed. :-)

    xo,
    –amber

  5. Suzanne Perazzini says

    Chicken soup will be great for your daughter right now and it is such great comfort food. I agree – being Paleo is a personal choice and you can do it any way you want.

    • Megan says

      Definite comfort food. :) When I was little, my mom used to make me cream of mushroom or cream of chicken soup. It used to me my favorite!
      Hugs,
      Megan

  6. Kate @ Eat, Recycle, Repeat says

    This looks fabulous! I love hearty soups with just a little bit of creamy comfort for really cold & rainy days. Keep em comin please!

  7. Bob @ emedoutlet says

    I am a huge fan of chicken and mushrooms. Even on Pizza, I love additional pieces of chicken and mushrooms. You soup is warm, easy and nutritious. I will give it a try on coming Saturday. Thanks.

  8. jax @ jaxlabyrinth.com says

    So madly in love with portobello mushrooms right now! I’m putting them in nearly every meal!

    • Megan says

      Hi Shannon,
      This recipe cooks up so quickly that I don’t think I would recommend using a crock pot to make it. ;)
      Megan

  9. Anne says

    Hi, I made this soup over the weekend and it’s great! Would you happen to know how much calories does it have per serving? Thank you!

  10. Ulyana says

    This turned out absolutely delicious! Boyfriend went for seconds and thirds. I will definitely make this again!

  11. says

    This was delicious! I omitted the parsley, added diced parsnip, and added cajun seasoning just before ladling into bowls and even my normally mushroom-averse husband was mooning over how good it was.

  12. Bethany Buongiorne says

    Just made this for dinner, tastes amazing! Kid friendly too, two one year olds and two three year olds gobbled it up :) Will definitely be making it again! Was so quick and easy too.

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