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?!
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
½ 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 ½ cups cooked chicken, shredded
1 cup frozen peas
sea salt & fresh ground pepper to taste
- 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.
- Add the thyme, parsley, and Portobello mushrooms to the pot and cook for another 2 minutes.
- 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.
- 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.
All my love,