High Protein Creamy Mushroom Chicken Soup
High Protein Creamy Mushroom Chicken Soup is a hearty, healthy chicken dinner with 41 grams of protein per serving and a creamy broth.
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Equipment
Ingredients
- 1 tablespoon olive oil
- 1½ pound boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 16 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 can (15-ounce) cannellini beans drained and rinsed
- 1 cup low-fat milk
- 1 cup plain nonfat greek yogurt
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Transfer the chicken to a plate.
- Add the onion and mushrooms to the Dutch oven. Cook for 7 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Stir in the garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds.
- Sprinkle the flour over the mushrooms and stir continuously for 1 minute.
- Slowly pour in the chicken broth, stirring to prevent lumps.
- Add the cannellini beans and return the chicken to the Dutch oven. Bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Stir in the milk and simmer for 2 to 3 minutes.
- Place the Greek yogurt in a small bowl. Gradually whisk in about ½ cup of hot broth until smooth.
- Remove the Dutch oven from the heat and stir in the yogurt mixture.
- Add the Parmesan cheese and stir until melted.
- Stir in the fresh parsley and serve.
Notes
Estimated WW Points: 2 (Check official WW app for exact points.
Tips and Tricks
Brown the mushrooms - Give the mushrooms enough time to release their moisture and start browning. If the pot seems crowded, cook them a little longer. Prevent curdling - Use room-temperature Greek yogurt if possible. Avoid boiling the soup after adding it, since high heat can cause the yogurt to separate. Adjust the thickness - The soup will thicken as it cools. Stir in a little extra chicken broth if you prefer a thinner consistency.Storing and Reheating
Refrigerator - Cool the soup promptly and store it in an airtight container in the refrigerator for up to 3 to 4 days. Freezer - Freezing is not recommended because the Greek yogurt and milk may separate when thawed. Stovetop - Reheat over medium-low heat, stirring frequently, until the soup reaches 165°F. Avoid prolonged boiling to help maintain the creamy texture. Microwave - Place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each, until it reaches 165°F.Nutrition
Calories: 350kcalCarbohydrates: 29gProtein: 41gFat: 8gSaturated Fat: 2gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.01gCholesterol: 80mgSodium: 483mgPotassium: 1388mgFiber: 5gSugar: 6gVitamin A: 268IUVitamin C: 5mgCalcium: 215mgIron: 4mg
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