Chicken Mushroom Soup
When the weather turns chilly or you’re in need of a comforting meal, Chicken Mushroom Soup is the perfect solution. This hearty soup is packed with tender chicken, savory mushrooms, and a creamy broth that’s both filling and satisfying. It’s an ideal choice for lunch, dinner, or even a cozy starter for a larger meal.
Whether you’re serving it to your family, bringing it to a potluck, or just craving a bowl of warmth, this chicken mushroom soup will deliver the perfect balance of rich flavors and comforting textures. Let’s explore how to make this delicious soup step by step.
Ingredients for Chicken Mushroom Soup
For the Soup Base:
- 2 Chicken Breasts (boneless, skinless)
- 1 tbsp Olive Oil
- 1 Medium Onion (diced)
- 2 Cloves Garlic (minced)
- 2 Carrots (peeled and chopped)
- 2 Celery Stalks (chopped)
- 2 cups Mushrooms (sliced, such as cremini or white button)
- 4 cups Chicken Broth
- 2 cups Heavy Cream
- 1 tsp Thyme (dried or fresh)
- 1 tsp Rosemary (dried or fresh)
- Salt and Pepper to taste
For the Thickening:
- 3 tbsp All-Purpose Flour
- 2 tbsp Butter
Step-by-Step Instructions to Make Chicken Mushroom Soup
Step 1: Cook the Chicken
- Season the chicken breasts with salt and pepper.
- In a large soup pot, heat olive oil over medium heat.
- Add the chicken breasts and cook for about 6-7 minutes on each side until fully cooked and no longer pink in the center.
- Remove the chicken from the pot and let it rest for a few minutes.
- Once slightly cooled, shred the chicken into bite-sized pieces using two forks or chop it into small cubes. Set aside.
Step 2: Prepare the Soup Base
- In the same pot, add butter over medium heat.
- Once melted, add the diced onion and carrots, and cook for about 5 minutes, stirring occasionally, until softened.
- Add the celery and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms release their moisture and start to brown.
- Add the minced garlic and cook for 1 more minute until fragrant.
Step 3: Make the Soup Base Liquid
- Sprinkle the flour over the vegetable mixture, and stir well to coat everything.
- Cook the flour for 1-2 minutes to form a roux, which will help thicken the soup.
- Slowly pour in the chicken broth, stirring constantly to avoid any lumps.
- Bring the soup to a boil, then reduce the heat to a simmer and cook for about 10 minutes to allow the flavors to meld.
Step 4: Add Cream and Seasonings
- Stir in the heavy cream to make the soup creamy and rich.
- Add the shredded chicken back into the pot.
- Season the soup with thyme, rosemary, salt, and pepper to taste.
- Simmer the soup for an additional 5 minutes to ensure all ingredients are well combined.
Step 5: Serve and Garnish
- Ladle the soup into bowls and serve hot.
- Garnish with fresh parsley or a sprinkle of grated Parmesan cheese if desired.
- Pair with crusty bread or a side salad for a complete meal.
Tips for the Best Chicken Mushroom Soup
- Use rotisserie chicken: For an even quicker meal, you can use shredded rotisserie chicken in place of cooking the chicken breasts.
- Add extra vegetables: If you like, you can add more vegetables such as potatoes, parsnips, or leeks for extra flavor.
- Make it low-carb: To make this soup lower in carbs, you can skip the flour and use a low-carb thickener like xanthan gum.
- Use fresh herbs: If you have access to fresh thyme and fresh rosemary, they will elevate the flavor of the soup.
- Adjust the creaminess: If you prefer a lighter soup, you can substitute the heavy cream with half-and-half or whole milk.
Variations of Chicken Mushroom Soup
- Creamy Wild Mushroom Soup: Use a variety of mushrooms, such as shiitake, porcini, and oyster mushrooms for a more complex flavor.
- Chicken and Spinach Mushroom Soup: Add some fresh spinach or kale for extra greens and nutrition.
- Spicy Chicken Mushroom Soup: If you like spice, add some crushed red pepper flakes or jalapeños for a fiery kick.
- Dairy-Free Option: Use coconut milk or almond milk instead of heavy cream to make this soup dairy-free.
What to Serve with Chicken Mushroom Soup
Pair this comforting soup with:
- Crusty bread or garlic bread to dip into the creamy broth.
- Mixed green salad with a tangy vinaigrette for a fresh contrast.
- Roasted vegetables like brussels sprouts or sweet potatoes for extra nutrition.
- Grilled cheese sandwiches for the ultimate comfort meal combination.
How to Store and Reheat Chicken Mushroom Soup
Refrigeration:
- Store leftovers in an airtight container in the fridge for up to 3-4 days.
Freezing:
- This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it to a freezer-safe container.
- Thaw overnight in the fridge and reheat before serving.
Reheating:
- Microwave: Reheat in 30-second intervals, stirring each time until fully heated.
- Stovetop: Heat gently over low heat, adding a bit of chicken broth or milk if the soup has thickened too much.
Conclusion: A Comforting and Flavorful Soup
Chicken Mushroom Soup is the perfect balance of creamy richness and savory depth, making it a beloved dish for any occasion. Whether you’re serving it on a cold winter day or preparing it for a meal prep, this soup will warm you from the inside out. With tender chicken, flavorful mushrooms, and a creamy broth, it’s a dish that’s sure to become a family favorite.
Give this recipe a try and enjoy a hearty, comforting bowl that will leave everyone satisfied and content.
Chicken Mushroom Soup
This hearty and creamy chicken mushroom soup is packed with tender chicken, earthy mushrooms, and a rich broth. It’s the perfect comfort food for chilly days!
Equipment
- Large pot or Dutch oven
- Cutting board and knife
- Wooden spoon
- Measuring Cups and Spoons
- Whisk
Ingredients
- 2 tbsp olive oil
- 1 tbsp butter
- 1 small onion finely chopped
- 3 cloves garlic minced
- 2 carrots peeled and diced
- 2 celery stalks diced
- 8 oz mushrooms sliced (white button or cremini)
- 1 tsp dried thyme
- 1 tsp dried oregano
- ½ tsp salt or to taste
- ½ tsp black pepper or to taste
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half for a lighter version
- 2 cups cooked shredded chicken rotisserie or leftover chicken works great
- 1 cup baby spinach optional
- ½ cup grated Parmesan cheese optional, for extra richness
- Fresh parsley for garnish
Instructions
- Step 1: Prepare the Ingredients
- Chop all vegetables – finely dice the onion, carrots, and celery. Slice the mushrooms.
- Mince the garlic and shred the cooked chicken if not already prepared.
- Step 2: Sauté the Vegetables
- Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.
- Add chopped onions, carrots, and celery. Sauté for 5-6 minutes until softened.
- Stir in sliced mushrooms and cook for another 3-4 minutes, stirring occasionally, until they release their juices.
- Add garlic, thyme, oregano, salt, and black pepper. Stir and cook for 30 seconds until fragrant.
- Step 3: Create the Base of the Soup
- Sprinkle ¼ cup flour over the vegetables and stir well to coat them evenly.
- Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
- Gradually pour in 4 cups chicken broth, whisking continuously to prevent lumps.
- Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes until slightly thickened.
- Step 4: Add Chicken and Cream
- Stir in 2 cups shredded chicken and let it cook for 5 minutes to absorb the flavors.
- Pour in 1 cup heavy cream and mix well. Simmer for another 5 minutes to allow the soup to thicken.
- Step 5: Final Touches and Serving
- Stir in baby spinach (if using) and let it wilt for 1 minute.
- If desired, add ½ cup grated Parmesan cheese for extra richness.
- Taste and adjust seasoning with more salt or pepper if needed.
- Serve hot, garnished with fresh parsley and extra Parmesan.
Video
Notes
✔ Use fresh mushrooms – They add a deep, earthy flavor.
✔ Want a thinner soup? Add extra broth until the desired consistency is reached.
✔ Make it gluten-free – Substitute flour with cornstarch (mix 2 tbsp with ¼ cup water).
✔ For extra flavor – Add a splash of white wine before adding the broth.
✔ Storage – Keeps well in the fridge for 3 days or freezes for up to 3 months.
✔ Want a thinner soup? Add extra broth until the desired consistency is reached.
✔ Make it gluten-free – Substitute flour with cornstarch (mix 2 tbsp with ¼ cup water).
✔ For extra flavor – Add a splash of white wine before adding the broth.
✔ Storage – Keeps well in the fridge for 3 days or freezes for up to 3 months.
