Here’s an easy soup recipe that will WOW your taste buds! This Chicken and Mushroom Soup is perfect for busy weeknights because it is ready in just 25 minutes. Super tasty, comforting, and hearty.
It’s super simple to make and can be modified to your liking. So go ahead and give it a try!
You won’t believe just how quick and easy it is to make a homemade, creamy chicken soup in such a short amount of time. Plus it is really tasty, you’ll want to make this one for guests.
Aren’t soups the best? Especially on a cold day or even a warm one. This chicken and mushroom soup is super easy to make and it’s really delicious. You’ll love it!
This is one of my “go-to” dinners when the day is too much to make anything complicated. I love how quickly it comes together and how having the leftovers simplifies the rest of the week too.
creamy chicken soup
Here are some commonly asked questions
How to store leftover Chicken and Mushroom Soup
If you have any leftover Chicken and Mushroom Soup, it is important to store it properly in order to maintain its quality and flavor. Leftovers can be stored in the fridge for up to four days or in the freezer for up to six months.
When storing leftover soup in the fridge, be sure to place it in an airtight container. This will help to keep the soup fresh and prevent it from absorbing any odors from other food in the fridge. If you are freezing the soup, be sure to first place it in a freezer-safe container before transferring it to the freezer.
When reheating Chicken and Mushroom Soup, be sure to do so slowly and gently. Reheating too quickly can cause the soup to become watery and lose flavor. If reheating in the microwave, be sure to stop and stir the soup occasionally to help evenly distribute the heat.
Can I change the protein in this soup?
Yes – of course! If you want to speed the process along, you can use leftover rotisserie chicken or canned chicken if that is what you have.
I also recommend dicing up pork or adding ground sausage to this soup. So good!
Can I use canned or frozen vegetables in this soup?
Yes – you can mix a variety of vegetables as needed. So you can use any canned, frozen, or fresh – whatever you have will work.
Ingredients for Chicken and Mushroom Soup
- chicken breasts – boneless, skinless – cut into bite-size pieces
- olive oil
- butter
- garlic cloves – minced
- onion – diced
- carrots – diced
- celery – diced
- mushrooms – thinly sliced
- dried thyme
- dried rosemary
- oregano
- chili flakes – optional
- black pepper – divided
- salt – divided
- all-purpose flour
- chicken stock
- bay leaf
- half and half
- chopped parsley
Can I use heavy cream in place of the half and half?
You bet that will work just fine. Just know that it will make the soup thicker AND increase the calories when making that swap.
What to serve with Chicken and Mushroom Soup
There are many different things that you can serve with Chicken and Mushroom Soup. Some good options include:
- one hour dinner rolls
- cucumber sandwich
- beer bread dinner rolls
- chef salad
- garlic parmesan pull-apart biscuits
- chicken and spinach grilled goat cheese sandwich
- cheesy spinach crescents
Can this recipe be doubled?
In theory, yes, this recipe would double well. If you have a very large stockpot, you can double this recipe on the stovetop.
How to Make Chicken and Mushroom Soup
- In a bowl season the chicken pieces with salt and pepper, to taste.
- Heat the oil in a pan, add the chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
- In the same pan, melt the butter over medium heat, add minced garlic, and sauté until the garlic becomes fragrant.
- Next add the onions, carrots, and celery, cook for 2-3 minutes then add the mushrooms and cook for another 2 minutes, stirring occasionally.
- Add the dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix.
- Now, add the all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
- Add the chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes stirring continuously.
- Stir in the half and half and let it cook for another 1-2 minutes. Remove from the heat.
- Season with extra salt and pepper if desired.
- Serve immediately, garnished with chopped parsley.
Can this be made vegetarian?
Yes – you can make this vegetarian. Just eliminate the chicken and use veggie broth – super easy!
How to make slow cooker chicken and mushroom soup?
You can do this by following the recipe here – only you will add the cooked ingredients to the slow cooker instead of to the pot on the stove.
Place the lid on the crockpot, turn it to high for 2 hours or low for 3-4 hours, and cook until the veggies are soft. If you want to add the chicken to the slow cooker when it is raw, instead of sauteeing it first – you will need to cook on high for 4 hours or on low for 6-7.
Can I add additional vegetables to Chicken and Mushroom Soup?
A: Yes, you can add additional vegetables to the soup if desired. Adding more mushrooms or chicken would be a good option too.
Dairy-free milk you can use
- Soy
- Almond
Just know that by swapping out the half and half with one of these options will make the soup thinner. You might need to add more flour or even a cornstarch slurry to help thicken it to your liking.
Products I love when making chicken and mushroom soup…
This creamy chicken soup with mushrooms recipe is SUPER EASY and delicious – and if you’re like me, then you maybe already have some of these items on hand OR maybe you have never made homemade soup before, & you might be a bit nervous – but you’re going to love it. I have made a list below of the things I absolutely can’t live without when it comes to making this simple comfort food recipe. (you can also SHOP MY FAVORITES in my store)
If you love this easy Chicken and Mushroom Soup recipe, you’re going to love these other soup recipes too. Please click each link below to find the easy, printable recipe!
Other Soups
Instant Pot Butternut Squash Soup
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Chicken and Mushroom Soup
Ingredients
- ½ lb chicken breasts boneless, skinless – cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons butter
- 4 garlic cloves minced
- 1 onion diced
- 2 carrots diced
- 2 stalks celery diced
- 1 cup mushrooms thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon oregano
- 1 teaspoon chili flakes optional
- 1 teaspoon black pepper powder divided
- 1 teaspoon salt divided
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half
- 2 tablespoons chopped parsley
Instructions
- In a bowl season the chicken pieces with salt and pepper, to taste.
- Heat the oil in a pan, add the chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
- In the same pan, melt the butter over medium heat, add minced garlic, and sauté until the garlic becomes fragrant.
- Next add the onions, carrots, and celery, cook for 2-3 minutes then add the mushrooms and cook for another 2 minutes, stirring occasionally.
- Add the dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix.
- Now, add the all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
- Add the chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes stirring continuously.
- Stir in the half and half and let it cook for another 1-2 minutes. Remove from the heat.
- Season with extra salt and pepper if desired.
- Serve immediately, garnished with chopped parsley.
Notes
- You can store this Creamy Chicken and Mushroom Soup in an airtight container for 3 days in the refrigerator or around 3 months in the freezer.
- Half and half is equal parts of whole milk and fresh light cream.
Nutrition
Nutritional information for the recipe is provided as a courtesy and is approximate. Please double-check with your own dietary calculator for the best accuracy. We at Yummi Haus cannot guarantee the accuracy of the nutritional information given for any recipe on this site.
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