This quick and easy Cream of Mushroom Chicken soup is a bowl of pure comfort. Pair it with a baguette or sandwich for a hearty and delicious meal.
SAVE THIS RECIPE!
Enter your email below and we’ll send this recipe straight to your inbox.
Creamy, cozy, and delectable Cream of Mushroom Chicken soup is loaded with chunks of chicken, mushrooms, and veggies and flavored with aromatic spices. This chicken mushroom soup is a guaranteed crowd pleaser whether your making this for your family or just for yourself. Need more soup recipes, check out this amazing collection.
To learn more about the safety and handling of raw chicken, visit the USDA.
MORE SOUP RECIPES YOU MIGHT LIKE
Stuffed Pepper Soup | Cheeseburger Soup | Creamy Chicken and Wild Rice Soup
With over 200 easy and delicious dinner ideas, you'll never have to worry about what to make for dinner again.
What We Love About This Chicken and Mushroom Soup Recipe
- 25 Minute Soup: This chicken mushroom soup recipe is so quick and easy to make with 10 minutes of prep and 15 minutes of cook time.`
- Family Friendly: You family will love a cozy and warm bowl of chicken and mushroom soup.
- Makes Great Leftovers: Make this soup at the beginning of the week and heat up throughout the week.
Ingredient Notes
- Chicken: For this recipe, boneless skinless chicken breasts was used but you could also use chicken thighs or chicken tenders as well.
- Mushrooms: White button mushrooms, portobello, cremini mushrooms or baby bellas or whatever you like in your cream of mushroom soup.
- All Purpose Seasoning: A nice blend of onion powder, garlic powder and other seasonings,
Variations and Substitutions
- Noodles – If you would like you can add cooked rice or pasta to this soup additionally to bulk it up more.
- Turkey – Make this recipe with turkey in place of chicken.
- Instant Pot – Make chicken and mushroom soup in an instant pot using the sauté setting.
How to Make Soup with Mushrooms and Chicken
These are the basic steps for making Chicken Mushroom Soup. Please refer to the recipe card below for more detailed instructions.
STEP 1: COOK THE CHICKEN
Start by cutting your chicken into bite size pieces, add to a bowl and season chicken pieces with salt and pepper, to taste. Heat a Dutch oven or large skillet over medium-high heat. Add oil and once hot add chicken pieces, and cook until golden (about 2-3 min, use a meat thermometer, the chicken should reach an internal temperature of 165 degrees) then transfer the chicken onto a plate.
STEP 2: SAUTE VEGGIES
To the same pan, melt butter over medium heat. Next add minced garlic, and sauté until fragrant. Then add onions, carrots, and celery, cook for 2-3 minutes. Add white mushrooms and simmer for additional 2 minutes, stir occasionally. Next, add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt.
STEP 3: ADD CHICKEN STOCK
Then add all-purpose flour and sauté until the flour is lightly browned for about 1 minute. Once browned, add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes, stir frequently.
STEP 4: FINISH AND SERVE
Lastly, stir in half and half and cook for another 1-2 minutes and remove form heat. Season with extra salt and pepper to taste or other seasonings for more flavor. Garnish with chopped parsley and serve.
Prep and Storage Tips
HOW TO MAKE THIS RECIPE AHEAD OF TIME
To make this chicken and mushroom soup ahead of time, follow the instructions as listed then store in airtight container for 3-4 days.
HOW TO STORE THIS RECIPE
Store leftover chicken mushroom soup in airtight container in the refrigerator for 3-4 days.
HOW TO FREEZE THIS RECIPE
Freezer soup in airtight container or freezer safe bags for up to 3 months in the freezer. Thaw in the fridge overnight.
HOW TO REHEAT THIS RECIPE
Reheat soup with mushrooms and chicken in the microwave for 1-2 minutes or on the stove top over medium heat until soup is hot.
Frequently Asked Questions
Turkey will work just as well in place of chicken in this recipe.
Easily double or half this recipe by proptionally increasing or decreasing ingredients. If doubling you might need a large pot to cook in.
Cream of chicken is a lot thicker and creamier than chicken broth. Cream of chicken is not interchangeable with chicken broth.
Expert Tips for Making This Creamy Mushroom Chicken Recipe
- This Recipe Can be Doubled: This chicken mushroom is a great recipe to meal prep or share with a large crowd, double the recipe by proptionally increasing ingredients.
- No Half and Half : No Half and half? No problem, make your own for the creamy mushroom sauce, it is just equal parts of whole milk and fresh light cream.
- Puree: If you want a smooth soup with no chunks you can puree the soup in a blender or food processor.
What to Serve with Cream of Mushroom Chicken
Did you try this recipe?
⭐ Click below to leave a review and rating! ⭐
Cream of Mushroom Chicken Soup
Equipment
- Dutch Oven or Pot
Ingredients
- 0.5 lb boneless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves, large, minced
- 1 onion , large, diced
- 2 carrots , diced
- 2 stalks of 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 parsley, chopped
Instructions
- First cut your chicken into bite size pieces, add to a bowl and season chicken pieces with salt and pepper, to taste.
- In large pot or dutch oven, add oil and once hot add chicken pieces, and cook until golden (about 2-3 min), then transfer the chicken onto a plate.
- To the same pan, add butter and melt over medium heat. Once melted, add minced garlic, and sauté until fragrant.
- Then add onions, carrots, and celery, cook for 2-3 minutes.
- Add mushrooms and cook for additional 2 minutes, stir occasionally. Next, add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt.
- Then add all-purpose flour and sauté until the flour is lightly browned for about 1 minute.
- Once browned, add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes, stir frequently.
- Lastly, stir in half and half and cook for another 1-2 minutes and remove form heat. Season with extra salt and pepper to taste.
- Serve immediately, garnished with chopped parsley.
Expert Tips
- This Recipe Can be Doubled: This chicken mushroom is a great recipe to meal prep or share with a large crowd, double the recipe by proptionally increasing ingredients.
- No Half and Half: No Half and half? No problem, make your own, it is just equal parts of whole milk and fresh light cream.
