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    Home » Recipes » Poultry

    Creamy Chicken Mushroom Soup

    Published: Nov 1, 2018 · Modified: May 3, 2021 by Heather · As an Amazon Associate I earn from qualifying purchases. · 626 words. · About 4 minutes to read this article.

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    Creamy Chicken Mushroom Soup by The Toasty Kitchen
    Creamy Chicken Mushroom Soup by The Toasty Kitchen
    Creamy Chicken Mushroom Soup by The Toasty Kitchen

    Creamy Chicken Mushroom Soup is an easy, one-pot recipe that's ready in just 30 minutes. A warm, creamy soup is filled with mushrooms, celery, carrots, and chicken. Perfect for a cold winter day.

    White bowl filled with soup on a wooden counter top.
    There's nothing better than staying inside on a cold day with a warm, comforting meal. This recipe is quick, easy, and the entire family will love it.

    My creamy chicken mushroom soup is filled with flavor, and it's ready in just 30 minutes. You'll love this soup because it's filled with nutritious ingredients like mushroom, celery, carrots, onions, and chicken.

    Ingredients and substitutions

    Cubed chicken breasts can be substituted with shredded and cooked rotisserie chicken to save time - simply skip the first step of the recipe. You can also use canned chicken instead. 

    Chicken broth can be substituted with vegetable broth. 

    Half & half can be substituted with whole milk, but your soup will be thinner. Or, substitute with heavy cream, which will make your soup thicker.

    White bowl filled with chicken mushroom soup.

    Make-ahead, freezing, and reheating

    If you'd like to make this soup ahead of time, I suggest omitting the chicken and half & half. Cook your vegetables as directed, add flour, then add your chicken broth. Stir to combine, then remove from heat and allow to come to room temperature. 

    At this point you can refrigerate or freeze your soup until ready to serve. Your soup will keep for 2-3 days in the refrigerator, or frozen for up to 6 months. 

    Cream based soups generally do not do well in the freezer, so I do not suggest freezing your fully prepared soup. Instead, add your cooked chicken and heavy cream while reheating your soup base. 

    White bowl filled with soup on a wooden counter top.
    Print Recipe
    5 from 2 reviews

    Creamy Chicken Mushroom Soup

    Creamy Chicken Mushroom Soup is an easy, one-pot recipe that's ready in just 30 minutes. A warm, creamy soup is filled with mushrooms, celery, carrots, and chicken.
    Prep Time10 minutes
    Cook Time20 minutes
    Total Time30 minutes
    Servings: 4 servings
    Calories: 342kcal
    Author: Heather

    Ingredients

    • 12 ounces chicken breasts, cubed
    • 3 tablespoons unsalted butter, divided
    • ½ teaspoon salt
    • ¼ teaspoon black pepper
    • 2 cloves garlic, minced
    • 1 medium onion, diced
    • 2 carrots, sliced
    • 2 celery stalks, sliced
    • 8 ounces mushrooms, sliced
    • 6 tablespoons all-purpose flour
    • 4 cups chicken broth
    • 1 cup half & half
    • 1 tablespoon fresh parsley, chopped

    Instructions

    • In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside. 
    • Add 2 tablespoons butter, onions, carrots, and celery to pan. Cook for 4 to 5 minutes, then add mushrooms and continue to cook for 2-3 more minutes, or until onions turn translucent and vegetables begin to soften and brown. Add garlic and cook for 1 more minute. 
    • Add flour to vegetables, stir to coat. Cook for 1 minute. 
    • Add cooked chicken, chicken broth, and half & half. Stir to combine. Cook, stirring occasionally, until warmed through and thickened, about 3-4 minutes. Remove from heat. 
    • Optionally, top with parsley just before serving. 

    Equipment Recommendations

    • Stainless Steel 8-Quart Stock Pot
    • Zwilling Pro Chef's Knife
    • Boos Maple Cutting Board
    • Pyrex Liquid Measuring Cups

    Notes

    • Chicken breasts can be substituted with cooked and shredded rotisserie chicken or canned chicken - simply skip the first step of the recipe and continue as directed. 
    • Chicken broth can be substituted with vegetable broth. 
    • Half & half can be substituted with whole milk (soup will be thinner) or heavy cream (soup will be thicker).
    • If freezing, do not add chicken (it will dry out upon reheating) or half & half (cream based soups do not freeze well). Instead, add cooked chicken and half & half while reheating soup.
    • Soup base can be frozen without chicken and half & half for up to 6 months in a freezer safe container or plastic bag, or refrigerated for 2-3 days.

    Nutrition Estimate

    Serving: 0g | Calories: 342kcal | Carbohydrates: 20g | Protein: 25g | Fat: 19g | Saturated Fat: 10g | Cholesterol: 99mg | Sodium: 1302mg | Potassium: 911mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5595IU | Vitamin C: 23.5mg | Calcium: 104mg | Iron: 1.7mg
    Course: Main Course, Soup
    Cuisine: American

    More soup recipes

    • Chicken Vegetable Soup
    • Creamy Chicken Tortilla Soup
    • Creamy Chicken Tortellini Soup
    • Cajun Chicken Noodle Soup
    • Hash Brown Potato Broccoli Soup
    • Creamy Turkey Noodle Soup

    More Poultry Recipes

    • Turkey Broccoli Casserole
    • Rotisserie Chicken Noodle Soup
    • Skillet Chicken Fajitas
    • Grilled Lemon Pepper Chicken Sandwich

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    Heather of The Toasty Kitchen

    Hi, I'm Heather of The Toasty Kitchen. I love cooking with real, unfussy ingredients, and I want to help you make homemade meals with ease.

    More about me →

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