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.
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.
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.
Creamy Chicken Mushroom Soup
- 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
- 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.
- 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.
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