Chicken With Cream Of Mushroom Soup Recipe

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Chicken With Cream of Mushroom Soup Recipe is the ultimate comfort food recipe. This easy chicken and mushroom soup recipe with creamy homemade mushroom sauce is simple to make yet packs a load of flavor.

This is my favorite recipe that I’ve made many times which means it’s easy, cheap and great tasting. I call it chicken with cream of mushroom soup recipe because that’s what it has as an ingredient. 

Creamy Chicken & Mushroom Soup in 30 Minutes

Creamy, comforting chicken & mushroom soup can be on your dinner table in just 30 minutes. It is so delicious you’ll want to lick the bowl afterwards! Originally posted October 2018. Last updated September 2021.

What’s the temperature like around where you live? Right about now, it’s a brisk 80 degrees in Houston and we’ve had quite a bit of rain lately. Not exactly autumnal but at least it’s no longer scorching. I’m not sure when we’ll get the cozy weather, crunchy leaves, and such that signify an official change of season but I will be ready for the first hint of a breeze with this chicken & mushroom soup recipe. Eating a bowl of it feels just as cozy as slipping into your favorite chunky sweater, soft leggings, and fuzzy socks. Let’s dive into soup season with this easy and flavorful low carb soup recipe.

bowl of creamy soup with chicken & mushrooms.

Keto Chicken Mushroom Soup Ingredients

When I set out to make this creamy chicken soup, I didn’t intend for it to be keto or low-carb but it turned out that way naturally. I was actually trying to make a copycat of Grand Lux chicken & mushroom soup and think I surpassed that. What I love most about this recipe, aside from the flavor, is how simple it is. You probably have most of these ingredients on hand. Here’s what you’ll need to make it.

  • Black Pepper
  • Boneless Skinless Chicken (Breast or Thighs)
  • Butter
  • Carrots
  • Chicken Broth
  • Dried Thyme
  • Heavy Cream
  • Garlic
  • Mushrooms
  • Olive Oil
  • Onion
  • Peas
  • Sea Salt
creamy chicken mushroom soup ingredients on cutting board: mushrooms, carrots, olive oil, butter, onion, garlic, cream, thyme, chicken broth, chicken breast, and peas.

Tools You’ll Need for this Recipe

This is a magical one-pot soup so you won’t need to dirty up many dishes. Use a deep pot, like this dutch oven or stainless steel soup pot. Also have a sharp knife handy and, of course a cutting board. I like to cut up aromatics like the onion and garlic on a different board than the one I use for fruits and smoothies to keep the flavors from getting stuck in the wood and mingling. I also cut up my raw chicken on a separate cutting board. This cutting board set will cover you for all of that. Lastly, grab your wooden kitchen spoon. Now, we’re ready to cook, honey!

sauteed chicken breast in pan.
cooking mushrooms, carrots, garlic, and onion in stainless steel pan.
creamy chicken and mushroom sou simmering in pot.

Easy Soup Tips

  • What kind of mushrooms to use for chicken mushroom soup? I like baby bella or white cello mushrooms in this soup but a variety of different ones would work just fine. Feel free to use your favorite!
  • Can you put raw chicken in soup to cook? You can technically cook the chicken with the veggies in this soup without issue as long as everything in the soup gets fully cooked through. I prefer to cook the chicken and vegetables separately, though, in order to avoid crowding the pot and get a bit of a sear on the chicken.
  • Can I double this recipe? You can certainly double this recipe. Just be sure you have a pot large enough to accommodate or separate it into two batches.
  • Can I make this soup ahead of time? You can make my creamy mushroom chicken soup ahead of time and store it in the fridge for up to three days before serving. Keep in mind that the butter will solidify and it will be necessary to give the soup a good stir after reheating.
  • Can this creamy soup be frozen? Yes. You can absolutely freeze this soup. I recommend dividing it into individual portions for easy defrosting in souper cubes or airtight food storage containers. Let the soup thaw either in the fridge or on your countertop before reheating.
bowl of creamy chicken & mushroom soup on cutting board.

What to Serve with This Soup

Soup recipes should be easy and I’m of the same opinion when it comes to what to add to them. If you aren’t carb conscious, I recommend adding some brown rice to the soup or, my personal favorite, scooping it up with crusty bread. I’m also a fan of pairing this with a good salad. Try one of these options for a full meal.

CREAMY CHICKEN MUSHROOM SOUP

Your family will love this hearty and creamy chicken mushroom soup. It is easy to make, so delicious, and perfect for weeknight dinners. So comforting and satisfying as the weather cools off and it is filling with the right amount of protein and nutrition.

top view chicken soup in white rustic bowl

Nothing’s better than a soothing and comforting chicken soup. So creamy, full of flavor, and perfectly nutritious. This Creamy chicken soup recipe is made with veggies like mushroom, celery, and carrots for added vitamins and nutrients. Loaded with protein and made with coconut cream instead of heavy creamy for a perfectly healthier loaded creamy soup. This mushroom chicken soup is perfect to serve over lunch or dinner for the family to enjoy a hearty bowl of soup with the right amount of lean protein to keep you full and satisfied.

WHY YOU WILL LOVE THIS CHICKEN SOUP RECIPE

  • Creamy good: This chicken mushroom soup is made with coconut cream to give it a delicious hearty and creamy texture.
  • Nutritious: Filled with veggies that are good for you and packed with nutrition. This creamy mushroom soup is also made with lean chicken breast bites thats high in lean protein.
  • Family-friendly: A well balanced meal for the family to enjoy over lunch or dinner. Hearty and delicious.
top view of chicken soup in a blue bowl with spoon in it

INGREDIENTS YOU WILL NEED AND SUBSTITUES

To make this creamy and healthy chicken mushroom soup recipe, you will need the following ingredients. Full measurements will be listed further down below.

  • olive oil: any oil will work so use what you have at home
  • Chicken: we prefer that you use lean boneless and skinless chicken breast
  • Onion: red or white onion (white first choice)
  • Garlic cloves: use fresh garlic
  • Veggies: you will need carrots, celery and mushrooms
  • Herbs and seasonings: dried thyme, salt & pepper, bay leaf, sprig of rosemary, fresh parsley
  • Coconut cream: yes, use the cream verson and not the milk. If you use milk the soup wont be as creamy and thick
  • Stock: any stock you have. Preferabley chicken or vegetable stock
  • Flour: any flour you have handy, all purpose, gluten-free, or whole-wheat
ingredients to make the chicken mushroom soup

HOW TO MAKE THIS CREAMY CHICKEN MUSHROOM SOUP

  • Prepare the chicken: Chop and season the chicken with salt and pepper.
  • Cook the chicken: Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
  • Sautee the veggies: Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes. Stir in the mushrooms and cook for a couple of minutes more.
chopped veggies on a white cutting board
  • Get the broth ready: In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
  • Add chicken and broth to the pot: Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
coconut cream being poured in the pot of chicken and veggies
  • Allow soup to cook: Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn’t catch the bottom of the pot.
  • Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
  • Serve hot and enjoy!
side shot of a bowl of chicken soup with spoon in it

RECIPE NOTES AND TIPS

  • Storage: Store leftover soup in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
  • Reheating: simply reheat in the microwave or pour the soup back into a pot and reheat on your stovetop.
  • This creamy chicken soup can be prepapred using your instant pot or crockpot/slowcooker.
  • We prefer that you use chicken breast since they are much leaner than chicken thighs, but ultimatley if you aren’t counting macros you may go with bonelss chicken thighs.
  • Please use coconut cream and not the liquidy coconut milk we drink off the cartons. The soup wont be thick and creamy unless you use a thicker and creamier milk.
  • Add in more veggies if you like like broccoli and zucchini.
top view chicken mushroom soup

FREQUENTLY ASKED QUESTIONS

What can I add to soup to make it creamy?

There are a few options of ingredients you can use to make your soup creamy. The first one would be to use cream. For a healthier option, use coconut cream. Other options depending on the recipe and which soup you are making, use milk, yogurt, cornstarch, flour, or some pureed vegetables.

How do you make a chicken soup thicker?

To make any soup thicker, consider adding flour or cornstarch. You would first need to mix either the flour or the cornstarch with a small amount of water first before adding it to the soup to avoid clumping. Other options are to mash up or puree some of the veggies in the soup itself and adding them back into the soup.

How to make a chicken soup taste richer?

The key is to use herbs. Herbs will add robust amounts of flavor to the soup. Herbs like chives, parsley, and thyme are great options. You may use fresh or dried herbs in moderation so the flavor doesn’t come out overpowering.

ROTISSERIE CHICKEN MUSHROOM SOUP

This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Rotisserie chicken mushroom soup

INGREDIENTS

Full recipe and amounts can be found in the recipe card below. 

  • Onion.
  • Celery. 
  • Garlic. 
  • Mushrooms. I used chestnut/portabellini mushrooms but any mushrooms will work.
  • Fresh Thyme.
  • Chicken stock. 
  • Cream.
  • Rotisserie chicken. Any cooked shredded chicken will work.
  • Spinach. 
  • Salt and pepper. 
  • Lemon juice. 

HOW TO MAKE CHICKEN MUSHROOM SOUP

  1. Make the base: Cook the onion and celery until soft and translucent. Add the mushrooms and cook until golden brown. Add the thyme and garlic and cook until fragrant.
  2. Cook the soup: Pour in the stock and cream then bring to a simmer. Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes.
  3. Season and serve: Season with salt and pepper and add lemon juice to taste. Serve the soup with bread of your choice.

CAN I MAKE THIS AHEAD?

Soup recipes are perfect to make ahead. The soup can be stored in the fridge for up to 3 days and up to 3 months in the freezer.

Rotisserie chicken mushroom soup

Rotisserie chicken mushroom soup recipe

This easy chicken mushroom soup recipe is pure comfort in a bowl. Using rotisserie chicken makes this a simple, 20 minute weeknight dinner.

Course: Soup

Cuisine: American

Keyword: chicken mushroom soup, chicken soup, Mushroom soup

Prep Time: 5 minutes

Cook Time: 20 minutes

Total Time: 25 minutes

Servings: 6

Calories: 358kcal

Author: Alida Ryder

Ingredients

  • 1 onion diced
  • 2 celery sticks finely chopped
  • 4 garlic cloves crushed
  • 500 g (1lb) mushrooms thinly sliced
  • 2 tsp fresh thyme
  • 1 rotisserie chicken shredded
  • 6 cups stock
  • 1 cup cream
  • 3 cups spinach chopped
  • pinch of chilli flakes
  • salt and pepper to taste

Instructions

  • Heat a splash of olive oil or a knob of butter in a large pot.
  • Cook the onion and celery until soft and translucent.
  • Add the mushrooms and cook until golden brown.
  • Add the thyme and garlic and cook until fragrant. 
  • Pour in the stock and cream then bring to a simmer.
  • Cook for 5 minutes. Add the chicken and spinach and simmer for another 5 minutes. 
  • Season with salt and pepper and add lemon juice to taste.
  • Serve the soup with bread of your choice. 

Nutrition

Calories: 358kcal | Carbohydrates: 14g | Protein: 51g | Fat: 12g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 165mg | Sodium: 1515mg | Potassium: 934mg | Fiber: 2g | Sugar: 6g | Vitamin A: 2665IU | Vitamin C: 13mg | Calcium: 82mg | Iron: 2mg

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