Chicken With Mushroom Soup

4

I was craving something warm and hearty the other day, and decided to make chicken with mushroom soup. You may be wondering why am I telling you this? It’s because it was so good I wanted to share it with you. Chicken is a staple in my household such that when I don’t have chicken, my partner would tell me “I’m bored”. Below is how I made my chicken with mushroom soup recipe.

Chicken and Mushroom Soup

Soup is the perfect cozy meal on a chilly day.

This hearty Chicken Mushroom Soup is a healthy favorite! Whole chicken breasts are simmered in a flavorful broth with veggies and rice for an easy meal. Once cooked, shred the chicken and add it back to the pot.

It’s the ultimate comfort soup that goes from stovetop to tabletop in minutes!

pot full of Chicken Mushroom Soup
ADVERTISEMENT

An Easy Savory Soup

  • Everyone loves chicken soup with rice & mushrooms, it’s such a hearty meal!
  • Not only is this soup budget-friendly, but it’s also super versatile!
  • There is no need to pre-cook the chicken making it extra easy.
  • Soup is great for using up any leftover veggies in the fridge.
  • This meal is healthy and chock full of flavor.
ingredients to make Chicken Mushroom Soup with labels
ADVERTISEMENT

Ingredients in Chicken Mushroom Soup

SOUP BASE The key to a flavorful soup starts with the soup base. Use boxed chicken broth or make your own Chicken Broth and or boil a whole chicken. Add in some simple seasonings; a dash of poultry seasoning is my secret to making soups taste like they’ve been simmering all day long.

CHICKEN Raw chicken breasts are simmered right in the seasoned broth and then shredded. Not only does this make the soup extra easy, the chicken juices flavor the broth. Fresh or frozen breasts can be used and they should be left whole so they don’t dry out.

VEGETABLES White or brown mushrooms, crimini, baby portobellos, or sliced portobellos will give chicken mushroom soup its savory flavor! Sauteed onions, carrots, and celery help develop the rest of the flavors (this is called a ‘mirepoix’). After that, any combination of veggies will do! Peas, broccoli florets, green beans, and even corn are all colorful and delicious choices.

RICE White rice goes with everything! Brown rice, small macaroni pasta, or barley add extra texture to chicken mushroom soup but take longer to cook.

process of adding ingredients together to make Chicken Mushroom Soup
ADVERTISEMENT

How to Make Chicken Mushroom Soup

This soup is so warm, comforting, and deliciously filling.

  1. Saute onions & mushrooms until onion is soft. Add garlic & seasonings.
  2. Add broth, uncooked chicken, & rice. Simmer per the recipe below.
  3. Remove the chicken breasts &shred.
  4. When rice is tender, return the chicken to the soup and stir.
adding chicken to pot to make Chicken Mushroom Soup
ADVERTISEMENT

Storing Leftover Soup

Keep leftover chicken mushroom soup in a covered container in the refrigerator for up to 4 days. Reheat on the stove or in the microwave.

CREAMY CHICKEN MUSHROOM SOUP

This creamy chicken mushroom soup recipe is loaded with made from scratch cream of mushroom soup flavor, sliced fresh mushrooms, and chunks of boneless skinless chicken breast or chicken thighs.

Creamy Chicken Mushroom Soup Recipe in bowl
ADVERTISEMENT

EASY CREAMY CHICKEN MUSHROOM SOUP RECIPE

Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and what you have is comfort in a bowl. This is one of those soups that can re-fuel you on those cold winter days when you’re craving a hearty creamy chicken recipe that’s full of sliced mushrooms in every bite. The earthy comfort of dried herbs makes this chicken soup recipe extra wonderful. Best of all, this recipe is from scratch and super fresh and delicious.

BEST CHICKEN SOUP RECIPE TIPS

  • Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and decadent. We’ve tried it with both and results a are always still delicious!
  • For added flavor, use boneless chicken thighs or use boneless skinless chicken breasts for a slightly lower fat version.
  • The reason why this recipe has so much flavor is because we sauté the chicken first, which brings out a ton of flavor and aroma to the soup. So rather than just “boil the chicken”, this creamy mushroom soup simmers on low heat with fragrant sautéed chicken and mushrooms!
  • The recipe uses dried herbs, but if you’re able to source fresh herbs, that’s even better! The fresh herbs will make this soup even brighter and fresher.

CREAMY CHICKEN MUSHROOM SOUP

This creamy chicken mushroom soup recipe is loaded with made from scratch cream of mushroom soup flavor, sliced fresh mushrooms, and chunks of boneless skinless chicken breast or chicken thighs.

Creamy Chicken Mushroom Soup Recipe in bowl
ADVERTISEMENT

EASY CREAMY CHICKEN MUSHROOM SOUP RECIPE

Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and what you have is comfort in a bowl. This is one of those soups that can re-fuel you on those cold winter days when you’re craving a hearty creamy chicken recipe that’s full of sliced mushrooms in every bite. The earthy comfort of dried herbs makes this chicken soup recipe extra wonderful. Best of all, this recipe is from scratch and super fresh and delicious.

BEST CHICKEN SOUP RECIPE TIPS

  • Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and decadent. We’ve tried it with both and results a are always still delicious!
  • For added flavor, use boneless chicken thighs or use boneless skinless chicken breasts for a slightly lower fat version.
  • The reason why this recipe has so much flavor is because we sauté the chicken first, which brings out a ton of flavor and aroma to the soup. So rather than just “boil the chicken”, this creamy mushroom soup simmers on low heat with fragrant sautéed chicken and mushrooms!
  • The recipe uses dried herbs, but if you’re able to source fresh herbs, that’s even better! The fresh herbs will make this soup even brighter and fresher.

HOW TO MAKE CREAMY CHICKEN MUSHROOM SOUP

  1. Start by sautéing the onions and garlic.
  2. Add chicken and cook until brown and fragrant. This is what adds flavor to the soup.
  3. Add the mushrooms and sauté with the chicken. Read recipe details below in the recipe box and step by step photos.

Add some crusty bread to dip into the soup or serve the soup in bread bowls to make it a complete meal. This soup is clean tasting without any thickeners or corn starch in it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

Creamy Chicken Mushroom Soup Recipe That's Easy and Quick BestRecipeBox.com
ADVERTISEMENT

CREAMY CHICKEN MUSHROOM SOUP

 yield: 6 SERVINGS

 prep time: 10 MINS

cook time: 20 MINS

total time: 30 MINS

You can use chicken breast or thigh meat, whichever you prefer. If you want it less rich, use half & half or milk instead of the cream (most alternative “milks” work as well so long as it doesn’t curdle when heated – pea milks often will curdle).

This soup is clean tasting without any flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

INGREDIENTS

  • 1 pound chicken (boneless skinless chicken breasts or thighs) (455g) , cut into small bite sized pieces
  • 8 oz. sliced mushrooms (226g)
  • 2 Tablespoons olive oil (30ml)
  • 1/2 onion , diced
  • 3 cloves garlic , minced or crushed
  • 1/2 teaspoon salt , or to taste
  • 1/2 teaspoon fresh cracked black pepper , or to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon Worcestershire sauce (15ml)
  • 4 cups chicken stock (946ml)
  • 1/2 cup cream (120ml) (or half & half or milk)
  • 2 Tablespoons flour (30ml) or corn starch (optional)

INSTRUCTIONS 

  • Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.Sliced Mushrooms
  • Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.Chicken in pot with onions and garlic
  • Whisk optional flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.
  • Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste. If you don’t season the soup with enough salt, it can be bland.

cook time: 20 MINS

total time: 30 MINS

You can use chicken breast or thigh meat, whichever you prefer. If you want it less rich, use half & half or milk instead of the cream (most alternative “milks” work as well so long as it doesn’t curdle when heated – pea milks often will curdle).

This soup is clean tasting without any flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.

CREAMY CHICKEN AND MUSHROOM SOUP

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

Sorry, I know. Another mushroom recipe. Mushrooms are my favorite kind of vegetables and this is my sad attempt at eating “clean” for the new year of 2015.

Yes, eating clean as I slurp this amazingly cozy soup in 82 degree weather here in Southern California. And then dunking in some crusty garlic bread. You can’t forget that.

But then again, I did swap out the heavy cream for half and half. At least that’s something, right? Plus, there’s carrots and celery too. So yeah, definitely clean eating happening here as I drown myself in this epic creaminess.

ADVERTISEMENT

CREAMY CHICKEN AND MUSHROOM SOUP

yield:6 SERVINGS

prep time:15 MINUTES

cook time:15 MINUTES

total time:30 MINUTES

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!

INGREDIENTS:

  • 1 tablespoon olive oil
  • 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper
  • 2 tablespoons unsalted butter
  • 3 cloves garlic, minced
  • 8 ounces cremini mushrooms, thinly sliced
  • 1 onion, diced
  • 3 carrots, peeled and diced
  • 2 stalks celery, diced
  • 1/2 teaspoon dried thyme
  • 1/4 cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • 1/2 cup half and half, or more, as needed*
  • 2 tablespoons chopped fresh parsley leaves
  • 1 sprig rosemary

DIRECTIONS:

  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.

NOTES:

*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.

Leave a Reply

Your email address will not be published.

Like
Close
TheSuperHealthyFood © Copyright 2022. All rights reserved.
Close