Chicken and Mushroom Soup
- Prep Time: 15 minutes
- Cook Time: 40 minutes
- Total Time: 55 minutes
- Servings: 6
- Difficulty: Easy
Ingredients
For the Soup
- 2 tablespoons olive oil
- 1 tablespoon butter
- 1 medium onion, diced
- 2 carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 10 ounces (about 300 g) cremini or button mushrooms, sliced
- 2 tablespoons all-purpose flour
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 bay leaf
- ½ teaspoon salt (or to taste)
- ½ teaspoon freshly ground black pepper
- ½ cup heavy cream (optional, for a creamy soup)
- 2 tablespoons chopped fresh parsley for garnish
Equipment Needed
- Large soup pot or Dutch oven
- Wooden spoon
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Ladle
Instructions
Step 1: Sauté the Vegetables
Heat the olive oil and butter in a large soup pot over medium heat.
Add the diced onion, carrots, and celery. Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
Stir in the minced garlic and cook for 1 minute, until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot.
Cook for 6–8 minutes, stirring occasionally, until the mushrooms release their moisture and become lightly browned.
Step 3: Add the Flour
Sprinkle the flour over the vegetables and mushrooms.
Stir continuously for 1–2 minutes to coat the vegetables and cook off the raw flour taste.
Step 4: Add the Broth
Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming.
Add:
- Shredded chicken
- Dried thyme
- Dried parsley
- Bay leaf
- Salt
- Black pepper
Bring the soup to a gentle boil.
Step 5: Simmer
Reduce the heat to low and simmer uncovered for 20 minutes, allowing the flavors to blend and the vegetables to become tender.
Remove the bay leaf before serving.
Step 6: Finish the Soup
If using heavy cream, stir it into the soup during the final 3–5 minutes of cooking. Heat gently without allowing the soup to boil.
Taste and adjust the seasoning with additional salt and pepper if needed.
Step 7: Garnish and Serve
Ladle the soup into bowls and garnish with freshly chopped parsley.
Serve hot with crusty bread, dinner rolls, or crackers.
Tips for Success
- Use rotisserie chicken for a quick shortcut.
- Cremini mushrooms provide a richer flavor than white button mushrooms.
- Slice the vegetables evenly for consistent cooking.
- Simmer gently rather than boiling to keep the chicken tender.
- Stir in the cream at the end to prevent curdling.
- Taste before serving and adjust the seasoning as needed.
Recipe Variations
Chicken Mushroom Rice Soup
Add 1 cup cooked rice during the last 10 minutes of cooking for a heartier meal.
Chicken Mushroom Noodle Soup
Stir in 2 cups cooked egg noodles just before serving.
Low-Carb Version
Replace the flour with 1 tablespoon cornstarch mixed with cold water, or omit the thickener entirely for a lighter broth.
Vegetable-Packed Soup
Add:
- Spinach
- Kale
- Peas
- Corn
- Green beans
These vegetables increase both flavor and nutrition.
Dairy-Free Version
Skip the butter and cream, using olive oil only for a lighter broth-based soup.
Serving Suggestions
This Chicken and Mushroom Soup pairs wonderfully with:
- Crusty artisan bread
- Garlic bread
- Dinner rolls
- Grilled cheese sandwiches
- Caesar salad
- Garden salad
- Crackers
- Roasted vegetables
- Baked potatoes
- Rice pilaf
Storage
Allow the soup to cool completely before transferring it to an airtight container.
Refrigerate for up to 4 days.
Freezing
Freeze in individual portions or large freezer-safe containers for up to 3 months.
If using cream, the texture may change slightly after thawing. Stir well while reheating to restore a smooth consistency.
Reheating
Stovetop
Warm over medium-low heat, stirring occasionally until heated through.
Microwave
Heat in 1-minute intervals, stirring between each interval until hot.
Common Mistakes to Avoid
- Overcooking the mushrooms until they become rubbery.
- Boiling the soup after adding cream.
- Adding too much flour, resulting in an overly thick soup.
- Forgetting to remove the bay leaf before serving.
- Under-seasoning the broth.
- Overcooking the chicken if using freshly cooked pieces.
Frequently Asked Questions
Can I use leftover chicken?
Yes. Leftover roasted or grilled chicken works perfectly and adds great flavor.
Which mushrooms are best?
Cremini mushrooms provide a rich, earthy taste, but white button mushrooms, baby bella mushrooms, or a combination of wild mushrooms all work well.
Can I make this soup ahead of time?
Absolutely. In fact, the flavors often become even better after a day in the refrigerator.
Can I make it gluten-free?
Yes. Use a gluten-free flour blend or thicken the soup with a cornstarch slurry instead of all-purpose flour.
Is the cream necessary?
No. The soup is delicious without cream and becomes a lighter, broth-based version.
Nutrition Information (Per Serving)
Approximate values
- Calories: 290
- Protein: 24 g
- Carbohydrates: 10 g
- Fat: 17 g
- Saturated Fat: 6 g
- Cholesterol: 75 mg
- Fiber: 2 g
- Sugars: 4 g
- Sodium: 620 mg
- Potassium: 520 mg
- Vitamin A: 50% Daily Value
- Vitamin C: 10% Daily Value
- Calcium: 6% Daily Value
- Iron: 10% Daily Value
