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This Chicken Mushroom Soup is the yummiest and easiest soup recipe you will ever make! It is full of flavor with chicken and rice and it’s the best weeknight meal. Use up those leftovers and make this recipe tonight!
Creamy Chicken Mushroom Soup
The taste of this soup recipe is unmatched. It brings in so many different elements of veggies and spices that come together to make an amazing meal for any cold night! Soup recipes like this one are so great because you can just through in what you already have in the fridge or pantry. If you have food that is about to expire–make this soup!
The chicken stock, mushrooms, and chicken itself all give this soup a great base and starting point that elevates all the other ingredients. I used my oven baked chicken for this recipe, and it was so good! I also used half & half instead of heavy whipping cream, so don’t expect a thick soup like clam chowder. No matter what kinds of you soup you enjoy best, this one is always a winner!
Ingredients Needed
- Yellow Onion, Celery, Carrot, Potato: All the vegetables are diced for easy eating and they go great with the mushroom soup!
- Oregano, Thyme, Salt and Pepper: I use dried herbs but you can also use fresh herbs if you have them
- Garlic: minced garlic or use garlic paste.
- White Mushrooms: You can also use baby Bella mushrooms if you prefer
- Low-Sodium Chicken Stock: The best base for any soup!
- Chicken Breast: Cooked and you can either dice the chicken it or shred it! You can also use leftover chicken thighs.
- Half & Half: Makes a nice creamy soup.
How to make Mushroom Soup Recipe
- Heat oil over medium high heat in a large pot or dutch oven. You can also use butter but I prefer using olive oil.
- Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.
- Add the mushrooms to the pot and stir, cook for 2 minutes.
- Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and simmer until the potatoes are cooked through (about 5-10 minutes).
- Once the potatoes are fork tender, add the chicken and half and half to the mixture. Stir and cook, until the soup is hot once more.
- Serve hot with a garnish of fresh parsley.
Expert Tips
- Make bread rolls to dip into the soup as a side!
- You can use chicken broth instead of chicken stock, but stock will give you the best flavor.
- f you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.
- For storage, place in an airtight container and store in the fridge.
FAQs
Store this soup in an airtight container in the fridge!
30 Minute Chicken and Mushroom Soup
Ingredients
- 1 tablespoon olive oil
- 1 medium yellow onion diced
- 1 stalk celery diced
- 1 medim carrot diced
- 1 medium russet potato diced
- 1 teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon oregano
- ½ teaspoon thyme
- 2 cloves garlic minced
- 8 ounces sliced white mushrooms
- 1 bay leaf
- 4 cups 32 ounces low-sodium chicken stock
- 8 ounces cooked chicken breast diced or shredded
- ½ cup half & half
Instructions
- Heat oil over medium high heat in a large pot or dutch oven.
- Add onion, celery, carrot, potato to the pan, then sprinkle with the salt, pepper, oregano and thyme. Stir to coat. Cook about 5 minutes, stirring often. Add the garlic, stir, and cook one minute more.
- Add the mushrooms to the pot and stir, cook for 2 minutes.
- Add the bay leaf and chicken stock to the pot. Stir and cover; bring to a boil and cook until the potatoes are cooked through (about 5-10 minutes).
- Once the potatoes are fork tender, add the chicken and half and half to the pot. Stir and cook, until the soup is hot once more.
- Serve hot with a garnish of parsley.
This is a really good soup . I only had store bought mushrooms but I had a carton of mushroom stock and I had some chicken stock so I added some chicken also . I will be making it again. I also added some marjarom . Yummy!!
This looks so good, but I am vegetarian and wondering if it will still be good without chicken? I love mushrooms so a creamy mushroom soup with veggies sounds perfect. I have mushroom stock and find that veggie stock can be bland. Do you think veggie modifications could still taste good with this recipe? Thanks!
Love the recipes for the soups . My favourite food
Fabulous food… Yummy Soups!!!❤️
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