This cozy, creamy chicken and mushroom soup is the ultimate comfort food for chilly days. It’s light yet hearty and ready in 30 minutes!
Creamy Chicken and Mushroom Soup
This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. It’s packed with tender chicken, earthy mushrooms, and a rich, velvety broth that feels indulgent without being heavy. Perfect for soup season, this healthy recipe is brimming with flavors and wholesome ingredients that will warm you from the inside out. Whether you’re looking for a quick weeknight dinner or lunch, this soup hits all the right notes. I first published this soup recipe back in 2013. I gave it new photos and since it got lost in the archives, figured I would share it again.
Why This Chicken Mushroom Soup Works
I grew up eating a lot of soup. As a kid, we had soup almost every night, either as a starter or the main dish. My parents always made their soups from scratch, and that’s how I learned the art of soup-making from them. They never cooked with a lot of cream, yet their soups were always hearty. Here’s why this works:
- No Heavy Cream ā There is no cream in this soup, but it’s silky thanks to the slurry.
- Light ā Under 112 calories. Perfect with a piece of crusty bread or a sandwich.
- Nutritious: Packed with lean protein, antioxidants and vitamins.
- Dietary Restrictions: Itās easy to make gluten-free,Ā Weight Watchers-friendly, and dairy-free.
If you make this oven roasted butternut squash recipe, I would love to see it. Tag me in your photos or videos onĀ Instagram, TikTok, orĀ Facebook!
Ingredients
Here’s what you’ll need to make this creamy mushroom soup with chicken. See exact measurements in the recipe card below:
- Water ā To create the base of the soup.
- All-purpose flour ā For thickening the soup to a creamy consistency.
- Celery stalk, cut in half ā Adds a subtle flavor and freshness to the broth.
- Shiitake mushrooms, sliced ā Provides a rich, umami taste and a slightly chewy texture.
- Crimini mushrooms, sliced ā Adds an earthy flavor and hearty texture.
- Chicken Better Than Bouillon, or to taste ā Enhances the broth with a savory, concentrated chicken flavor.
- Unsalted butter, or dairy-free butter ā Adds a hint of richness to the soup.
- Boneless, skinless chicken breast ā For lean protein to make the soup satisfying and nutritious.
- Fresh parsley, chopped ā For a touch of color and a burst of fresh flavor.
How To Make Creamy Chicken and Mushroom Soup
Here’s the step-by-step directions. See the recipe card below for full instructions.
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
- Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
- Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
- Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
Variations
Here are some variations to make the soup even creamier:
- Half and half ā To create a creamier broth while keeping it light and silky, add a drizzle at the end.
- Sour cream ā Stir in a dollop for a tangy, creamy twist that adds richness.
- CrĆØme fraĆ®che ā Stir in a dollop for a smooth, slightly tangy flavor that enhances the soupās texture.
Serving Suggestions
Here are some serving suggestions to enjoy with your creamy chicken and mushroom soup:
- Crusty Bread or Baguette ā Perfect for dipping and soaking up the rich broth.
- Side Salad ā A light, fresh green salad pairs well to balance the creamy flavors.
- Garlic Bread ā Adds a touch of garlicky goodness to complement the soup.
- Half Sandwich ā Serve it with a grilled cheese or your favorite sandwich to make it a meal.
- Crackers ā Serve with your favorite crackers on the side.
More Soup Recipes You Will Love
Creamy Chicken and Mushroom Soup
Ingredients
- 4 cups water
- 3 tablespoons all-purpose flour, or gluten-free flour
- 1 celery stalk, cut in half
- 5 ounces shiitake mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 4 teaspoons Chicken Better Than Bouillon, or gluten-free chicken bouillon
- 2 teaspoons unsalted butter, or dairy-free butter
- 7 ounce bonlesss skinless chicken breast
- 1 tablespoon fresh parsley, chopped
Instructions
- Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
- Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
- Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
- Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
- Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
- Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.
