This Cream of Mushroom Chicken Soup is warm, cozy, hearty and downright delicious! It’s easy to make and will become your new go-to soup to have on cold Winter nights all season long! The perfect spin on a delicious classic!
It’s mid February (how?!) and soup season only has about a month left to give it it’s all. I mean, if that. On some days here in BC, it feels like we can already start putting away the bowls and spoons for next year. I’ve never really been one to enjoy eating soup on a hot Summer day, something I’ve already mentioned a time or two on the blog, something my mama never had a problem serving us. Ugh. As a kid, having to eat hot soup on a hot day would feel like punishment. But, as an adult, the more willing I am to sacrifice the hot flashes, sweat and everything else that comes with it. Mainly because I know now that there is no limit to deliciousness. When it’s as good as this Cream of Mushroom Chicken Soup, who are WE not to enjoy it ALL YEAR ROUND?!
You can’t argue with just how tasty a good ol’ classic bowl of Cream of Mushroom Soup is, am I right?! It’s hearty, comforting, thick, creamy, always delicious and a classic for a reason. Well, think of this Cream of Mushroom Chicken Soup as an elevated version of exactly that. One that is just as good but a touch more filling and hearty enough to be a main meal all on it’s own. Shredded chicken adds flavour, depth and a whole other layer of pure deliciousness to an already awesome soup. As if it needed a makeover.
This Cream of Mushroom Soup and Chicken is definitely one for the books. It’s a crowd pleaser, a family favourite and seriously deserves a (permanent) spot on your soup repertoire. It’s great for beginners, soup connoisseurs and for all those who just enjoy a damn good bowl of soup. Even if it just so happens to be the hottest day of the year.
INGREDIENTS TO MAKE CREAMY MUSHROOM AND CHICKEN SOUP
The ingredients you’ll need to make this Cream of Mushroom and Chicken Soup are very similar to ingredients you would find in a normal Cream of Mushroom Soup but obviously, with the addition of chicken. Let’s discuss them in a little bit more detail down below:
- Shredded Chicken: You can either shred the chicken fresh using my Instant Pot Method or your own preferred method. Or you can use leftover already cooked chicken, such as rotisserie, that you can shred up yourself. You’ll need a total of 2.5 cups for this recipe.
- Mushrooms: To keep things simple, I just used regular white button mushrooms. However, feel free to use a variety for different flavours/textures. Cremini, portabella, shitake and oyster all make great options. PRO TIP: Slicing AND chopping the mushrooms (yes, divy them up!) will provide the soup with different textures and eliminate the need to use different kinds of mushrooms.
- Onions: Adds flavour and texture to the soup. White or yellow onion works best in this recipe.
- Garlic: For flavour. I used fresh garlic however, you can use garlic powder if that’s all you have on hand. You’ll need 1 teaspoon of garlic powder in place of the 4 fresh minced cloves.
- Chicken Broth: Adds extra chicken flavour, thins out the base of the soup and ties all the ingredients together. You can use vegetable broth instead, if you prefer.
- Heavy Cream: Adds a deliciously creamy element to the soup giving it the perfect consistency. You can replace the cream with half and half or any type of milk, if you prefer. Coconut milk would probably mimic it the best as it’s thick and creamy consistency is most similar to that of heavy cream.
- Olive Oil: For sautéeing the veggies beforehand, adds flavour. You can use a different oil (such as avocado or coconut oil) or butter instead, if you prefer.
- Thyme: Adds a savoury, somewhat Earthy flavour to the soup. I used dried thyme but fresh would also work. You’ll need 2 tablespoons of fresh thyme instead of 2 teaspoons of dried thyme for this recipe.
- Parsley: Adds a herby freshness and pop of colour to the soup. Since I also love using chopped parsley as a garnish here, fresh is best in this recipe. However, if all you have on hand is dried parsley, use 2 teaspoons instead and omit the garnish.
- Salt/Pepper: Don’t talk to me about a soup recipe that does not have at least a little bit of salt and pepper! Adds flavour, balances out the ingredients and ensures there is nothing bland about it!
HOW TO MAKE CREAM OF MUSHROOM CHICKEN SOUP (KEY TIPS)
- Cut the mushrooms in two different ways to provide different texture to the soup. I like chopping half and slicing the rest. This will make it feel more hearty and really eliminate the need to have a variety of different mushrooms while giving you a similar effect.
- Soften/cook the veggies (onions, garlic, mushrooms) before adding in any liquid. This will make the soup extra flavourful since they’re able to release their juices as they cook down as well as allow them to have the perfect texture once turned into a soup.
- Use cooked/already shredded chicken. Use my Instant Pot Method for shredding chicken (which you can make in advance), your own method or just use a rotisserie chicken that you’ve shredded yourself.
- Once you add the heavy cream to the soup pot with the rest of the ingredients, ensure your heat is set to low. The cream can burn if it’s on too high and the last thing you want is for it to scorch and ruin the entire soup.
FREQUENTLY ASKED QUESTIONS
Any leftover soup should be stored in an airtight container and kept in the fridge. It’ll be good for up to 5 days. Simply reheat it, over medium-low heat, in a pot on the stove when ready to eat again. Be careful to watch it as it reheats and not to set the burner too high as you don’t want to risk burning the cream.
Yes! You can certainly freeze this creamy mushroom and chicken soup. Allow it to cool completely. Then, ladle it into your favourite freezer containers in suitable portions for you. It’ll be good for up to 3 months. When ready to eat again, simply thaw in the fridge overnight then reheat in a pot on a stove. RECIPE NOTE: You might have to add more broth or cream as you’re heating it to regain the original consistency.
This Chicken Mushroom Soup is super similar to Cream of Mushroom Soup but with the delicious addition of shredded chicken. Therefore, most of the ingredients are quite similar between the two soups. This recipe calls for fresh mushrooms and shredded chicken as the base, chicken broth and heavy cream as the broth, onions, garlic and minimal spices (parsley, thyme, salt and pepper). It’s quite easy to make using only simple and fresh ingredients.
CREAM OF MUSHROOM CHICKEN SOUP
This Cream of Mushroom Chicken Soup is warm, cozy, hearty, downright delicious and the perfect spin on a classic!
Ingredients
- 2 cups Cooked Shredded Chicken Breasts*
- 1 pound White Button Mushrooms*
- 4 cups Chicken Broth
- 2 cups Heavy Cream
- 1 Onion, diced
- 4 Cloves Garlic, minced
- 2 tsp Dried Thyme
- 1/4 cup Fresh Parsley, chopped, more for garnish
- 2 tbsp Extra Virgin Olive Oil
- Salt and Pepper, to taste
Instructions
- Divide the mushrooms in half. Roughly chop one half and neatly slice the other. This will provide different texture to the soup* (see notes)
- Heat the oil in a large soup pot over medium heat. Once hot, add the mushrooms, onions, garlic and thyme. Cook until softened and the mushrooms have released most of their juices, about 7-8 minutes, stirring occasionally.
- Add the chicken broth, salt and pepper and stir to combine. Bring to a slow boil, reduce the heat to medium low, and cook for 5-10 minutes, covered, allowing the flavours to develop and mingle.
- Add the shredded chicken to the pot, give it a good stir and allow it to simmer away for a few more minutes.
- Slowly stir in the heavy cream and simmer on low a couple extra minutes.
- Stir in the fresh chopped parsley and remove the pot from the heat. Season to taste with more salt and pepper, if needed. Garnish with extra fresh chopped parsley, if desired.
Notes
Use my Instant Pot Method to easily shred chicken breasts, a method of your own or an already cooked rotisserie chicken you can shred yourself.
Cutting the mushrooms in two different ways will give your soup different textures. However, if you prefer one way over the other, feel free to do just that.
You can use a variety of different mushrooms instead, if you prefer. Cremini, shitake, oyster or portabella all make good options.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 428Total Fat: 37gSaturated Fat: 20gTrans Fat: 1gUnsaturated Fat: 14gCholesterol: 127mgSodium: 724mgCarbohydrates: 10gFiber: 2gSugar: 6gProtein: 17g
Nutrition is only an estimate and calculated using Nutritionix.
MORE SOUP RECIPES TO MAKE THIS WINTER
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