CREAM OF MUSHROOM CHICKEN SOUP

bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, another bowl of soup in the background, spoons on the side
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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?!

hand holding a bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, another bowl of soup in the background next to a bowl of shredded chicken

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

ingredients for cream of mushroom chicken soup - mushrooms, shredded chicken, parsley, thyme, olive oil, garlic, heavy cream, chicken broth, salt/pepper, onions
Complete list of ingredients and amounts can be found in the recipe card below.

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!
bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, two spoons in the bowl

HOW TO MAKE CREAM OF MUSHROOM CHICKEN SOUP (KEY TIPS)

spoonful of mushrooms, shredded chicken, onion, parsley over a bowl of creamy mushroom soup

You can find full instructions for how to make this creamy chicken soup with mushrooms in the recipe card down below, but here are a few quick tips to keep in mind:

  • 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.
bowl of creamy mushroom and chicken soup garnished with fresh chopped parsley, another bowl of soup in the background, two spoons in the front

FREQUENTLY ASKED QUESTIONS

WHAT IS CHICKEN MUSHROOM SOUP MADE OF?

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.

HOW SHOULD I STORE LEFTOVER CREAM OF MUSHROOM CHICKEN SOUP?

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.

CAN I FREEZE CREAM OF MUSHROOM CHICKEN SOUP?

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.

top view of a bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley

MORE SOUP RECIPES TO MAKE THIS WINTER

HEARTY BEEF & VEGETABLE SOUP

ROASTED GARLIC & BUTTERNUT SQUASH SOUP

POTATO AND CORN CHOWDER

NO NOODLE CHICKEN SOUP

GOLDEN MILK SOUP WITH CAULIFLOWER

5 MINUTE KETO EGG DROP SOUP

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bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, spoon in the bowl

CREAM OF MUSHROOM CHICKEN SOUP

Andrea Lagana
This Cream of Mushroom Chicken Soup is warm, cozy, hearty, downright delicious and the perfect spin on a classic!
4.67 from 3 votes
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Course Appetizer, Dinner, Lunch, Main Course, main meal, Side Dish, Soup
Cuisine American
Servings 6 Servings
Calories 427 kcal

Ingredients
  

  • 2 cups Shredded Chicken Breasts* cooked
  • 1 pound White Button Mushrooms*
  • 4 cups Chicken Broth
  • 2 cups Heavy Cream
  • 1 Onion diced
  • 4 Cloves Garlic minced
  • 2 tsp Dried Thyme
  • ¼ 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)
    bowl of sliced/chopped raw mushrooms
  • Heat the oil in a large soup pot over medium heat. Once hot, add the mushrooms, onions, garlic and thyme.
    pot with sliced mushrooms, minced garlic and spices
  • Cook until softened and the mushrooms have released most of their juices, about 7-8 minutes, stirring occasionally.
    pot of sliced mushrooms and diced white onions
  • 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.
    sliced mushrooms, spices and broth in a large pot
  • Add the shredded chicken to the pot, give it a good stir.
    shredded chicken in a large pot with broth, sliced mushrooms, onions and spices
  • Allow it to simmer away for a few more minutes.
    mushrooms, shredded chicken, broth and spices in a large pot
  • Slowly stir in the heavy cream and simmer on low a couple extra minutes.
    sliced mushrooms, cream, spices and shredded chicken in a pot
  • Stir in the fresh chopped parsley and remove the pot from the heat. Season to taste with more salt and pepper, if needed.
    chopped parsley, heavy cream, sliced mushrooms and other ingredients in a large pot
  • Garnish with extra fresh chopped parsley, if desired.
    bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, spoon in the bowl

Video

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

Serving: 1gCalories: 427kcalCarbohydrates: 8gProtein: 18gFat: 37gSaturated Fat: 20gPolyunsaturated Fat: 3gMonounsaturated Fat: 12gCholesterol: 128mgSodium: 644mgPotassium: 502mgFiber: 1gSugar: 5gVitamin A: 1412IUVitamin C: 8mgCalcium: 84mgIron: 2mg
Keyword appetizer, Chicken, chicken soup, Comfort food, cream of mushroom chicken soup, cream of mushroom soup, Creamy, creamy chicken soup, heavy cream, keto, Mushroom, mushrooms, shredded chicken, Side dish, Soup, soup ideas, soup recipe, soup season
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4.67 from 3 votes (3 ratings without comment)

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