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bowl of creamy mushrooms soup with shredded chicken, garnished with fresh parsley, spoon in the bowl
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CREAM OF MUSHROOM CHICKEN SOUP

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

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: 1g | Calories: 427kcal | Carbohydrates: 8g | Protein: 18g | Fat: 37g | Saturated Fat: 20g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 128mg | Sodium: 644mg | Potassium: 502mg | Fiber: 1g | Sugar: 5g | Vitamin A: 1412IU | Vitamin C: 8mg | Calcium: 84mg | Iron: 2mg