Cozy up with a warm, comforting bowl of creamy chicken and mushroom soup! There’s nothing quite like the rich flavors and tender textures that come together in this classic comfort food. In this article, we’ll dive into 18 mouthwatering recipes that combine juicy chicken with earthy mushrooms in creative and delicious ways.
From classic combinations to international twists, we’ve got you covered. Whether you’re a fan of bold spices or subtle herbage, there’s a creamy chicken and mushroom soup recipe on this list that’s sure to satisfy your cravings. So grab a spoon, get cozy, and let’s dive into the world of creamy, dreamy soups!
Creamy Garlic Chicken and Mushroom Soup
Creamy Garlic Chicken and Mushroom Soup Recipe
Summary: A comforting and flavorful soup that combines the rich flavors of chicken, garlic, and mushrooms with a creamy base.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 tbsp butter
– 1 onion, diced
– 1 cup all-purpose flour
– 2 cups chicken broth
– 1/2 cup heavy cream
– Salt and pepper to taste
Instructions:
1. In a large pot or Dutch oven, sauté the mushrooms and garlic in butter until tender.
2. Add the onion and cook until translucent.
3. Add the chicken and cook until browned on all sides.
4. Sprinkle flour over the mixture and cook for 1 minute.
5. Gradually add the chicken broth, whisking continuously to avoid lumps.
6. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the soup has thickened slightly.
7. Stir in heavy cream and season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Classic Chicken and Wild Mushroom Soup
This hearty soup combines tender chicken, earthy wild mushrooms, and aromatic vegetables in a rich and savory broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 8 ounces mixed wild mushrooms (such as cremini, shiitake, and oyster), sliced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– 2 teaspoons dried thyme
– Salt and pepper to taste
Instructions:
1. In a large pot, heat the olive oil over medium-high. Add the chopped onion and cook until softened, about 5 minutes.
2. Add the minced garlic and cook for an additional minute.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 10 minutes.
4. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Stir in the heavy cream or half-and-half. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Thai-Inspired Coconut Chicken and Mushroom Soup
Warm up with this aromatic and creamy soup that combines the flavors of Thailand with the comfort of coconut milk and tender chicken.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz mushrooms (button or cremini), sliced
– 1 can coconut milk
– 2 cups chicken broth
– 1 tablespoon Thai red curry paste
– 1 teaspoon grated ginger
– Salt and pepper to taste
– Fresh cilantro leaves for garnish
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion and garlic; cook until softened, about 3 minutes.
3. Add mushrooms; cook until they release their moisture and start to brown, about 4-5 minutes.
4. Stir in curry paste, ginger, coconut milk, and chicken broth. Bring to a simmer.
5. Reduce heat to low and let soup simmer for 10-15 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Garnish with cilantro leaves and serve hot.
Cooking Time: 20-25 minutes
Herbed Chicken and Portobello Mushroom Soup
This hearty soup is a perfect blend of savory chicken, rich mushrooms, and fragrant herbs. It’s an ideal comfort food for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast
– 2 large portobello mushrooms, sliced
– 2 tbsp olive oil
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1 tsp dried rosemary
– 1 bay leaf
– 4 cups chicken broth
– 1 cup heavy cream (optional)
– Salt and pepper to taste
Instructions:
1. Heat oil in a large pot over medium-high heat. Add chicken and cook until browned, about 5 minutes.
2. Add onion, garlic, thyme, rosemary, and bay leaf. Cook until vegetables are softened, about 3-4 minutes.
3. Add mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
5. Remove bay leaf and use an immersion blender to puree the soup (or transfer it to a blender and blend).
6. Stir in heavy cream, if using. Season with salt and pepper to taste.
Cooking Time: 30-40 minutes
Spicy Chicken and Shiitake Mushroom Soup
A hearty and flavorful soup that combines the richness of chicken with the earthy undertones of shiitake mushrooms, all wrapped up in a spicy kick.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, onions)
– 8 oz shiitake mushrooms, sliced
– 4 cups low-sodium chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp ground cumin
– 1 tsp smoked paprika
– 1/2 tsp ground cayenne pepper (or more to taste)
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, mixed vegetables, and mushrooms in a little oil until browned.
2. Add the chicken broth, cumin, smoked paprika, and cayenne pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Stir in the heavy cream or half-and-half and season with salt and pepper to taste.
4. Serve hot, garnished with fresh cilantro leaves.
Cooking Time: 25-30 minutes
Slow Cooker Chicken and Mushroom Soup
Warm up with a comforting bowl of slow-cooked goodness! This recipe is perfect for a chilly evening or a quick lunch.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups low-sodium chicken broth
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper to taste
– 2 tbsp olive oil
Instructions:
1. In a large skillet, heat the olive oil over medium-high. Add the chicken and cook until browned on all sides (5-7 minutes). Remove from heat.
2. In the slow cooker, combine the chicken, mushrooms, onion, garlic, thyme, paprika, salt, and pepper.
3. Pour in the chicken broth, making sure everything is covered.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Taste and adjust seasoning as needed.
Cooking Time: 6-8 hours (low), 3-4 hours (high)
Enjoy your delicious and comforting Slow Cooker Chicken and Mushroom Soup!
Cheesy Chicken and Mushroom Soup with Bacon
This hearty soup combines tender chicken, earthy mushrooms, crispy bacon, and a rich, cheesy broth for a comforting and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 6 slices of cooked bacon, crumbled
– 2 cloves garlic, minced
– 1 onion, chopped
– 2 cups chicken broth
– 1 cup milk or heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp grated cheddar cheese (optional)
Instructions:
1. In a large pot, sauté the bacon until crispy. Remove from heat and set aside.
2. Add garlic and onion to the pot; cook until softened.
3. Add mushrooms and cook until they release their moisture and start to brown.
4. Add chicken, broth, milk or cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes or until the chicken is cooked through.
5. Stir in crumbled bacon and grated cheese (if using). Simmer for an additional 2-3 minutes to melt the cheese.
Cooking Time: 30-40 minutes
Lemon Thyme Chicken and Mushroom Soup
Brighten up a chilly day with this vibrant and flavorful soup, where the warmth of chicken and mushrooms meets the brightness of lemon and thyme.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 2 tablespoons freshly squeezed lemon juice
– 2 sprigs of fresh thyme
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, sauté the mushrooms in a little oil until softened.
2. Add the chicken, broth, heavy cream, lemon juice, and thyme. Bring to a boil, then reduce heat and simmer 15-20 minutes or until the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with parsley or thyme.
Cooking Time: 20-25 minutes
Curried Chicken and Mushroom Soup
This creamy soup combines the warmth of curry with the savory flavors of chicken and mushrooms, making it a perfect comfort food for any occasion.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon curry powder
– 1 teaspoon ground cumin
– 1/2 teaspoon turmeric
– 1/4 teaspoon red pepper flakes (optional)
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh cilantro leaves, chopped (optional)
Instructions:
1. In a large pot, sauté the onions and garlic until softened.
2. Add the mushrooms and cook until they release their liquid and start to brown.
3. Add the chicken, curry powder, cumin, turmeric, and red pepper flakes (if using). Cook until the chicken is browned.
4. Pour in the chicken broth and bring to a boil.
5. Reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
6. Stir in the heavy cream or half-and-half.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with chopped cilantro leaves if desired.
Cooking Time: 30-40 minutes
Chicken and Mushroom Soup with Dumplings
A comforting and flavorful soup that combines the richness of chicken, mushrooms, and cream with the warmth of homemade dumplings.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– 1 teaspoon dried thyme
– Salt and pepper, to taste
– 2 cups all-purpose flour
– 1/2 cup milk
– 1 egg, beaten
Instructions:
1. In a large pot, sauté the butter, onion, and mushrooms until the vegetables are tender.
2. Add the chicken and cook until browned, then add the broth, cream, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes.
3. Meanwhile, combine flour, milk, and egg in a bowl. Mix until smooth, then drop by spoonfuls onto the surface of the soup.
4. Simmer the dumplings for 10-15 minutes or until cooked through.
5. Serve hot, garnished with chopped fresh herbs if desired.
Cooking Time: 40-45 minutes
Roasted Chicken and Mushroom Soup
Roasted Chicken and Mushroom Soup Recipe
A hearty and comforting soup that combines the flavors of roasted chicken, mushrooms, and vegetables, perfect for a chilly evening.
Ingredients:
– 1 whole chicken (3-4 lbs), cut into 8 pieces (2 legs, 2 thighs, 2 wings, 2 breasts)
– 2 tablespoons olive oil
– 1 large onion, chopped
– 2 cloves garlic, minced
– 8 ounces mushrooms (button or cremini), sliced
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half
– Salt and pepper to taste
– Fresh parsley, chopped (optional)
Instructions:
1. Preheat oven to 425°F (220°C).
2. In a large bowl, toss the chicken pieces with olive oil, salt, and pepper.
3. Spread the chicken on a baking sheet and roast for 25-30 minutes, or until cooked through.
4. In a large pot, sauté the onion and garlic in a little bit of oil until softened.
5. Add the mushrooms and cook until they release their liquid and start to brown.
6. Add the roasted chicken, chicken broth, and heavy cream or half-and-half to the pot.
7. Bring to a simmer and let cook for 10-15 minutes or until the soup has thickened slightly.
8. Season with salt and pepper to taste.
9. Serve hot, garnished with chopped parsley if desired.
Cooking Time: Approximately 45-50 minutes
One-Pot Chicken and Mushroom Soup
Savor the comforting flavors of this hearty soup, made with tender chicken, earthy mushrooms, and aromatic spices.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 tbsp olive oil
Instructions:
1. Heat the olive oil in a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add the onion and garlic to the pot; cook until softened, about 3-4 minutes.
4. Add the mushrooms, thyme, salt, and pepper; cook until the mushrooms release their liquid and start to brown, about 5 minutes.
5. Add the chicken broth and bring to a boil.
6. Return the chicken to the pot and simmer for 20-25 minutes or until cooked through.
Cooking Time: 30-40 minutes
Chicken and Mushroom Soup with Barley
This comforting soup is a perfect blend of tender chicken, earthy mushrooms, and nutty barley, all simmered together in a rich and flavorful broth.
Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup pearled barley
– 1 teaspoon dried thyme
– Salt and pepper, to taste
Instructions:
1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and cook until softened, about 5 minutes.
2. Add mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
3. Add chicken, chicken broth, barley, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes or until barley is tender and chicken is cooked through.
Cooking Time: 40-45 minutes
Vegetable-Packed Chicken and Mushroom Soup
This hearty soup combines the flavors of tender chicken, earthy mushrooms, and a variety of colorful vegetables for a nutritious and satisfying meal.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and potatoes)
– 2 cups sliced mushrooms (button or cremini work well)
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley or thyme for garnish
Instructions:
1. In a large pot, sauté the chicken in a little oil until cooked through.
2. Add the mixed vegetables and mushrooms; cook until they start to soften.
3. Pour in the chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 20 minutes or until the vegetables are tender.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with fresh parsley or thyme.
Cooking Time: 30-40 minutes
Chicken and Mushroom Soup with Spinach
Warm up on a chilly day with this comforting and flavorful soup that combines chicken, mushrooms, and spinach.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1/2 cup all-purpose flour
– 1 tsp dried thyme
– Salt and pepper, to taste
– 2 cups fresh spinach leaves
– 2 tbsp unsalted butter
Instructions:
1. In a large pot or Dutch oven, sauté the chicken, mushrooms, onion, and garlic in butter until the vegetables are tender.
2. Add flour and cook for 1 minute, stirring constantly.
3. Gradually whisk in chicken broth and thyme. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
4. Stir in spinach leaves; cook until wilted.
5. Season with salt and pepper to taste.
Cooking Time: 20-25 minutes
Chicken and Mushroom Soup with Gnocchi
This comforting soup combines tender chicken, earthy mushrooms, and pillowy gnocchi in a rich and creamy broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste
– 1 package gnocchi (about 12 oz)
– Fresh parsley, chopped (optional)
Instructions:
1. In a large pot or Dutch oven, sauté the chicken and mushrooms in a little bit of oil until cooked through.
2. Add the chicken broth, heavy cream, and thyme to the pot. Bring to a simmer.
3. Cook the gnocchi according to package instructions (usually 3-5 minutes). Drain and set aside.
4. Purée the soup with an immersion blender or a regular blender until smooth.
5. Serve the soup hot, topped with cooked gnocchi and chopped parsley if desired.
Cooking Time: About 30-40 minutes
Chicken and Mushroom Soup with Wild Rice
A hearty and comforting soup perfect for a chilly day, this recipe combines the rich flavors of chicken, mushrooms, and wild rice in a creamy broth.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 cups chicken broth
– 1 cup wild rice
– 1/4 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)
Instructions:
1. In a large pot, sauté the chicken, mushrooms, onion, and garlic in a little oil until the vegetables are tender.
2. Add the chicken broth, wild rice, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the rice is cooked.
3. Stir in the heavy cream. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley or thyme if desired.
Cooking Time: 45-50 minutes
Chicken and Mushroom Soup with Tarragon
A classic French-inspired soup that combines the richness of chicken, earthy mushrooms, and subtle tarragon notes.
Ingredients:
– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups chicken broth
– 1 medium onion, diced
– 3 cloves garlic, minced
– 2 tbsp unsalted butter
– 2 tsp dried tarragon
– Salt and pepper to taste
Instructions:
1. In a large pot, sauté the onion and garlic in butter until softened.
2. Add the chicken and cook until browned on all sides.
3. Add the mushrooms and cook until they release their moisture and start browning.
4. Pour in the chicken broth, tarragon, salt, and pepper. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
5. Serve hot, garnished with fresh tarragon leaves if desired.
Cooking Time: 40-50 minutes
Summary
Get cozy with these 18 creamy chicken and mushroom soup recipes that are sure to become new favorites. From classic combinations to international twists, there’s something for everyone in this comforting collection. Try Creamy Garlic Chicken and Mushroom Soup, Thai-Inspired Coconut Chicken and Mushroom Soup, or Spicy Chicken and Shiitake Mushroom Soup, just to name a few. Each recipe is carefully crafted with tender chicken, savory mushrooms, and rich creaminess that will warm your belly and your heart.
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