Chicken and Mushroom Soup is like a warm hug in a bowl, the kind that makes chilly evenings instantly cozier. Tender chicken, earthy mushrooms, and aromatic vegetables simmer together in a flavorful broth, creating a soothing, hearty soup that feels homemade even on your busiest days. It’s simple, comforting, and a little playful too—because who doesn’t love the drama of mushrooms floating gracefully among chunks of juicy chicken? This recipe is beginner-friendly, uses familiar pantry staples, and fills your kitchen with irresistible aromas. Whether you’re craving a light dinner, meal prep for the week, or a cozy soup to sip slowly, Chicken and Mushroom Soup is a satisfying, elegant, and easy solution.
Table of Contents
Perfect for weeknights and cold days
This soup isn’t just about taste—it’s about practicality. Chicken and Mushroom Soup is easy to prepare on a busy weeknight, especially when you rely on simple pantry staples like chicken broth, canned or fresh mushrooms, and frozen vegetables. It also stores well, making it ideal for meal prep or leftovers that taste even better the next day. Because it’s warm, hearty, and satisfying, this soup is perfect for cold evenings, family dinners, or when you need a soothing dish to lift your spirits. The cozy, inviting texture makes it a dish that feels homemade, even if you’ve thrown it together quickly.
Ingredients for Chicken and Mushroom Soup
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken breast or thighs | 1 lb | Boneless, skinless |
| Mushrooms | 2 cups | Sliced (white or cremini) |
| Carrots | 1 cup | Diced |
| Celery | 1 cup | Diced |
| Onion | 1 medium | Chopped |
| Garlic | 2 cloves | Minced |
| Chicken broth | 6 cups | Low sodium preferred |
| Olive oil or butter | 2 tbsp | For sautéing |
| Salt | 1 tsp | Adjust to taste |
| Black pepper | 1/2 tsp | Adjust to taste |
| Fresh thyme or parsley | 1 tsp | Chopped |
| Optional add-ins | 1 cup | Spinach, kale, cooked turkey sausage, or chickpeas |
Step-by-Step Guide to Making Chicken and Mushroom Soup
Step 1: Preparing chicken and vegetables
Start by heating olive oil or butter in a large soup pot over medium heat. Add chopped onions, carrots, and celery, and sauté for 3–5 minutes until softened and fragrant. Stir in minced garlic and cook for another 30–60 seconds. Meanwhile, season your chicken with a pinch of salt and black pepper. If using whole chicken pieces, you can lightly sear them in the pot for extra flavor before adding the broth. Preparing the vegetables first builds a flavorful base that makes the soup taste rich and comforting even before simmering.
Step 2: Cooking the soup base
Pour in the chicken broth, then add the mushrooms and chicken. Bring the mixture to a gentle boil, then reduce the heat to low and simmer for 20–25 minutes. This slow simmer allows the chicken to cook through and the mushrooms to release their earthy flavor into the broth. For shredded chicken, remove it from the pot after cooking, shred it, and return it to the soup. Taste the broth and adjust seasonings with salt, pepper, and fresh herbs as needed.
Step 3: Finishing touches and seasoning
Once the chicken is cooked and the mushrooms are tender, add any optional greens like spinach or kale for extra color and nutrition. Stir in chopped parsley or thyme for a fresh aroma. Let the soup simmer for an additional 2–3 minutes to allow flavors to meld. Serve hot with a slice of warm bread or a light salad. This Chicken and Mushroom Soup is now ready to enjoy as a cozy, nourishing meal that’s perfect for any day.
Tips for the Best Chicken and Mushroom Soup Every Time
How to get rich flavor without extra fat
To make Chicken and Mushroom Soup deeply flavorful without adding unnecessary fat, start by sautéing the vegetables in a small amount of olive oil or butter. Browning the chicken slightly before simmering can also enhance the taste. Use low-sodium chicken broth so you can control the seasoning, and add fresh herbs like thyme, parsley, or bay leaves toward the end to keep their flavor bright. For an extra layer of richness, a splash of milk or cream can be stirred in at the end, but it’s entirely optional—this soup is naturally hearty thanks to the mushrooms and chicken.
Make-ahead, storage, and reheating tips
Chicken and Mushroom Soup is perfect for meal prep because the flavors develop even more after sitting overnight. Store leftovers in an airtight container in the fridge for up to three days. Reheat gently on the stovetop over low heat, adding a little water or broth if the soup has thickened. If you want to freeze it, remove any added greens first, then stir them in fresh after reheating. Following these tips ensures your soup tastes just as comforting and delicious every time, whether fresh or reheated.
What to Serve with Chicken and Mushroom Soup
Side dishes that complement the soup
Chicken and Mushroom Soup is hearty on its own but pairs wonderfully with light, fresh sides. A crisp green salad with a simple vinaigrette balances the richness of the broth, while roasted vegetables like asparagus, carrots, or Brussels sprouts add texture and color. Warm, crusty bread or soft dinner rolls are perfect for dipping into the savory broth. These sides keep the meal satisfying without overwhelming the delicate flavors of the chicken and mushrooms. For a cozy family dinner, pair it with a small cheese plate or steamed vegetables to round out the meal.
Non-alcoholic drink pairings
Refreshing beverages complement the savory soup beautifully. Sparkling water with lemon or lime adds a crisp, cleansing touch. Herbal iced teas, lightly sweetened or unsweetened, pair well with the earthy mushroom flavors. For a seasonal twist, fruit-infused water or a chilled berry spritzer works nicely. These non-alcoholic options enhance the meal, keeping the flavors balanced and enjoyable without overpowering the delicate broth.
FAQs About Chicken and Mushroom Soup
Can I use frozen chicken or mushrooms?
Absolutely. Frozen chicken or mushrooms work well—just adjust cooking time slightly to ensure everything is fully cooked.
How do I thicken the soup if it’s too thin?
You can add a small slurry of cornstarch and water or a few tablespoons of flour mixed with a little butter. Cook for a few minutes while stirring until the soup thickens.
What herbs work best in this soup?
Thyme, parsley, and bay leaves are classic choices. Fresh herbs added at the end keep the flavor bright, while dried herbs can be added during simmering for deeper flavor.
Can I make this soup dairy-free?
Yes, simply skip any butter or cream, or use a plant-based milk or olive oil. The mushrooms and chicken provide plenty of natural richness.
Conclusion
Chicken and Mushroom Soup is a comforting, versatile, and easy-to-make meal that warms both the body and soul. With tender chicken, earthy mushrooms, and a rich, flavorful broth, it’s perfect for weeknight dinners, meal prep, or cozy family meals. The recipe is beginner-friendly, uses simple pantry staples, and can be customized with vegetables, proteins, or herbs to suit your taste. Whether enjoyed fresh or as leftovers, this soup is nourishing, satisfying, and sure to become a go-to favorite any time you need a hearty, homemade meal.
Print
Chicken and Mushroom Soup
- Total Time: 40 mins
- Yield: 4 1x
Description
Chicken and Mushroom Soup features tender chicken, earthy mushrooms, and a flavorful broth in a comforting, easy-to-make recipe perfect for family dinners or meal prep.
Ingredients
- 1 lb chicken breast or thighs, boneless, skinless
- 2 cups mushrooms, sliced (white or cremini)
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth, low sodium preferred
- 2 tbsp olive oil or butter
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, adjust to taste
- 1 tsp fresh thyme or parsley, chopped
- Optional add-ins: 1 cup spinach, kale, cooked turkey sausage, or chickpeas
Instructions
- Heat olive oil or butter in a large pot over medium heat. Sauté onions, carrots, and celery for 3–5 minutes until softened. Add garlic and cook for 30–60 seconds. Season chicken lightly and sear if desired.
- Pour in chicken broth, then add mushrooms and chicken. Bring to a boil, reduce heat, and simmer for 20–25 minutes until chicken is cooked and mushrooms are tender. Shred chicken if preferred and return to soup. Season with salt, pepper, and herbs.
- Add optional greens or other add-ins. Simmer 2–3 minutes. Serve hot, garnished with parsley, alongside bread or salad.
Notes
- Store leftovers in an airtight container in the fridge for up to 3 days.
- Reheat gently with a splash of broth or water to restore texture.
- Prep Time: 10 mins
- Cook Time: 30 mins