chicken and cream of mushroom soup recipe
The Best chicken and cream of mushroom soup recipe
What I also appreciate about this recipe is how easy it is to customize. If you’re watching your sodium intake, you can swap out the broth for a low-sodium version or add fresh herbs like parsley or thyme for extra flavor without the extra salt. It’s also a great way to use up leftover chicken or mushrooms, making it a practical choice for meal prep. And because it’s made with whole grains like rice or pasta, it’s a lighter option than you might expect—just enough to keep you full without feeling too heavy. It’s the kind of dish that feels indulgent but isn’t, which is why I keep it in my rotation all year round.
Classic Cream of Mushroom Chicken Soup
A comforting, creamy soup packed with tender chicken and earthy mushrooms. Perfect for a cozy meal.
🥘Ingredients
- 2 boneless, skinless chicken breasts
- 1 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp garlic powder
- 2 cups chicken broth
- 1 lb mushrooms, sliced
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup heavy cream
- 1 cup whole milk
- 1 cup shredded cheddar cheese
👨🍳Directions
-
1
In a skillet, heat olive oil over medium heat. Season chicken breasts with thyme and garlic powder, then cook until golden and cooked through (about 6–7 minutes per side). Remove and set aside. -
2
In the same skillet, sauté mushrooms and onion until mushrooms release moisture and soften (5–6 minutes). Add garlic and cook for 30 seconds until fragrant. -
3
Pour in chicken broth, bring to a simmer, and let it cook for 5 minutes. Stir in heavy cream and milk, then simmer for another 5 minutes. -
4
Add shredded cheese and chicken back into the pot. Stir until the cheese melts and the soup is smooth and creamy.
🔧Equipment
- Large pot
- Skillet
- Wooden spoon
- Measuring cups
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Cream of Mushroom Chicken Soup Works
❓ Frequently Asked Questions About Cream of Mushroom Chicken Soup
How long should I simmer the chicken broth before adding the mushrooms?
Simmer the chicken broth for about 15–20 minutes to deepen its flavor. A light foam will rise to the top, and the liquid will become richer in taste. You can skip this step if you’re short on time, but it enhances the soup’s depth.
Can I use pre-made cream of mushroom soup as a shortcut?
Yes, you can use a boxed cream of mushroom soup as a base, but adjust the seasoning to taste. Stir in a splash of milk or heavy cream to lighten it, then add the sautéed mushrooms and cooked chicken. Taste before serving—add a pinch of salt, pepper, or a splash of Worcestershire sauce if needed.
What’s the best way to avoid a watery soup?
To keep the soup thick and creamy, avoid boiling the broth vigorously. Simmer gently, and if it starts to thicken too quickly, add a little water or broth to maintain the consistency. If using a boxed soup, stir in a bit of butter or a spoonful of cornstarch mixed with cold water before adding it to the pot.
Can I make this soup ahead of time and reheat it?
Yes, this soup tastes even better the next day. Store it in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently over low heat, stirring occasionally, until hot through. Add a splash of milk or cream if it’s too thick when reheated.
