This cozy, creamy chicken and mushroom soup is the perfect comfort food for chilly days. It balances a light texture with satisfying flavor and can be ready in about 30 minutes—ideal for a quick weeknight dinner or a warming lunch.
Creamy Chicken and Mushroom Soup
This recipe is an adaptation of a beloved creamy mushroom soup, updated here with tender chicken for added protein and heartiness. The broth achieves a silky, velvety texture without heavy cream, using a simple flour-and-water slurry to thicken the base. Earthy shiitake and crimini mushrooms lend depth and umami, while fresh parsley brightens each bowl. The result is a wholesome, comforting soup that feels indulgent but remains light enough for everyday meals.
Why This Chicken and Mushroom Soup Works
I grew up with soup often on the table, and I learned early how to build flavor from simple, fresh ingredients. This version keeps the soup light while delivering satisfying texture and savory depth. Key reasons it succeeds:
- No heavy cream: The silky texture comes from a blended flour slurry rather than cream, keeping the broth light but smooth.
- Light and satisfying: At roughly 111–112 calories per serving, it’s filling without being heavy—great with a slice of crusty bread or a small sandwich.
- Nutritious: Lean chicken adds protein while mushrooms bring antioxidants and minerals.
- Adaptable: Easy to make gluten-free or dairy-free by choosing gluten-free flour and a dairy-free butter substitute.
Ingredients
Below are the ingredients for this creamy chicken and mushroom soup. Exact measurements are listed in the recipe card further down.
- Water – to make the soup base (4 cups).
- All-purpose flour – used in a slurry to thicken the broth (3 tablespoons; use gluten-free flour if needed).
- Celery stalk, cut in half – adds subtle aromatic depth and freshness (1 stalk).
- Shiitake mushrooms, sliced – for umami and texture (about 5 ounces).
- Crimini mushrooms, sliced – for earthy flavor (about 8 ounces).
- Chicken bouillon (concentrated) – to enhance savory depth (about 4 teaspoons; or use a gluten-free chicken bouillon).
- Unsalted butter or dairy-free butter – a small amount for richness (2 teaspoons).
- Boneless, skinless chicken breast – cooked in the soup and shredded (about 7 ounces).
- Fresh parsley, chopped – for garnish and brightness (1 tablespoon).
How To Make Creamy Chicken and Mushroom Soup
Follow these straightforward steps to prepare the soup. Total hands-on time is minimal and the method is forgiving for substitutions.
- Combine cold water and flour in a blender and blend until completely smooth. Pour the mixture into a medium pot and warm over medium heat.
- Add the celery, sliced mushrooms, chicken bouillon, and butter. Bring the mixture to a boil.
- Add the chicken breast, cover the pot, and reduce heat to low. Simmer for about 15 minutes, or until the chicken is fully cooked through.
- Remove the cooked chicken and set aside. Continue simmering the soup for an additional 5 minutes until the vegetables are very tender.
- Place the celery and about 1 cup of the hot soup into the blender and puree until smooth. Return the puree to the pot and simmer a few more minutes to marry the flavors.
- Shred or chop the cooked chicken, return it to the pot, warm through, and garnish with chopped fresh parsley before serving.
Variations
Customize the soup easily to suit your taste or to add extra richness:
- Half-and-half: Stir in a small splash at the end for a creamier texture without making the soup heavy.
- Sour cream: Add a dollop just before serving for a tangy, creamy finish.
- Crème fraîche: A spoonful stirred in at the end gives a smooth, slightly tangy richness.
Serving Suggestions
This soup pairs well with simple sides that complement its creamy, savory profile:
- Crusty bread or baguette for dipping.
- A light green salad to balance the richness.
- Garlic bread for extra flavor and texture contrast.
- A half sandwich such as grilled cheese to make a heartier meal.
- Crackers for a quick, crunchy accompaniment.
Recipe Card
Creamy Chicken and Mushroom Soup
Yield: 4 servings
Serving size: about 1 1/2 cups
Prep: 5 mins | Cook: 20 mins | Total: 25 mins
Ingredients
- 4 cups water
- 3 tablespoons all-purpose flour (or gluten-free flour)
- 1 celery stalk, cut in half
- 5 ounces shiitake mushrooms, sliced
- 8 ounces crimini mushrooms, sliced
- 4 teaspoons concentrated chicken bouillon (or gluten-free bouillon)
- 2 teaspoons unsalted butter (or dairy-free butter)
- 7 ounces boneless, skinless chicken breast
- 1 tablespoon fresh parsley, chopped
Instructions
- Blend cold water and flour until smooth, then pour into a medium pot and heat over medium.
- Add celery, mushrooms, bouillon, and butter; bring to a boil.
- Add chicken, cover, and simmer on low about 15 minutes, until cooked through.
- Remove chicken and set aside; simmer the soup 5 more minutes until the vegetables are soft.
- Blend the celery with 1 cup of the soup until smooth; return the puree to the pot and simmer briefly.
- Shred the chicken, add back to the soup, warm through, and garnish with parsley.
Notes
Makes about 6 cups. To keep the soup dairy-free, use a plant-based butter substitute and gluten-free flour if needed.
Nutrition (per serving)
Calories: 111.5 kcal · Protein: 13.6 g · Carbs: 12 g · Fat: 3.4 g · Fiber: 0.9 g · Sugar: 1.4 g · Sodium: 538.8 mg · Cholesterol: 5.2 mg · Saturated Fat: 1 g
More Soup Ideas
If you enjoy this soup, try other comforting classics such as chicken noodle soup, broccoli cheddar soup, butternut squash soup, lasagna soup, or wonton soup. Each offers a different flavor profile while remaining simple and satisfying.
If you make this recipe, consider leaving a rating or comment to share how it turned out for you. Your feedback helps improve the recipe and makes it easier for others to enjoy a great bowl of soup.