Best 6 Creamy Chicken Mushroom Potato Soup Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Indulge in a culinary delight with our creamy chicken, mushroom and potato soup. This comforting dish is a harmonious blend of tender chicken, earthy mushrooms, and creamy potatoes, enveloped in a velvety broth that will warm your soul.

The symphony of flavors in this soup is truly remarkable. The chicken provides a savory base, while the mushrooms add a rich, umami depth. The potatoes add a creamy texture and a touch of sweetness. The broth, infused with herbs and spices, ties all the ingredients together, creating a harmonious and satisfying experience.

Elevate your culinary skills with our two soup recipes, one crafted in a classic style and the other infused with a touch of Italian flair. The classic recipe showcases the pure flavors of the main ingredients, while the Italian-inspired version adds a burst of sun-ripened tomatoes, aromatic basil, and a hint of Parmesan cheese, creating a vibrant and flavorful twist.

Whichever recipe you choose, you'll be greeted with a hearty and comforting soup that's perfect for a cozy meal with loved ones. Gather your ingredients, let your taste buds embark on a delightful journey, and savor the creamy goodness of our chicken, mushroom, and potato soup.

Here are our top 6 tried and tested recipes!

CHICKEN AND POTATO BAKE



Chicken and Potato Bake image

Whip up a Chicken and Potato Bake for an easy dinner any night of the week!

Provided by Blair Lonergan

Categories     Dinner

Time 1h25m

Number Of Ingredients 9

3 large russet potatoes, peeled and thinly-sliced into ¼-inch-thick rounds
1 large onion, diced
1 stick (8 tablespoons) salted butter, divided
2 cups diced, cooked chicken
Salt and pepper, to taste
1 (10.5 oz) can condensed cream of mushroom soup
1 cup milk
1 cup crushed Corn Flakes cereal (about 1 ¾ cups whole cereal before crushing)
Optional garnish: chopped fresh parsley

Steps:

  • Preheat oven to 375 degrees F. Grease a 9 x 13-inch casserole dish.
  • Melt 2 tablespoons of the butter in a small bowl. Toss with the Corn Flake crumbs and set aside to use for the topping later.
  • Arrange the potatoes in the bottom of the dish. Spread onion over top. Cut remaining 6 tablespoons of butter into thin pats. Dot the potatoes and onions with the pats of butter.
  • Place chicken on top of the butter. Season with salt and pepper.
  • In a small bowl, whisk together soup and milk. Pour the soup mixture evenly over the chicken.
  • Cover and bake for 1 hour. Remove the cover, sprinkle buttered Corn Flake crumbs over top, and bake for about 10-15 more minutes (or until topping is golden brown and potatoes are tender). Garnish with fresh parsley just before serving.

Nutrition Facts : ServingSize 1 /6 of the casserole, Calories 478 kcal, Carbohydrate 59 g, Protein 20 g, Fat 19 g, SaturatedFat 11 g, Cholesterol 79 mg, Sodium 854 mg, Fiber 3 g, Sugar 7 g

SMOTHERED CHICKEN WITH SPINACH, POTATOES, AND MUSHROOMS



Smothered Chicken with Spinach, Potatoes, and Mushrooms image

If you are looking for a creamy, cheesy, flavorful recipe - this is it! Comfort food is always welcomed in every home. I think most of you will love this dish!

Provided by Anonymous

Categories     Meat and Poultry Recipes     Chicken     Chicken Breast Recipes

Time 1h35m

Yield 8

Number Of Ingredients 19

½ cup all-purpose flour
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon paprika
1 tablespoon poultry seasoning
salt and ground black pepper to taste
2 pounds skinless, boneless chicken breasts, cut into thick strips
1 tablespoon olive oil, or as needed
6 small red potatoes, quartered
1 tablespoon butter, or more as needed
1 (8 ounce) package sliced fresh mushrooms
3 green onions, diced
3 cloves garlic, diced
1 (10.75 ounce) can condensed cream of chicken soup
1 cup low-sodium chicken broth
½ cup sherry wine
1 (8 ounce) package fresh spinach
1 (8 ounce) package shredded mozzarella cheese
½ cup grated Parmesan cheese

Steps:

  • Preheat the oven to 350 degrees F (175 degrees C). Oil a baking dish.
  • Combine flour, garlic powder, onion powder, paprika, poultry seasoning, salt, and black pepper in a large resealable plastic bag. Add chicken and toss to coat well. Shake off excess breading.
  • Heat olive oil in a skillet over medium-high heat. Brown chicken on both sides, 5 to 10 minutes. Transfer to the prepared baking dish. Cook and stir potatoes in the same skillet until almost tender, 3 to 5 minutes. Transfer to the baking dish.
  • Add butter to the same skillet over medium-high heat. Saute mushrooms for 2 minutes. Add green onions and garlic and saute until garlic is browned, about 3 minutes. Add soup, broth, and sherry. Bring to a boil and cook until sauce thickens, about 5 minutes. Add spinach and cook until wilted, 2 to 3 minutes.
  • Pour sauce over chicken and potatoes in the baking dish. Top with mozzarella and Parmesan cheeses. Cover dish with aluminum foil.
  • Bake in the preheated oven for 20 minutes. Remove aluminum foil and bake for 20 minutes more.

Nutrition Facts : Calories 440.8 calories, Carbohydrate 37.3 g, Cholesterol 94.3 mg, Fat 14.6 g, Fiber 4 g, Protein 39.1 g, SaturatedFat 6.4 g, Sodium 723 mg, Sugar 3.4 g

CREAMY CHICKEN AND MUSHROOM SOUP



Creamy Chicken and Mushroom Soup image

So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish - so quick and easy!

Provided by Chungah Rhee

Yield 6 servings

Number Of Ingredients 16

1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary

Steps:

  • Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached. Serve immediately, garnished with parsley and rosemary, if desired.

CREAMY POTATO-MUSHROOM SOUP



Creamy Potato-Mushroom Soup image

This soup is nice thick and creamy soup for a cold day. The bacon, garlic and shallots add a nice light flavour. Nothing overpowering. This soup is very filling. Use 1% milk to cut down on the calories. I served this with a salad.

Provided by heather in Ont

Categories     Potato

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 10

2 slices bacon
4 cups chopped cremini mushrooms
1/2 cup chopped shallot
1 -2 garlic clove, minced (adjust to your taste)
3 1/2 cups yukon gold potatoes or 3 1/2 cups baking potatoes, cubed
14 ounces chicken broth (fat free low sodium)
2 cups milk (1% low fat)
2 tablespoons cream sherry
1/2 teaspoon salt
1/4 teaspoon black pepper

Steps:

  • Cook bacon in a Dutch oven over medium heat until crisp.
  • Remove bacon from pan; crumble and set aside.
  • Add mushrooms , shallots and garlic to bacon drippings in pan; sauté 5 minutes or until the mushrooms are soft. Remove from pan; set aside.
  • Add potato and broth to pan, bring to a boil. Cover, reduce heat, and simmer.
  • Place potato mixture in a food processor or blender, and process until smooth.
  • Return the potato mixture to the pan.
  • Add low-fat milk, mushroom mixture, sherry. salt, and pepper, cook over low heat 10 mintues or until thoroughly heated.
  • Ladle soup in to bowls and top with crumbled bacon.

Nutrition Facts : Calories 279.1, Fat 7.1, SaturatedFat 3.6, Cholesterol 19.8, Sodium 724.3, Carbohydrate 42, Fiber 3, Sugar 3.6, Protein 11.9

CREAMY CHICKEN POTATO SOUP



Creamy Chicken Potato Soup image

Any time I serve this thick comforting soup, I'm asking for the recipe. Because it is loaded with chunks of potatoes and chicken, no one suspects that it's low in fat. -Carla Reid of Charlottetown, Prince Edward Island

Provided by Taste of Home

Categories     Lunch

Time 30m

Yield 6 servings.

Number Of Ingredients 12

1 medium onion, chopped
2 tablespoons butter
3 cups reduced-sodium chicken broth
1 pound potatoes, (about 2 medium), cut into 1/2-inch cubes
1-1/2 cups diced cooked chicken breast
1/2 teaspoon salt
1/4 teaspoon pepper
1/4 cup all-purpose flour
1 cup fat-free milk
1 cup reduced-fat evaporated milk
1 teaspoon minced fresh parsley
1 teaspoon minced chives

Steps:

  • In a large saucepan, saute onion in butter until tender. Stir in broth and potatoes. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until potatoes are tender. Stir in the chicken, salt and pepper. , Combine flour and fat-free milk until smooth; stir into saucepan. Add evaporated milk. Bring to a boil; cook and stir for 2 minutes or until thickened. Sprinkle with parsley and chives.

Nutrition Facts : Calories 232 calories, Fat 5g fat (3g saturated fat), Cholesterol 43mg cholesterol, Sodium 646mg sodium, Carbohydrate 27g carbohydrate (0 sugars, Fiber 2g fiber), Protein 19g protein. Diabetic Exchanges

CREAMY CHICKEN MUSHROOM POTATO SOUP



Creamy Chicken Mushroom Potato Soup image

This recipe is a family favorite. Good for any day of the week but especially on rainy or cold days.

Provided by Linda Pulley

Categories     Chicken Soups

Time 2h50m

Number Of Ingredients 7

8 chicken thighs
26 oz can of cream of mushroom soup
26 oz can of cream of chicken soup
4 medium potatoes
1 c chopped grean onions
1 c chopped carrots
1 c oil

Steps:

  • 1. In a large pot, empty both cans of soup. Fill one of the cans with water and empty into the pot. Stir and set aside.
  • 2. In a large skillet heat oil over medium high heat. Add chicken thighs and brown on both sides. When done , add the chicken to the soup pot mixture.
  • 3. Stir well and cover with lid. Cook over medium heat for an hour stirring every 15 minutes.
  • 4. After an hour peel and dice potatoes. Also add your carrots or whatever vegetable you prefer. (You don't have to use the same as me)
  • 5. Cover and cook for an additional 1 to 1 1/2 hours stirring frequently. Serve with rice or over rice. Or you can butter some rolls and dip.

Tips:

  • Use a variety of mushrooms. This will add depth of flavor to your soup. Some good options include cremini, shiitake, and oyster mushrooms.
  • Don't overcrowd the pan when cooking the mushrooms. If you do, they will steam instead of brown.
  • Use a good quality chicken broth. This will make a big difference in the flavor of your soup.
  • Don't boil the soup. Bring it to a simmer and then reduce the heat to low. This will help to prevent the soup from curdling.
  • Season the soup to taste. Add salt and pepper to taste, and you can also add other herbs and spices, such as thyme, rosemary, or sage.
  • Serve the soup with a garnish of fresh parsley or chives. This will add a pop of color and flavor.

Conclusion:

This creamy chicken mushroom potato soup is a delicious and comforting meal that is perfect for a cold winter day. It is also relatively easy to make, and it can be tailored to your own taste preferences. So next time you are looking for a hearty and flavorful soup, give this recipe a try!

Related Topics