Best 7 Creamy Chicken Mushroom Soup Recipes

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Indulge in a culinary symphony of creamy chicken and mushroom soup, a comforting and delectable dish that promises to warm your soul and tantalize your taste buds. Embark on a culinary journey as we unveil three distinct yet equally alluring recipes, each adding a unique dimension to this classic comfort food. Immerse yourself in the velvety embrace of our classic creamy chicken and mushroom soup, where succulent chicken, earthy mushrooms, and a luscious cream sauce unite in perfect harmony. Experience the vibrant twist of our sun-dried tomato and spinach rendition, where sun-kissed tomatoes and vibrant spinach infuse the soup with a burst of Mediterranean flavors. For a touch of exotic flair, explore our Thai-inspired coconut curry chicken and mushroom soup, where aromatic curry and creamy coconut milk create a symphony of Southeast Asian spices. With each spoonful, you'll be transported to a world of culinary wonders, leaving you craving more.

Here are our top 7 tried and tested recipes!

CREAMY CHICKEN MUSHROOM SOUP



Creamy Chicken Mushroom Soup image

Make and share this Creamy Chicken Mushroom Soup recipe from Food.com.

Provided by Candace Michelle

Categories     Chicken

Time 35m

Yield 2 3/4 quarts, 12 serving(s)

Number Of Ingredients 17

1/2 lb mushroom, chopped
1/4 cup onion, chopped
1/4 cup celery, chopped
1/4 cup carrot, chopped
1/4 cup butter
1/2 cup all-purpose flour
5 1/2 cups chicken broth
1 teaspoon pepper
1/2 teaspoon white pepper
1/4 teaspoon dried thyme
1 pinch dried tarragon
1/2 teaspoon hot pepper sauce
3 cups half-and-half
2 1/2 cups cubed cooked chicken
1 tablespoon minced parsley
1 1/2 teaspoons lemon juice
1/2 teaspoon salt

Steps:

  • In a large bowl, saute mushrooms, onion, celery, and carrot in butter until tender.
  • Stir in flour until blended. Add broth and seasonings, mix well.
  • Bring to a boil, reduce heat; simmer uncovered for 10 minutes.
  • Stir in cream, chicken, parsley, lemon juice and salt. Heat 5 more minutes on low heat.

Nutrition Facts : Calories 206.3, Fat 13.5, SaturatedFat 7.5, Cholesterol 54.4, Sodium 529.7, Carbohydrate 8.6, Fiber 0.6, Sugar 1.1, Protein 12.6

CREAMY CHICKEN, SPINACH & MUSHROOM TORTELLINI SOUP RECIPE - (4.4/5)



Creamy Chicken, Spinach & Mushroom Tortellini Soup Recipe - (4.4/5) image

Provided by Thedorf

Number Of Ingredients 17

1 1/2 tablespoons olive oil
1 1/3 cups yellow onion, chopped
1 1/3 cups carrots, diced
6 to 8 ounces cremini mushrooms, sliced
3 cloves garlic, minced
4 1/2 cups low-sodium chicken broth
1 pound chicken breasts, boneless, skinless, pounded evenly to about 1/2-inch thickness
1 teaspoon dried oregano
1/2 teaspoon dried thyme
Salt and freshly ground black pepper
1/4 cup unsalted butter, sliced into 1 tablespoon pieces
1/3 cup flour
2 1/2 cups milk
9 ounces refrigerated three cheese tortellini
4 cups fresh spinach
1/3 cup heavy cream
Parmesan cheese, finely shredded for serving

Steps:

  • Heat olive oil in a large pot over medium-high heat. Add onion, carrots and mushrooms and saute 3 minutes then add garlic and saute 1 minute longer. Add in chicken broth, chicken, oregano and thyme and season with salt and pepper. Bring to a boil, then reduce heat to medium-low, cover pot with lid and allow to simmer 10 to 15 minutes until chicken is cooked through (it should register 165°F in center on an instant read thermometer). While chicken is cooking, melt butter in a medium saucepan over medium heat. Add flour and cook, whisking constantly 1 minute. While whisking vigorously slowly pour in milk. Season with salt and pepper and bring mixture just to a light boil, stirring constantly. Remove from heat and set aside. Remove cooked chicken from soup and transfer to a cutting board, let rest 5 minutes then cut into pieces. Meanwhile, add tortellini to soup in pot, cover pot with lid and allow to boil over medium heat about 7 minutes (or time directed on package) adding in spinach during last 1 minute. Stir in chicken, white sauce and cream. Serve warm with parmesan cheese.

CREAMY ASIAGO CHICKEN AND MUSHROOM TORTELLINI SOUP RECIPE - (4.5/5)



Creamy Asiago Chicken and Mushroom Tortellini Soup Recipe - (4.5/5) image

Provided by margiekyle

Number Of Ingredients 15

2 tablespoons oil or butter
8 ounces mushrooms, sliced
1 small onion, diced
2 cloves garlic, chopped
1 teaspoon thyme, chopped
1/4 cup flour
1/2 cup white wine (or broth)
4 cups chicken broth
8 ounces cheese tortellini
1/2 pound chicken breasts (or thighs)
1/2 cup cream
1 tablespoon grainy mustard
1 tablespoon dijon mustard
1/2 cup asiago cheese (or parmesan), grated
salt and pepper to taste

Steps:

  • 1.Heat the oil in a large sauce pan over medium-hight heat, add the mushrooms and onions and cook until the mushrooms have released their liquid and it has evaporated, about 10-15 minutes. 2.Mix in the garlic and thyme and cook, until fragrant, about 30 seconds. 3.Add the wine and deglaze the pan. 4.Add the broth, tortellini and chicken, bring to a boil, reduce the heat and simmer until the tortellini is tender and the chicken is cooked, about 10 minutes. 5.Remove the chicken, dice or shred it and mix it back into the soup. 6.Add the cream and asiago, let the cheese melt, season with salt and pepper to taste and remove from heat. Option: Cook the chicken in the pan over medium-high heat (before cooking the mushrooms) until golden brown on both sides and set aside to add more chicken flavour. Option: Cook the mushrooms even longer until they start to caramelize for more mushroom-y flavour goodness! Option: Roast the mushrooms instead of cooking them in the sauce pan for even more mushroom flavour. Option: Add 1 tablespoon grainy mustard.

CREAMY MUSHROOM AND CHICKEN SOUP



Creamy Mushroom and Chicken Soup image

This originally came from Family Fun magazine. I am posting it to keep from losing it. I omit onions from almost everything. This still turns out great without onions.

Provided by Tennessee Treefrog

Categories     Chowders

Time 1h30m

Yield 15 cups

Number Of Ingredients 16

6 tablespoons butter
1 medium onion, chopped
3 tablespoons flour
2 teaspoons salt
1 teaspoon pepper
6 cups chicken broth
1 1/2 lbs mushrooms, sliced
3/4 cup sliced celery
3/4 cup chopped carrot
2 cups quartered baby red potatoes
1 cup chopped yellow squash
1 1/2 cups frozen corn kernels, thawed
2 teaspoons thyme
2 cups light cream
3/4 cup grated parmesan cheese, plus more (to garnish)
2 cups chopped cooked chicken

Steps:

  • 1. In a stock pot, melt butter and add onions until tender. Reduce heat and stir in flour, salt, and pepper and stir until smooth. Slowly add broth and stir. Turn the heat up to med-med high and bring to a boil. Add mushrooms, celery, carrots, potatoes, squash, corn and thyme. Reduce and simmer soup about 30 minutes or until the veggies are as tender as you like.
  • 2. Add cream, parmesan and chicken. Reduce heat and heat the soup about 10 additional minutes without letting it boil.

Nutrition Facts : Calories 225.5, Fat 14.4, SaturatedFat 8.2, Cholesterol 51.7, Sodium 764.4, Carbohydrate 13.4, Fiber 1.8, Sugar 2.1, Protein 12.2

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.

CREAMY CHICKEN MUSHROOM SOUP



Creamy chicken mushroom soup image

This is a recipe that I concocted one night after craving a great chicken mushroom soup. The cream and tomatoes were an after thought but it really added to the recipe. There is so much flavor in this soup it'll blow your mind. Enjoy!

Provided by William Dehn

Categories     Chicken Soups

Time 5h20m

Number Of Ingredients 14

64 oz chicken broth
1 pkg chicken breast
32 oz fresh mushrooms
1/2 bag(s) baby carrots diced
1 c red onion diced
3 stalk(s) celery
1 pkg thyme, leaves
2 can(s) diced basil tomatoes
2 c heavy cream
2 clove garlic
1/4 stick salted butter
1/4 stick salted butter
2 c dirty/wild rice
8 oz shredded parmesan cheese

Steps:

  • 1. In large saucepan melt 1/4 stick of butter, then add mushrooms. While they are cooking prepare chicken breast by cutting them in half and adding them to a skillet with olive oil and Italian seasoning. Once the liquid from the mushrooms reduces and they are smooth and brown remove them from heat and set aside. Once chicken is browned remove from heat and allow to cool.
  • 2. In same skillet used to cook mushrooms melt 1/4 stick of butter then add carrots, celery and onion and cook about ten minutes or until soft. Add garlic and thyme and cook another two minutes. Remove from heat and transfer items to a large pot, adding chicken broth.
  • 3. Hand tear chicken once cooled and add to the pot. Make sure to add as much of the olive oil and chicken residue from the skillet as possible, this gives it great flavor. Add mushrooms and rice and bring to a boil, reduce heat and simmer covered for about 30 minutes.
  • 4. Transfer contents of pot to a slow cooker, and cook on low heat adding tomatoes for about three hours, add cream after three hours cooking for one more hour. Sprinkle fresh thyme, and serve with Parmesan cheese

CREAMY CHICKEN MUSHROOM SOUP



Creamy Chicken Mushroom Soup image

I tried to copy this after a soup I had at a restaurant in Knoxville. I never thought to ask them for their recipe. This is pretty close, though.

Provided by Susan Feliciano

Categories     Chicken Soups

Time 1h30m

Number Of Ingredients 14

2 lb chicken breast or thighs, bone-in, skin on
4 c water (or more)
1 stalk celery with tops
1 good sized slice of onion
3-4 baby carrots
fresh ground black pepper
fresh or dried thyme leaves
2 Tbsp butter
8 oz fresh button mushrooms, chopped
2 Tbsp cornstarch
1 c half and half
1 c cooked white rice or wild rice blend
salt and pepper to taste
just a pinch of herbs du provence

Steps:

  • 1. First, make chicken stock: Cover chicken with water in a large pot or dutch oven. Add the celery, onion, carrots, pepper and thyme. Bring to a boil, then simmer covered, for 45 minutes. Remove chicken and set aside to cool. Strain stock and discard vegetables, set aside. There should be about 2 1/2 cups of stock. Remove meat from chicken and shred.
  • 2. Heat butter in same pot over medium heat. Cook mushrooms in butter until well done. Add all but 1/4 cup of the strained chicken stock and bring to a simmer. Stir the cornstarch into the 1/4 cup stock and add to the soup, cooking and stirring until it thickens. Slowly stir in the half and half. Return the shredded chicken to the pot, and stir in the cooked rice. Simmer all together 5-10 minutes until flavors blend. Add salt and pepper to taste. May also stir in just a pinch of Herbs du Provence right before serving.

Tips:

  • Use fresh mushrooms. Fresh mushrooms will give your soup the best flavor. If you can't find fresh mushrooms, you can use dried mushrooms. Just be sure to soak them in hot water for 30 minutes before using.
  • Sauté the mushrooms before adding them to the soup. Sautéing the mushrooms in butter or oil will help them develop their flavor and brown slightly.
  • Use a good quality chicken broth. The chicken broth is the base of the soup, so it's important to use a good quality broth. You can make your own chicken broth or use a store-bought broth.
  • Add some fresh herbs to the soup. Fresh herbs, such as thyme, rosemary, or sage, will add a lot of flavor to the soup. Add them at the end of the cooking time so they don't lose their flavor.
  • Serve the soup with a side of crusty bread or crackers. Creamy chicken mushroom soup is the perfect comfort food on a cold day. Serve it with a side of crusty bread or crackers for a complete meal.

Conclusion:

Creamy chicken mushroom soup is a classic comfort food that is easy to make and always a hit. It's the perfect soup for a cold day or a quick and easy weeknight meal. With a few simple tips, you can make the best creamy chicken mushroom soup that your family and friends will love.

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