Rich, hearty and SO incredibly delicious, this creamy chicken and mushroom soup is pure comfort food in a bowl! Tender chunks of chicken, buttery mushrooms and veggies come together in a gorgeous silky broth flavoured with lemon and fresh herbs - it is so good, everyone will be reaching for seconds!
There’s nothing quite like a warming bowl of soup in the cooler months. And this chicken and mushroom soup with cream is a real belly-warmer! With a rich aroma and bold mushroom flavour, this is a soup you will want to eat all winter long.
There’s not a lot of prep work involved in making this dish and everything is ready in just 30 minutes (and that’s mostly hands-off time!). Perfect for busy nights or when you need something cosy and comforting with minimal effort. A complete meal on its own, you can also pair it with some fresh crusty bread, grilled cheese sandwiches or savoury scones or muffins for an extra filling meal.
Mushrooms are one of my favourite ingredients to cook with. Their flavour is so rich and earthy and they add a powerhouse of flavour and depth to recipes like this chicken and mushroom risotto or pasta dishes, as well as this deliciously creamy soup.
And if the cooler weather has hit and you need more warming soup recipes, try this broccoli and cauliflower soup or potato and leek soup or basically anything from this collection of soup recipes!
Why You're Going To Love This Recipe
- Quick and easy – made in 30 minutes from start to finish, it’s so quick, easy and a great recipe to use up leftover chicken in your fridge.
- So creamy – made with thick cream, it has a lovely creamy and silky texture.
- Great for meal prepping – you can make this ahead of time for weekday lunches or to reheat for dinner. You can also freeze it in batches.
- Filling – the perfect meal for hungry bellies. Serve it as a starter, or as a main with crusty buttered bread if you’re extra hungry!
What You Need
This soup is such a quick and easy dish to make, because you only need some basic pantry staples, leftover chicken and veggies, and everything cooks together in one pot, for minimal clean up!
Note: Please scroll to the recipe card at the bottom for ingredient quantities and the full detailed method.
- Butter & olive oil - to sauté
- Onion - one large onion, brown or white.
- Celery – provides texture, but also plays a big role in the flavour of the soup, forming the aromatic vegetable base.
- Mushrooms – field mushrooms like brown or button mushrooms are perfect for this recipe. You could also use portobello or a mix of your favourite mushroom varieties. Fresh or dried mushrooms like porcini will also add an intense mushroom flavour for a richer, fuller soup. If cooking with dried mushrooms, they need to be rehydrated in hot water for 5-10 minutes first.
- Fresh thyme – thyme has a lovely savoury flavour that complements the mushroom and chicken perfectly. You could also use parsley, chives or your favourite fresh herbs.
- Garlic - jarred minced garlic, or crushed fresh garlic.
- Chicken – this is the perfect recipe to use up leftover chicken breast or rotisserie chicken. If you don’t have any, you can also poach or grill your own chicken (see notes below) to add to the soup, or grab a BBQ chicken from the supermarket on your way home. I use chicken breast, but thigh fillets can also be used, if this is what you have on hand.
- Vegetable stock – or use chicken or beef stock, if preferred. Store-bought liquid stock is always an easy option, but you can use the powdered version or make your own, if preferred.
- Cooking cream – cooking cream is a type of cream that has been specifically developed for cooking. It heats well without curdling and resists splitting. In this recipe, it adds richness and creaminess to the broth. To keep it dairy free, you can try adding coconut cream instead. The flavour will be different, but still incredibly yummy.
- Baby spinach leaves.
- Lemon juice - fresh or store bought.
- Salt & pepper - to season.
Equipment Required
There is no fancy equipment required for this chicken and mushroom soup! Just a large soup pot or saucepan and a large spoon. Minimal clean up!
Step by Step Instructions
Once all of your ingredients are prepped and ready, the rest is easy!
Note: Scroll to the recipe card at the bottom for the ingredients quantities and full detailed method!
Step 1 - Sauté
Sauté the onion and celery in the butter until soft and fragrant.
Step 2 - Cook The Mushrooms
Add the mushrooms and brown them in the pot. Cook until all of the liquid has evaporated. Add the thyme and garlic and cook until fragrant.
Step 3 - Make The Broth
Add the vegetable stock and cooking cream. Simmer on low.
Step 4 - Add The Chicken
Add the chicken and spinach and cook until the chicken is heated through. Then, add the lemon juice and season with salt and pepper, to taste.
Expert Tips
- Browning the mushrooms well in the pan before adding the stock gives the soup plenty of flavour.
- You can use any kind of mushrooms. If using dried mushrooms, they need to be soaked in hot water first, before cooking as normal.
- The easiest and fastest option is to use rotisserie chicken from the supermarket. But if you don’t have any, you can poach 2 large chicken breasts to add to the soup.
- To poach chicken breasts, remove the chicken from the fridge 30 minutes before using. Place enough water in a saucepan to cover the chicken breasts and bring to the boil. Once boiling, add the chicken. Cover with a lid and bring back to the boil. Once boiling, remove the pot from the heat and set aside for 30 minutes, with the lid on. Then, use 2 forks to shred the chicken before adding it to the soup.
- Add more or less cream to your liking.
- Topping suggestions - top the chicken and mushroom soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
- Storage - store any leftovers in the fridge for up to 3 days. This soup can also be frozen - see FAQs.
FAQs
Yes! This soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing. Then store in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as needed.
To ensure that your soup remains safe to eat, I recommend using ready-cooked chicken like rotisserie chicken or poached chicken. Add it to the soup at the end, and cook until it is fully heated through. If you don't have cooked chicken, see my notes on poaching above in Expert Tips.
Related Recipes
Need a cosy bowl of warming soup? Curl up on the couch with one of these delicious and easy recipes!
Creamy Chicken and Mushroom Soup
Ingredients
- 20 g butter
- 2 tbs olive oil
- 1 onion brown or white, finely diced
- 3 celery stalks finely chopped
- 3 tsp minced garlic or 3 garlic cloves, crushed
- 500 g mushrooms washed and sliced
- 2 tsp fresh thyme leaves
- 2 chicken breasts poached & shredded, or 1 rotisserie chicken
- 1500 g (6 cups) vegetable stock
- 300 ml (1 cup) cooking cream
- 120 g baby spinach or chopped English spinach
- 2 tsp lemon juice
- salt and pepper to taste
Instructions
- Heat the butter and olive oil in a large saucepan over medium heat. Add the onion and celery and saute for 3 minutes or until soft.
- Add the sliced mushrooms and cook until golden brown (this will take approximately 5 minutes). Cook until all of the liquid has completely evaporated.
- Add the thyme and garlic and stir until fragrant (approximately 1 minute).
- Pour in the vegetable stock liquid and the cooking cream. Bring to a low simmer (but do not boil).
- Add the chicken (see notes below) and the baby spinach and cook for 10 minutes or until the chicken is heated through.
- Add the lemon juice, salt and pepper and stir to combine.
- Sprinkle with preferred topping (see tips below) and serve immediately.
Notes
- Browning the mushroom well in the pan before adding the stock gives the soup plenty of flavour.
- You can use any kind of mushrooms. If using dried mushrooms, they need to be soaked in hot water first, before cooking as normal.
- The easiest and fastest option is to use rotisserie chicken from the supermarket. But if you don’t have any, you can poach 2 large chicken breasts to add to the soup.
- To poach chicken breasts, remove the chicken from the fridge 30 minutes before using. Place enough water in a saucepan to cover the chicken breasts and bring to the boil. Once boiling, add the chicken. Cover with a lid and bring back to the boil. Once boiling, remove the pot from the heat and set aside for 30 minutes, with the lid on. Then, use 2 forks to shred the chicken before adding it to the soup.
- Add more, or less cream to your liking.
- Topping suggestions - top the soup with some crunchy homemade croutons, shaved parmesan cheese, a few drops of olive oil, fresh parsley or thyme and/or some extra browned mushrooms.
- Storage - store any leftovers in the fridge for up to 3 days.
- Freezing - this soup freezes and reheats beautifully. Be sure to cool the soup completely before freezing then place in an airtight container in the freezer for up to 3 months in either individual serves, or as a whole batch. Thaw and reheat as needed.
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