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    Home » Chicken & Poultry

    Chicken Mushroom Soup Recipe

    Published: Jan 31, 2018 / Updated: Mar 20, 2019 / 25 Comments

    This post may contain affiliate links. Please see my affiliate disclosure for more details.

    Jump to Recipe

    This easy healthy chicken and mushroom soup recipe is hearty and flavorful. It's also a great way to use up leftover chicken and comes together in just over 30 minutes.

    close-up of chicken mushroom soup with carrots

    How to make chicken and mushroom soup

    • Sauté the onion until softened in a large soup pot.
    • Add the mushrooms and garlic to the pot and cook for 5 minutes.
    • Add the carrots, seasoning, and liquids to the pot and bring to a boil.
    • Once boiling, add the pasta and chicken. Cook for 10 minutes or until the pasta is done and the broth has thickened a bit.
    • Stir in the half-and-half and season with salt & pepper as needed. Warm through.

    Pro tip: I used crimini (or cremini, depending on what you read!) mushrooms, but as always, feel free to sub your favorite mushrooms or whatever you have on hand.

    Portobello mushrooms would give this soup an even richer taste. White mushrooms would work too.

    I used half-and-half in this mushroom and chicken soup to give it a touch of creaminess. You could use heavy cream if you wanted an even creamier feel, but I was going for something satisfying yet still light.

    bowl of chicken mushroom soup on marble surface

    We've got plenty of goodies in here like sweet carrots, hearty pasta, and onions. It all melts in your mouth.

    This quick meal will warm you right up!

    close-up of bowl of chicken mushroom soup

    Hope you try this creamy chicken and mushroom soup recipe!

    Tell me in the comments below if you've made it or have any questions. 🙂

    If you are looking for more chicken and mushroom recipes, you may also like my creamy spinach chicken tortellini soup, my rustic chicken and mushroom stew, my creamy mushroom chicken, or my chicken meatballs in a mushroom sauce.

    This easy healthy chicken and mushroom soup recipe is hearty and flavorful. It's also a great way to use up leftover chicken and comes together in just over 30 minutes.

    Chicken Mushroom Soup Recipe

    This healthy chicken and mushroom soup recipe is hearty and flavorful. It's also a great way to use up leftover chicken and comes together in just over 30 minutes. 
    5 from 5 votes
    Print Recipe Pin Recipe Save Saved!
    Prep Time 10 mins
    Cook Time 25 mins
    Total Time 35 mins
    Course Soup
    Cuisine American
    Servings 6
    Prevent your screen from going dark

    Ingredients
     

    • 1 tablespoon olive oil
    • 1/2 medium onion chopped finely
    • 6 ounces crimini mushrooms sliced or chopped
    • 2 large carrots peeled & sliced thin
    • 4 cloves garlic minced
    • 6 dashes Italian seasoning
    • 2 (10 fluid ounce) cans chicken broth or stock
    • 4 cups water
    • 1 cup tubular pasta (e.g. ditali, ditalini, macaroni, etc.)
    • 2 cups cooked chicken (e.g. rotisserie or leftover) shredded
    • 1 cup half-and-half
    • Salt & pepper to taste

    Instructions
     

    • Add the olive oil and onion to a large soup pot over medium-high heat. Sauté for 5 minutes.
    • Meanwhile, chop the mushrooms and carrots.
    • Add the mushrooms and garlic to the pot and sauté for another 5 minutes. 
    • Add the carrots, Italian seasoning, chicken broth, and water to the pot. Increase the heat to high and bring to a gentle boil. 
    • Add the pasta and chicken to the pot. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pot.
    • Add the half-and-half and salt & pepper. Cook for another 5 minutes. The carrots should be cooked by now, but if they're not, give it another few minutes. 
    Keyword chicken mushroom soup
    Author Natasha Bull
    « One Pan Gnocchi alla Vodka
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    1. Lillian Ingria says

      January 27, 2022 at 5:56 PM

      Do you have to put half and half in Can the milk be not added ????????? Can cream of chicken soup substitute or can you recommend another dairy that is not milk or just leave milk out?????

      Reply
      • Natasha says

        January 28, 2022 at 9:13 AM

        Hi! You're welcome to experiment. I haven't tested with cream of chicken soup or anything other than half-and-half. You could try a dairy-free whipping cream like Silk brand sells.

        Reply
    2. Madison says

      October 13, 2020 at 1:59 PM

      Hi! Could you use 2% milk if you don’t have half and half on hand?

      Reply
      • Natasha says

        October 13, 2020 at 2:40 PM

        Hi! I'd just be careful not to boil it too much because there's a chance it'll curdle. It'll be slightly less rich tasting, but it should work. Let me know!

        Reply
    3. tom says

      January 13, 2020 at 10:51 AM

      how much water?

      Reply
      • Natasha says

        January 13, 2020 at 10:54 AM

        It says in the recipe.

        Reply
    4. Harry Schild says

      January 5, 2020 at 9:04 AM

      5 stars
      Thanks from across the pond Natasha. Seems to be the best recipe for chicken and mushroom soup I can find, and not over complicated or too many ingredients, which is often the case. I will try this tomorrow, with a few adjustments. The wife doesn't like pasta so that 's out and I will try a mix of wild and shiitake mushrooms as I have a lot of both, dried. Other than that I will follow your recipe closely, and that is unusual for me. A quick glance through some of your other recipes and I can say I am impressed. Natasha, you have gain another fan.

      Reply
      • Natasha says

        January 5, 2020 at 1:11 PM

        Hi Harry! Thanks so much!! Let me know if you make anything! 🙂

        Reply
    5. Michelle says

      February 2, 2019 at 11:49 AM

      Has anyone used rice instead of pasta ?

      Reply
      • Shipra says

        October 5, 2020 at 11:29 AM

        Hi Natasha,

        I have been following you since a while. Really love your recipes - simple , delicious and healthy. I will be trying this soup very soon as everyone in my family loves chicken with mushrooms.
        Love
        Shipra

        Reply
        • Natasha says

          October 5, 2020 at 12:19 PM

          Thank you!! I hope you enjoy it, Shipra! 🙂 Thanks for following along.

          Reply
    6. Shahira says

      January 17, 2019 at 12:02 AM

      5 stars
      Delish! I subbed in seared off chicken and for a longer boil (45 mins) plus adding in corn to give it texture. Thank you for this!

      Reply
      • Natasha says

        January 18, 2019 at 8:38 AM

        Excellent! So happy it worked out.

        Reply
    7. Robbie Brown says

      October 3, 2018 at 10:44 AM

      I just sent you message asking what half and half is. I also discovered all sorts of discussions going on about what UK equivalents are - my favourite is what we call 'creme fraiche', which I've always used for milky/creamy-fying stews, sauces etc. Do you have that in Canada?

      Reply
      • Natasha says

        October 3, 2018 at 10:49 AM

        Hi Robbie, I did reply to your comment on the other recipe (chicken tortellini soup) explaining what it was (it's half milk and half cream - a USA/Canada thing). And yes, there are so many differences when it comes to creams between even the US and Canada, let alone adding the UK into the mix. 😛 We do have creme fraiche, but it is a bit harder to find here in Canada (in my city anyway, but I do see it popping up more and more). It's a bit easier to get in the USA from what I know. It's sorta like sour cream. Every major food shop here carries sour cream. I like adding it to things like beef Stroganoff.

        Reply
    8. Karen says

      February 7, 2018 at 7:22 AM

      5 stars
      Made this yesterday! Fantastic flavor! Can't wait to have for leftovers for lunch. Thank you for sharing

      Reply
      • Natasha says

        February 7, 2018 at 9:46 AM

        So pleased you liked it!!

        Reply
    9. Ada says

      February 4, 2018 at 2:56 AM

      If you omit the pasta, can you freeze this?

      Reply
      • Natasha says

        February 4, 2018 at 9:36 AM

        I think that should work!

        Reply
    10. Mary Ann | The Beach House Kitchen says

      February 1, 2018 at 9:06 AM

      Looks really hearty Natasha! My husband would love this!

      Reply
      • Natasha says

        February 1, 2018 at 9:08 AM

        Thanks so much, Mary Ann!! 🙂

        Reply
    11. Natasha's Sister says

      January 31, 2018 at 8:22 AM

      5 stars
      Hi you need to make this without chicken for me by lunchtime. I need soup. It's cold out.

      Reply
      • Natasha says

        January 31, 2018 at 8:31 AM

        Hi. No.

        Reply
    12. Debs says

      January 31, 2018 at 5:36 AM

      5 stars
      Such a cosy and comforting recipe! Love how quick this is too!

      Reply
      • Natasha says

        January 31, 2018 at 8:08 AM

        Thank you Debs!! 🙂

        Reply

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