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.
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.
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!
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.
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.
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.
tom says
how much water?
Natasha says
It says in the recipe.
Harry Schild says
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.
Natasha says
Hi Harry! Thanks so much!! Let me know if you make anything! 🙂
Michelle says
Has anyone used rice instead of pasta ?
Shahira says
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!
Natasha says
Excellent! So happy it worked out.
Robbie Brown says
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?
Natasha says
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.
Karen says
Made this yesterday! Fantastic flavor! Can’t wait to have for leftovers for lunch. Thank you for sharing
Natasha says
So pleased you liked it!!
Ada says
If you omit the pasta, can you freeze this?
Natasha says
I think that should work!
Mary Ann | The Beach House Kitchen says
Looks really hearty Natasha! My husband would love this!
Natasha says
Thanks so much, Mary Ann!! 🙂
Natasha's Sister says
Hi you need to make this without chicken for me by lunchtime. I need soup. It’s cold out.
Natasha says
Hi. No.
Debs says
Such a cosy and comforting recipe! Love how quick this is too!
Natasha says
Thank you Debs!! 🙂