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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.
5 from 6 votes

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. 
Prep: 10 minutes
Cook: 25 minutes
Total: 35 minutes
Servings: 6


  • 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


  • 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. 

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Hi! I’m Natasha.

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  1. Mary I says:

    5 stars
    Delicious & simple!! Just made this yesterday to use up my whole rotisserie chicken. Another great use of these is making your own easy broth as its already cooked! Most of the breast meat was removed so I broke up everything left and put it ALL into about a 3 quart dutch oven (stovetop), added water almost to top of pot, brought to a boil, then put on lid and turned down to let it simmer.
    Then I chopped the veggies and the removed chicken breast. After prepping and measuring the seasonings it was time to strain broth into a large bowl (I use a colander to strain) and leave the bones/meat in the colander to cool.
    Then I used the dutchoven to saute the veggies and make the soup! I used 4 cups of my broth and 3 cups of water for the soup, as I added extra mushrooms and chicken.
    All in one pot, works great, and about 2 cups extra broth to use later! I didn’t season the water at all when cooking down the whole chicken, so adjust them when making the soup…I added about 1 tsp. salt and a little more pepper to taste, which for me was just right!
    I didn’t have half&half so used 1/2 cup sour cream to which I added 3-4 Tbsps. of the broth, which helps keep it from curdling when added to the soup.
    So tasty, easy and quick on a cold, wet winter night, Thank you Natasha!! 😋

    1. Natasha says:

      Thank you so much for your detailed review, Mary!! 😀 Glad you enjoyed it.

      1. Mary I says:

        You’re very welcome, I’ll be checking out more like the Baked Potato Soup!
        Yes, B.C. is stunning, been all over on several family vacations…Lucky You, and thanks again! 😊

        1. Natasha says:

          Hope you love it!! 😀

  2. Lillian Ingria says:

    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?????

    1. Natasha says:

      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.

  3. Madison says:

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

    1. Natasha says:

      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!