23+ Irresistible Chicken Mushroom Soup Recipes to Warm Your Soul

Chicken mushroom soup is one of those timeless dishes that bring comfort, warmth, and satisfaction to any table.

The combination of tender chicken, earthy mushrooms, and rich broth creates a symphony of flavors that’s both hearty and nourishing.

Whether you prefer it creamy or clear, spicy or mild, chicken mushroom soup can be adapted to suit any palate.

In this collection of 23+ Chicken Mushroom Soup Recipes, you’ll find a variety of options to explore, from traditional takes to more inventive versions.

Each recipe is designed to bring out the natural goodness of chicken and mushrooms while introducing unique twists like fresh herbs, vegetables, or rich creaminess.

Whether you’re looking for a quick weeknight dinner, a family favorite, or a special dish to impress guests, these recipes have something for everyone.

Let’s dive into the world of chicken mushroom soup and discover your next go-to recipe!

23+ Irresistible Chicken Mushroom Soup Recipes to Warm Your Soul

From comforting classics to more adventurous variations, 23+ Chicken Mushroom Soup Recipes offer something for every taste and occasion.

Whether you’re in the mood for a creamy bowl to cozy up with or a light, flavorful broth-based soup, chicken and mushrooms make the perfect combination for a filling and delicious meal.

These recipes will not only satisfy your hunger but will also provide a hearty, nourishing option for any day of the week.

So, grab your ingredients and get ready to enjoy a bowl of the best chicken mushroom soup you’ve ever tasted!

Creamy Chicken and Mushroom Soup

This rich and comforting creamy chicken and mushroom soup is perfect for chilly nights. With tender chicken, earthy mushrooms, and a luscious cream base, it’s a dish that brings warmth and satisfaction to the table. The combination of savory flavors and creamy texture will surely become a household favorite.

• Ingredients:
  • 2 tbsp butter
  • 1 medium onion, finely chopped
  • 2 cloves garlic, minced
  • 1 lb chicken breast, cooked and shredded
  • 8 oz mushrooms, sliced (white or cremini)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp chopped fresh parsley (optional, for garnish)
• Instructions:
  1. In a large pot, melt butter over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook for 5-6 minutes, until they begin to release their moisture and soften.
  3. Stir in the shredded chicken, chicken broth, and thyme. Bring to a simmer, and cook for 10 minutes to allow flavors to meld.
  4. Lower the heat and stir in the heavy cream. Simmer for another 5 minutes until the soup thickens slightly.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley if desired.

This creamy chicken and mushroom soup offers a satisfying blend of textures and flavors that make it perfect for cozy dinners or a hearty lunch. The tender chicken and mushrooms meld together in a luscious creamy broth, making each spoonful comforting. Whether enjoyed as a standalone meal or paired with crusty bread, this soup is sure to become a comforting go-to recipe in your repertoire.

Chicken and Mushroom Soup with Rice

This chicken and mushroom soup with rice is a hearty, one-pot meal that combines the flavors of tender chicken, earthy mushrooms, and the comforting chewiness of rice. Perfect for when you’re craving something filling yet easy to prepare, this soup packs in great flavor while being a wholesome choice for any day of the week.

• Ingredients:
  • 1 lb chicken thighs, boneless and skinless, chopped
  • 2 tbsp olive oil
  • 1 cup mushrooms, sliced
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cooked rice (white or brown)
  • 1 tsp dried rosemary
  • Salt and pepper to taste
  • Fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides (about 5-7 minutes). Remove and set aside.
  2. In the same pot, add onions, carrots, and garlic, cooking until softened (about 4 minutes).
  3. Add the sliced mushrooms, cooking until they release their moisture and soften (about 5 minutes).
  4. Return the chicken to the pot and stir in the chicken broth, rosemary, salt, and pepper. Bring the soup to a boil, then reduce to a simmer. Let cook for 15 minutes to allow the flavors to meld.
  5. Stir in the cooked rice and cook for another 5 minutes until heated through.
  6. Serve hot, garnished with fresh parsley.

This chicken and mushroom soup with rice offers the perfect balance of rich, savory flavors and satisfying texture. The tender chicken, flavorful mushrooms, and hearty rice create a complete meal in a bowl. It’s an excellent dish for meal prepping or when you need something comforting without too much fuss. Enjoy this soup for a cozy weeknight dinner or serve it at family gatherings—it’s sure to be a hit!

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Low-Carb Chicken Mushroom Soup

For those looking for a lighter version of traditional chicken and mushroom soup, this low-carb chicken mushroom soup offers all the rich flavors without the heaviness. It uses cauliflower in place of potatoes for a creamy base, keeping the soup deliciously light but still hearty and satisfying.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 1 small cauliflower, chopped
  • 1 cup mushrooms, sliced
  • 1 small onion, diced
  • 4 cups chicken broth
  • 1 cup unsweetened almond milk
  • 1 tsp garlic powder
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 2 tbsp fresh dill (optional, for garnish)
• Instructions:
  1. In a large pot, melt butter over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the mushrooms and cook for 5 minutes, until they release their moisture.
  3. Stir in the cauliflower, chicken broth, garlic powder, and thyme. Bring to a boil, then reduce heat and simmer for 15 minutes, until the cauliflower is tender.
  4. Use an immersion blender to puree the soup until smooth and creamy. If you don’t have an immersion blender, carefully transfer the soup in batches to a regular blender.
  5. Return the soup to the heat and stir in the almond milk and shredded chicken. Simmer for another 5 minutes to heat through.
  6. Season with salt and pepper to taste.
  7. Serve hot, garnished with fresh dill if desired.

This low-carb chicken mushroom soup provides the creamy, comforting texture you crave while being much lighter than traditional versions. The cauliflower gives it a velvety base, while the chicken and mushrooms add heartiness and flavor. Ideal for anyone looking to cut back on carbs without sacrificing taste, this soup is a great option for those following a keto or low-carb lifestyle. It’s a guilt-free way to indulge in a comforting bowl of soup!

Chicken and Mushroom Soup with Spinach

This chicken and mushroom soup with spinach is a nutritious and delicious variation of the classic. The addition of fresh spinach adds vibrant color, vitamins, and a mild, earthy flavor, making this soup even more comforting and wholesome. Perfect for a light yet filling meal, it’s the ideal balance of protein, vegetables, and rich flavors.

• Ingredients:
  • 2 tbsp olive oil
  • 1 lb chicken breast, cooked and shredded
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 2 cups fresh spinach, chopped
  • 1 tsp dried basil
  • Salt and pepper to taste
  • 1/2 cup heavy cream (optional for extra creaminess)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the mushrooms and cook until they begin to release their moisture and become tender (about 5 minutes).
  3. Stir in the shredded chicken, chicken broth, and basil. Bring to a simmer and cook for 10 minutes.
  4. Add the chopped spinach and cook for an additional 3-4 minutes, until the spinach wilts.
  5. If desired, stir in heavy cream for a richer texture. Season with salt and pepper to taste.
  6. Serve hot, with an optional garnish of fresh herbs or a sprinkle of parmesan cheese.

This chicken and mushroom soup with spinach is not only delicious but also packed with nutrients. The addition of spinach gives the soup a boost of vitamins and adds a touch of green freshness. Whether you’re looking for a light meal or something more indulgent with a splash of cream, this soup is versatile, healthy, and sure to satisfy any comfort food craving.

Spicy Chicken and Mushroom Soup

For those who like a little heat, this spicy chicken and mushroom soup brings an exciting twist to the traditional recipe. With a base of tender chicken, earthy mushrooms, and a kick of heat from chili flakes and fresh jalapeños, this soup will warm you up inside and out. It’s perfect for spice lovers looking for a comforting yet bold meal.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 small onion, chopped
  • 2 cloves garlic, minced
  • 1 jalapeño, seeded and chopped
  • 4 cups chicken broth
  • 1 tsp chili flakes (adjust to taste)
  • 1 tsp cumin
  • Salt and pepper to taste
  • 1/2 cup cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onions, garlic, and jalapeño, sautéing until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until they soften and release their moisture (about 5 minutes).
  3. Stir in the shredded chicken, chicken broth, chili flakes, and cumin. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
  4. Season with salt and pepper to taste, adjusting the heat with more chili flakes if desired.
  5. Serve hot, garnished with fresh cilantro for a burst of color and freshness.

This spicy chicken and mushroom soup is a perfect choice for those who love a little heat in their meals. The combination of spicy jalapeños and chili flakes adds depth and excitement to the soup, while the mushrooms and chicken balance the bold flavors. This soup is ideal for a chilly evening when you want something warming and with a bit of a kick. Top it off with fresh cilantro to enhance the overall freshness and enjoy every spicy spoonful!

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Chicken and Mushroom Soup with Cream of Mushroom

This variation of chicken and mushroom soup incorporates a can of cream of mushroom soup to create an extra creamy, velvety texture that everyone will love. This version is simple to prepare and requires minimal ingredients, making it a go-to comfort food for busy nights. With the combination of tender chicken, savory mushrooms, and the rich, creamy base, this soup is the ultimate in comfort.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 can (10.5 oz) cream of mushroom soup
  • 4 cups chicken broth
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1/2 cup milk or cream (optional for extra creaminess)
• Instructions:
  1. In a large pot, melt butter over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the mushrooms and cook for about 5 minutes, until they soften and release their moisture.
  3. Stir in the shredded chicken and chicken broth, followed by the cream of mushroom soup and thyme. Bring the soup to a simmer and cook for 10 minutes to allow the flavors to meld.
  4. If desired, stir in milk or cream for an extra creamy texture. Season with salt and pepper to taste.
  5. Serve hot with optional toppings like fresh herbs or croutons.

This chicken and mushroom soup with cream of mushroom offers a smooth, rich texture that is pure comfort in a bowl. The convenience of using canned cream of mushroom soup gives you the perfect creamy base without the hassle of making a roux. Whether you need a quick weeknight dinner or a satisfying lunch, this easy recipe is sure to please everyone at the table. With its creamy consistency and delicious flavors, it’s a classic that never disappoints.

Rustic Chicken and Mushroom Soup

This rustic chicken and mushroom soup brings together simple ingredients in a hearty, flavorful way. With tender chicken, a variety of mushrooms, and vegetables like carrots and celery, this soup delivers deep flavors that develop as it simmers. It’s a satisfying dish that can be enjoyed on its own or paired with a warm, crusty loaf of bread.

• Ingredients:
  • 1 lb chicken thighs, boneless and skinless, chopped
  • 2 tbsp olive oil
  • 8 oz mixed mushrooms (shiitake, cremini, or white), sliced
  • 1 medium onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 4 cups chicken broth
  • 1 tsp thyme
  • 1 bay leaf
  • Salt and pepper to taste
  • 1 tbsp fresh parsley, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the chopped chicken thighs and cook until browned on all sides (about 5-7 minutes). Remove the chicken and set aside.
  2. In the same pot, add onions, carrots, and celery. Cook until the vegetables soften (about 5 minutes).
  3. Add the mushrooms and cook until they release their moisture and soften (about 5 minutes).
  4. Return the chicken to the pot and add chicken broth, thyme, and bay leaf. Bring to a simmer and cook for 20-25 minutes to let the flavors meld.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This rustic chicken and mushroom soup is perfect for those who love comforting, flavorful meals with a bit of earthiness. The combination of tender chicken, savory mushrooms, and aromatic vegetables creates a wholesome dish that is both satisfying and filling. It’s ideal for a cozy evening or for serving to family and friends—simple ingredients come together to make something extraordinary.

Chicken and Mushroom Soup with Leeks

This chicken and mushroom soup with leeks adds an elegant touch to the traditional recipe. Leeks bring a mild, sweet flavor that complements the earthiness of mushrooms and the richness of the chicken. This soup is hearty yet delicate, making it perfect for a light lunch or an upscale starter for dinner.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 2 medium leeks, cleaned and sliced thinly
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1/2 cup white wine (optional)
  • 1 tsp thyme
  • Salt and pepper to taste
  • 1/4 cup heavy cream (optional for extra creaminess)
  • Fresh thyme for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the leeks and garlic, cooking until softened (about 5 minutes).
  2. Add the sliced mushrooms and cook until they release their moisture and become tender (about 5 minutes).
  3. Stir in the shredded chicken and chicken broth. If using, add the white wine and bring to a simmer. Let cook for 15-20 minutes to let the flavors develop.
  4. Season with thyme, salt, and pepper to taste. If desired, stir in heavy cream for a richer texture.
  5. Serve hot, garnished with fresh thyme.

This chicken and mushroom soup with leeks offers a refined twist on the classic, with the leeks adding a subtle sweetness that balances the savory flavors. The white wine (if used) enhances the depth of the soup, and the creaminess makes it feel indulgent yet light. Perfect for special occasions or when you want to elevate a simple meal, this soup is both delicious and sophisticated.

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Chicken and Mushroom Soup with Sweet Potatoes

For a twist on the classic chicken and mushroom soup, this recipe incorporates sweet potatoes, adding a touch of sweetness and a creamy texture. The combination of tender chicken, earthy mushrooms, and the natural sweetness of the potatoes creates a comforting and nourishing soup that’s perfect for fall or any time of year.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 medium sweet potatoes, peeled and cubed
  • 4 cups chicken broth
  • 1 tsp cinnamon (optional for extra flavor)
  • 1/2 tsp paprika
  • Salt and pepper to taste
  • 1/2 cup coconut milk (optional for extra creaminess)
  • Fresh cilantro, chopped (for garnish)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and cook until softened (about 3 minutes).
  2. Add the mushrooms and cook until they release their moisture and become tender (about 5 minutes).
  3. Stir in the cubed sweet potatoes, chicken broth, cinnamon, and paprika. Bring to a boil, then reduce heat and simmer for 20-25 minutes, until the sweet potatoes are tender.
  4. Stir in the shredded chicken and cook for an additional 5 minutes until heated through.
  5. If desired, stir in coconut milk for a richer, creamier texture. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro.

This chicken and mushroom soup with sweet potatoes offers a perfect balance of sweet and savory flavors, making it a comforting and unique variation of the traditional recipe. The addition of sweet potatoes provides a satisfying, creamy texture, while the coconut milk adds richness and depth. Whether you’re craving something hearty for dinner or seeking a delicious way to enjoy sweet potatoes, this soup is sure to become a go-to favorite.

Creamy Chicken and Mushroom Soup with Garlic Parmesan

This creamy chicken and mushroom soup with garlic Parmesan is a rich and comforting dish that combines the earthiness of mushrooms with the creamy texture of a velvety broth. Garlic and Parmesan cheese elevate the flavors, making it a perfect indulgence for cold days. With tender chicken and a hearty base, this soup is an ideal choice for those who enjoy creamy, savory meals.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • 1 tbsp fresh parsley, chopped (for garnish)
• Instructions:
  1. Melt butter in a large pot over medium heat. Add the minced garlic and cook until fragrant (about 1 minute).
  2. Add the sliced mushrooms and cook until tender and browned (about 5 minutes).
  3. Stir in the shredded chicken, chicken broth, and thyme. Bring to a simmer and cook for 10 minutes to allow the flavors to blend.
  4. Reduce the heat and stir in the heavy cream and grated Parmesan cheese. Cook for another 5 minutes, stirring until the soup becomes creamy.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley and extra Parmesan, if desired.

This creamy chicken and mushroom soup with garlic Parmesan is a luxurious, comforting dish that blends rich, savory flavors into every spoonful. The Parmesan adds a deliciously tangy note, while the heavy cream ensures a smooth, velvety texture. Whether served as a filling meal or as an appetizer, this soup will surely impress with its decadent flavors and comforting warmth.

Lemon and Herb Chicken Mushroom Soup

This Lemon and Herb Chicken Mushroom Soup brings a refreshing twist to the traditional chicken and mushroom combination. The bright, zesty flavor of lemon and the aromatic herbs like rosemary and thyme cut through the richness of the mushrooms and chicken, making this soup light yet flavorful. It’s perfect for those looking for a fresh, vibrant take on a comforting dish.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • Juice and zest of 1 lemon
  • 1 tsp dried rosemary
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until softened (about 3 minutes).
  2. Add the mushrooms and cook until they begin to release their moisture and become tender (about 5 minutes).
  3. Stir in the shredded chicken and chicken broth, then bring to a simmer. Cook for 10-15 minutes to allow the flavors to blend.
  4. Stir in the lemon juice, lemon zest, rosemary, and thyme. Cook for an additional 5 minutes to allow the herbs and lemon to infuse the soup.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley for a burst of color and flavor.

This Lemon and Herb Chicken Mushroom Soup is a wonderful balance of fresh, citrusy notes and savory flavors. The lemon adds a refreshing brightness that cuts through the richness of the mushrooms and chicken, making this soup feel light and uplifting. It’s the perfect dish for a warm, spring meal or anytime you want something fresh and satisfying.

Chicken and Mushroom Soup with Roasted Garlic

This Chicken and Mushroom Soup with Roasted Garlic brings an extra layer of depth and richness to the classic recipe. Roasting the garlic brings out its natural sweetness and mellows its flavor, creating a subtle, aromatic base for the soup. Combined with tender chicken and earthy mushrooms, this soup is perfect for those who love bold, savory flavors in their comfort food.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 1 bulb of garlic
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh thyme for garnish
• Instructions:
  1. Preheat the oven to 400°F (200°C). Cut off the top of the garlic bulb to expose the cloves. Drizzle with a bit of olive oil, wrap it in foil, and roast for 30-35 minutes, until the garlic becomes soft and caramelized.
  2. Once the garlic is cool enough to handle, squeeze the cloves out of their skins and set aside.
  3. Heat olive oil in a large pot over medium heat. Add onions and cook until softened (about 3 minutes).
  4. Add the sliced mushrooms and cook for 5-7 minutes until tender.
  5. Stir in the shredded chicken, chicken broth, and roasted garlic. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
  6. Stir in the heavy cream and thyme. Cook for an additional 5 minutes, and season with salt and pepper to taste.
  7. Serve hot, garnished with fresh thyme.

This Chicken and Mushroom Soup with Roasted Garlic is a rich and flavorful version of the classic, with the roasted garlic adding a sweet, deep aroma to the soup. The creamy texture and savory chicken pair wonderfully with the earthiness of the mushrooms. It’s a comforting, sophisticated dish that’s perfect for cozy nights or special occasions.

Spicy Chicken and Mushroom Soup

This Spicy Chicken and Mushroom Soup adds a bold kick to the traditional chicken and mushroom pairing. The heat from jalapeños and the depth of spices like cumin and paprika transform the soup into a comforting yet vibrant dish. With tender chicken and earthy mushrooms, this spicy twist is perfect for those who enjoy a little heat in their meals.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1-2 jalapeños, seeded and finely chopped
  • 4 cups chicken broth
  • 1 tsp cumin
  • 1 tsp paprika
  • 1/2 tsp cayenne pepper (optional for extra heat)
  • Salt and pepper to taste
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the chopped jalapeños and cook for another 2 minutes to release their heat.
  3. Stir in the mushrooms and cook until tender, about 5 minutes.
  4. Add the shredded chicken, chicken broth, cumin, paprika, and cayenne pepper. Bring to a simmer and cook for 10-15 minutes to allow the flavors to meld.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh cilantro for a burst of color and flavor.

This Spicy Chicken and Mushroom Soup is perfect for those who crave bold, spicy flavors with the comforting, earthy base of mushrooms and tender chicken. The jalapeños and spices create a warm, vibrant kick that will heat up your meal. It’s a great choice for a cozy dinner or when you’re in the mood for something with a little extra zing!

Chicken and Mushroom Soup with Spinach

This Chicken and Mushroom Soup with Spinach is a nutrient-packed, light, yet hearty soup that combines the earthiness of mushrooms, the lean protein of chicken, and the fresh greens of spinach. It’s a healthy, flavorful option that feels both satisfying and refreshing. Perfect for a healthy meal that’s both filling and wholesome.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 4 cups fresh spinach, roughly chopped
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh lemon juice (optional, for added brightness)
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until they release their moisture and become tender (about 5 minutes).
  3. Stir in the shredded chicken and chicken broth, bringing it to a simmer. Cook for 10-15 minutes to allow the flavors to develop.
  4. Add the spinach and cook for an additional 2-3 minutes, until wilted.
  5. Season with thyme, salt, and pepper to taste. For an added burst of freshness, squeeze a little fresh lemon juice into the soup just before serving.
  6. Serve hot, garnished with additional fresh thyme or lemon wedges if desired.

This Chicken and Mushroom Soup with Spinach is a light, nutritious option that doesn’t sacrifice flavor. The spinach adds a boost of vitamins, while the mushrooms and chicken create a satisfying texture. It’s a great choice for anyone looking to enjoy a comforting, healthy meal that’s easy to make and full of vibrant flavors. Perfect for a midday meal or a light dinner.

Thai-inspired Chicken and Mushroom Soup

This Thai-inspired Chicken and Mushroom Soup is packed with the bold flavors of lemongrass, ginger, and lime, giving the classic chicken and mushroom soup a deliciously fragrant twist. The heat from Thai chilies and the creaminess of coconut milk balance out the savory mushrooms and tender chicken, making this soup a flavorful and exotic option.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 stalk lemongrass, bruised and cut into pieces
  • 2 cloves garlic, minced
  • 2 inches fresh ginger, sliced thinly
  • 4 cups chicken broth
  • 1 can (13 oz) coconut milk
  • 1-2 Thai bird’s eye chilies (or red chili flakes), finely chopped
  • 1 tbsp fish sauce
  • Juice of 1 lime
  • Fresh cilantro for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add garlic, ginger, and lemongrass, cooking for 2-3 minutes to release their aromas.
  2. Add the sliced mushrooms and cook until tender (about 5 minutes).
  3. Stir in the shredded chicken, chicken broth, coconut milk, fish sauce, and Thai chilies. Bring to a simmer and cook for 10-15 minutes, allowing the flavors to infuse.
  4. Add the lime juice and stir to combine. Taste and adjust seasoning if necessary, adding more fish sauce or lime for depth.
  5. Serve hot, garnished with fresh cilantro.

This Thai-inspired Chicken and Mushroom Soup is a delicious fusion of rich, creamy coconut milk and the bright, zesty flavors of lemongrass and lime. The soup’s spiciness can be adjusted to your preference, offering a comforting yet exotic experience in every bite. Perfect for anyone who enjoys Thai cuisine or is looking for a unique twist on a classic chicken and mushroom soup.

Rustic Chicken and Mushroom Soup with White Wine

This Rustic Chicken and Mushroom Soup with White Wine is a hearty and flavorful dish that combines tender chicken, earthy mushrooms, and the subtle acidity of white wine. The addition of wine adds a layer of depth and complexity to the soup, making it a perfect option for a cozy, comforting meal. It’s ideal for those who enjoy a sophisticated twist on classic chicken soup.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 1 cup dry white wine
  • 4 cups chicken broth
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Melt butter in a large pot over medium heat. Add the onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook for 5-7 minutes until they release their moisture and become tender.
  3. Stir in the white wine and allow it to simmer for 5 minutes, reducing slightly.
  4. Add the shredded chicken and chicken broth, bringing the soup to a simmer. Let it cook for 10-15 minutes to allow the flavors to meld.
  5. Stir in the heavy cream and dried thyme, cooking for another 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This Rustic Chicken and Mushroom Soup with White Wine is a deliciously comforting dish with a touch of elegance. The white wine adds complexity, while the mushrooms and chicken bring heartiness to the soup. It’s perfect for a leisurely dinner or a cozy weekend meal that feels both comforting and special.

Slow Cooker Chicken and Mushroom Soup

This Slow Cooker Chicken and Mushroom Soup is an easy and convenient way to make a comforting meal. By cooking the ingredients slowly over time, the flavors meld together beautifully, creating a rich and satisfying soup. With minimal prep and the help of your slow cooker, you can come home to a warm, flavorful meal waiting for you.

• Ingredients:
  • 1 lb chicken breast, uncooked
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 tsp dried thyme
  • 1 tsp dried parsley
  • Salt and pepper to taste
• Instructions:
  1. Place the chicken breast, sliced mushrooms, onion, and garlic in the slow cooker.
  2. Pour in the chicken broth and sprinkle the dried thyme and parsley over the ingredients. Season with salt and pepper.
  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked.
  4. Once the chicken is cooked, shred it with two forks and stir it back into the soup.
  5. Stir in the heavy cream and cook for an additional 15-20 minutes on low to allow the soup to thicken.
  6. Serve hot.

This Slow Cooker Chicken and Mushroom Soup is perfect for busy days when you want a comforting, home-cooked meal with minimal effort. The slow cooking process allows the flavors to develop fully, and the creamy texture makes each spoonful satisfying. Whether it’s a family dinner or a meal prepped for the week, this soup is a hassle-free way to enjoy a hearty dish.

Chicken and Mushroom Soup with Potatoes

This Chicken and Mushroom Soup with Potatoes is a hearty and filling dish that’s perfect for chilly evenings. The potatoes add a comforting, starchy element, making the soup even more satisfying. Combined with tender chicken and savory mushrooms, this soup is a great choice for those looking for a complete and comforting meal in one bowl.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 2 medium potatoes, peeled and diced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup milk
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh chives for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add the onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender, about 5 minutes.
  3. Stir in the diced potatoes, shredded chicken, and chicken broth. Bring to a simmer and cook for 20-25 minutes, or until the potatoes are tender.
  4. Add the milk and thyme, then stir to combine. Cook for another 5 minutes, allowing the soup to thicken slightly.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh chives.

This Chicken and Mushroom Soup with Potatoes is the epitome of comfort food. The potatoes make the soup rich and hearty, while the chicken and mushrooms provide great texture and flavor. It’s a filling and satisfying meal that can be enjoyed as a standalone dinner or paired with crusty bread for a complete meal. Perfect for any time you need a warm and comforting bowl of soup.

Creamy Chicken and Mushroom Soup with Parmesan

This Creamy Chicken and Mushroom Soup with Parmesan takes comfort food to the next level with its rich, velvety texture and the savory addition of Parmesan cheese. The deep, earthy flavor of the mushrooms combines with the tender chicken, creating a hearty, satisfying soup. Perfect for a cozy evening, this soup is creamy yet not overly heavy, making it ideal for any occasion.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp butter
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Melt butter in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender and slightly browned (about 5 minutes).
  3. Stir in the shredded chicken and chicken broth. Bring to a simmer and cook for 10-15 minutes.
  4. Add the heavy cream and Parmesan cheese, stirring to combine. Continue to cook for another 5 minutes, allowing the soup to thicken slightly.
  5. Season with thyme, salt, and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This Creamy Chicken and Mushroom Soup with Parmesan is a rich, comforting dish that’s perfect for colder months or when you’re craving something indulgent yet simple. The Parmesan adds a wonderful umami depth that pairs perfectly with the creamy texture of the soup. It’s a crowd-pleaser that’s both elegant and cozy, ideal for family dinners or intimate gatherings.

Chicken and Mushroom Soup with Rice

This Chicken and Mushroom Soup with Rice is a hearty, satisfying meal that combines the earthiness of mushrooms, tender chicken, and the comforting starch of rice. Perfect for any time of year, the rice helps make the soup even more filling while soaking up the delicious flavors from the broth. It’s an easy, one-pot meal that’s ideal for busy weeknights or meal prep.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 1 cup cooked rice
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh dill for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender, about 5 minutes.
  3. Stir in the shredded chicken and chicken broth, bringing it to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
  4. Add the cooked rice, thyme, salt, and pepper. Simmer for an additional 5 minutes, allowing the rice to absorb the flavors.
  5. Serve hot, garnished with fresh dill.

This Chicken and Mushroom Soup with Rice is a warm, filling, and comforting option that’s perfect for a family dinner or for meal prepping for the week. The rice adds heartiness to the soup, making it a complete meal in itself. The combination of chicken, mushrooms, and the light broth creates a savory dish that’s both satisfying and nourishing.

Lemon Chicken and Mushroom Soup

This Lemon Chicken and Mushroom Soup offers a bright, refreshing twist on the classic chicken and mushroom pairing. The zingy lemon and fresh herbs add a light and zesty flavor, which perfectly complements the earthy mushrooms and tender chicken. It’s a great choice for a springtime meal or when you’re craving something both light and flavorful.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • Juice and zest of 1 lemon
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh parsley for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender, about 5 minutes.
  3. Stir in the shredded chicken and chicken broth, bringing it to a simmer. Cook for 10-15 minutes to allow the flavors to meld.
  4. Add the lemon juice, zest, and thyme, and stir to combine. Simmer for another 5 minutes.
  5. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh parsley.

This Lemon Chicken and Mushroom Soup is a refreshing and flavorful dish that’s perfect for those seeking a light yet satisfying meal. The bright lemon adds a fresh and tangy contrast to the savory chicken and mushrooms, making it an ideal choice for a spring or summer meal. It’s a simple but delicious way to enjoy the classic chicken and mushroom combo with an exciting new twist.

Chicken and Mushroom Soup with Spinach

This Chicken and Mushroom Soup with Spinach is a nutritious and delicious twist on the classic. The earthy mushrooms and tender chicken combine beautifully with the vibrant green spinach, making this soup both hearty and full of flavor. The addition of spinach not only enhances the soup’s nutritional profile but also gives it a lovely color and freshness. It’s perfect for a wholesome meal any day of the week.

• Ingredients:
  • 1 lb chicken breast, cooked and shredded
  • 2 tbsp olive oil
  • 8 oz mushrooms, sliced
  • 1 medium onion, chopped
  • 2 cloves garlic, minced
  • 4 cups chicken broth
  • 3 cups fresh spinach, chopped
  • 1/2 cup heavy cream
  • 1 tsp dried thyme
  • Salt and pepper to taste
  • Fresh basil for garnish
• Instructions:
  1. Heat olive oil in a large pot over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender, about 5 minutes.
  3. Stir in the shredded chicken and chicken broth, bringing it to a simmer. Cook for 10-15 minutes to allow the flavors to blend.
  4. Add the chopped spinach and continue to cook until the spinach wilts, about 3 minutes.
  5. Stir in the heavy cream and dried thyme, cooking for another 5 minutes. Season with salt and pepper to taste.
  6. Serve hot, garnished with fresh basil.

This Chicken and Mushroom Soup with Spinach is not only delicious but also packed with nutrients. The spinach adds a lovely green pop and a mild, slightly earthy flavor that complements the mushrooms and chicken perfectly. The creamy texture makes it indulgent without being too heavy, making it a great option for a wholesome, flavorful meal any time of the year.

Chicken and Mushroom Soup with Dumplings

Chicken and Mushroom Soup with Dumplings is the ultimate comfort food, combining savory chicken, earthy mushrooms, and fluffy homemade dumplings in a rich, flavorful broth. The dumplings soak up the broth, making every bite a delightful combination of textures. This soup is perfect for a cozy dinner, offering a satisfying, one-pot meal that feels like a hug in a bowl.

• Ingredients:
  • For the Soup:
    • 1 lb chicken breast, cooked and shredded
    • 2 tbsp olive oil
    • 8 oz mushrooms, sliced
    • 1 medium onion, chopped
    • 2 cloves garlic, minced
    • 4 cups chicken broth
    • 1/2 cup heavy cream
    • 1 tsp dried thyme
    • Salt and pepper to taste
  • For the Dumplings:
    • 1 cup all-purpose flour
    • 2 tsp baking powder
    • 1/4 tsp salt
    • 1/4 tsp garlic powder
    • 1/2 cup milk
    • 2 tbsp melted butter
    • 1 tbsp fresh parsley, chopped
• Instructions:
  1. In a large pot, heat olive oil over medium heat. Add onions and garlic, cooking until softened (about 3 minutes).
  2. Add the sliced mushrooms and cook until tender, about 5 minutes.
  3. Stir in the shredded chicken and chicken broth, bringing it to a simmer. Cook for 10-15 minutes.
  4. Stir in the heavy cream and dried thyme, and season with salt and pepper to taste. Simmer for an additional 5 minutes.
  5. While the soup simmers, prepare the dumplings: In a bowl, whisk together the flour, baking powder, salt, and garlic powder. Stir in the milk, melted butter, and fresh parsley until a soft dough forms.
  6. Drop spoonfuls of the dumpling dough into the simmering soup. Cover the pot and cook for 15-20 minutes, until the dumplings have puffed up and are cooked through.
  7. Serve hot, ensuring each bowl has a generous portion of dumplings.

Chicken and Mushroom Soup with Dumplings is the perfect dish for a comforting and filling meal. The fluffy dumplings add a delightful texture, soaking up the rich broth, while the chicken and mushrooms provide savory, satisfying flavors. It’s an ideal dish to enjoy on a cold day or whenever you’re craving a comforting, one-pot meal.