15+Delicious Chicken with Mushroom Soup Recipes to Try

3 weeks agoLast Updated: October 25, 2024

19 minutes read

Soup is the ultimate comfort food, and few combinations are as timeless and satisfying as chicken and mushrooms.

Whether you’re looking for a hearty meal to warm you up on a chilly day or a nourishing dish to serve your family, chicken with mushroom soup is a versatile choice that never disappoints.

The earthiness of mushrooms complements the tender chicken perfectly, and with a variety of recipes to explore, you’ll find new favorites to suit every taste.

In this collection, we’ve rounded up 15+ delicious chicken with mushroom soup recipes that range from classic and creamy to exotic and spiced.

Each recipe offers its own unique twist on this comforting dish, ensuring that you’ll have a go-to option for any occasion.

From a rich and velvety cream-based soup to a light and flavorful broth, these recipes showcase the incredible versatility of chicken and mushrooms.

Whether you’re an experienced cook or just getting started, these recipes are designed to be straightforward and delicious.

So grab your ingredients and get ready to discover your next favorite chicken with mushroom soup recipe!

15+Delicious Chicken with Mushroom Soup Recipes to Try

Chicken with mushroom soup is a dish that perfectly combines the heartiness of chicken with the rich, earthy flavors of mushrooms.

With the 15+ recipes we’ve shared, you now have a diverse array of options to satisfy any craving.

Whether you prefer a classic creamy version, a zesty Thai-inspired twist, or a nutrient-packed option with sweet potatoes, there’s something here for everyone.

As you try these recipes, don’t be afraid to experiment with different ingredients and flavors to make each soup your own.

The beauty of this dish lies in its adaptability and the comfort it brings to the table.

We hope these recipes inspire you to cook up a storm and enjoy the delightful fusion of chicken and mushrooms in all its wonderful forms.

Happy cooking, and may your bowls always be warm and your soups always be satisfying!

Classic Chicken with Mushroom Soup

This classic Chicken with Mushroom Soup is a heartwarming dish that brings together the comforting flavors of tender chicken, earthy mushrooms, and a smooth, creamy broth. It’s a timeless recipe perfect for cold days, offering nourishment with every spoonful. The creaminess is well-balanced, and the natural flavors of chicken and mushrooms are enhanced with simple herbs and seasoning.

Ingredients:

2 boneless, skinless chicken breasts (cubed)

8 oz cremini or white button mushrooms (sliced)
1 small onion (finely chopped)
2 garlic cloves (minced)

3 cups chicken broth
1 cup heavy cream
2 tbsp butter

1 tbsp olive oil
1 tsp dried thyme
Salt and pepper to taste

Fresh parsley for garnish

Directions:

In a large pot, heat olive oil and butter over medium heat. Add the cubed chicken and cook until browned on all sides. Remove the chicken and set aside.

In the same pot, add the chopped onion and sauté until translucent, about 3 minutes. Add the garlic and mushrooms, and cook for another 5 minutes until the mushrooms are softened.
Stir in the thyme, and then pour in the chicken broth. Bring to a simmer and let it cook for 10 minutes to allow the flavors to meld.
Add the cooked chicken back into the pot and reduce the heat to low. Stir in the heavy cream and cook for another 5 minutes, stirring occasionally until the soup thickens slightly.

Season with salt and pepper to taste.
Serve hot, garnished with fresh parsley and some crusty bread on the side.

This Classic Chicken with Mushroom Soup is a must-try for anyone looking for a comforting, flavorful, and satisfying meal. It’s easy to make, and the combination of chicken and mushrooms in a creamy broth is simply irresistible. Perfect for family dinners or when you’re craving something warm and hearty.

Healthy Chicken and Mushroom Soup with Barley

For a healthier take on chicken and mushroom soup, this version incorporates fiber-rich barley, lean chicken breast, and a light broth. It’s a nutritious option without compromising on taste. The barley adds a chewy texture and a nutty flavor, complementing the mushrooms perfectly. This soup is great for a filling lunch or light dinner.

Ingredients:

2 boneless, skinless chicken breasts (shredded)

1 cup pearl barley
8 oz shiitake mushrooms (sliced)
1 medium carrot (diced)

1 celery stalk (diced)
1 small onion (finely chopped)
4 cups chicken broth

1 tbsp olive oil
1 tsp dried rosemary
Salt and pepper to taste

Fresh thyme or parsley for garnish

Directions:

In a large pot, heat olive oil over medium heat. Add the onion, carrots, and celery, and sauté until the vegetables are tender, about 5 minutes.

Add the sliced mushrooms and cook for another 3 minutes until softened. Stir in the dried rosemary.
Pour in the chicken broth and bring to a boil. Add the barley and shredded chicken, then reduce heat to a simmer.
Cook the soup for 30 minutes, or until the barley is fully cooked and tender.

Season with salt and pepper to taste.
Serve hot, garnished with fresh thyme or parsley for an added touch of freshness.

This Healthy Chicken and Mushroom Soup with Barley is a wholesome, nutrient-packed dish that is both delicious and good for you. The addition of barley makes it a perfect option for those seeking a filling meal without the richness of cream. Ideal for those who want to eat clean but still enjoy robust flavors.

Spicy Chicken and Wild Mushroom Soup

If you’re in the mood for something with a kick, this Spicy Chicken and Wild Mushroom Soup offers bold flavors with a bit of heat. Using wild mushrooms gives the soup an earthy depth, while a touch of spice from red chili flakes adds a satisfying warmth. This soup is perfect for those who enjoy their comfort food with a bit of zing.

Ingredients:

2 boneless, skinless chicken thighs (shredded)

6 oz wild mushrooms (such as oyster, maitake, or chanterelle, sliced)
1 small onion (diced)
2 garlic cloves (minced)

1 tbsp ginger (grated)
1 tbsp soy sauce
4 cups chicken broth

1 tsp red chili flakes (adjust to taste)
2 tbsp sesame oil
1 tsp fish sauce (optional)

2 green onions (sliced)
Salt and pepper to taste
Fresh cilantro for garnish

Directions:

Heat sesame oil in a large pot over medium heat. Add the onion and cook for 2-3 minutes until softened. Stir in the garlic and ginger, cooking for another 1 minute until fragrant.
Add the wild mushrooms and sauté for 5 minutes until they begin to brown. Stir in the shredded chicken, red chili flakes, soy sauce, and fish sauce (if using).

Pour in the chicken broth and bring to a simmer. Cook for 15 minutes, allowing the flavors to combine and the chicken to absorb the heat.
Season with salt and pepper to taste.
Ladle the soup into bowls and top with sliced green onions and fresh cilantro.

This Spicy Chicken and Wild Mushroom Soup is the perfect choice for spice lovers. The wild mushrooms add a depth of flavor that pairs beautifully with the heat from the chili flakes, creating a soup that’s both comforting and exciting. Serve it with a side of rice or noodles for a complete, satisfying meal.

Let me know if you’d like any adjustments or additional variations!

Chicken with Mushroom and Spinach Soup

This Chicken with Mushroom and Spinach Soup is a nutrient-packed, low-carb meal that’s brimming with fresh ingredients. The mushrooms provide a rich, earthy flavor, while spinach adds a fresh burst of color and nutrients. With tender chicken in a light, flavorful broth, this soup is both satisfying and nourishing without being too heavy, making it a great option for a healthy weeknight dinner.

Ingredients:

2 boneless, skinless chicken breasts (cubed)
8 oz baby bella mushrooms (sliced)

3 cups baby spinach
1 small onion (chopped)
2 garlic cloves (minced)

4 cups chicken broth
1 tbsp olive oil
1 tsp dried oregano

1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Lemon wedges for serving

Directions:

In a large pot, heat olive oil over medium heat. Add the chicken cubes and cook until browned on all sides. Remove the chicken and set aside.
In the same pot, add onions and cook until translucent, about 3 minutes. Add garlic and mushrooms, sautéing until mushrooms are softened, about 5 minutes.

Pour in the chicken broth and bring to a simmer. Stir in oregano and red pepper flakes if you want a bit of spice.
Add the browned chicken back into the pot, and let the soup simmer for 10 minutes.
Stir in the baby spinach, cooking just until it wilts, about 2-3 minutes.

Season with salt and pepper to taste. Serve with lemon wedges on the side for a bright, zesty finish.

This Chicken with Mushroom and Spinach Soup is the perfect balance of hearty and healthy. The flavors of the mushrooms and chicken complement the delicate spinach, and the lemon adds a refreshing brightness. It’s a light yet filling soup that will leave you feeling both satisfied and energized.

Creamy Chicken with Mushroom and Potato Soup

Creamy Chicken with Mushroom and Potato Soup is a rich and velvety dish that’s packed with savory flavor and warmth. The potatoes add extra heartiness to the soup, making it a complete meal in itself. Mushrooms add depth, while the creamy base elevates it to pure comfort food. This is the perfect recipe for cozy nights or when you need something truly satisfying.

Ingredients:

2 boneless, skinless chicken thighs (cubed)
10 oz white mushrooms (sliced)

2 medium potatoes (peeled and diced)
1 small onion (diced)
2 garlic cloves (minced)

3 cups chicken broth
1 cup whole milk or cream
2 tbsp butter

1 tbsp olive oil
1 tsp fresh thyme leaves
Salt and pepper to taste

Fresh chives for garnish

Directions:

Heat olive oil and butter in a large pot over medium heat. Add cubed chicken thighs and cook until browned, about 5 minutes. Remove the chicken and set aside.

In the same pot, add onions and sauté until softened. Add garlic and mushrooms, cooking until mushrooms release their moisture and begin to brown, about 5 minutes.
Add the diced potatoes and thyme to the pot, stirring for 1 minute. Pour in chicken broth and bring to a boil.
Reduce heat and simmer for 15 minutes until the potatoes are tender.

Stir in the cooked chicken and add the milk or cream. Continue to cook for another 5 minutes, stirring occasionally until the soup thickens slightly.
Season with salt and pepper to taste. Serve hot, garnished with fresh chives.

This Creamy Chicken with Mushroom and Potato Soup is rich, flavorful, and incredibly comforting. The potatoes add a satisfying heartiness, while the mushrooms and chicken offer deep, savory notes. With a luscious creamy broth, this soup is perfect for cold evenings when you need a warm, filling meal.

Asian-Inspired Chicken and Mushroom Soup

This Asian-Inspired Chicken and Mushroom Soup brings a delightful mix of flavors with ingredients like ginger, soy sauce, and sesame oil, creating a light yet deeply flavorful broth. It’s a simple and healthy soup that’s both warming and fresh. The mushrooms add umami, while the ginger and sesame oil provide an aromatic depth that pairs beautifully with tender chicken.

Ingredients:

2 boneless, skinless chicken breasts (sliced thinly)

8 oz shiitake mushrooms (sliced)
1 tbsp fresh ginger (grated)
3 garlic cloves (minced)

4 cups chicken broth
1 tbsp soy sauce
1 tbsp sesame oil

1 tsp rice vinegar
2 green onions (sliced)
Fresh cilantro for garnish

Salt and pepper to taste

Directions:

In a large pot, heat sesame oil over medium heat. Add ginger and garlic, sautéing for 1-2 minutes until fragrant.

Add the chicken slices and cook until no longer pink, about 4 minutes. Remove the chicken and set aside.
In the same pot, add the mushrooms and cook for 3-4 minutes until softened.
Pour in the chicken broth, soy sauce, and rice vinegar. Bring to a boil, then reduce to a simmer.

Return the chicken to the pot and let the soup simmer for 10 minutes to allow the flavors to meld together.
Season with salt and pepper to taste. Serve hot, garnished with sliced green onions and fresh cilantro.

This Asian-Inspired Chicken and Mushroom Soup is a beautifully balanced dish that’s light yet packed with bold flavors. The fresh ginger and garlic add warmth and complexity, while the mushrooms and chicken provide savory depth. It’s a healthy, delicious soup that’s perfect for a light lunch or a wholesome dinner.

Let me know if you’d like more variations or adjustments to these recipes!

Lemon Chicken with Mushroom Orzo Soup

This Lemon Chicken with Mushroom Orzo Soup combines the light, refreshing flavors of lemon with earthy mushrooms and tender chicken. Orzo pasta adds a wonderful texture, turning this soup into a complete meal. The zesty lemon brightens up the dish, making it a perfect option for a quick, easy, and invigorating weeknight dinner.

Ingredients:

2 boneless, skinless chicken breasts (shredded)
8 oz cremini mushrooms (sliced)
1 cup orzo pasta

1 small onion (diced)
2 garlic cloves (minced)
4 cups chicken broth

1 lemon (zested and juiced)
1 tbsp olive oil
1 tsp dried oregano

2 tbsp fresh dill (chopped)
Salt and pepper to taste
Lemon slices and fresh dill for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add onions and sauté until translucent, about 3 minutes. Add garlic and mushrooms, cooking until the mushrooms soften, about 5 minutes.
Stir in the oregano and chicken broth, bringing to a simmer.
Add orzo pasta to the broth and cook for 8-10 minutes, or until the orzo is tender.
Stir in the shredded chicken, lemon zest, and lemon juice. Let it simmer for 5 more minutes to allow the flavors to meld.
Season with salt and pepper to taste. Stir in the fresh dill just before serving.
Serve hot, garnished with lemon slices and additional dill.

This Lemon Chicken with Mushroom Orzo Soup offers a fresh, vibrant twist on traditional chicken soup. The combination of orzo pasta, mushrooms, and chicken creates a hearty yet light dish, while the lemon and dill add a zesty brightness. It’s a refreshing take on a classic comfort food.

Creamy Chicken, Mushroom, and Leek Soup

This Creamy Chicken, Mushroom, and Leek Soup is an elegant and velvety dish, perfect for a cozy dinner. Leeks bring a mild onion-like flavor that pairs beautifully with mushrooms and chicken, while the cream adds richness without being overwhelming. This is a great option for a sophisticated yet comforting meal, ideal for impressing guests or indulging in a quiet night at home.

Ingredients:

2 boneless, skinless chicken thighs (cubed)
8 oz shiitake or white mushrooms (sliced)
2 medium leeks (trimmed, cleaned, and sliced)
1 small onion (diced)
2 garlic cloves (minced)
4 cups chicken broth
1 cup heavy cream
2 tbsp butter
1 tbsp olive oil
1 tsp fresh thyme
Salt and pepper to taste
Fresh chives or thyme for garnish

Directions:

Heat olive oil and butter in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides, then remove from the pot and set aside.
In the same pot, add the onions and leeks, sautéing until softened, about 5 minutes. Add garlic and mushrooms, cooking for another 3-4 minutes until the mushrooms are tender.
Stir in the thyme and chicken broth. Bring to a simmer and let it cook for 10 minutes, allowing the flavors to meld.
Stir in the heavy cream and the cooked chicken, reducing heat to low. Cook for another 5 minutes, stirring occasionally until the soup is thickened.
Season with salt and pepper to taste. Serve hot, garnished with fresh chives or thyme.

This Creamy Chicken, Mushroom, and Leek Soup is both comforting and luxurious, with leeks adding a delicate, sweet flavor that complements the earthiness of the mushrooms and the richness of the chicken. A bowl of this soup makes for an indulgent yet comforting experience, perfect for special occasions or quiet nights in.

Chicken and Mushroom Soup with Rice and Vegetables

This Chicken and Mushroom Soup with Rice and Vegetables is a hearty, nutrient-dense meal that’s perfect for colder days. The combination of brown rice, tender chicken, and mushrooms creates a filling soup, while the addition of mixed vegetables adds both flavor and nutrition. This is a wholesome, one-pot meal that’s satisfying and packed with goodness.

Ingredients:

2 boneless, skinless chicken breasts (cubed)
8 oz button mushrooms (sliced)
1/2 cup uncooked brown rice
1 carrot (diced)
1 celery stalk (diced)
1 small onion (chopped)
3 garlic cloves (minced)
4 cups chicken broth
1 bay leaf
1 tsp dried thyme
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add cubed chicken and cook until browned. Remove and set aside.
In the same pot, add onions, carrots, and celery. Sauté for 5 minutes until vegetables begin to soften. Add garlic and mushrooms, cooking for another 3-4 minutes.
Stir in the brown rice and thyme. Pour in the chicken broth and add the bay leaf. Bring to a boil.
Reduce heat to low, cover, and simmer for 30 minutes, or until the rice is tender.
Return the cooked chicken to the pot and simmer for another 5-10 minutes until fully heated through.
Season with salt and pepper to taste. Remove the bay leaf before serving.
Serve hot, garnished with fresh parsley.

This Chicken and Mushroom Soup with Rice and Vegetables is a wholesome, filling meal that’s perfect for when you want a satisfying and nourishing dish. The combination of rice, chicken, and vegetables creates a complete meal, while the mushrooms add a rich depth of flavor. It’s a healthy, well-balanced soup that’s both comforting and nutritious.

These recipes add more variety to your collection with exciting ingredients and flavors. Let me know if you’d like more ideas or adjustments!

Tuscan Chicken with Mushroom and Kale Soup

This Tuscan-inspired Chicken with Mushroom and Kale Soup is packed with earthy mushrooms, tender chicken, and nutritious kale, all simmered in a flavorful broth infused with garlic, herbs, and sun-dried tomatoes. The kale adds a nutritious twist, while the sun-dried tomatoes bring a burst of tangy sweetness. It’s a rustic, hearty soup that’s full of wholesome ingredients, perfect for cozy evenings.

Ingredients:

2 boneless, skinless chicken breasts (shredded)
8 oz cremini mushrooms (sliced)
3 cups chopped kale
1 small onion (diced)
3 garlic cloves (minced)
1/4 cup sun-dried tomatoes (chopped)
4 cups chicken broth
1/2 cup heavy cream
1 tbsp olive oil
1 tsp dried basil
1/2 tsp red pepper flakes (optional)
Salt and pepper to taste
Fresh basil for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add the onions and cook for 3-4 minutes until softened. Add garlic and sauté for another minute until fragrant.
Add the mushrooms and cook for 5 minutes until they release their moisture and begin to brown.
Stir in the dried basil, red pepper flakes (if using), and sun-dried tomatoes. Pour in the chicken broth and bring to a simmer.
Add the shredded chicken and chopped kale to the pot. Simmer for 10 minutes until the kale wilts and the chicken is fully warmed through.
Stir in the heavy cream and simmer for another 3-5 minutes until the soup is slightly thickened.
Season with salt and pepper to taste. Serve hot, garnished with fresh basil.

This Tuscan Chicken with Mushroom and Kale Soup is a rustic, nutrient-rich dish that combines the savory flavors of mushrooms and chicken with the freshness of kale. The sun-dried tomatoes add a tangy twist, making it a perfect option for those who enjoy rich, earthy flavors with a touch of sweetness. Serve this with crusty bread for an unforgettable meal.

Chicken with Mushroom and Wild Rice Soup

This Chicken with Mushroom and Wild Rice Soup is a wonderfully hearty and filling dish. The nutty texture of wild rice pairs beautifully with tender chicken and the earthy flavor of mushrooms. With a rich broth enhanced by fresh herbs, this soup is a comforting and nutritious option that makes for a perfect meal on a chilly day.

Ingredients:

2 boneless, skinless chicken thighs (shredded)
8 oz wild mushrooms (such as chanterelles, oyster, or shiitake, sliced)
1/2 cup wild rice
1 small onion (diced)
2 garlic cloves (minced)
4 cups chicken broth
1 bay leaf
1 tsp fresh thyme (or 1/2 tsp dried thyme)
1 tbsp olive oil
Salt and pepper to taste
Fresh parsley for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add the onions and cook until softened, about 3 minutes. Add garlic and cook for another minute.
Add the wild mushrooms to the pot and cook for 5 minutes until they begin to soften.
Stir in the wild rice, chicken broth, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat to low and cover.
Simmer the soup for 35-40 minutes until the wild rice is tender.
Stir in the shredded chicken and continue cooking for another 5 minutes until the chicken is heated through.
Remove the bay leaf, season with salt and pepper, and serve hot, garnished with fresh parsley.

This Chicken with Mushroom and Wild Rice Soup is a hearty, wholesome meal that’s perfect for cold days. The nutty texture of the wild rice adds depth, while the wild mushrooms and tender chicken make the soup rich in flavor. It’s a nutritious and satisfying dish that will warm you from the inside out.

Thai Chicken and Coconut Mushroom Soup

This Thai Chicken and Coconut Mushroom Soup brings exotic flavors to the table with a fragrant coconut milk broth, tender chicken, and earthy mushrooms. Infused with ginger, lemongrass, and lime, this soup is light yet deeply flavorful. It’s an easy way to enjoy Thai-inspired flavors at home while staying warm and satisfied.

Ingredients:

2 boneless, skinless chicken breasts (sliced thinly)
8 oz shiitake mushrooms (sliced)
1 can (13.5 oz) coconut milk
3 cups chicken broth
1 tbsp ginger (grated)
2 garlic cloves (minced)
1 stalk lemongrass (smashed)
1 tbsp fish sauce
1 tbsp soy sauce
1 tsp red curry paste (optional)
1 lime (juiced)
1 tbsp olive oil
Fresh cilantro for garnish
Sliced chili peppers (optional, for garnish)
Salt and pepper to taste

Directions:

Heat olive oil in a large pot over medium heat. Add the ginger and garlic, sautéing for 1-2 minutes until fragrant.
Add the sliced mushrooms and cook for 3-4 minutes until they soften.
Stir in the chicken broth, coconut milk, lemongrass, fish sauce, soy sauce, and red curry paste (if using). Bring to a gentle simmer.
Add the thinly sliced chicken to the pot and cook for 10 minutes until the chicken is fully cooked through.
Remove the lemongrass stalk, stir in the lime juice, and season with salt and pepper to taste.
Serve hot, garnished with fresh cilantro and sliced chili peppers for an extra kick.

This Thai Chicken and Coconut Mushroom Soup is an exotic, flavorful dish that brings the vibrant taste of Thai cuisine into your home. The creamy coconut milk, fresh ginger, and lemongrass create a fragrant broth that perfectly complements the tender chicken and mushrooms. It’s a delicious and comforting soup, ideal for those craving something warm and flavorful with a bit of spice.

These three new recipes add even more variety to your chicken and mushroom soup collection, with influences from different cuisines and unique ingredients. Let me know if you’d like even more ideas!

Chicken and Mushroom Soup with Sweet Potatoes

This Chicken and Mushroom Soup with Sweet Potatoes is a hearty, wholesome dish that combines the savory flavors of chicken and mushrooms with the natural sweetness of sweet potatoes. The sweet potatoes add a delightful creaminess and a touch of natural sweetness to the soup, making it both comforting and nutritious. It’s perfect for a filling meal that’s still light and healthy.

Ingredients:

2 boneless, skinless chicken breasts (cubed)
8 oz button mushrooms (sliced)
2 medium sweet potatoes (peeled and diced)
1 small onion (diced)
2 garlic cloves (minced)
4 cups chicken broth
1 tbsp olive oil
1 tsp dried sage
1/2 tsp paprika
Salt and pepper to taste
Fresh thyme or parsley for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add the chicken cubes and cook until browned on all sides. Remove and set aside.
In the same pot, add onions and cook until translucent, about 3 minutes. Add garlic and mushrooms, cooking for another 5 minutes until the mushrooms soften.
Stir in the sweet potatoes, sage, and paprika. Pour in the chicken broth and bring to a boil.
Reduce heat and simmer for 20 minutes, or until the sweet potatoes are tender.
Return the chicken to the pot and cook for an additional 5 minutes, until the chicken is heated through.
Season with salt and pepper to taste. Serve hot, garnished with fresh thyme or parsley.

This Chicken and Mushroom Soup with Sweet Potatoes offers a satisfying combination of flavors and textures. The sweet potatoes bring a unique sweetness and creaminess that perfectly balances the savory chicken and mushrooms. It’s a comforting soup that’s both hearty and healthy, making it a great choice for a wholesome meal.

Moroccan-Spiced Chicken and Mushroom Soup

This Moroccan-Spiced Chicken and Mushroom Soup features aromatic spices and herbs that transport your taste buds to North Africa. With a blend of cumin, coriander, and cinnamon, this soup offers a rich, exotic flavor profile. The addition of chickpeas makes it a filling, protein-packed meal that’s both unique and comforting.

Ingredients:

2 boneless, skinless chicken thighs (cubed)
8 oz mixed mushrooms (sliced)
1 can (15 oz) chickpeas (drained and rinsed)
1 small onion (diced)
2 garlic cloves (minced)
1 tsp ground cumin
1 tsp ground coriander
1/2 tsp ground cinnamon
1/4 tsp turmeric
4 cups chicken broth
1 tbsp olive oil
1/2 cup chopped fresh cilantro
Salt and pepper to taste
Lemon wedges for serving

Directions:

Heat olive oil in a large pot over medium heat. Add the cubed chicken and cook until browned on all sides. Remove and set aside.
In the same pot, add onions and cook until softened, about 3 minutes. Add garlic and cook for another minute.
Stir in the cumin, coriander, cinnamon, turmeric, and mushrooms. Cook for 5 minutes until the mushrooms begin to brown.
Add the chickpeas and chicken broth, bringing to a simmer. Cook for 15 minutes, allowing the flavors to meld.
Return the chicken to the pot and cook for an additional 5 minutes, until the chicken is fully cooked through.
Season with salt and pepper to taste. Serve hot, garnished with fresh cilantro and lemon wedges.

This Moroccan-Spiced Chicken and Mushroom Soup brings a vibrant array of spices that elevate the soup to a new level of flavor. The chickpeas add heartiness and protein, making it a satisfying meal that’s both comforting and exotic. It’s perfect for those who enjoy bold, aromatic dishes with a touch of international flair.

Italian Chicken and Mushroom Soup with Parmesan

This Italian Chicken and Mushroom Soup with Parmesan combines classic Italian flavors with the comforting elements of a chicken soup. The rich, umami flavor of Parmesan cheese adds depth to the broth, while fresh basil and a touch of garlic complete the dish. It’s a delightful soup that brings a touch of Italian cuisine to your table.

Ingredients:

2 boneless, skinless chicken breasts (cubed)
8 oz cremini mushrooms (sliced)
1 small onion (diced)
2 garlic cloves (minced)
4 cups chicken broth
1/2 cup grated Parmesan cheese
1 tbsp olive oil
1 tsp dried basil
1/2 tsp dried oregano
Salt and pepper to taste
Fresh basil for garnish

Directions:

Heat olive oil in a large pot over medium heat. Add the chicken and cook until browned on all sides. Remove and set aside.
In the same pot, add onions and cook until softened, about 3 minutes. Add garlic and mushrooms, cooking for another 5 minutes until mushrooms are tender.
Stir in the dried basil and oregano. Pour in the chicken broth and bring to a simmer.
Return the chicken to the pot and cook for 10 minutes, or until the chicken is fully cooked through.
Stir in the Parmesan cheese until melted and incorporated. Season with salt and pepper to taste.
Serve hot, garnished with fresh basil.

This Italian Chicken and Mushroom Soup with Parmesan is a rich and flavorful dish that combines the comforting qualities of chicken soup with the savory taste of Parmesan. The fresh basil and garlic enhance the Italian flavors, making it a delicious and satisfying meal. It’s perfect for a cozy dinner that feels both elegant and homely.

These recipes add even more variety to your collection, offering a range of flavors and ingredients to keep things exciting. Let me know if you need more ideas or adjustments!

3 weeks agoLast Updated: October 25, 2024

19 minutes read