Done in less than 30 minutes, this One Pot Chicken Mushroom soup is full of flavor! Creamy yet healthy, this soup is delicious!
Soup is a comforting meal that can be enjoyed throughout the year. This Creamy Chicken Mushroom soup is easy to make and majorly delicious! Even though it's a hot meal, it's so light that it can be enjoyed in the warmer months as well. The majority of ingredients can be found in your pantry, and it takes less than 30 minutes to make this hearty and healthy One Pot Chicken Mushroom Soup!
Pair this soup with a delicious crusty Homemade Bread Bowl or a Simple Wedge Salad for the perfect balanced meal!
Start with getting all of the ingredients together...
Ingredients for Chicken Mushroom Soup:
**scroll down for full ingredients list and printable directions**
- boneless, skinless chicken breasts which will be cut into bite-size pieces
- olive oil
- unsalted butter
- garlic cloves - minced
- yellow onion - diced
- carrots - diced
- celery - diced
- mushrooms - thinly sliced
- Seasonings: dried thyme, dried rosemary, oregano, red pepper flakes, black pepper, salt, bay leaf
- all-purpose flour
- chicken or vegetable stock - I like to use reduced sodium
- half and half
- fresh parsley - chopped
How to make One Pot Chicken Mushroom Soup:
**scroll down for full ingredients list and printable directions**
- Season the chicken pieces with salt and pepper, to taste and set aside.
- Heat oil in a soup pot and add the chicken pieces; cooking until golden and then transfer to a plate.
- In the same pot, melt butter over medium heat, add garlic, and sauté. Next add onions, carrots, and celery and cook for a few minutes. Add the mushrooms and continue cooking, stirring occasionally.
- Add the rest of the seasonings except the bay leaf and stir. Add the flour and sauté everything until the flour is lightly browned.
- Add chicken stock, bay leaf, and cooked chicken pieces; continue cooking and whisk continuously.
- Stir in half and half and let it cook for a few more minutes. Season with extra salt and pepper if required. Remove from heat and serve chicken mushroom soup immediately garnished with chopped parsley.
How to store the soup:
You can store the chicken mushroom soup in an airtight container for up to 5 days in the refrigerator. To reheat, add to a microwave safe bowl and cook for a few minutes, or heat on the stove-top.
How to freeze Chicken soup:
Once the soup is cooled, add to a freezer safe ziplock bag. Freeze for up to 3 months. To defrost: Place in fridge overnight and reheat in the microwave or stove-top.
If you like soups as much as I do, try these other amazing SOUP recipes!
Done in less than 30 minutes, this One Pot Chicken Mushroom soup is full of flavor! Creamy yet healthy, this soup is delicious!
- 1 lb boneless, skinless, chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 garlic cloves minced
- 1 large onion diced
- 2 medium carrots diced
- 2 celery stalks diced
- 8 ounces mushrooms, cleaned and thinly sliced
- ½ teaspoon dried thyme
- ½ teaspoon dried rosemary
- 1 teaspoon oregano
- 1 teaspoon red pepper flakes
- 1 teaspoon ground black pepper divided
- 1 teaspoon salt divided
- 3 tablespoons all-purpose flour
- 4 cups chicken stock reduced sodium
- 1 bay leaf
- ½ cup half and half
- 2 tablespoons chopped parsley
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In a bowl season chicken pieces with salt and pepper; set aside.
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Heat oil in a pot, add chicken pieces, and cook until golden (about 2-3 min), transfer the chicken onto a plate; set aside.
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In the same pot, melt butter over medium heat, add garlic, and sauté until garlic becomes fragrant. Add onions, carrots, and celery; cook for 2-3 minutes then add mushrooms and cook for another 2 minutes, stirring occasionally.
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Add dried thyme, rosemary, oregano, red pepper flakes, black pepper, and salt; stir to combine. Sprinkle the all-purpose flour over the top, and sauté until the flour is lightly browned (about 1 minute).
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Add stock, bay leaf, and cooked chicken pieces; increase heat and bring to a quick boil. Once boiling, reduce the heat and cook 5-6 more minutes, whisking continuously.
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Stir in half and half and let it cook for another 1-2 minutes. Season with extra salt and pepper if required.
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Serve immediately, garnished with chopped parsley.
Recipe Video
Nutritional information: 362 calories, 16g fat, 21g carbohydrates, 4g fiber, 35g protein.
Beth says
I love how creamy and hearty this soup is. It was really good with the crusty bread I got from our bakery.
Gina says
So warm and hearty - the family loved it. So perfect for these chilly winter days.
Sandra says
I love everything about this soup! It was flavorful and very easy to make too!
Erin says
So comforting and delish! Can't wait to make this again!
Sha says
I've been seeing different chicken recipes lately and this one is remarkable! It's delicious, easy and healthy! Thanks for this wonderful recipe! I'll be adding this to our meal rotation.
Nessa says
Easy to make, and the whole family loved it! We always love soup and this was amazing. Keeping this in my favorites.
Carol R says
It started snowing here yesterday and I made this last night. I am so happy I have leftovers today!
Janelle says
Soooooo tasty! This turned out so great and my kids devoured it. Thanks!
Leslie Green says
Very tasty and hearty. I had more than (4) 1 cup servings. How big are the servings supposed to be?
Allyson says
About 1 and 1/4 cup!