20 Creamy Chicken and Mushroom Soup Delicious Recipes

Ah, there’s nothing quite like the comfort of a creamy chicken and mushroom soup to warm you up on a chilly evening! Whether you’re in need of a quick dinner solution or simply craving a bowl of cozy goodness, our roundup of 20 delicious recipes has got you covered. From classic takes to inventive twists, these soups promise to delight your taste buds and inspire your next kitchen adventure. Let’s dive in!

Creamy Garlic Chicken and Mushroom Soup

Zesty and zippy, this Creamy Garlic Chicken and Mushroom Soup is like a warm hug on a chilly day, but with enough garlic to keep vampires at bay. Perfect for those who believe soup isn’t just a dish but a lifestyle.

Ingredients

• 2 boneless, skinless chicken breasts, because nobody has time for bones
• A couple of cups of sliced mushrooms, the more the merrier
• 4 cloves of garlic, minced (or more, we don’t judge)
• A splash of olive oil, for that slick move in the pan
• 1 cup of heavy cream, because why not?
• 4 cups of chicken broth, the liquid gold
• A pinch of salt and pepper, to keep things interesting
• 1 tbsp of butter, for that rich, buttery goodness
• A handful of fresh parsley, chopped, for a pop of color

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the chicken breasts and cook until they’re golden brown on both sides, about 5 minutes per side. Tip: Don’t overcrowd the pan, or you’ll steam the chicken instead of browning it.
2. Remove the chicken and set aside. In the same pot, melt the butter and add the mushrooms and garlic. Cook until the mushrooms are soft and the garlic is fragrant, about 3 minutes. Tip: Stir frequently to prevent the garlic from burning.
3. Pour in the chicken broth and bring to a simmer. Add the chicken back to the pot and let it cook through, about 10 minutes. Tip: The soup is ready when the chicken reaches an internal temperature of 165°F.
4. Stir in the heavy cream and season with salt and pepper. Let it simmer for another 2 minutes to combine all the flavors.
5. Garnish with fresh parsley before serving. Serve hot and enjoy the creamy, garlicky goodness.

Rich and velvety, this soup is a creamy dream with chunks of tender chicken and earthy mushrooms in every spoonful. Try serving it with a crusty piece of bread to soak up all that deliciousness.

Herbed Chicken and Wild Mushroom Soup

Ready to dive into a bowl of comfort that’s like a hug from the inside? This herbed chicken and wild mushroom soup is your ticket to flavor town, with a side of cozy vibes and a sprinkle of gourmet charm.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of olive oil
• A handful of wild mushrooms, sliced
• 1 small onion, diced
• 2 cloves of garlic, minced
• A sprinkle of fresh thyme
• A dash of fresh rosemary, chopped
• 4 cups of chicken broth
• 1 cup of heavy cream
• A pinch of salt and pepper

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the chicken breasts and cook until golden brown, about 5 minutes per side. Tip: Don’t rush the browning—it’s where the flavor’s at!
2. Remove the chicken and set aside. In the same pot, add the diced onion and minced garlic, sautéing until soft, about 3 minutes.
3. Throw in the sliced wild mushrooms, fresh thyme, and chopped rosemary. Cook until the mushrooms are tender, about 5 minutes. Tip: If the pot looks dry, a little more olive oil won’t hurt.
4. Pour in the chicken broth and bring to a simmer. Return the chicken to the pot and let it all cozy up together for 20 minutes.
5. Remove the chicken, shred it with two forks, and stir it back into the soup. Tip: Shredding the chicken while it’s warm is easier and less messy.
6. Stir in the heavy cream and season with salt and pepper. Let it simmer for another 5 minutes to thicken slightly.

Velvety smooth with chunks of tender chicken and earthy mushrooms, this soup is a masterpiece of textures. Serve it with a crusty bread for dipping, or go wild and top it with a sprinkle of extra herbs for that Instagram-worthy finish.

Slow Cooker Chicken and Mushroom Soup

Ready to cozy up with a bowl of comfort that practically cooks itself? Let’s talk about a slow cooker chicken and mushroom soup that’s so easy, it’s like the slow cooker is giving you a hug while doing all the work.

Ingredients

• A couple of boneless, skinless chicken breasts
• A splash of olive oil
• 2 cups of sliced mushrooms (because more is always better)
• 1 diced onion (unless you’re crying, then it’s perfect)
• 3 minced garlic cloves (or 4, we’re not judging)
• 4 cups of chicken broth (homemade or store-bought, no stress)
• 1 cup of heavy cream (for that luxurious feel)
• A sprinkle of salt and pepper (to make it sing)
• A handful of chopped parsley (for that pop of color)

Instructions

1. Drizzle that olive oil into your slow cooker, because we’re starting off fancy.
2. Toss in the chicken breasts, mushrooms, onion, and garlic like you’re throwing confetti.
3. Pour in the chicken broth, then season with salt and pepper like you’re the boss of flavor.
4. Cover and cook on low for 6 hours or high for 3 hours, because patience is a virtue (or so they say).
5. Once the chicken is fork-tender, shred it right in the pot with two forks—no extra dishes, thank you very much.
6. Stir in the heavy cream and let it warm through for about 10 minutes, because good things come to those who wait.
7. Sprinkle with parsley right before serving, because we eat with our eyes first.

Kick back and enjoy a soup that’s creamy, dreamy, and packed with umami goodness. Serve it with a crusty bread for dipping, or go wild and ladle it over a pile of mashed potatoes. Who’s judging?

Thai Coconut Chicken and Mushroom Soup

Picture this: a bowl of creamy, dreamy soup that’s like a warm hug from the inside out, packed with flavors that’ll make your taste buds do a happy dance. Thai Coconut Chicken and Mushroom Soup is here to save your dinner game, and yes, it’s as delicious as it sounds.

Ingredients

• A couple of chicken breasts, sliced into bite-sized pieces
• A splash of coconut milk (because more is always better)
• A handful of mushrooms, because what’s soup without them?
• A glug of chicken broth (about 4 cups, but who’s counting?)
• A squeeze of lime juice for that zesty kick
• A sprinkle of cilantro, because green is good
• A dash of fish sauce (trust me on this one)
• A pinch of red pepper flakes, for those who like it hot

Instructions

1. Grab a pot and heat it over medium heat. No oil? No problem. We’re keeping it light.
2. Toss in the chicken pieces and cook until they’re no longer pink, about 5 minutes. Pro tip: Don’t overcrowd the pot, or you’ll steam instead of sear.
3. Add the mushrooms and cook until they’re soft and slightly golden, another 5 minutes. Mushrooms are like sponges, so they’ll soak up all that flavor.
4. Pour in the chicken broth and coconut milk, stirring to combine. Bring it to a gentle simmer, not a boil, unless you’re into curdled coconut milk.
5. Squeeze in the lime juice, add the fish sauce, and sprinkle in the red pepper flakes. Stir well and let it simmer for 10 minutes to let the flavors mingle.
6. Finish with a sprinkle of cilantro right before serving. Because presentation matters, folks.

Every spoonful of this soup is a creamy, tangy, slightly spicy delight that’s perfect for those ‘I need comfort food’ nights. Serve it with a side of crusty bread for dipping, or go wild and top it with extra cilantro and a lime wedge for that Instagram-worthy finish.

Spicy Chicken and Mushroom Soup

Picture this: a bowl so steamy and inviting, it practically winks at you from across the table. This Spicy Chicken and Mushroom Soup is the culinary equivalent of a warm hug, with just enough kick to keep things interesting.

Ingredients

• 2 cups of diced chicken breast (because thighs are overrated in this scenario)
• 1 cup of sliced mushrooms (the more, the merrier)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 tbsp of olive oil (a splash, really)
• 2 cloves of garlic, minced (or more, we don’t judge)
• 1 tsp of red pepper flakes (for that ‘oh wow’ moment)
• Salt to taste (okay, fine, a pinch)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the chicken and cook until it’s no longer pink, about 5 minutes. Tip: Don’t stir too much; let it get a little color for extra flavor.
3. Toss in the garlic and red pepper flakes, stirring for about 30 seconds until fragrant. Tip: This is when your kitchen starts smelling like a restaurant.
4. Add the mushrooms and cook until they’re soft and slightly golden, about 3 minutes. Tip: Mushrooms are like sponges; they’ll soak up all that goodness.
5. Pour in the chicken broth and bring to a boil. Then, reduce the heat and let it simmer for 15 minutes. This is where the magic happens.
6. Season with salt, give it a taste, and adjust the heat level if you’re feeling brave.

Serve this bad boy with a sprinkle of fresh herbs or a dollop of sour cream to cool things down. The soup is rich, with a texture that’s both hearty and comforting, and the spice level? Just right for turning up the heat on a chilly evening.

Chicken and Portobello Mushroom Soup

Yikes, it’s chilly out there! Perfect time to whip up a bowl of something that’ll hug your insides with warmth and flavor. Our Chicken and Portobello Mushroom Soup is like a cozy blanket for your soul, but tastier and with zero risk of shedding.

Ingredients

• A couple of boneless, skinless chicken breasts
• 2 cups of sliced Portobello mushrooms (because size does matter)
• A splash of olive oil
• 1 chopped onion (tears optional)
• 2 minced garlic cloves (the more, the merrier)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• A sprinkle of salt and pepper (to make it pop)
• 1/2 cup of heavy cream (because why not?)
• A handful of chopped parsley (for that Instagram-worthy garnish)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the chicken breasts and cook until they’re golden brown on both sides, about 5 minutes per side. Tip: Don’t crowd the pot, or you’ll steam the chicken instead of browning it.
2. Remove the chicken and set aside. In the same pot, add the onion and garlic, sautéing until they’re softer than your favorite pillow, about 3 minutes.
3. Add the Portobello mushrooms and cook until they’ve shrunk down and look juicy, about 5 minutes. Tip: Mushrooms are like sponges, so don’t add salt yet unless you want them tough.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and let it simmer for 10 minutes, allowing the flavors to get to know each other.
5. Shred the cooked chicken and add it back to the pot along with the heavy cream. Simmer for another 5 minutes. Tip: Stir gently to keep the cream from curdling.
6. Season with salt and pepper to taste, then sprinkle with parsley before serving.

Velvety smooth with a rich, earthy depth, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or go wild and top it with a handful of crispy bacon bits for that extra oomph.

Healthy Chicken and Mushroom Soup with Quinoa

Just when you thought chicken soup couldn’t get any cozier, we go and toss in some quinoa and mushrooms to shake things up. This isn’t your grandma’s chicken soup (no offense, grandma), but it’s just as comforting with a healthy twist that’ll make you feel like a culinary wizard.

Ingredients

• 1 tbsp olive oil (or a glug, if you’re feeling fancy)
• 2 boneless, skinless chicken breasts (about 1 lb, because we’re not savages)
• 8 oz mushrooms, sliced (a couple of handfuls, or one if you have big hands)
• 1/2 cup quinoa (uncooked, because we’re not magicians)
• 4 cups chicken broth (homemade or store-bought, no judgment here)
• 1 tsp garlic powder (or a generous sprinkle, because garlic is life)
• Salt and pepper (to make it taste good, duh)
• A splash of lemon juice (for that zing!)
• Fresh parsley, chopped (a handful, for color and bragging rights)

Instructions

1. Heat the olive oil in a large pot over medium heat. Think ‘Goldilocks’—not too hot, not too cold.
2. Add the chicken breasts and cook for about 5-7 minutes per side, or until they’re golden and no longer pink in the middle. Pro tip: Don’t poke them too much; let them do their thing.
3. Toss in the mushrooms and sauté until they’re soft and slightly golden, about 5 minutes. They should look like they’ve had a day at the spa.
4. Stir in the quinoa, chicken broth, and garlic powder. Bring to a boil, then reduce the heat to low and simmer for 15 minutes, or until the quinoa is fluffy. Patience is a virtue here.
5. Shred the chicken with two forks and return it to the pot. Add salt, pepper, and lemon juice to taste. Give it a good stir—like you mean it.
6. Garnish with fresh parsley before serving. Because we eat with our eyes first, right?

Dig into this hearty, flavorful soup that’s got the perfect balance of creamy quinoa, tender chicken, and earthy mushrooms. Serve it with a side of crusty bread for dipping, or go wild and top it with a sprinkle of cheese. Who said healthy can’t be delicious?

Chicken and Mushroom Soup with Dumplings

Oh boy, do we have a cozy hug in a bowl for you today! This Chicken and Mushroom Soup with Dumplings is like your favorite sweater but edible, and let’s be honest, way more satisfying when the weather can’t make up its mind.

Ingredients

• 2 cups of diced chicken breast (because thighs are great, but we’re keeping it lean today)
• 1 cup of sliced mushrooms (the more, the merrier, right?)
• A splash of olive oil (just enough to make the pot happy)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• 1 cup of all-purpose flour (for those fluffy dumplings we’re all here for)
• 2 tsp of baking powder (the secret to dumpling fluffiness)
• A pinch of salt and pepper (to whisper sweet nothings to your soup)
• 1/2 cup of milk (any kind you have, we’re not picky)
• A couple of chopped carrots and celery stalks (for that crunch and color)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the chicken and cook until it’s no longer pink, about 5 minutes. Tip: Don’t overcrowd the pot, or you’ll steam the chicken instead of browning it.
2. Add the mushrooms, carrots, and celery to the pot. Cook until the veggies start to soften, about 3 minutes. This is where the magic starts.
3. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat and let it simmer for 10 minutes. Tip: Simmering is like a spa day for your soup, letting all the flavors get to know each other.
4. While the soup simmers, mix the flour, baking powder, salt, and pepper in a bowl. Stir in the milk until just combined. Tip: Overmixing the dumpling dough is a no-no; lumps are totally okay.
5. Drop spoonfuls of the dumpling dough into the simmering soup. Cover and cook for 15 minutes without peeking. Yes, it’s hard, but patience is key to fluffy dumplings.

Ladle this beauty into bowls and marvel at the tender dumplings floating in a rich, savory broth. Serve it with a side of crusty bread for dipping, because why not make it a carb fest?

French Onion Chicken and Mushroom Soup

Let’s face it, we’ve all had those days where only a bowl of something warm, cheesy, and downright indulgent will do. Enter this French Onion Chicken and Mushroom Soup – it’s like your favorite French onion soup got a cozy chicken upgrade and decided to throw a party in your mouth.

Ingredients

• 2 tablespoons of butter (because everything starts better with butter)
• 1 large onion, thinly sliced (let’s get those tears flowing)
• 2 cups of sliced mushrooms (the more, the merrier)
• 2 cloves of garlic, minced (for that punchy kick)
• 1 pound of chicken breast, diced (keep it lean, mean, and protein-packed)
• 4 cups of beef broth (the richer, the better)
• 1 cup of shredded Gruyère cheese (for that melt-in-your-mouth moment)
• A splash of white wine (optional, but highly recommended for that chef’s kiss)
• A couple of sprigs of thyme (because we’re fancy like that)
• Salt and pepper to taste (but let’s not be shy here)

Instructions

1. Melt the butter in a large pot over medium heat. Add the onions and cook until they’re golden and caramelized, about 15 minutes. Patience is key here – don’t rush the onions!
2. Toss in the mushrooms and garlic, cooking until the mushrooms are soft and the garlic is fragrant, about 5 minutes. Tip: If the pot gets dry, a splash of that white wine works wonders.
3. Add the diced chicken, cooking until it’s no longer pink, about 5-7 minutes. Tip: Make sure your chicken pieces are uniform in size for even cooking.
4. Pour in the beef broth and add the thyme. Bring to a boil, then reduce to a simmer for 20 minutes. Tip: Skim off any foam that rises to the top for a clearer soup.
5. Preheat your broiler to high. Ladle the soup into oven-safe bowls, top with Gruyère, and broil until the cheese is bubbly and golden, about 3 minutes. Watch it like a hawk – cheese goes from golden to burnt in a flash!

Perfectly rich with a velvety texture, this soup is a hug in a bowl. Serve it with a crusty baguette for dipping, or go rogue and top it with extra cheese because, let’s be honest, there’s no such thing as too much cheese.

Chicken and Mushroom Soup with Spinach

Just when you thought comfort food couldn’t get any cozier, along comes this Chicken and Mushroom Soup with Spinach to prove you wrong. It’s like a warm hug in a bowl, with a side of ‘why didn’t I make this sooner?’

Ingredients

• A couple of tablespoons of olive oil
• 1 pound of chicken breast, cut into bite-sized pieces
• 8 ounces of mushrooms, sliced (because who measures mushrooms with cups?)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• A splash of heavy cream (because we’re not monsters)
• 2 big handfuls of fresh spinach (or more, we don’t judge)
• Salt and pepper to make it taste like something

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Add the chicken pieces and cook until they’re golden brown on all sides, about 5 minutes. (Tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.)
3. Toss in the mushrooms and cook until they’re soft and have released their juices, about 3 minutes. (Tip: Mushrooms are like sponges; they’ll soak up all the flavor, so give them time.)
4. Pour in the chicken broth and bring the mixture to a boil, then reduce the heat to a simmer. Let it bubble away for 10 minutes. (Tip: Simmering is the soup’s time to shine, so don’t rush it.)
5. Stir in the heavy cream and spinach, cooking just until the spinach wilts, about 2 minutes. Season with salt and pepper like you mean it.

Out of the pot, this soup is a creamy, dreamy masterpiece with chunks of chicken and mushrooms in every spoonful. Serve it with crusty bread for dipping, or go wild and top it with a sprinkle of Parmesan cheese.

Chicken and Mushroom Soup with Barley

Let’s face it, folks—when the weather can’t decide if it’s hot or cold, this Chicken and Mushroom Soup with Barley is your culinary BFF. It’s like a cozy blanket and a pep talk in a bowl, ready to tackle whatever your day throws at you.

Ingredients

• 1 tbsp olive oil (because every good story starts with a little oil)
• 1 onion, diced (the unsung hero of flavor town)
• 2 cloves garlic, minced (for that kick of personality)
• 1 cup sliced mushrooms (the more, the merrier)
• 1 lb chicken breast, cubed (protein is your pal)
• 6 cups chicken broth (the liquid gold)
• 1/2 cup barley (for that chewy, nutty goodness)
• A splash of white wine (optional, but highly recommended for fun)
• Salt and pepper to taste (because seasoning is key)

Instructions

1. Heat the olive oil in a large pot over medium heat. Tip: If the oil shimmers, it’s ready to party.
2. Add the onion and garlic, sautéing until they’re soft and fragrant, about 3 minutes. Tip: Don’t let them brown, or they’ll throw a bitter tantrum.
3. Toss in the mushrooms and chicken, cooking until the chicken is no longer pink, about 5 minutes. Tip: This is where the magic starts.
4. Pour in the chicken broth and barley, bringing the mix to a boil. Then, reduce the heat to low, cover, and simmer for 45 minutes. Tip: Patience is a virtue, especially in soup-making.
5. If you’re feeling fancy, add a splash of white wine in the last 10 minutes of cooking. Tip: Alcohol cooks off, leaving behind a depth of flavor that’s chef’s kiss.
6. Season with salt and pepper, then serve hot. Tip: Taste as you go—your future self will thank you.

Oh, the joy of that first spoonful! The barley adds a delightful chew, while the mushrooms and chicken make every bite a savory adventure. Serve it with a crusty bread for dipping, or go wild with a sprinkle of fresh herbs on top. Either way, it’s a bowl of comfort that’s sure to impress.

Chicken and Mushroom Soup with Noodles

Mmm, nothing says ‘comfort’ like a bowl of Chicken and Mushroom Soup with Noodles, especially when it’s as easy to whip up as it is delicious. Let’s dive into this cozy concoction that’s sure to warm your soul and tickle your taste buds.

Ingredients

• 2 cups of shredded chicken (because who has time to chop?)
• a couple of cups of sliced mushrooms (the more, the merrier)
• a splash of olive oil (for that fancy chef vibe)
• 4 cups of chicken broth (the liquid gold)
• a handful of noodles (any shape, we’re not picky)
• a pinch of salt and pepper (to make everything right)
• a sprinkle of thyme (for that ‘oh, so fancy’ flavor)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Toss in the mushrooms and sauté until they’re golden and have released their juices, about 5 minutes. (Tip: Don’t crowd the pan, or they’ll steam instead of sauté.)
3. Add the shredded chicken and stir like you mean it for about 2 minutes, just to get it acquainted with the mushrooms.
4. Pour in the chicken broth and bring the mixture to a boil. (Tip: This is when the magic starts to happen.)
5. Once boiling, add the noodles and cook according to the package instructions, usually about 8 minutes. (Tip: Keep an eye on them; nobody likes mushy noodles.)
6. Season with a pinch of salt, pepper, and a sprinkle of thyme. Give it a good stir and taste. Adjust the seasoning if needed.

Kick back and enjoy this soup that’s as hearty as it is heartwarming. The noodles soak up all that savory broth, while the chicken and mushrooms add a texture that’s just right. Serve it with a side of crusty bread for dipping, because why not?

Chicken and Mushroom Soup with Rice

Ever had one of those days where you’re craving something cozy but can’t decide between a hearty soup or a filling rice dish? Well, buckle up, buttercup, because this Chicken and Mushroom Soup with Rice is about to solve all your first-world problems with a delicious bang!

Ingredients

• 2 boneless, skinless chicken breasts, because who has time for bones?
• A couple of cups of sliced mushrooms, the more the merrier
• 1 cup of uncooked white rice, because brown rice is just showing off
• A splash of olive oil, for that slick move in the pan
• 4 cups of chicken broth, the liquid gold
• A pinch of salt and pepper, to pretend we’re health-conscious
• A handful of chopped parsley, for that pop of color

Instructions

1. Heat a splash of olive oil in a large pot over medium heat (that’s about a 5 on your stove’s drama scale).
2. Add the chicken breasts and cook until they’re golden brown on both sides, about 5 minutes per side. No peeking!
3. Toss in the mushrooms and sauté until they’re softer than your heart after a puppy video, about 3 minutes.
4. Pour in the chicken broth and bring the mixture to a boil. This is where the magic starts.
5. Stir in the rice, then reduce the heat to low, cover, and let it simmer for 20 minutes. Patience is a virtue, especially when it smells this good.
6. Once the rice is tender and the chicken is cooked through, shred the chicken right in the pot using two forks. It’s like a mini workout!
7. Season with a pinch of salt and pepper, then sprinkle with parsley. Because we eat with our eyes first, folks.

This soup is the culinary equivalent of a warm hug, with the rice adding just the right amount of chewiness to keep things interesting. Serve it with a side of crusty bread for dipping, or go rogue and top it with a sprinkle of cheese. Because why not?

Chicken and Mushroom Soup with Kale

Brace yourselves, soup lovers, because this Chicken and Mushroom Soup with Kale is about to rock your taste buds like a cozy, flavorful hurricane. It’s the kind of dish that makes you want to hug your bowl and whisper sweet nothings to it—yes, it’s that good.

Ingredients

• 2 cups of diced chicken breast (because we’re keeping it lean and mean)
• A couple of cups of sliced mushrooms (the more, the merrier)
• A big handful of kale, chopped (for that pop of green and a hint of smug healthiness)
• 4 cups of chicken broth (the liquid gold that brings it all together)
• A splash of olive oil (for sautéing like a pro)
• 1 onion, diced (the unsung hero of flavor)
• 2 cloves of garlic, minced (because garlic is life)
• A pinch of salt and pepper (to make everything right in the world)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the diced onion and minced garlic, sautéing until they’re softer than your favorite pillow, about 5 minutes.
2. Add the chicken to the pot, cooking until it’s no longer pink, roughly 5-7 minutes. Tip: Don’t overcrowd the pot, or you’ll steam the chicken instead of browning it.
3. Throw in the mushrooms, stirring occasionally until they’re golden and have released their juices, about 5 minutes. Tip: Mushrooms are like sponges; they’ll soak up all the flavors, so give them time to shine.
4. Pour in the chicken broth, bringing the mixture to a gentle boil. Then, reduce the heat and let it simmer for 10 minutes to marry all the flavors together.
5. Finally, add the kale, cooking just until it’s wilted and vibrant, about 2-3 minutes. Tip: Kale can be tough, so make sure it’s fully submerged in the broth to soften up nicely.
6. Season with a pinch of salt and pepper, then give it a taste and adjust as needed. Remember, you can always add more, but you can’t take it away!

Unbelievably comforting, this soup is a symphony of textures—tender chicken, earthy mushrooms, and just the right amount of kale crunch. Serve it with a crusty piece of bread for dipping, or go wild and top it with a sprinkle of Parmesan for an extra flavor kick.

Chicken and Mushroom Soup with Corn

Gather ’round, soup lovers and skeptics alike, because this Chicken and Mushroom Soup with Corn is about to rock your taste buds like a lullaby from a grandma who secretly spikes the punch. It’s cozy, it’s creamy, and it’s packed with enough umami to make you forget about your ex.

Ingredients

• 2 cups of diced chicken breast (because thighs are overrated)
• A couple of cups of sliced mushrooms (the more, the merrier)
• 1 cup of corn kernels (fresh or frozen, we don’t judge)
• A splash of olive oil (for that fancy chef vibe)
• 4 cups of chicken broth (homemade or store-bought, your secret’s safe with us)
• 1 tbsp of butter (because butter makes everything better)
• A pinch of salt and pepper (to whisper sweet nothings to your soup)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers like a disco ball.
2. Toss in the diced chicken and cook until it’s no longer pink, about 5-7 minutes. Pro tip: Don’t stir too much; let it get a little color for extra flavor.
3. Add the butter and mushrooms, sautéing until the mushrooms are golden and have released their juices, about 5 minutes. Here’s a secret: The darker the mushrooms, the deeper the flavor.
4. Pour in the chicken broth and bring to a gentle boil. Then, reduce the heat and let it simmer for 10 minutes, allowing the flavors to mingle like guests at a dinner party.
5. Stir in the corn and cook for another 5 minutes until everything is heated through. Taste and adjust the seasoning with salt and pepper, because you’re the boss of your soup.

Creamy, chunky, and with a sweetness from the corn that plays nice with the earthy mushrooms, this soup is a hug in a bowl. Serve it with a side of crusty bread for dipping, or go wild and top it with some crispy bacon bits for that extra ‘wow’ factor.

Chicken and Mushroom Soup with Potatoes

Craving something cozy yet packed with flavor? Let’s dive into a bowl of comfort that’s like a hug from the inside out, featuring tender chicken, earthy mushrooms, and hearty potatoes swimming in a savory broth.

Ingredients

• 2 cups of diced chicken breast (because who has time to measure when you’re hungry?)
• A couple of cups of sliced mushrooms (the more, the merrier)
• 2 medium potatoes, cubed (keep the skins on for extra rustic charm)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• A splash of olive oil (just enough to make the pot happy)
• 1 tbsp of minced garlic (or more, we’re not here to judge)
• Salt and pepper (to make everything better)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat. Toss in the garlic and let it sizzle until fragrant, about 30 seconds. Tip: Don’t let it brown, or it’ll turn bitter.
2. Add the chicken and cook until it’s no longer pink, about 5 minutes. Tip: Stir occasionally to prevent sticking.
3. Throw in the mushrooms and potatoes, giving everything a good stir to mix. Cook for another 5 minutes until the mushrooms start to soften.
4. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer. Let it bubble away for 20 minutes, or until the potatoes are fork-tender. Tip: Skim off any foam for a clearer broth.
5. Season with salt and pepper, then taste and adjust as needed. Remember, you can always add more, but you can’t take it back!

Brimming with rich flavors and textures, this soup is a masterpiece of simplicity. Serve it with a crusty loaf of bread for dipping, or go wild and top it with a dollop of sour cream for extra decadence.

Chicken and Mushroom Soup with Carrots

Hold onto your hats, soup lovers, because this Chicken and Mushroom Soup with Carrots is about to rock your world in the most delicious way possible. It’s like a cozy blanket for your soul, but edible and packed with flavor.

Ingredients

• 2 cups of diced chicken breast (because we’re keeping it lean and mean)
• a couple of cups of sliced mushrooms (the more, the merrier)
• 1 cup of chopped carrots (for that sweet, sweet crunch)
• 4 cups of chicken broth (the liquid gold of soups)
• a splash of olive oil (to get things sizzling)
• 1 tbsp of minced garlic (because garlic makes everything better)
• a pinch of salt and pepper (to dance on your taste buds)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Toss in the diced chicken breast and cook until it’s golden brown, about 5 minutes. (Tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.)
3. Add the minced garlic and stir for about 30 seconds until it’s fragrant enough to make your neighbors jealous.
4. Throw in the mushrooms and carrots, stirring occasionally until the mushrooms have shrunk and the carrots are slightly tender, about 5 minutes. (Tip: This is where the magic starts to happen.)
5. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer. Let it bubble away for 20 minutes. (Tip: Simmering is like a spa day for your soup, letting all the flavors get to know each other.)
6. Season with a pinch of salt and pepper, then give it a taste and adjust if needed.

Perfectly hearty with a melody of textures, this soup is a symphony in a bowl. Serve it with a crusty piece of bread for dipping, or go wild and top it with a sprinkle of fresh herbs for an extra pop of color and flavor.

Chicken and Mushroom Soup with Celery

Kickstart your culinary adventure with this Chicken and Mushroom Soup with Celery, a bowl of comfort that’s like a hug from the inside. Perfect for those days when you need a little pick-me-up or just want to pretend you’re a gourmet chef without the fuss.

Ingredients

• 2 cups of diced chicken breast (because thighs are great, but we’re keeping it lean)
• A couple of cups of sliced mushrooms (the more, the merrier)
• 1 cup of chopped celery (for that crunch and sass)
• A splash of olive oil (about 2 tbsp, but who’s measuring?)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re human)
• A pinch of salt and pepper (to make it sing)
• 1 tbsp of thyme (because every soup needs a little green)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the chicken and cook until it’s no longer pink, about 5 minutes. Pro tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.
3. Toss in the mushrooms and celery, cooking until they soften and the mushrooms release their juices, about 4 minutes. This is where the magic starts.
4. Pour in the chicken broth, bringing the mixture to a boil. Then, reduce the heat to a simmer, letting it bubble gently for 15 minutes. Tip: Simmering is like a spa day for your soup, letting all the flavors get to know each other.
5. Season with salt, pepper, and thyme, stirring well. Taste and adjust the seasoning if needed. Remember, you can always add more, but you can’t take it out!
6. Let the soup sit for 5 minutes off the heat before serving. This little rest allows the flavors to marry and the soup to thicken slightly.

Hearty and flavorful, this soup is a symphony of textures, from the tender chicken to the earthy mushrooms and crisp celery. Serve it with a crusty bread for dipping, or go wild and top it with a dollop of sour cream for extra richness.

Chicken and Mushroom Soup with Leeks

Zesty and zippy, this Chicken and Mushroom Soup with Leeks is like a warm hug on a chilly evening, minus the awkward back patting. It’s the kind of dish that makes you forget about your diet, at least until you’ve licked the bowl clean.

Ingredients

• 2 cups of diced chicken breast (because thighs are overrated)
• 1 cup of sliced mushrooms (the more, the merrier)
• 1 leek, thinly sliced (just the white and light green parts, unless you’re into dirt)
• 4 cups of chicken broth (homemade if you’re fancy, boxed if you’re human)
• A splash of olive oil (for that fancy chef toss)
• A couple of garlic cloves, minced (because vampires)
• 1 tsp of thyme (for that ‘I know herbs’ vibe)
• Salt and pepper (to pretend you’re seasoning like a pro)

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers like a mirage.
2. Add the diced chicken, seasoning it with salt and pepper, and cook until it’s no longer pink, about 5 minutes. Pro tip: Don’t stir too much; let it get a little color for extra flavor.
3. Toss in the sliced leeks and minced garlic, stirring until they’re softer than your resolve to eat healthy, about 3 minutes.
4. Add the mushrooms and thyme, cooking until the mushrooms have shrunk down and look juicy, roughly 4 minutes. Another pro tip: Mushrooms release water, so don’t freak out when your pot looks like a swamp.
5. Pour in the chicken broth, bring to a boil, then reduce the heat to a simmer. Let it bubble away for 20 minutes, because good things come to those who wait. Final pro tip: Skim off any foam that rises to the top for a clearer soup.

Lusciously creamy without any cream, this soup is a masterclass in flavor depth. Serve it with a crusty bread for dipping, or be rebellious and pour it over rice for a heartier meal.

Chicken and Mushroom Soup with Thyme

Gather ’round, soup lovers and thyme enthusiasts alike, because we’re about to dive into a bowl of comfort that’s as easy to whip up as it is to devour. This Chicken and Mushroom Soup with Thyme is your ticket to flavor town, with a one-way pass on the express train.

Ingredients

• 2 cups of diced chicken breast (because thighs are great, but we’re keeping it lean)
• 1 cup of sliced mushrooms (the more, the merrier)
• 1 tbsp of olive oil (a splash to get things sizzling)
• 4 cups of chicken broth (homemade if you’re fancy, store-bought if you’re sane)
• 1 tsp of dried thyme (or a couple of fresh sprigs if you’re feeling herbaceous)
• 1/2 cup of heavy cream (for that luxurious finish)
• Salt and pepper (to make it sing)

Instructions

1. Heat the olive oil in a large pot over medium heat until it shimmers like a mirage in the desert.
2. Add the diced chicken and cook until it’s no longer pink, about 5 minutes. Pro tip: Don’t crowd the pan, or you’ll steam the chicken instead of browning it.
3. Toss in the mushrooms and sauté until they’re golden and have released their juices, about 4 minutes. They should smell like earthy goodness.
4. Pour in the chicken broth and bring the mixture to a boil. Then, reduce the heat to a simmer and let it bubble away for 10 minutes. This is where the flavors start to mingle and get to know each other.
5. Stir in the thyme and heavy cream, then season with salt and pepper to taste. Let it simmer for another 5 minutes. Tip: Taste as you go—your future self will thank you.
6. Remove from heat and let it sit for a couple of minutes. This little rest allows the soup to thicken slightly and the flavors to deepen.

Oh, the creamy texture and the earthy aroma of this soup are nothing short of a hug in a bowl. Serve it with a crusty piece of bread for dipping, or go wild and top it with some crispy bacon bits for an extra crunch.

Conclusion

You’ve just discovered a treasure trove of comfort with our 20 Creamy Chicken and Mushroom Soup recipes! Each one promises to warm your heart and delight your taste buds. We’d love to hear which recipe becomes your kitchen staple—drop us a comment below. And if you enjoyed this roundup, don’t forget to share the love on Pinterest for fellow home cooks to enjoy!

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