An easy, comforting bowl of chicken and mushroom soup is the perfect cure for any cold day. It’s loaded with chicken, aromatics, and cream of mushroom soup for the perfect amount of decadence.
A comforting soup you’ll love on a chilly day.
It’s winter, and I only have one thing on my mind: cozy, comforting soups and stews and everything else that warms me up from my head to my toes. This chicken and mushroom soup gets the job done. It’s easy to make–and even easier if you use a rotisserie chicken–and brings just the right amount of decadence thanks to a can of condensed cream of mushroom soup.
How to make this chicken and mushroom soup
Fortunately, you don’t need a ton of ingredients for this soup recipe. It requires a little slicing and dicing, but I noted some shortcuts below to make the prep go even faster.
What you need
- Cooked chicken and broth: I boiled up 4 chicken thighs and 2 chicken breasts and used the cooking liquid as my homemade broth. I recommend buying a rotisserie chicken and using store-bought broth for a quick weeknight meal.
- Aromatics: You’ll need onion, celery, carrots, garlic, and thyme. You need 4 cups of aromatics in total, and you can totally buy pre-cut mirepoix or a bag of frozen mirepoix to speed up this process.
- Mushrooms: I used a mix of cremini and beech mushrooms. I especially love beech mushrooms because you only need to cut off the root and separate the mushrooms, so it’s only a minute or two of prep work. You can buy pre-sliced mushrooms, but I recommend buying whole mushrooms and slicing them. Pre-sliced mushrooms tend to be not quite as fresh. But, if you’re in a time bind or you just don’t feel like slicing mushrooms, you can absolutely grab a pack of pre-sliced!
- Elbow pasta: Any short pasta will work in this recipe. Try it with orzo, ditalini, or pastina.
- Condensed cream of mushroom soup: This adds a little rich creaminess and extra mushroom flavor. It’s SO good in this soup!
How to make it
- Step 1: Start with the aromatics. Sauté the onion, carrot, and celery. Then, add the mushrooms and sauté until browned. Finish with salt, pepper, garlic, and thyme.
- Step 2: Add the chicken and cover with broth. Bring to a boil. Reduce the heat and simmer for 30 minutes.
- Step 3: As the soup simmers, cook the elbows in a separate pot until cooked through. Drain.
- Step 4: Scoop out a ladle of the hot broth and whisk it with the cream of mushroom soup until smooth. Add the mixture to the soup. Add the drained elbows to the soup and continue simmering for 5 minutes.
From there, you’re ready to serve it up! Simply ladle the soup into bowls and serve with warm bread or dinner rolls. We enjoyed ours with toasted Never Fail Rolls!
Chicken and Mushroom Soup
An easy, comforting bowl of chicken and mushroom soup is the perfect cure for any cold day. It's loaded with chicken, aromatics, and cream of mushroom soup for the perfect amount of decadence.
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Servings: 6
Calories: 407kcal
Equipment
Ingredients
- 1 tablespoon extra virgin olive oil
- 3 ribs celery (trimmed and diced; see Note 1)
- 3 carrots (peeled and diced; see Note 1)
- 1 yellow onion (peeled and diced; see Note 1)
- 12 ounces mushrooms (cremini, beech, or a blend; trimmed, cleaned, and sliced or torn depending on the variety)
- 1 teaspoon kosher salt (plus more to taste)
- 1 teaspoon black pepper (plus more to taste)
- 6 cloves garlic (peeled and minced)
- 1 tablespoon fresh thyme leaves ( or 1 teaspoon dry thyme)
- 4 cups cooked chicken (diced)
- 8 cups chicken broth
- 6 ounces elbow pasta
- 10.5-ounce can condensed cream of mushroom soup
For serving:
- Warm dinner rolls (or crusty bread)
Instructions
Cook the aromatics:
- Heat 1 tablespoon extra virgin olive oil in a large pot over medium heat. Once hot, add the celery, carrots, and yellow onion. Sauté for 5 minutes.
Sauté the mushrooms:
- Add the mushrooms to the pot and cook over medium heat, turning occasionally, for 10 to 12 minutes until the mushrooms brown. Season with 1 teaspoon kosher salt and 1 teaspoon black pepper.
- Add the garlic and thyme and sauté for 1 minute until fragrant.
Simmer the soup:
- Add the chicken to the pot. Season lightly with more salt and pepper. Cover with 8 cups of chicken broth. Bring to a boil. Reduce the heat to low and simmer, uncovered, for 30 minutes.
Cook the elbows:
- Bring a medium pot of salted water to a boil. Once boiling, add the elbows and cook for 8 minutes. Drain.
Add the cream of mushroom soup:
- As you wait for the elbows to cook, scoop a ladle of the broth and pour it into a glass measuring cup. Add the condensed cream of mushroom soup and whisk until smooth. Pour the mixture back into the soup and continue simmering.
Finish the soup:
- Add the cooked elbows to the soup and simmer for 5 minutes. Taste and add more salt and pepper if needed. Turn off the heat.
To serve:
- Ladle the soup into bowls and serve with crusty bread or a warm dinner roll. Enjoy!
Notes
Note 1: You’ll need about 4 cups of soup aromatics in total. You can mix and match depending on what you have in your pantry. Try it with sliced fennel, diced bell peppers, or diced parsnips.
Nutrition
Calories: 407kcal | Carbohydrates: 37g | Protein: 38g | Fat: 12g | Sodium: 935mg | Fiber: 4g | Sugar: 5g | Vitamin C: 4mg
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This soup is fantastic. I can’t wait to try it with different varieties of mushrooms. I’ve always been a make it from scratch chicken soup maker, but this may have changed me. Thanks for another great recipe, Kylie!