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.

5 from 1 vote

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Prep Time: 20

Cook Time: 25

Inactive time: 30

Total Time: 1 15

Servings:

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

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