Creamy Chicken Mushroom Soup Recipe

Mmm Mmm Good

There's nothing quite as comforting as a warm bowl of homemade chicken mushroom soup. Whether it's a chilly evening or looking for a light yet satisfying meal, this soup delivers the perfect blend of savory flavors and nourishing ingredients. The combination of tender chicken, earthy mushrooms, and a rich, flavorful broth makes this dish a go-to for cozy dinners and easy lunches.

In this blog post, we’ll walk you through the simple steps to make a hearty, wholesome chicken mushroom soup from scratch. You can create a delicious and packed with nutrients dish using fresh ingredients. Mushrooms, with their meaty texture and deep, umami flavor, pair beautifully with chicken's mild, comforting taste, making this soup a versatile favorite for the whole family.

Whether you’re a seasoned home cook or just starting to explore the kitchen, this recipe is approachable and adaptable, allowing you to customize it to suit your taste. Ready to dive into a warm bowl of goodness? Let’s get started with this easy and satisfying homemade chicken mushroom soup recipe!

History

Like many beloved dishes, chicken mushroom soup has evolved through various culinary traditions and regions. It draws on combining two widely accessible ingredients: chicken and mushrooms. Both ingredients have a rich history in global cuisine, with chicken being a staple protein and mushrooms prized for their earthy flavor and medicinal properties.

The origins of chicken soup date back to ancient times, with references in Chinese, Greek, and Jewish traditions. Often called “Jewish penicillin,” chicken soup has been a remedy for illness and a comfort food across many cultures. In China, chicken and mushroom soup have been enjoyed for centuries, with mushrooms like shiitake or wood ear used for their umami-rich flavor and health benefits.

Mushrooms have been gathered and used in European cooking for thousands of years, particularly in France and Italy. Cream-based soups featuring mushrooms gained popularity in 18th—and 19th-century European kitchens, where they were often served as elegant starters.

The combination of chicken and mushrooms likely grew in popularity due to the complementary flavors: the mild, rich chicken taste and the earthy, slightly nutty taste of mushrooms. Today, chicken mushroom soup remains a comforting and versatile dish found in kitchens worldwide, with regional variations influenced by local ingredients and culinary traditions.

Campbell Soup's Version

Campbell's Soup introduced Cream of Chicken Mushroom Soup as part of its condensed soup line in 1968. The company was already known for its condensed soups, having launched the famous line of products in 1897. The company has a long history of creating staple soups like Cream of Mushroom and Cream of Chicken, which are widely used in recipes and casseroles.

The combination of chicken and mushroom in a creamy base became popular in classic comfort foods, especially in the 1960s and 1970s, when casseroles and easy, hearty dishes were a staple in American kitchens. Campbell’s Cream of Chicken Mushroom Soup was marketed as a standalone soup and a versatile ingredient in recipes, contributing to its enduring popularity.

📖 Recipe

Print Recipe

Creamy Chicken Mushroom Soup

Prep Time20 minutes mins

Cook Time25 minutes mins

Total Time45 minutes mins

Course: Soup

Cuisine: American

Servings: 4 - 6 persons

Ingredients

• 16 ounces fresh crimini mushrooms
• 1 yellow onion
• 2 cloves garlic
• 4 tablespoons butter unsalted
• 4 cups chicken stock
• 1 pound chicken breasts boneless & skinless
• 3 tablespoons dry sherry
• 1 cup half and half
• ¼ teaspoon hot pepper flakes Add more if you want to heat it up, but be careful. You don't want to over do it.
• 2 sprigs fresh parsley

Instructions

• Start by getting the chicken stock together. If you are making the stock from scratch, check out my chicken stock recipe.
• Gently brush or wipe any loose dirt from the mushrooms and cut the mushrooms, stems included, into thin slices.
• Finely chop the onion and garlic.
• Cut the check breasts long ways into quarters and then slice them diagonally into ¾ to 1 inch pieces.
• Finish up the prep by finely chopping the parsley.

  I don't mind the stems because I think they add more flavor, but if you have a problem with using the stems, leave them out.
• Heat up a heavy-bottomed soup pot and melt the butter.
• Add the onion and cook for a minute or two, then add the garlic.

  I find that by adding the garlic after the onion is cooking, it is less likely to burn. It's important to stir the onion and garlic as it is cooking, too.

  Cook until the onion is soft and translucent.
• Add the mushrooms.

  Mushrooms contain a lot of liquid so you may notice more liquid in the pan as they are cooking than when you started. No big deal.

  Keep cooking until most of the mushroom liquid evaporates. Season with salt and pepper to your own taste.
• Add the chicken stock to the pot and simmer for 10 minutes. Remove from heat.
• Time to puree the soup. I like to use a hand blender so I don't have to transfer the soup to a blender or food processor. (Also keeps the cleaning to a minimum.)

  If you have a hand blender, puree the soup directly in the pot to the consistency you like.

  If you don't have a hand blender, use what you have: remove half of the soup from the soup pot, transfer to a blender or food processor, and puree that half-portion of the soup.

  Return the puree back to the soup pot with the remaining half-portion.
• Now it's time to add the cut up chicken breast pieces to the pot and cook over medium heat. Because the breasts were cut up, they won't take long to cook- maybe 4 to 5 minutes, tops.

  You don't want the soup to boil, just simmer. So keep your eye on it.
• Add the dry sherry, half and half, hot pepper flakes, and fresh parsley, and simmer for a couple of minutes more.
• Taste for seasonings, adjust if necessary, and serve.

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