Creamy Chicken and Mushroom Soup

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Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!Creamy Chicken and Mushroom Soup

This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. I like to have that as a first course since it’s such a light soup, but to make it a little more substantial as a main dish, I added some chicken breast. Still light at under 115 calories.

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!
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5 from 7 votes
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Creamy Chicken and Mushroom Soup

2
2
2
SP
111.5 Cals 13.6 Protein 12 Carbs 3.4 Fats
Yield: 4 servings
COURSE: Soup
CUISINE: American
Rainy days and soup go hand in hand. If you're a mushroom lover like me, you'll love this easy savory and creamy chicken and mushroom soup. Done in 30 minutes!

Ingredients

  • 4 cups water
  • 3 tbsp flour
  • 1 celery stalk, cut in half
  • 5 oz shiitake mushrooms, sliced
  • 8 oz baby bella, sliced
  • 4 tsp Chicken Better Than Bouillon, or to taste
  • 2 tsp unsalted butter
  • 7 oz skinless chicken breast
  • 1 tbsp fresh parsley, chopped

Instructions

  • Place cold water and flour in a blender and blend until smooth; pour into a medium pot and set heat to medium.
  • Add celery, mushrooms, chicken bouillon and butter and bring to a boil.
  • Add chicken, cover and simmer on low 15 minutes, or until chicken is cooked through.
  • Remove chicken and set aside; continue to cook the remaining soup an additional 5 minutes, until vegetables are soft.
  • Place celery and 1 cup of soup into the blender; blend until smooth, then return to the pot and simmer a few minutes.
  • Shred or cut the chicken into small pieces and add back to the soup, garnish with fresh parsley.

Notes

Makes about 6 cups.

Nutrition

Serving: 1-1/2 cups, Calories: 111.5kcal, Carbohydrates: 12g, Protein: 13.6g, Fat: 3.4g, Saturated Fat: 1g, Cholesterol: 5.2mg, Sodium: 538.8mg, Fiber: 0.9g, Sugar: 1.4g
Blue Smart Points: 2
Green Smart Points: 2
Purple Smart Points: 2
Points +: 3
Keywords: chicken and cream of mushroom soup, chicken mushroom soup, Creamy Chicken and Mushroom Soup, quick soup recipes

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67 comments

  1. Great recipe! Very tasty and easy to make.

  2. Very tasty! I sauted mushrooms, onions, celery and (added) carrots prior to adding the water and remaining ingredients because I prefer chunkier soups. Also added sherry as suggested by other reviewers. Only used baby bella mushrooms because shitake were super expensive! I will definitely make this again and again

  3. This soup was the perfect lunch to have on a cold and rainy day. I added extra mushrooms and celery and used chicken thighs instead of breasts but otherwise followed this recipe as written. It was delicious and quick to prepare! Definitely will be making this soup again. Any skinnytaste win!

  4. I loved this. So much flavor from so little work. Can’t beat that. I found it makes a pretty nice little pasta sauce, too. I just simmered it a bit longer to reduce some, and used a little cornstarch slurry to get it thick enough to cling well to the pasta. Had a very nice dinner tonight. Thanks!

  5. This is so good!!   I’m sad that I didn’t have shiitake mushrooms.  I used all baby Bella and a handful of regular white mushrooms.  But if it tastes this good without the shiitake I can’t wait to make it with them!

  6. I have a confession. I am 34 years old, newly married and have no idea how to cook. As the youngest of three girls, there were always too many cooks in the kitchen as my mom would say. Up until now, I had no reason to learn how to cook as it’s been just me. With that being said, I’ve been trying and have been asking my mom and sisters for recipes. What I’ve found is that their recipes are almost all made with a lot of butter and cream cheese! Ugh. My husband and I love to eat clean so I am so excited to have come across this website.
    Now to get to the point: I made this recipe (my first recipe from this website) and oh my wow! It is absolutely delicious and so flavorful just as I knew it would be. In fact, I doubled the recipe so I could have leftovers and I’m so glad I did! I did make a mistake as I cut the celery into small squares and added it all in the pot. Do not do this! Later, the recipe has you take out the celery and put it in a blender with 1 cup of soup. I was left trying to dig out the celery pieces and separate them from the mushrooms- total zoozaster and took up so much time haha! The recipe specifically tells you to cut the celery stalk in half and that’s it. Leave it alone ? Because of my mistake, it took me much longer than 30 minutes to complete the recipe. Oh well, it was still completely worth it! My husband was completely impressed and it was very filling with the chicken added in. He couldn’t believe it was healthy either- HUGE win! I honestly wouldn’t change anything though the recipe does say to add more bouillon if you want so I may try that next time just to gauge the difference. 
    This is officially my go-to website- thank you SO much for coming up with these recipes and sharing them for the rest of us to enjoy! Tonight I’m making the beef stew and kombucha squash recipe- cannot wait! ?? 

  7. Hi
    I have made this many times, and each time it is delicious. 
    Can this soup be frozen?

  8. This was delicious and how utterly genius is Gina, it tastes so creamy because of the process of blending. Thank goodness for you Gina, through cooking with all of your recipes, I’ve learned the healthy way to sauté, cook, and make absolutely wonderful things that satisfy every craving. I’m now a lifetime WW, mostly because I found you?Does anyone know freestyle points on this recipe?

  9. Have this simmering on the stove right now. I only had plain ole white mushrooms that I needed to use, so I have had to add some extra seasoning as it just didn’t have much flavor. I also had some leftover turkey on hand, so used that instead of chicken. Still great, and perfect to pack for my lunches this week!

  10. Can you freeze this, soup? I made it once and we loved it! I want to have it around for quick dinners.

  11. I made this in a pinch this week for dinner and  wow was it a hit!!  I was afraid it would have no flavor and  was I ever wrong!!  Delicious and highly recommended.  I may double it on Sunday for company and football!!

  12. I made this without the chicken and even my picky eater husband loved it. I have made it 3 times in the last month and it is wonderful. Never will buy cream of mushroom soup again.

  13. I made this soup on a hot summer night in August and it was simply divine. Paired with a simple garden salad was a perfect easy weeknight dinner. Thanks Gina. I love your soups! Make them all the time.

  14. I made this for my wife and me and It was incredible.
    We have our kids and grand-kids over on Friday evenings for dinner, and last Friday we served this as a soup course.
    It got rave reviews, even from our eight year old grand daughter. This recipe is a winner.
    I will be making a double batch and freezing it in individual servings.

    Adding the smallest splash of sherry adds an additional layer of flavor.

  15. Can I put raw chicken in the soup to cook or cook seperate?

  16. Can you do anything about the "print friendly" button? It sure doesn't work right. I still get 10(!!!) pages and all the ads. This isn't how the print friendly button is supposed to work (IE 11, Win 7).

  17. This looks very watery vs. creamy. How would one make it actually creamier?

  18. I use HerbOx Sodium Free bouillon. It has potassium chloride instead of sodium, and tastes just as good. I get two work lunches out of it with a bit of crusty bread for around 300 calories. Works for me!

  19. Has anyone tried to make this Gluten-Free? Just wondering if there is a good flour substitute that has worked for others.

  20. What is the difference in Bella mushrooms and shiitake? I live in a very rural area and can't always find shiitake. Is there a flavor difference?

    • They are baby portobella or cremini

    • Baby bella and shiitake mushrooms LOOK very different. I used both the first time I made the soup. I don't use shiitake very often, and I included the stems, though noticing how tough they seemed when I sliced them into little pieces. The stems DID NOT soften, so next time I make this I plan to use only baby bella. I can't speak to the taste differences, but there are definite textural differences. The shiitake slices are much softer/mushier. Since shiitake cost much more, I'm pretty sure I'll be happy with all-bella mushroom soup. We loved this recipe.

  21. Would adding a dash of half and half affect and some corn starch negatively affect this dish by a lot?

  22. I was eyeing this recipe for a long time, but just assumed that since it looked delicious, it was going to be difficult. It was so easy, fast, and inexpensive, and one of the event soups I've ever made. Ive now made it twice in two weeks – thanks for the great recipe!

  23. Made this tonight and it is delicious. Thanks Gina for another recipe to add to the go to menu list.

  24. What is the best gluten free substitute for the flour?

    • 100% cornstarch works to thicken this up to a creamy texture when it comes to a boil it will thicken up. Hope that helps.

  25. I made this last night and it was amazing! And so easy. Didn't have any fresh mushrooms, so I used canned, and I used 2cups beef stock in place of half the water, as we were out of chicken stock. Came out to be so delicious and filling.

  26. I LOVE this recipe. Its perfect for any cold day/night. I used whole wheat flour (because I didn't have white) and cilantro instead of parsly (totally by accident), and it still came out DELICIOUS!! Thanks for the recipe!! #ExcitedForLeftOvers

  27. This was fantastic and thank you for introducing me to Better Than Bouillion. Only things I changed, added half diced onion, two garlic cloves (sauteed before adding water/flour mix). Also added less than a quarter cup light cream at the end and topped withscallions.

  28. Made this last night for my weekly lunches! Perfect soup for the frigid weather and to start getting me back on track! Swear by your recipes go to it every Sunday morning to make my dinner menu for the week!

  29. I LOVE mushrooms and I cant imagine how I haven't decided to make this before ! I suppose it was fate when I had shitakes and portabellos and 2 extra chicken breasts in my fridge just dying to become this wonderful meal! It took almost no time to make and was ready before I knew it and such creamy velvety mushroom flavor yum!!!

  30. Made this last night & it was easy & delicious! Used a mix of shiitake, baby bellas and white mushrooms, which I sauteed in the butter before adding the flour/water mixture. Didn't have parsley and it was fine without. Might add a splash of sherry next time around. Another great recipe!

  31. YUMMY!!! This recipe was soooo good. I am not a WW member, but I love to cook low fat, healthy and tasty recipes. I made the following few changes with great success: Added 1 clove garlic, minced and sauted it along with the mushrooms in the butter first, before pouring in the water/flour mixture and the other ingredients. Also, I used 2 tbsp of flour (instead of 3) because I had a leftover small boiled potato which I diced and added to the soup to create thickness. Lastly, after tasting the soup, my husband suggested I add some Blue Moon beer (about 1/2 cup) right at the end. This added a lovely depth and brightness to the soup. Excellent! Thank you!

  32. I love your website. You have helped me be a better cook and make healthy cooking delicious for my family. I made this tonight and I forgot to by the bella mushrooms. Bummer! I was missing half of the main ingredient, so I added red bell pepper and tips of asparagus to make up for it (since they were in my fridge). Then I was afraid that I didn't have enough broth, so I added coconut milk beverage (from Trader Joe's). It turned out great! My husband loved about it and wasn't able to keep a conversation with me because he kept going back to the soup. ha ha…. He thought something like that, with coconut milk and claims would be delicious (he is Filipino so he likes coconuts and seafood). Just thought I'd mention that in case you have a list of recipe requests. 🙂 Thanks again for all of the great recipes. I have made dozens and dozens of your recipes and never got a back compliment on any of them. 🙂

  33. Just made this tonight and it was wonderful! Normally I'm not very good at soups, so I was thrilled.

  34. Oh, yum. I'm so happy with this recipe–super easy after-work fare that looks and tastes like I spent much more time. My meat-and-potatoes husband also loved it. "It's like cream of mushroom soup, only less…less…" "Gloppy?" "Yes!" "And more…" "Flavorful!" "Yes!"

    It's what canned cream of mushroom only dreams it could be. It's going on the regular dinner menu rotation.

  35. My husband avoids butter and dairy. Do you think it would work if I used olive oil instead of butter?

  36. Made this last night. It is soo delicious!! First time following your blog. Can't wait to make more.

  37. Delicious on this cold March day.

  38. I prepared this soup today with a few different twists.And added tarragon,spring onion,and garnished with fresh chopped jalapeno.It was perfectly divine.

  39. What is the difference between chicken bouillon and Chicken Better Than Bouillon?

  40. Just made this soup and it was Amazing!! never had homemade mushroom soup only because I used to work in a Diner and theirs was nothing but pasty flour YUK so I though this is how it was supposed to be until I tried yours,OMG so delicious, I will be making this very often! thanks Gina for all the time you take out of your life to make these wonderful recipes, and my daughter just ordered me the BlendTec Blender! can't wait to get it.

    • Finally! A real review from someone who actually made the recipe, instead of "sounds good", which adds no value to the site. Thanks, Sally1961.

    • I agree! I use this site regularly and would love to read more reviews from people who have actually made the recipe.

  41. Looking forward to trying this! Is there a reason you used water versus a sodium-reduced chicken stock? Is it because the bouillon adds more flavour than stock? Thanks!

  42. Do you slice the raw chicken breast and then add it raw to the boiling mixture?

  43. I have left over shredded chicken. Is it ok to add this instead of cooking a new chicken breast?

  44. Could you use regular boullion cubes if you didn't want to go out and purchase the Better than Boullion?

  45. Made this last night. Added another 2 tablespoons of blended flour/water after I blended the celery and 1 cup of soup as I wanted it a bit thicker and it didn't change the points in a crazy way. It was a big hit with both my husband and me. I haven't commented before, Gina, but I love your recipes and send lots of people to your site. Thanks for sharing your talents with all of us – you certainly help me in reaching my goal of eating delicious, but healthy food.

  46. This looks great–is Chicken Better than Boullion available in regular grocery stores?

    • Yes, they come in all flavors, even the vegetable base is good. I think it's near the chicken broth in the supermarket. I love that you can add as much or as little as you need, to taste.