Creamy Chicken and Mushroom Soup

quick easy low fat soup

Rainy days and soup go hand in hand. If you’re a mushroom lover like me, you’ll love this simple savory soup that takes less than 30 minutes from start to finish!

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.

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Creamy Chicken and Mushroom Soup


  • 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


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

Makes about 6 cups.

Nutrition Information

Yield: 4 servings , Serving Size: 1-1/2 cups

  • Amount Per Serving:
  • Freestyle Points: 2
  • Points +: 3
  • Calories: 111.5 calories
  • Total Fat: 3.4g
  • Saturated Fat: g
  • Cholesterol: mg
  • Sodium: 538.8mg
  • Carbohydrates: 12g
  • Fiber: 0.9g
  • Sugar: 1.4g
  • Protein: 13.6g
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