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 8 votes
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Creamy Chicken and Mushroom Soup

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
WW Points Plus: 3
Keywords: chicken and cream of mushroom soup, chicken mushroom soup, Creamy Chicken and Mushroom Soup, quick soup recipes

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68 comments

  1. I died and went to heaven! This is such great soup. I love it!!!

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

  3. 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

  4. 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!

  5. 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!

  6. 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!

  7. 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! ??