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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!

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Creamy Chicken and Mushroom Soup

5 from 13 votes
2
Cals:111.5
Protein:13.6
Carbs:12
Fat:3.4
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!
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!
Yield: 4 servings
Serving Size: 1 -1/2 cups

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.

Last Step:

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Notes

Makes about 6 cups.

Nutrition

Serving: 1 -1/2 cups, Calories: 111.5 kcal, Carbohydrates: 12 g, Protein: 13.6 g, Fat: 3.4 g, Saturated Fat: 1 g, Cholesterol: 5.2 mg, Sodium: 538.8 mg, Fiber: 0.9 g, Sugar: 1.4 g

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