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This cozy, creamy chicken and mushroom soup is the ultimate comfort food for chilly days. It’s light yet hearty and ready in 30 minutes!
This is a variation of my meatless Creamy Mushroom Soup, which we all love in my home. It’s packed with tender chicken, earthy mushrooms, and a rich, velvety broth that feels indulgent without being heavy. Perfect for soup season, this healthy recipe is brimming with flavors and wholesome ingredients that will warm you from the inside out. Whether you’re looking for a quick weeknight dinner or lunch, this soup hits all the right notes. I first published this soup recipe back in 2013. I gave it new photos and since it got lost in the archives, figured I would share it again.
Here’s what you’ll need to make this creamy mushroom soup with chicken. See exact measurements in the recipe card below:
Here’s the step-by-step directions. See the recipe card below for full instructions.
Here are some variations to make the soup even creamier:
Here are some serving suggestions to enjoy with your creamy chicken and mushroom soup:
Yield: 4 servings
Serving Size: 1 -1/2 cups
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.
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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