Chicken Mushroom Soup
If you have leftover chicken sitting in your fridge, put it to work in Chicken Mushroom Soup – the perfect dish for the winter months. The rich and creamy broth epitomizes all things comforting and cozy, and the tender chicken and mushrooms make it a hearty meal that keeps tummies satisfied. Whether you use your stovetop or your slow cooker, this will quickly become one of your favorite soups this season.
Equipment
- soup pot or skillet and slow cooker
- knife and cutting board
- stirring spatula or spoon
- measuring cups and spoons
Ingredients
- 1 ea onions diced
- 2 tablespoon butter
- 1 teaspoon salt
- 1 lb mushrooms sliced
- 1 ¼ tablespoon better than bouillon or 4 cups chicken broth
- 4 cups water skip if using broth
- ¾ teaspoon garlic powder
- ¾ teaspoon Italian seasoning
- ½ teaspoon black pepper
- 3 tablespoon corn starch plus water for slurry
- 10 oz leftover chicken about 2 cups
- ½ cup heavy cream
- 4 oz parmesan cheese shredded
- 1 chives optional, for garnish
Instructions
Stovetop instructions
- Combine onions, butter, and salt in pot and cook on medium-high heat until lightly caramelized, about 20-25 minutes, reducing the burner to medium heat once most of the onions moisture cooks off.1 ea onions, 2 tablespoon butter, 1 teaspoon salt
- Add mushrooms, broth or better than bouillon and water, garlic powder, Italian seasoning, and black pepper. Bring to a simmer and cook another 5 minutes (about 10 minutes total).1 lb mushrooms, 1 ¼ tablespoon better than bouillon, 4 cups water, ¾ teaspoon garlic powder, ¾ teaspoon Italian seasoning, ½ teaspoon black pepper
- Make a slurry with the corn starch and a bit of water. Add chicken and corn starch slurry to soup and cook until chicken is heated through and soup thickened, about 5-10 minutes.3 tablespoon corn starch, 10 oz leftover chicken
- Turn off heat and add heavy cream and parmesan cheese. Stir into soup until melted. Garnish with chives if desired and enjoy!½ cup heavy cream, 4 oz parmesan cheese, 1 chives
Slow Cooker Instructions
- Combine onions, butter, and salt in a skillet and cook on medium-high heat until lightly caramelized, about 20-25 minutes. Transfer to slow cooker.1 ea onions, 2 tablespoon butter, 1 teaspoon salt
- Add mushrooms, broth or better than bouillon and water, garlic powder, Italian seasoning, and black pepper. Cook on LOW for 4-6 hours.1 lb mushrooms, 1 ¼ tablespoon better than bouillon, 4 cups water, ¾ teaspoon garlic powder, ¾ teaspoon Italian seasoning, ½ teaspoon black pepper
- Make a slurry with the corn starch and a bit of water. Add chicken and corn starch slurry to soup and switch slow cooker to HIGH until thickened, about 30 minutes.3 tablespoon corn starch, 10 oz leftover chicken
- Stir in heavy cream and parmesan cheese. Once melted, serve, garnishing bowls with chives if desired.½ cup heavy cream, 4 oz parmesan cheese, 1 chives
Notes
Storage Directions:
- Refrigeration/Storage: Store leftover cream of chicken and mushroom soup in an airtight container, and keep it in the fridge for up to 5 days.
- Freezing: Allow the soup to cool completely before moving to a freezer-safe container and storing it in the freezer. The soup will keep frozen for up to 3 months. Defrost it overnight in the refrigerator or over low heat on the stovetop.
- Reheating: Warm up leftovers in a pot on the stove over medium-low heat, or covered in the microwave on gentle heat.
- If you’re using raw chicken, add it in Step 2 with the broth and mushrooms. I’ve made my chicken mushroom soup recipe with both leftover and raw chicken, and it turned out perfect on both tries.
- Don’t skip the heavy cream. With its high fat content, heavy cream is essential if you’re aiming for a thick, luscious broth. You can use half and half in its place, but the broth will be lighter.
- For extra flavor, add a tablespoon of sherry cooking wine.
Nutrition
Calories: 457kcalCarbohydrates: 21gProtein: 34gFat: 27gSaturated Fat: 16gPolyunsaturated Fat: 2gMonounsaturated Fat: 7gTrans Fat: 0.3gCholesterol: 136mgSodium: 1693mgPotassium: 751mgFiber: 2gSugar: 6gVitamin A: 890IUVitamin C: 7mgCalcium: 314mgIron: 1mg
Nutrition information is provided as a courtesy and is an estimate. It is recommended to use your preferred calculator with the actual ingredients you use for optimal accuracy.
Tried this recipe?Let us know how it was!