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Chicken Mushroom Soup

User Rating 4.5 Star Rating (9 Reviews)


Chicken Mushroom Soup

Chicken Mushroom Soup

Diana Rattray
Serve this creamy soup for lunch or dinner with crusty rolls and a salad or sandwich or make it a first course for a larger meal.


  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 pound boneless chicken breasts, diced
  • 1/2 cup diced carrot
  • 1 large rib celery, diced
  • 12 to 16 ounces sliced mushrooms, a combination of fresh mushroom varieties, if desired
  • 1 clove garlic, minced
  • 4 green onions, sliced
  • 2 tablespoons flour
  • 4 cups chicken broth
  • 1/2 teaspoon dried leaf thyme
  • 1/2 teaspoon salt, or to taste
  • Fresh ground black pepper
  • 3/4 cup heavy cream


In a large saucepan, heat butter and olive oil over medium-low heat. Add diced chicken, carrot, and celery; cook, stirring, until chicken is nearly cooked through. Add the mushrooms and continue cooking, stirring, until mushrooms are tender. Stir in flour until blended; add chicken broth and thyme. Bring to a simmer, stirring. Cover and reduce heat to low; cook for about 10 to 16 minutes, until vegetables are tender. Add salt and pepper to taste; stir in cream and heat through.
Serves 4 to 6.

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User Reviews

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 5 out of 5
This is a good one!!!, Member HelenCastle

Its not often you find a recipe that delivers what it says As a chef I have to say this is a good one it delivers on taste its easy , nutritious and anyone can cook this. Well done. Only one concern the onion and garlic were not included in the preparation ,may I suggest edit/proofreading prior to to submition.

22 out of 26 people found this helpful.

See all 9 reviews

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