This Creamy Chicken and Mushroom Soup is one of the most comforting soup recipes ever! It's also incredibly fast and easy to put together with the help of a store bought rotisserie chicken.
I have had a massive craving for mushrooms lately. I honestly can't get enough of them. And so this soup was born. I decided to add chicken to boost up the protein but you can easily make this vegetarian by leaving it out and replacing chicken stock with vegetable or mushroom stock. Or try my Vegetarian Mushroom Barley Soup recipe.
If comfort soups are your jam you might like to take a a look at this Chicken "Noodle" Soup, Vegetarian Moroccan Lentil Soup, or Hearty Hamburger Soup.
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Why You Will Love This Recipe
It's Easy and Delicious!: This recipe uses a rotisserie chicken to make things quick and easy. Feel free to use leftover cooked chicken or cook your chicken right in the soup.
You Can Make it Your Own: I love recipes that are versatile and this chicken soup is no exception. See the list below for ingredient substitutions.
Perfect for Busy Weeknights: This creamy soup comes together quickly and easily. You can even pick up pre-sliced mushrooms to shave off even more prep time.
Comforting: For me this soup is the definition of comfort food. Cozy up with a bowl and see for yourself!
🥘Ingredients and Substitutions
Mixed Mushrooms: I used a variety of mushrooms (cremini, oyster, and shitake) but you can use any combination or type of mushroom you like. Pick up a pack of pre-sliced mushrooms to save more time.
Rotisserie Chicken: Half of a chicken was plenty of meat for me but you can add as much or little as you like. If using leftover chicken you will need approximately 2 cups of cubed or shredded chicken. You can also use raw chicken and cook it right in the soup (see notes *). Leave out the chicken and add extra mushrooms and vegetables to make it vegetarian.
Leek: I love the sweetness of leeks so I often use them in soups but feel free to swap it our for one diced white or yellow onion.
Fresh Dill: If you don't have fresh dill you can substitute with approximately 4 teaspoons dried. Not a fan of dill? No problem - just leave it out or substitute with fresh parsley.
Heavy Cream: If you would like to make this soup a bit lighter you can use a lighter cream or milk. Make sure not to bring the soup to a boil after adding anything lighter than 35% cream. Dairy free milk such as soy, almond, or coconut can also work for this recipe.
For a complete list of ingredients see the recipe card below.
Variations
Make it Dairy Free: This chicken and mushroom soup can easily be made dairy free by substituting the cream with extra stock or broth.
Make it Vegetarian: Leave out the chicken and bump up the mushrooms and any other vegetables you like. Swap out the chicken broth for vegetable and you are good to go!
Eat Your Greens: If you want to bump up the nutritional value of this soup even more you can stir in some greens like spinach or kale. Do this at the same time as adding the chicken and broth to the pot.
🔪How to Make Creamy Chicken and Mushroom Soup
Step 1: Wash and slice the mushrooms. If using Shitake mushrooms be sure to remove the stems. They are tough and woody. Save them in the freezer for when you make a batch of homemade stock!
Step 2: Pull all the meat from the chicken bones. I used the meat from half of a chicken. Feel free to chop up some of the skin to add to the soup as well for some extra flavor.
Step 3: Heat some olive oil or butter in a pot and add all the vegetables including garlic. Sauté for a few minutes then add white wine and chicken. Add the stock and simmer for 15 minutes. Remove from the heat and stir in the cream and dill. Taste and add salt and pepper as desired. Voila! Done!
For detailed instructions see the recipe card below.
Expert Tips
Read the Recipe: This may seem obvious but it's important to read the recipe from start to finish before you begin prepping. Reading the recipe once or twice before starting is very helpful in getting you through the process seamlessly.
Prepare your "Mise en Place": This means prep. all of your ingredients before you begin. It's my number one piece of cooking advice. Before you start cooking, chop, measure, wash, etc., all of your ingredients. This ensures you aren't missing anything and that nothing is left to burn in the pot while you chop or find the next ingredient.
Clean Mushrooms with a Damp Paper Towel: This is my preferred way to wash mushrooms. Wet a paper towel and wring it out. Then use it to wipe any dirt off of the mushrooms.
Use Your Hands to Break Apart a Cooked Chicken: Don't be afraid to get your hands dirty! They are your best tool and are always there when you need them. Using your hands makes it easier to pull all the meat out from the nooks and crannies.
Recipe FAQs
Absolutely! Just replace the cream with your favorite non-dairy milk. Coconut milk would be my first choice but any unsweetened dairy free milk will work. You can also leave out the milk/cream altogether.
Yes you can! Replace the chicken with cubed tofu, tempeh, or extra veggies, the chicken broth for veggie broth, and the cream for a non-dairy alternative.
Recipes with milk or cream don't hold up well in the freezer. They tend to split when defrosted. Although this has no negative health effects it can produce a grainy texture. If you plan to freeze this soup leave the cream out and add it after you defrost and heat it up. Remember when freezing soups to let it cool down completely and leave about 1 inch space at the top of your containers to allow for the liquid to expand.
Tried this recipe? I would love it if you could leave a star rating ⭐️⭐️⭐️⭐️⭐️ and/or a comment below. You can also follow me on social media here on Facebook, Instagram, and Pinterest!
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📖 Recipe
Creamy Chicken and Mushroom Soup
Ingredients
- 2 tablespoon olive oil or butter
- 1 leek, white part only, sliced
- 1 large carrot, diced
- 1 celery stalk, diced
- 2 cloves garlic, minced
- 225g/8oz mixed mushrooms, washed, stems removed, and sliced
- ¼ cup dry white wine
- ½ rotisserie chicken, , about 2 cups chopped or shredded meat
- 4 cups chicken broth, low sodium
- ¼ cup chopped, fresh dill , or 4 teaspoons dried
- ¾ cup 35% cream
- 1 teaspoon salt ,adjust to taste
- ½ teaspoon black pepper ,adjust to taste
Instructions
- Heat the olive oil or butter over medium heat in a large pot or Dutch oven. Add mushrooms, leek, carrot, celery and garlic. Sauté, stirring occasionally for 10 minutes or until the mushrooms are cooked through and vegetables are soft.
- Add white wine and chicken. Stir and cook 1 more minute. Add chicken stock and bring to a boil (If using dried dill, add it here). Reduce heat and simmer for 15 minutes.
- Take off the heat, stir in the cream and fresh dill. Taste and adjust seasonings as needed.
Notes
- Save the chicken carcass in the freezer to make chicken stock.
- Save the extra meat from ½ of the chicken in the freezer for later use in another soup or dish.
- Replace the cream with coconut milk to make it dairy free.
- If you plan to freeze this soup do so before the cream is added. Add cream after you have defrosted and rewarmed it to eat.
Allison Arnott says
Oh. My. God! I made this during a cold snap and I feel so comforted. I don’t know the difference between soup and chowder but this is like the tastiest comfort mealiest chowder ever. Thank you for the recipe. I’ll double it next time.
Andrea says
I'm so happy you enjoyed the soup Allison! Thank you for such a lovely comment. I really appreciate it!
Rhonda Chaine says
I made this soup yesterday.
It’s amazing! My husband loved it so much he had it again for breakfast, lol
Andrea says
Oh I love that so much! I'm so happy you both enjoyed the soup! Thanks for sharing.
Voula Halliday says
Oh my goodness do we ever love this soup! Thank you for this recipe. It's awesome and it's now in our folder of family faves to make regularly.
Flavour, texture, comfort rating--all SUPER YUM.
Andrea says
I am so excited to hear this Voula! 🥳 Thank you so much for your lovely comment 🥰
Lisa MacKinnon says
Just made a double batch using my own homemade turkey broth, otherwise made recipe as written. Absolutely delicious!! Another great recipe, Andrea. Well done!!
Andrea says
I’m so happy you enjoyed it! Homemade turkey broth would definitely level it up! Thanks for sharing!
Sam says
Always the best. Thank you.
Andrea says
Thanks so much Sam!
Pam says
I’ve never made a mushroom soup before that wasn’t puréed or that had chicken. This was a complete meal. I didn’t have a leek so used white onion as well as dill pollen because that is what was in my pantry. Never thought dill would go so well with mushrooms. Another winner for me.
Andrea says
I’m so happy you enjoyed it Pam! Thanks so much for sharing!
Paula says
Loved this Soup. I did freeze it with the cream and it still tasted great when I reheated it.
Andrea says
Fantastic! Good to know. Thanks so much for commenting!
Kim L says
Unlike other soup recipes from this website, this one just wasn't a winner for me. I was expecting it to be thicker (it was very watery), and I didn't like how the cream couldn't be incorporated (the stock/butter mix separated a bit immediately after I stopped stirring, leaving a thin yellow layer on top). I'm a dill lover, and I also found I had to add much more to actually taste it -- closer to 1 cup!!
Andrea says
Hi Kim! I'm so sorry to hear your weren't happy with this recipe. If you care to try it again you can thicken it by sprinkling some flour (2-4 tbsp depending how thick you like it) over the cooked vegetables. Stir and cook for 2 minutes before adding the stock. Hope that helps and you try it again
Daniela says
Made it without dill. Love it.
How long can I keep it refrigerated??
Thank you.
Andrea says
Hi Daniela!
The soup will keep for 3 to 4 days in the refrigerator. Enjoy!
Riley Carter says
How many servings would this make? I’m hoping to make for my family of 6. Should I double the recipe?
Andrea says
Hi Riley!
I makes 6-8 servings depending on your family's portion sizes. Never hurts to double it too as it's so delicious you will probably want to have a few bowls!
kim turnbull says
Hello Andrea
I want to give this soup a try but I am not a fan of dill. Can I omit it or substitute it with something else? Thanks!
Andrea says
YEs for sure! You can just use some parsley.
KRISTIN PONTE says
Can I omit the wine?
Andrea says
Yes absolutely!
Janice Latorre says
I am assuming that we would remove the skin from the chicken? Can you please let me know, thanks!
Andrea says
It's really up to you. The skin has lots of flavour so you could chop it up and include it. But also totally delicious if left out 👌
DJ says
Crazy question here....but.....my spouse and I don't like the texture of mushrooms. I have heard rave reviews about this soup and would like to make it. Could I substitute zucchini or chickpeas in place of the mushrooms? Or would that completely ruin the soup?
Loving your recipes!!!!
Andrea says
Hey there!
You could use any mixture of veggies you like in place of the mushrooms. I think chickpeas would be a great substitute for the chicken but maybe a bit heavy with both chicken and chickpeas. Let Me know how it turns out! 😀
Donielle says
I do not like mushrooms, what could I use to substitute? Thank you!
Andrea says
Hi there! You could use other vegetables such as carrots and celery, peppers, zucchini. Whichever ones you like. 😃
Monica says
I had a half eaten rotisserie chicken, lying helplessly in the fridge and knew Andrea would have a fabulous recipe to revive this sad chicken. I read the recipe and followed her tips in the reviews. I had 5% cream, so opted to saute the veggies with 3 tbsp of flour which had an end result of a thickened soup. LOVED the wine in the soup as well! Thank you so much Andrea for creating these delicious recipes!
Andrea says
I am so happy you enjoyed the soup! Sounds like you did a fantastic job reviving that chicken. Perfect addition to add a bit of flour with the light cream. It helps to stop the cream from splitting, as well as thickening. Thanks for the lovely and helpful comment!
Alannah says
Smells soooo good! With regards to non dairy - I’m just wondering do I add coconut milk from a can with all the coconut cream or coconut milk from a carton?
Andrea says
The canned one would work best here 👍😀
Courtney Freeman says
Amazing delicious soup!! Thanks for these nutritious satisfying meal ideas. I added some black rice to my lunch serving and it was yummy.
Andrea says
Oooh black rice would be a delicious addition for sure! So happy you enjoyed it!
Halona says
Hiya Andrea!
Loved this recipe. Simple and flavourful! Packed with goodness!
A go to on a winter’s day❄️☺️
Andrea says
I couldn't agree more! So happy you enjoyed it!
JJ says
Amazeballs!!!! Simple yet satisfying. Great way to use up left the over chicken that has been enticing my pupper every time the fridge opens 🤣
Andrea says
Lol! I know what you mean! So happy you enjoyed it...even though your pup had to miss out. 😜
Mary Erickson says
Andrea - In the Fall Weight Loss group with Fresh Eyes. Delicious, easy and great for the fall! Made this soup on the weekend, and my 16yr old son says... Mom, this is so good you could sell it! Thought you would like that.
Andrea says
LOL! Love it!! So happy you enjoyed it. It's very comforting.
Heidi says
Hi Andrea, happy official day one . This soup is simmering on my stove and it smells delicious. If we are eating it tomorrow dinner , should I wait to put in the fresh dill until I hear it up ? Or is it ok to add now .
Andrea says
You can add it now for sure!
samsara327 says
Would this work with turkey?
Andrea says
Absolutely! Yum!
phil hoyt says
Made this today and it was quick and simple and delicious. It’s a winner.
Andrea says
Thanks Phil! So glad you liked it!