We have been on a soup kick this winter! I’m not sure if it’s colder weather than usual here or what, but I’ve been loving them lately. And with that means more soup to share, like creamy chicken mushroom soup!
I know mushrooms can be hit or miss, but I absolutely love them. Their savory flavor, the meaty consistency they bring, and the nice heartiness they add to dishes are just so good. This soup is loaded with mushrooms (2 pounds worth), with the addition of chicken to bring in protein and all brought together with a creamy broth.
To make this soup even cozier, I love adding some cooked rice to my bowl when serving. You can totally enjoy it as is and keep it lower-carb, or serve it with some bread or crackers. It’s hearty and comforting, full of flavor, and so delicious!
This mushroom soup recipe does take a little bit of prep time with having to clean and slice 2 pounds of mushrooms. If wanting to save some time, buy pre-sliced ones!
Why we love this creamy chicken mushroom soup
- super thick and creamy!
- made in one pan (plus a blender)
- ready in 35 minutes from start to finish
- packed with protein and veggies – one cup has 22 grams of protein!
- a healthy version – no cream of mushroom soup needed!
Is mushroom soup healthy?
Mushroom soup can be a healthy addition to any diet. Mushrooms are a low-calorie and low-carb vegetable containing B vitamins, copper, selenium, phosphorus, and potassium. 100 grams also have 3 grams of protein. And since soup is a liquid, it is a filling food.
The one thing to be mindful of when consuming canned soups, you are getting in a lot of sodium and sometimes added sugar and preservatives. Adding chicken to this creamy mushroom soup makes a filling and satisfying meal packed with protein and micronutrients. And when making it at home, you can control the ingredients to make it a nutrient-dense meal.
Ingredients
- butter
- onion
- garlic
- mushrooms – I like cremini (also called baby bella) for this recipe as they have a great savory flavor and hold up well to cooking
- dried thyme
- marjoram
- dried parsley
- chicken broth
- full-fat coconut milk – what gives the soup a thick and creamy consistency
- tapioca flour – a gluten-free flour that will help thicken the soup. We are using just 2 tablespoons.
- shredded chicken – to add lots of protein!
- lemon juice
- salt and pepper
How to make chicken mushroom soup
- Cook mushrooms. Heat up a large dutch oven or stock pot over medium to medium-low heat and let it get hot. Add butter and let it melt. Add onions, garlic, salt, and pepper and saute until softened and tender, about 3-4 minutes. Add mushrooms, mix to combine, and saute for 3-4 minutes. Then add in your dried herbs and a little salt and pepper and mix to combine again. Saute for another 6-7 minutes, stirring occasionally, until golden brown and caramelized.
- Make your broth. Once mushrooms are softened, remove 1 heaping cup and add to a blender. Pour your chicken broth into the pan, mix to combine, and turn down the heat to low. To the blender, add your coconut milk. Blend for 30-60 seconds until mushrooms are broken down and well combined.
- Thicken the broth. To a measuring cup, add about 1/4-1/2 cup of your coconut and mushroom broth and tapioca flour. Whisk to combine until no lump remain. This will help thicken the soup.
- Let simmer. Pour in both your mushroom broths (from the blender and measuring cup) and mix well to combine. Add your shredded chicken and stir to combine. Simmer on low for 5-6 minutes until thickened. Stir in lemon juice.
- Enjoy! Top with optional toppings and enjoy!
Add in some rice!
To take this soup up a notch, add some rice. It will make it a little more hearty and also add some carbohydrates. Cooked white rice, brown rice, or wild rice will all work. Cauliflower rice will also work if you want to keep it low-carb.
How to serve chicken and mushroom soup
This soup is super hearty and filling on its own. I love to customize it with toppings each time we have it. Here are some of my favorite things to dress it up or serve with it.
- salad – soup and salad is the perfect combo
- with crusty bread or crackers
- toppings – fresh parsley, parmesan cheese, green onions…
Storage and reheating
- fridge – keep it in an airtight container for 4-5 days in the fridge. The coconut milk may separate a little when sitting in the fridge, but will easily combine when reheating.
- freezer – freeze in a large container or in individual servings. Defrost in the fridge overnight. It should last up to 3 months in the freezer.
- reheating – reheat it on the stove or microwave when you are ready to eat.
Substitutions and additions
- butter – ghee or olive oil will work instead.
- garlic – you can use garlic powder instead. Use 1/2 teaspoon and add when you are adding in the rest of the spices.
- mushrooms – I like cremini (baby bella) but you could also try button mushrooms.
- dried herbs – you can use fresh herbs instead
- chicken broth – any kind of broth will work (chicken, beef, or veggie).
- full-fat coconut milk – you can use low-fat coconut milk instead of full-fat if you like. This reduces the amount of fat in the recipe, but it might not be as creamy. You can also use heavy cream if you do well with dairy.
- tapioca flour – all purpose flour will work, but the recipe will no longer be gluten-free.
- shredded chicken – shredded chicken breasts or chicken thighs will work
And here are some additions:
- rice – to add some more carbs, stir in some cooked rice to your bowl.
- vegetables – add more veggies if you like. Carrots and celery would be nice additions. Saute them when you are sautéing the onion.
More healthy chicken soup recipes
If you love quick and easy meals and want to learn how to build a balanced plate, check out our FREE How to Build a Balanced Plate Guide!
Chicken Mushroom Soup
equipment
ingredients
- 2 tablespoons butter or ghee
- 1 cup diced onion (120 grams)
- 4 cloves garlic, minced
- 2 pounds cremini/baby bella mushrooms, sliced
- 1 teaspoon dried thyme
- 1/2 teaspoon marjoram
- 1/2 teaspoon dried parsley
- 2 cups chicken broth (I used low sodium)
- 1 13.5-ounce can full-fat coconut milk
- 2 tablespoons tapioca flour
- 4 cups shredded chicken (1 pound)
- 1 tablespoon lemon juice
- salt and pepper, to taste
- for topping: fresh parsley, parmesan cheese, green onions…
instructions
- Cook mushrooms. Heat up a large dutch oven or stock pot over medium to medium-low heat and let it get hot. Add butter and let it melt. Add onions, garlic, salt, and pepper and saute until softened, about 3-4 minutes. Add mushrooms, mix to combine, and saute for 3-4 minutes. Then add in your dried herbs and a little salt and pepper and mix to combine again. Saute for another 6-7 minutes, stirring occasionally, until golden brown and caramelized.
- Make your broth. Once mushrooms are softened, remove 1 heaping cup and add to a blender. Pour your chicken broth into the pan, mix to combine, and turn down the heat to low. To the blender, add your coconut milk. Blend for 30-60 seconds until mushrooms are broken down and well combined.
- Thicken the broth. To a measuring cup (I used the same one I measure my broth in), add about 1/4-1/2 cup of your coconut and mushroom broth and tapioca flour. Whisk to combine until no lump remain. This will help thicken the soup.
- Let simmer. Pour in both your mushroom broths (from the blender and measuring cup) and mix well to combine. Add your shredded chicken and stir to combine. Simmer on low for 5-6 minutes until thickened. Stir in lemon juice.
- Enjoy! Top with optional toppings and enjoy!
JM says
This soup is really, really good! My husband doesn’t normally love mushrooms and he specifically asked for this soup a second time this week! Goes together quickly. I like to use a variety of mushrooms.
Kelly says
That makes me so happy to hear! My husband doesn’t either, but he really loved it too. Thanks, JM!
Tarrie says
This was DELICIOUS!
I used beef broth, ground chicken and potato flour because I didn’t have chicken broth, shredded chicken or tapioca flour on hand and I really wanted to try the recipe.
The substitutions worked fine. I will definitely make this again, it was thick and creamy and so tasty!
Kelly says
So glad to hear all those subs worked so well! Thanks for trying it Tarrie and glad you enjoyed it so much!