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Creamy Mushroom Chicken Soup

Creamy Mushroom Chicken Soup

Creamy Mushroom Chicken Soup

The cool temperatures of fall make it soup weather.  But, fall doesn’t just bring pretty leaves and pumpkins, it also brings with it cold and flu season.  We have experienced a bought with this over the last week with my husband having a horrible virus.  This creamy mushroom chicken soup is one of the soups I made for him.  It was really delicious and not at all difficult.  I used bone in chicken breasts with the skin still on to cook the chicken because I think it makes a tastier broth, but you could use boneless, skinless to save time.

Creamy Mushroom Chicken Soup

Creamy Mushroom Chicken Soup


  • 2 lbs. chicken breasts with ribs and skin
  • 1 48 oz. box chicken broth
  • 1 small onion, sliced
  • 4 cloves garlic, minced
  • 1/4 cup butter
  • 12 oz. button mushrooms sliced
  • 4 oz. shiitake mushrooms, chopped
  • 1/4 cup all-purpose flour
  • 1 cup heavy cream
  • salt and pepper to taste


  1. Place chicken breasts in a large pot. Pour broth over chicken breasts. If the broth doesn't cover the chicken, add a little water to cover.
  2. Bring to a boil and then reduce to a simmer.
  3. Stir in garlic and onion and simmer until chicken is cooked through.
  4. Remove chicken from broth and allow to cool enough to touch. Remove meat from the bone and discard bones and skin.
  5. Put the chicken back in the broth and cook on low, while you cook the mushrooms.
  6. In a large skillet, saute mushrooms in butter until tender. Add to the soup.
  7. Make a slurry out of the flour and a little water and add to broth. Turn the temperature back up to high and bring to a boil.
  8. Add the cream and cook until thickened.
  9. Season with salt and pepper to taste.
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From Calculus to Cupcakes

I am a Calculus teacher who just happens to love to cook and blog about it.

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