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Your family will love this hearty and creamy chicken mushroom soup. It is easy to make, so delicious, and perfect for weeknight dinners. So comforting and satisfying as the weather cools off and it is filling with the right amount of protein and nutrition.
Nothing’s better than a soothing and comforting chicken soup. So creamy, full of flavor, and perfectly nutritious. This Creamy chicken soup recipe is made with veggies like mushroom, celery, and carrots for added vitamins and nutrients. Loaded with protein and made with coconut cream instead of heavy creamy for a perfectly healthier loaded creamy soup. This mushroom chicken soup is perfect to serve over lunch or dinner for the family to enjoy a hearty bowl of soup with the right amount of lean protein to keep you full and satisfied.
Why you will love this chicken soup recipe
- Creamy good: This chicken mushroom soup is made with coconut cream to give it a delicious hearty and creamy texture.
- Nutritious: Filled with veggies that are good for you and packed with nutrition. This creamy mushroom soup is also made with lean chicken breast bites thats high in lean protein.
- Family-friendly: A well balanced meal for the family to enjoy over lunch or dinner. Hearty and delicious.
Ingredients you will need and substitues
To make this creamy and healthy chicken mushroom soup recipe, you will need the following ingredients. Full measurements will be listed further down below.
- olive oil: any oil will work so use what you have at home
- Chicken: we prefer that you use lean boneless and skinless chicken breast
- Onion: red or white onion (white first choice)
- Garlic cloves: use fresh garlic
- Veggies: you will need carrots, celery and mushrooms
- Herbs and seasonings: dried thyme, salt & pepper, bay leaf, sprig of rosemary, fresh parsley
- Coconut cream: yes, use the cream verson and not the milk. If you use milk the soup wont be as creamy and thick
- Stock: any stock you have. Preferabley chicken or vegetable stock
- Flour: any flour you have handy, all purpose, gluten-free, or whole-wheat
How to make this creamy chicken mushroom soup
- Prepare the chicken: Chop and season the chicken with salt and pepper.
- Cook the chicken: Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
- Sautee the veggies: Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes. Stir in the mushrooms and cook for a couple of minutes more.
- Get the broth ready: In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
- Add chicken and broth to the pot: Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
- Allow soup to cook: Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn’t catch the bottom of the pot.
- Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
- Serve hot and enjoy!
Recipe notes and tips
- Storage: Store leftover soup in a sealed container in the fridge for up to 4 days. You may freeze for up to 3 months.
- Reheating: simply reheat in the microwave or pour the soup back into a pot and reheat on your stovetop.
- This creamy chicken soup can be prepapred using your instant pot or crockpot/slowcooker.
- We prefer that you use chicken breast since they are much leaner than chicken thighs, but ultimatley if you aren’t counting macros you may go with bonelss chicken thighs.
- Please use coconut cream and not the liquidy coconut milk we drink off the cartons. The soup wont be thick and creamy unless you use a thicker and creamier milk.
- Add in more veggies if you like like broccoli and zucchini.
frequently asked questions
There are a few options of ingredients you can use to make your soup creamy. The first one would be to use cream. For a healthier option, use coconut cream. Other options depending on the recipe and which soup you are making, use milk, yogurt, cornstarch, flour, or some pureed vegetables.
To make any soup thicker, consider adding flour or cornstarch. You would first need to mix either the flour or the cornstarch with a small amount of water first before adding it to the soup to avoid clumping. Other options are to mash up or puree some of the veggies in the soup itself and adding them back into the soup.
The key is to use herbs. Herbs will add robust amounts of flavor to the soup. Herbs like chives, parsley, and thyme are great options. You may use fresh or dried herbs in moderation so the flavor doesn’t come out overpowering.
More easy soup recipe you may like
- Cabbage Roll Soup
- Meatball Soup
- Chicken Gnocchi Soup
- Middle Eastern Red Lentil Soup
- Homemade Tomato Rice Soup
- Creamy Chicken Broccoli Soup
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Creamy Chicken Mushroom Soup
Ingredients
- 2 tbsp olive oil, divided
- 1.5 lb boneless, skinless chicken breast, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, diced
- 3-4 cloves garlic, minced
- 3 medium carrots, peeled and small diced
- 2-3 stalks celery, small diced
- 12 oz cremini mushrooms, thickly sliced
- 1/2 tsp dried thyme
- 1 bay leaf
- 1 large sprig of rosemary
- 1/3 cup coconut cream, NOT milk
- 1/4 cup gluten-free flour
- 4 1/2 cups chicken stock
- 2 tbsp chopped fresh parsley leaves
Instructions
- Chop and season the chicken with salt and pepper.
- Heat 1 tbsp of the oil in a soup pot over medium heat. Add chicken and cook until golden and almost cooked through, 2-3 minutes. Set aside on a plate.
- Add in the remaining oil, the onions, garlic, carrots, celery to the pot and sauté, stirring often for about 5 minutes.
- Stir in the mushrooms and cook for a couple of minutes more.
- In a small bowl, whisk the flour with 1/3 cup of the broth, until the flour is fully dissolved.
- Return the chicken back to the pot, together with the herb sprigs, coconut cream, broth, and broth slurry. Mix well to combine, then bring to a boil.
- Reduce the heat and allow the soup to simmer for about 30 minutes, stirring occasionally to make sure it doesn’t catch the bottom of the pot.
- Once the soup is thickened and mushrooms are tender turn off the heat. Remove and discard the sprigs and adjust the seasonings.
- Serve hot and enjoy!
Notes
- Coconut Cream: Regular milk won’t make the soup thick enough, it is best to use lite or full-fat coconut milk, or heavy cream. We prefer coconut cream.
- Stock: Use vegetable stock if you don’t have chicken stock. Need to improvise without stock? add water (+ chicken bouillon)
- Mushroom: any of your favorite mushrooms will work
- Flour: we used gluten-free flour but any other flour will work, all-purpose or whole wheat work just fine.
- Veggies: we used carrots and celery but you may add a couple more of your favorite veggies.
- Oil: any other oil would work.
- You can make this soup in your instant pot or slow cooker
- Store in a container in the fridge for up to 4 days
- Serving size: 1 bowl or 2 cups
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Very tasty