Some nights, your soul just needs something warm not fancy, not fussy, just quietly comforting. But here’s the problem: so many soups out there feel watered down, lacking depth or heart. That’s where this chicken mushroom soup steps in.
Inspired by long, simmering Sunday pots in my mother’s kitchen, this bowl brings rich flavor, tender chicken, and earthy mushrooms together in the most healing way. It’s the kind of soup that fills your house with the smell of home the kind that gently demands you slow down.
And isn’t that what soup should do?
The Day I Burned the Pot (and Found My Forever Soup)
Let’s talk about how a simple soup became my signature dish after a total kitchen flop.
Years ago, during my first fall living on my own in upstate New York, I invited a few coworkers over for a casual weeknight dinner. I had dreams of rustic bread, warm lighting, and yes, a pot of homemade chicken mushroom soup bubbling on the stove. Instead, I got distracted on a call, forgot the heat was on high, and scorched the bottom so badly the pot practically peeled when I scrubbed it.
I served store-bought soup that night. And a whole lot of humble pie.
But the next day? I was determined to do better. I called my mom the queen of “nothing fancy, everything flavorful” and we talked through her version. Slow-simmered onions. Crimini and oyster mushrooms for depth. Poached chicken thighs for juiciness. She even tossed in a tip about a splash of coconut cream to finish. That was the moment I fell in love with building layers of flavor slowly, lovingly.
Why This Chicken Mushroom Soup Works Every Time
Some soups comfort you others carry you. This chicken mushroom soup does both.
What makes it so special isn’t just the ingredients, but the way they’re treated. The onions aren’t rushed; they’re gently sweated until soft and golden. The mushrooms are seared until they whisper that earthy, forest-floor scent into the broth. And the chicken? Poached slowly until it practically falls apart with a spoon.
There’s patience here. And that’s the point.
I remember the first time my husband came home sick in the middle of a snowstorm. Fever, chills, the works. I whipped this soup up on instinct, layering flavors one by one while he dozed on the couch. By the time I carried the steaming bowl over to him, the kitchen smelled like childhood — and he looked at me like I had just handed him a miracle.
No fancy technique. Just real food, made with care.
Another reason it works? Versatility. You can swap in spinach, use dairy-free cream, or spoon it over rice. It’s a blueprint more than a recipe and that makes it yours.
Looking for another soul-soothing bowl? Don’t miss our Chicken and Rice Soup. And if you’ve got leftover chicken, this Garlic Parmesan Chicken and Pasta turns it into a full dinner feast.
Ingredients, Substitutions & Foolproof Steps
If there’s one thing I’ve learned, it’s this: soup isn’t just about what you put in it’s about what you don’t forget. A missing herb or overcooked chicken can make the difference between “meh” and “more, please.
Ingredients
Butter
Onion, diced
Carrots, peeled and diced
Celery, diced
Brown or white mushrooms, sliced
Garlic, minced
Salt
Dried parsley
Dried thyme leaves
Poultry seasoning or ground sage
Black pepper
Reduced sodium chicken broth
Boneless, skinless chicken breasts
Long grain white rice, uncooked
Step-by-Step Instructions
- Heat butter in a large soup pot over medium-high heat. Add the diced onion, carrots, celery, and mushrooms. Stir frequently and cook until the onion starts to soften.
- Add the garlic, salt, and dried herbs. Stir until the mixture becomes fragrant.
- Pour in the broth and place the uncooked chicken and rice into the pot. Bring everything to a gentle boil.
- Reduce heat to a simmer, cover, and continue cooking. Stir occasionally to keep the rice from sticking.
- Remove the chicken after it’s cooked through, shred it with forks, then return it to the soup.
- Once the rice is tender and the soup has thickened slightly, taste and adjust seasoning. Serve hot.
Serving, Storage & Freezer Tips
When I say this soup is a keeper, I mean it warms well, stores like a dream, and even handles the freezer like a champ. Whether you’re cooking for one, a small family, or planning ahead this chicken mushroom soup works with you.
How to Serve Chicken Mushroom Soup
Serve it piping hot in deep bowls with a sprinkle of chopped parsley or dill. Add a slice of sourdough, a swirl of dairy-free cream, or even spoon it over steamed jasmine rice for extra comfort.
Pair with something hearty like our Sheet Pan Breakfast Sandwich for a cozy brunch or try our Cottage Cheese Mac and Cheese for a weeknight family meal.
For special occasions? Ladle it into ceramic mugs with a slice of melted mozzarella toast across the top.
How to Store
Let the soup cool completely before storing. Transfer to airtight containers and refrigerate. It stays fresh in the fridge for up to 4 days.
Want to meal prep? Divide into single-serving containers so you can reheat exactly what you need without overcooking the rest.
Reheat gently on the stovetop or in the microwave, adding a splash of broth if it thickens.
Can You Freeze Chicken Mushroom Soup?
Yes, beautifully! This soup freezes well for up to 3 months. Let it cool fully, then ladle into freezer-safe containers or silicone bags. Lay them flat in the freezer to save space.
Tip: Avoid freezing in glass unless it’s tempered. Always leave space for expansion.
When ready to enjoy, thaw overnight in the fridge or reheat directly from frozen over low heat.
Every time I reheat a batch, I’m taken right back to that quiet kitchen night where warmth, flavor, and love came together in a single bowl. That’s what food should do.
FAQ Section
1. Can I use leftover or rotisserie chicken in this recipe?
Absolutely. If you’re using cooked chicken, just skip the step where raw chicken is added. Shred the rotisserie or leftover chicken and stir it in during the last few minutes just long enough to heat through. This keeps it juicy and prevents overcooking.
2. What kind of mushrooms are best for this soup?
We recommend brown mushrooms (cremini) or a mix of cremini and white button mushrooms. They provide a deep, earthy flavor that makes the broth rich and savory. Avoid canned mushrooms they tend to get rubbery in hot soup.
3. Can I make this soup dairy-free?
Yes! Swap the butter for olive oil or a plant-based spread. If you like a creamy finish, add a splash of coconut cream or your favorite dairy-free milk right at the end. The soup will still be comforting and full of flavor.
4. How long does chicken mushroom soup last in the fridge?
Stored in an airtight container, it will keep fresh for up to 4 days in the refrigerator. Always let it cool before storing, and reheat gently to keep the chicken tender and the rice from breaking down.
Chicken Mushroom Soup
Ingredients
Equipment
Method
- Heat butter in a large soup pot over medium-high heat. Add the diced onion, carrots, celery, and mushrooms. Stir and cook until the onion starts to soften.
- Add garlic and dried seasonings. Stir until fragrant.
- Pour in chicken broth. Add raw chicken and uncooked rice. Bring to a gentle boil.
- Reduce to a simmer. Cover and cook 20–25 minutes, stirring halfway.
- Remove chicken, shred it, and return it to the soup. Taste and adjust seasoning. Serve hot.