Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup - perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

Creamy Chicken and Mushroom Soup – a healthy, comforting meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest! Best of all, this is made in about 30 min from start to finish – so quick and easy!

I made this soup couple of weeks ago and it was a pretty cold day. It was so good to have a delicious cozy soup for lunch. A cousin of my husband stopped by on that day and I was so glad that I had made that soup. It is not only nutritious and comforting but also delicious. Both my husband and his cousin had seconds, and they said it was very good.

Creamy Chicken and Mushroom Soup - perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

If you have a resolution for the new year to start eating healthy this is a great recipe to add to your weekly routine. Soups are some of the easiest meals you can make – and the best part is that you can have leftovers for lunch or dinner.

Hope you enjoy this creamy chicken and mushroom soup as much as we did!

Creamy Chicken and Mushroom Soup - perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

 

What you need

  • 4 Tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper
  • 2 medium onions, diced
  • 16 oz cremini mushrooms, thinly sliced
  • 6 carrots, peeled and diced
  • 4 stalks celery, diced
  • 5 – 6 cloves garlic, minced
  • 1 tsp dried thyme
  • 1/3 cup arrowroot starch
  • 8 cups chicken stock
  • 1 cup half and half, or more, as needed
  • 2 Tbsp chopped fresh parsley leaves
  • spring rosemary

Preparation

Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 – 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.

In a bowl, whisk in arrowroot starch with 1/3 cup from the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with parsley and rosemary, if desired.

Creamy Chicken and Mushroom Soup - perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

Creamy Chicken and Mushroom Soup - perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

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4.7 from 6 reviews
Creamy Chicken and Mushroom Soup
 
Prep time
Cook time
Total time
 
Serves: 12
Ingredients
  • 4 Tbsp olive oil
  • 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1 tsp garlic powder
  • Salt and freshly ground black pepper
  • 2 medium onions, diced
  • 16 oz cremini mushrooms, thinly sliced
  • 6 carrots, peeled and diced
  • 4 stalks celery, diced
  • 5 - 6 cloves garlic, minced
  • 1 tsp dried thyme
  • ⅓ cup arrowroot starch
  • 8 cups chicken stock
  • 1 cup half and half, or more, as needed
  • 2 Tbsp chopped fresh parsley leaves
  • spring rosemary
Instructions
  1. Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 - 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.
  3. In a bowl, whisk in arrowroot starch with ⅓ cup from the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.
Nutrition Information
Serving size: 324 g Calories: 192 Fat: 10.2 g Saturated fat: 3 g Unsaturated fat: 7.2 g Trans fat: 0 g Carbohydrates: 11.8 g Sugar: 3.6 g Sodium: 676 mg Fiber: 1.6 g Protein: 13.6 g Cholesterol: 41 mg

Creamy Chicken and Mushroom Soup - nutritionFB-Insta

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17 comments on Creamy Chicken and Mushroom Soup

  • Platter Talk

    If this soup is half as delicious as it is beautiful, it has to be blue ribbon-worthy all around; fantastic job with this one!

  • Claudia | Gourmet Project

    the pics are amazing. Can’t wait to taste the oup on the couch, watching christmas movies!

  • Noor

    Ahh. This looks SO hearty. Perfect for this time of the year!

  • Judy@ImBoredLetsGo

    Oh gosh does this look delicious! I love the creamy component to a chicken soup that you added here.

  • Sara @ Life's Little Sweets

    This soup looks perfect for the winter months ahead, pinning to my soups board, thank you for sharing this recipe!

  • Rachel @ Simple Seasonal

    This soup looks so nourishing and comforting. Perfect for warming up on a chilly day!

  • Donna

    Yum! This sounds like my kind of soup! Pinned for later 🙂

  • Choclette

    I love soup at this time of year. Yours looks colourful and delicious.

  • Jennifer Tammy

    That looks delicious and tasty! Half of the battle with healthy food is making it look edible, which you have clearly mastered 🙂 YUM!

    • Delicious Meets Healthy (author)

      Thanks, Jennifer! Yes, healthy food doesn’t need to be bland. This chicken & mushroom soup was so flavorful!

  • Margie

    I’m confused with the part of directions #3 whisk arrowroot with 1/3 cup of broth till BROWNED?? Do you mean combined? You state to add arrowroot mixture to stockpot next. How do you get it light browned when you just whisk in bowl?

    • Delicious Meets Healthy (author)

      Hi Margie,
      Thanks for pointing this out, I updated the directions. It should say combined.

      • Margie

        Thanks for the quick reply. I’ve saved the recipe to my files and will be making this soon. Looks so delicious. ??

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