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.

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.

MY LATEST RECIPES

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

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
• 1/4 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 large bowl, whisk in arrowroot starch with 1/4 cup of 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 fresh rosemary, if desired.

How To Make Creamy Chicken and Mushroom Soup

5 from 7 votes

Print

Creamy Chicken and Mushroom Soup

Prep Time

10 mins

Cook Time

20 mins

Total Time

30 mins

 

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

Course: Soup

Cuisine: American

Keyword: Easy, Egg-Free, Fall, Gluten Free, Grain-Free, Healthy, Low Carb, One Pan, Winter

Servings: 12

Calories: 192 kcal

Author: Neli @ Delicious Meets Healthy

Ingredients

• 4 Tbsp extra virgin 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
• 1/4 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 large bowl, whisk in arrowroot starch with 1/4 cup of 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 fresh rosemary, if desired.

Recipe Video

Nutrition Facts

Creamy Chicken and Mushroom Soup

Amount Per Serving (324 g)

Calories 192 Calories from Fat 92

% Daily Value*

Total Fat 10.2g 16%

Saturated Fat 3g 15%

Polyunsaturated Fat 7.2g

Cholesterol 41mg 14%

Sodium 676mg 28%

Total Carbohydrates 11.8g 4%

Dietary Fiber 1.6g 6%

Sugars 3.6g

Protein 13.6g 27%

* Percent Daily Values are based on a 2000 calorie diet.