30 Minute Chicken Mushroom Soup

There’s nothing quite like a warm bowl of soup to soothe the soul, especially when it’s packed with hearty ingredients and rich flavors. This 30 Minute Chicken Mushroom Soup is your go-to recipe when you want something comforting, nourishing, and quick to prepare. Loaded with tender chicken, earthy mushrooms, and a medley of fresh vegetables, it’s a wholesome meal that’s perfect for any day of the week. Whether you’re coming in from a chilly evening or simply craving something cozy, this soup will hit the spot with minimal fuss and maximum taste.

Why This Recipe is a Keeper

This 30 Minute Chicken Mushroom Soup stands out because it balances simplicity with depth of flavor. The combination of sautéed mushrooms and aromatic herbs creates a savory base, while the chicken and potatoes add substance that fills you up without weighing you down. It’s a one-pot meal that requires just one pan and a handful of everyday ingredients, making it perfect for busy weeknights or anytime you want homemade comfort fast. Plus, the use of low-sodium chicken stock and fresh veggies means you control the salt and seasoning to suit your taste. In under half an hour, you’ll have a soup that’s both satisfying and nourishing, proving that quick meals can still be incredibly delicious.

Ingredient List

• 1 tablespoon olive oil – for sautéing and flavor
• 1 medium yellow onion, diced – adds sweetness and depth
• 1 stalk celery, diced – for a subtle crunch and freshness
• 1 medium carrot, diced – brings natural sweetness and color
• 1 medium russet potato, diced – adds heartiness and texture
• 1 teaspoon salt – enhances all the flavors
• ½ teaspoon ground black pepper – for a gentle heat
• ½ teaspoon dried oregano – earthy herb notes
• ½ teaspoon dried thyme – adds a fragrant touch
• 2 cloves garlic, minced – aromatic and savory
• 8 ounces sliced white mushrooms – the star of the dish
• 1 bay leaf – infuses subtle herbal flavor
• 4 cups (32 ounces) low-sodium chicken stock – the flavorful liquid base
• 8 ounces cooked chicken breast, diced or shredded – lean protein
• ½ cup half & half – for a creamy finish

Cook’s Kit

• Large soup pot or Dutch oven: Perfect for sautéing and simmering in one pot.
• Sharp chef’s knife: For dicing vegetables and slicing mushrooms.
• Cutting board: Keep your prep organized and safe.
• Wooden spoon or spatula: For stirring without scratching your cookware.
• Measuring spoons and cups: To get seasoning just right.
• Ladle: For serving your delicious soup.

Cooking 30 Minute Chicken Mushroom Soup: The Process

Step 1: Sauté the Aromatics

Heat 1 tablespoon of olive oil in your soup pot over medium heat. Add the diced onion, celery, and carrot. Cook for about 5 minutes, stirring occasionally, until the vegetables are softened and the onions are translucent. This foundational sauté builds the flavor base for your soup.

Step 2: Add Mushrooms and Garlic

Toss in the sliced white mushrooms and minced garlic. Cook for another 5 minutes, stirring frequently, until the mushrooms release their moisture and begin to brown slightly. This step intensifies the earthy mushroom flavor that defines the soup.

Step 3: Season and Add Potatoes

Sprinkle in the salt, pepper, oregano, and thyme. Stir well to coat the vegetables evenly. Add the diced russet potato and the bay leaf, stirring to combine everything.

Step 4: Pour in Chicken Stock and Simmer

Pour 4 cups of low-sodium chicken stock into the pot. Bring the mixture to a boil, then reduce the heat and let it simmer for 10-12 minutes, or until the potatoes are tender when pierced with a fork.

Step 5: Add Cooked Chicken and Cream

Stir in the diced or shredded cooked chicken breast. Allow it to warm through for 2-3 minutes. Finally, pour in the half & half, stirring to create a creamy, luscious broth. Remove the bay leaf before serving.

Step 6: Taste and Adjust

Give your soup a taste and adjust seasoning as needed with additional salt or pepper. Ladle into bowls and enjoy immediately, or save for later.

Fit It to Your Goals

• For a lighter version: Replace half & half with unsweetened almond milk or another plant-based milk.
• Make it extra creamy: Add an additional ¼ cup half & half or stir in a dollop of plain yogurt just before serving.
• Boost the veggies: Add chopped kale or spinach in the last 5 minutes of simmering for extra nutrients.
• Low-carb option: Swap out the potato for cauliflower florets or omit entirely.
• Meal prep friendly: Store in individual containers for easy grab-and-go lunches throughout the week.

Steer Clear of These

Avoid adding heavy cream if you want to keep the soup lighter or reduce saturated fat. Also, steer clear of using pre-cooked chicken with added preservatives or flavors that might overpower the delicate mushroom taste. Skip canned mushrooms for this recipe; fresh mushrooms provide the best texture and flavor. Lastly, don’t rush the sautéing step—developing the base flavor makes all the difference.

Store, Freeze & Reheat

This 30 Minute Chicken Mushroom Soup stores wonderfully in the refrigerator for up to 4 days. Let it cool completely before transferring to airtight containers. To freeze, portion into freezer-safe containers and freeze for up to 3 months. To reheat, thaw overnight in the fridge if frozen, then warm gently on the stovetop over medium heat, stirring occasionally. If the soup thickens too much after refrigeration or freezing, simply add a splash of water, chicken stock, or half & half to loosen the consistency.

Troubleshooting Q&A

My soup tastes bland. What can I do?

If your soup is lacking flavor, try adding a bit more salt gradually, as salt enhances all other flavors. A splash of lemon juice or a dash of soy sauce can also brighten the taste. Additionally, make sure you sauté the vegetables long enough to develop their natural sweetness and depth.

How can I make the soup thicker without adding flour?

To thicken the soup naturally, you can mash some of the cooked potatoes directly in the pot or use an immersion blender to puree a portion of the soup. This adds body without extra ingredients.

Can I use raw chicken instead of cooked chicken?

Yes, you can add raw chicken breast diced into small pieces in step 4. Simmer the soup until the chicken is cooked through, which may take an additional 10 minutes. Adjust cooking time accordingly to ensure the chicken is fully cooked.

What’s the best way to slice mushrooms for this soup?

Use a sharp knife to slice the mushrooms thinly and evenly so they cook quickly and uniformly. Avoid washing mushrooms with water; instead, wipe them clean with a damp paper towel to preserve their texture and flavor.

Healthy-ish Favorites

• Garlic Butter Steak And Mushroom Pasta – A rich and indulgent pasta packed with savory mushrooms and tender steak.
• Chicken And Mushroom Rigatoni – Creamy, comforting rigatoni with juicy chicken and mushrooms in a luscious sauce.
• Roasted Vegetable Quinoa Salad – A wholesome, colorful salad perfect for meal prep or light lunches.
• One Pot Lentil Soup – A fiber-rich, protein-packed soup that’s simple and satisfying.

Ready, Set, Cook

This 30 Minute Chicken Mushroom Soup is a delicious way to bring comfort and nutrition to your table with minimal effort. From the fragrant herbs to the tender chicken and earthy mushrooms, every spoonful offers warmth and satisfaction. Whether you’re new to cooking soups or a seasoned pro, this recipe is straightforward and forgiving. So gather your ingredients, heat your pot, and enjoy the process of creating a meal that’s as quick as it is comforting. Happy cooking!

A bowl of this soup not only warms you up but reminds you that simple, wholesome ingredients can come together beautifully in just 30 minutes. Give it a try tonight and savor every spoonful!

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