30 Minute Chicken Mushroom Soup
This 30 Minute Chicken Mushroom Soup is comforting, nourishing, and quick with tender chicken, earthy mushrooms, and fresh veggies for a wholesome meal.
Equipment
- Large soup pot or Dutch oven
- Sharp chef’s knife
- Cutting Board
- Wooden Spoon or Spatula
- Measuring spoons and cups
- Ladle
Ingredients
- 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
- 0.5 teaspoon ground black pepper for a gentle heat
- 0.5 teaspoon dried oregano earthy herb notes
- 0.5 teaspoon dried thyme adds a fragrant touch
- 2 cloves garlic minced, aromatic and savory
- 8 ounces white mushrooms sliced, the star of the dish
- 1 leaf bay leaf infuses subtle herbal flavor
- 4 cups low-sodium chicken stock the flavorful liquid base
- 8 ounces cooked chicken breast diced or shredded, lean protein
- 0.5 cup half & half for a creamy finish
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
Notes
- For a lighter version, replace half & half with unsweetened almond milk or another plant-based milk.
- To 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 by adding chopped kale or spinach in the last 5 minutes of simmering for extra nutrients.
- Store soup in airtight containers in the refrigerator for up to 4 days or freeze for up to 3 months.
- If soup thickens after refrigeration or freezing, add a splash of water, chicken stock, or half & half to loosen the consistency.