30 Minute Chicken Mushroom Soup
A quick, hearty chicken and mushroom soup made with sautéed vegetables, chicken stock, and half & half for a creamy finish.
Equipment
- Large Pot
- Dutch Oven
- Wooden Spoon
- Knife
- Cutting Board
Ingredients
Ingredients
- 1 tablespoonolive oil
- 1 medium yellow oniondiced
- 1 stalk celerydiced
- 1 medim carrotdiced
- 1 medium russet potatodiced
- 1 teaspoonsalt
- 1/2 teaspoonground pepper
- 1/2 teaspoonoregano
- 1/2 teaspoonthyme
- 2 clovesgarlicminced
- 8 ouncessliced white mushrooms
- 1 bay leaf
- 4 cups32 ounces low-sodium chicken stock
- 8 ouncescooked chicken breastdiced or shredded
- 1/2 cuphalf & half
Instructions
Instructions
- Heat 1 tablespoon olive oil in a large pot or Dutch oven over medium heat until shimmering.
- Add the diced yellow onion, diced celery, diced carrot, and diced russet potato. Sprinkle with 1 teaspoon salt, ½ teaspoon ground pepper, ½ teaspoon oregano, and ½ teaspoon thyme. Stir to coat and cook, stirring often, about 5 minutes, until the vegetables begin to soften.
- Add the minced garlic, stir, and cook 1 minute.
- Add the sliced white mushrooms, stir, and cook about 2 minutes until they begin to soften.
- Add the bay leaf and 4 cups (32 ounces) low-sodium chicken stock. Stir, increase heat to bring to a boil, then reduce heat to maintain a simmer. Cover and cook until the potatoes are fork-tender, about 5–10 minutes.
- Stir in the diced or shredded cooked chicken breast and ½ cup half & half. Warm the soup until heated through, about 2–3 minutes, keeping it at a gentle simmer (do not boil).
- Remove and discard the bay leaf. Ladle the soup into bowls and serve hot.
Notes
Recipe Notes
If you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.
If you want to make this with raw chicken: slice chicken into small bite-sized pieces. Heat 1 tablespoon of olive oil in soup pot and cook chicken until brown on all sides. Remove from heat and make the recipe as desired, adding the chicken back once the soup is boiling. Cook until chicken is cooked through and potatoes are done, then add the half and half.