Easy and comforting Chicken and Mushroom Soup. 30 minutes from start to table! Add rice or pasta, you pick, it’s delicous both ways!
We opted for rice this time but have made this plenty of time using pasta.
Serve this a chicken and mushroom soup along side our delicious Cheddar and Onion Biscuits and everybody will love you! We love it when everybody loves you!
Start with your basic blend of carrots, celery and onion. Thats called a mirepoix for you fancy frenchy types :).
Adding sliced mushrooms deepens the flavor of this simple and easy to prepare soup to another level. Not your everyday chicken soup!
Why we love this Chicken and Mushroom Soup –
- It’s easy and it uses fresh ingredients you may already have on hand.
- It’s a perfect soup for either rice or pasta. Just depends on how your feeling on your soup day.
- It makes a large pot of soup which you can enjoy for several meals.
- It’s a good reason to make biscuits. If there is bread, they will come to the table.
What are the ingredients for this soup?
- Cooked Chicken – one large chicken breast, leftover chicken or rotisserie chicken works great!
- 1 cup of rice or 1 1/2 cups of small pasta like elbow macaroni or bowties. Broken up spaghetti or fettucine works great too.
- Onions
- Carrots
- Celery
- Mushrooms – we used crimini but white will work just fine
- Thyme – fresh is you can!
- Good chicken stock. Low sodium variety so you can control the seasoning.
- See the recipe card below for full details
What can I serve with this soup?
- Cheddar biscuits
- Savory Cheese Scones
- English Muffin bread
- One Rise Soft Dinner Rolls
- Easy Foccacia Bread
This soup is so versatile. Change it up 100 different ways! A few ideas:
- sub sausage for chicken
- add chopped red peppers or any of your favoriate veggies. Zucchini? Broccoli?
- use vegetable broth
- add a touch of cream! A 1/3 to 1/2 cup of half and half or heavy cream will turn this into a cream soup! Along with the mushrooms…yum!
Our love of mushrooms continues with these great recipes:
- One Pot Chicken and Rice with Mushrooms
- Skillet Chicken with Mushrooms and Orzo
- Seared Chicken with Simple Mushroom Pan Sauce
Let’s EAT!
Clink!
Kathi and Rachel
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Chicken and Mushroom Soup
Ingredients
- 2 tablespoons olive oil
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup yellow onion, diced
- 8 ounces mushrooms, sliced
- 2 cloves garlic, minced
- 1 tablespoon fresh thyme, chopped or 1 1/2 teaspoon dried
- 1 cup uncooked rice or 1 1/2 cups small pasta like elbow macaroni or bowties.
- 8 cups chicken stock low sodium if possible
- 2 cups cooked chicken, diced
- salt and pepper
Instructions
- Heat large soup pot or dutch oven over medium heat. Add olive oil, carrots, celery, onions and mushrooms. Saute until tender, about 10 minutes. Add garlic and cook for another few minutes. Add big sprinkle of salt and pepper. (this will vary depending on sodium level of your stock...taste!).
- Add thyme and saute another few minutes. Add chicken stock and bring to a simmer.
- Add rice (or pasta) and cook until soft. About 20 minutes for rice and 15 for pasta.
- Add in diced chicken. Taste for seasoning. Adjust to taste.
- Serve with bread or rolls!
Notes
Nutrition
WANDA says
Very good recipe. I changed the spices a little and used garbanzo pasta instead ofbrice, which made it creamy. Thank you so much!
Kathi & Rachel says
So glad you liked it! Thanks for the 5 stars!
Barbara says
Quick and delicious! I used rotisserie chicken, orzo, and topped with some grated lemon zest, a squeeze of lemon juice, and a spoonful of grated parmesan cheese. Beautiful. My next bowl will have a bit of fresh parsley too!
Kathi & Rachel says
So glad you loved it Barbara! Its my fave ‘clean out the fridge soup’! Kathi
Kellie says
This soup is great – used orzo as the pasta, wonderful! Thanks as always.
EJB says
This is delicious. I followed the recipe using leftover rotisserie chicken, except didn’t have thyme, so used fresh oregano instead. Thank you!
Leah says
Hi,
This recipe looks delicious! Would I be able to add barley instead of the pasta/rice?
What would the cook time be?
Thank you!
Kathi & Rachel says
Hi Leah – It will take about 30 minutes for the barley too cook. Make sure and rinse prior to adding to the pot!
Kristin says
Very good and very simple. I have an abundance of mushrooms that I need to use up and soup sounded good during this cold snap. I don’t measure but everything was pretty close to above except 4 cloves of garlic and more thyme. Cooked the chicken in another pan and deglazed with a bit of dry white wine and tossed that in. Shredded the chicken, used long grain basmati and black pearl rice. Delicious as-is and simple enough to riff on, which I will do!
Kathi & Rachel says
Thats the beauty of soup, exact measurements not required! Glad you liked it!
T.R. says
This was excellent. I added a Parmesan rind and a couple of bay leaves to the broth while cooking but followed everything else exactly. I may add a little white wine to the vegetables next time but it’s great as is. Really healthy and delicious soup.
Kathi & Rachel says
Thank you T.R.! It’s my go to soup, so glad you liked it!
Shelly says
Quick, easy, delicious! And from common ingredients usually on hand. Made with dried thyme and pasta options, we loved it!
Kathi & Rachel says
So glad Shelly! Thanks for the nice note and 5 stars! woot!
Richard says
Hi
I’m nearly 83years old and I like to keep things simple and quick. Your recipes look like just the thing. Thank you
Regards
Rick
Kathi & Rachel says
Thank you for such a nice note Richard! Made our day!