Chicken Mushroom Soup Recipe
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Chicken Mushroom Soup Recipe
Description
The Chicken Mushroom Soup Recipe begins with sautéing onion and garlic in olive oil to develop the base flavor. Sliced cremini mushrooms add earthiness while carrots contribute subtle sweetness and texture. The soup is built with chicken broth, water, and Italian seasoning, bringing aromatic depth. Tubular pasta and shredded cooked chicken are added and simmered together until tender, allowing flavors to meld. The addition of half-and-half near the end creates a gentle creaminess, balancing the savory broth without heaviness.
This hearty soup can serve as a comforting meal, combining protein, vegetables, and pasta in one pot. The varied textures—from tender mushrooms and chicken to cooked pasta and soft carrots—make it satisfying. It is suitable for casual lunches or light dinners that call for warmth and nourishment.
Ingredients
- 1 tablespoon olive oil
- 1/2 onion chopped finely, medium
- 6 ounces cremini mushroom sliced or chopped
- 2 carrot peeled & sliced thin, large
- 4 cloves garlic minced
- 6 Italian seasoning dashes
- 2 chicken broth 10 fluid ounce cans, or stock
- 4 cups water
- 1 cup tubular pasta e.g. ditali, ditalini, macaroni
- 2 cups chicken shredded, cooked (e.g. rotisserie or leftover
- 1 cup half-and-half
- salt to taste
- black pepper to taste
Instructions
- Add the olive oil and onion to a large soup pot over medium-high heat. Sauté for 5 minutes.
- Meanwhile, chop the mushrooms and carrots.
- Add the mushrooms and garlic to the pot and sauté for another 5 minutes.
- Add the carrots, Italian seasoning, chicken broth, and water to the pot. Increase the heat to high and bring to a gentle boil.
- Add the pasta and chicken to the pot. Reduce the heat to medium and simmer for 10 minutes, stirring occasionally so the pasta doesn't stick to the bottom of the pot.
- Add the half-and-half and salt & pepper. Cook for another 5 minutes. The carrots should be cooked by now, but if they're not, give it another few minutes.