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A bowl of creamy soup garnished with herbs and croutons, showcasing comfort food.

Cream of Mushroom Chicken Soup

A warm and comforting soup combining tender chicken and savory mushrooms with creamy goodness.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 300
Ingredients Method Notes

Ingredients
  

For the Soup
  • 2 cups cooked chicken, shredded or diced Perfect for using leftover rotisserie chicken
  • 1 can (10.5 oz) Campbell’s Cream of Mushroom Soup
  • 1 cup chicken broth Low-sodium recommended
  • 1 cup milk For a creamier texture, you can also use half-and-half
  • 1 cup mushrooms, sliced Fresh is best for enhanced flavor
  • 1 medium onion, diced
  • 2 cloves garlic, minced
  • Salt and pepper to taste
  • 2 tablespoons olive oil Or butter for richer flavor
Optional Add-Ins
  • 1 cup frozen peas For color and sweetness
  • 1 teaspoon dried thyme For an earthy taste
  • Chopped fresh parsley For garnish

Method
 

Preparation
  1. In a large pot, heat 2 tablespoons of olive oil over medium heat.
  2. Add 1 medium diced onion and cook until translucent, about 3–4 minutes.
  3. Stir in 2 minced garlic cloves, and sauté for an additional minute until fragrant.
Cooking
  1. Add 1 cup of sliced mushrooms to the pot and cook for about 5 minutes, or until tender and starting to brown.
  2. Pour in 1 can of Campbell’s Cream of Mushroom Soup and 1 cup of chicken broth. Stir until well combined, then bring to a gentle simmer.
  3. Add 2 cups of cooked chicken to the soup and slowly pour in 1 cup of milk, stirring continuously.
  4. Allow the soup to simmer on low for about 10 minutes, letting all the flavors meld together.
  5. Season with salt and pepper to taste. Optionally, stir in 1 cup of frozen peas and cook for another 2–3 minutes until heated through.
  6. Ladle the soup into bowls and garnish with chopped fresh parsley. Your Cream of Mushroom Chicken Soup is ready to enjoy!

Notes

For extra flavor, add a splash of white wine while sautéing the mushrooms. To avoid watery soup, ensure to simmer long enough for it to thicken slightly. Store leftovers in an airtight container in the refrigerator for up to 3 days, or freeze for longer storage.