Creamy Chicken and Mushroom Soup
Creamy Chicken and Mushroom Soup
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Creamy Chicken and Mushroom Soup
This creamy chicken and mushroom soup recipe using Campbell’s soup is the ultimate comfort food Loaded with tender chicken, earthy mushrooms, and flavorful vegetables in a rich, velvety broth, this quick and easy recipe is perfect for any season. Ready in under 30 minutes, this hearty dish will be a family favorite for weeknight dinners or a cozy lunch.
Description:
Indulge in the warmth and richness of this creamy chicken and mushroom soup, crafted with Campbell’s Cream of Mushroom Soup as its delicious base. ThisCreamy Chicken and Mushroom Soupprovides all the comforting flavors you crave while being incredibly simple to make. With tender pieces of chicken, fresh mushrooms, and a mix of aromatic herbs and vegetables, every spoonful is packed with flavor and texture. The creaminess of the soup comes from the rich Campbell’s base, making it luxuriously smooth and delightful.
Perfect for chilly nights, this soup is also versatile enough to serve year round. You’ll enjoy how quickly it comes together, making it ideal for busy weeknights. Serve it with crusty bread, over rice, or with a sprinkle of fresh parsley on top for an elegant presentation.
Whether you’re looking for a delicious starter, a satisfying lunch, or a cozy family dinner, this Campbell’s soup recipe will quickly become a staple. Enjoy it with your favorite sides or as a stand alone meal.
Ingredients:
- 1 lb (450g) boneless, skinless chicken breast, cubed
- 2 cans (10.5 oz each) Campbell’s Cream of Mushroom Soup
- 2 cups chicken broth (low sodium)
- 1 cup sliced fresh mushrooms (white button or cremini)
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1 cup carrots, thinly sliced
- 1 cup celery, thinly sliced
- 1/2 cup heavy cream (optional for extra creaminess)
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt (optional, to taste)
- 1 tbsp olive oil or butter
- Fresh parsley, chopped (for garnish)
Instructions:
- Prepare the Ingredients: Begin by prepping all your ingredients. Cut the chicken breast into small, bite sized cubes. Chop the onion, slice the mushrooms, carrots, and celery, and mince the garlic cloves.
- Sauté the Vegetables: In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onions and cook for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add Chicken and Mushrooms: Increase the heat to medium high and add the cubed chicken to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is slightly browned. Add the sliced mushrooms and cook for an additional 3 minutes until mushrooms are tender.
- Add Vegetables and Herbs: Add the carrots, celery, thyme, parsley, salt, and black pepper. Stir well to coat the vegetables with seasoning.
- Add Campbell’s Soup and Broth: Pour in the two cans of Campbell’s Cream of Mushroom Soup and the chicken broth. Stir well to combine, ensuring the soup base is fully mixed with the broth and vegetables.
- Simmer the Soup: Bring the soup to a gentle simmer, reduce the heat to low, and let it cook for 10-12 minutes, allowing all the flavors to meld together. Stir occasionally to prevent sticking.
- Optional Add Heavy Cream: If you prefer a richer soup, add the heavy cream at this stage. Stir well and let the soup cook for an additional 2 minutes.
- Serve: Ladle the creamy chicken and mushroom soup into bowls, and garnish with fresh parsley. Serve hot with crusty bread, crackers, or a side salad.
Notes:
- Make it Gluten Free: Use Campbell’s gluten free cream of mushroom soup to adapt this recipe.
- Vegetarian Option: Replace chicken with chickpeas or potatoes, and use Campbell’s Cream of Mushroom Soup made for vegetarian diets.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
Creamy Chicken and Mushroom Soup
Ingredients
- 1 lb 450g boneless, skinless chicken breast, cubed
- 2 cans 10.5 oz each Campbell’s Cream of Mushroom Soup
- 2 cups chicken broth low sodium
- 1 cup sliced fresh mushrooms white button or cremini
- 1 medium onion finely chopped
- 2 cloves garlic minced
- 1 cup carrots thinly sliced
- 1 cup celery thinly sliced
- 1/2 cup heavy cream optional for extra creaminess
- 1 tsp dried thyme
- 1 tsp dried parsley
- 1/2 tsp black pepper
- 1/2 tsp salt optional, to taste
- 1 tbsp olive oil or butter
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Ingredients: Begin by prepping all your ingredients. Cut the chicken breast into small, bite sized cubes. Chop the onion, slice the mushrooms, carrots, and celery, and mince the garlic cloves.
- Sauté the Vegetables: In a large pot, heat the olive oil (or butter) over medium heat. Add the chopped onions and cook for 2-3 minutes until softened. Add the garlic and cook for another minute until fragrant.
- Add Chicken and Mushrooms: Increase the heat to medium high and add the cubed chicken to the pot. Cook for about 5 minutes, stirring occasionally, until the chicken is slightly browned. Add the sliced mushrooms and cook for an additional 3 minutes until mushrooms are tender.
- Add Vegetables and Herbs: Add the carrots, celery, thyme, parsley, salt, and black pepper. Stir well to coat the vegetables with seasoning.
- Add Campbell’s Soup and Broth: Pour in the two cans of Campbell’s Cream of Mushroom Soup and the chicken broth. Stir well to combine, ensuring the soup base is fully mixed with the broth and vegetables.
- Simmer the Soup: Bring the soup to a gentle simmer, reduce the heat to low, and let it cook for 10-12 minutes, allowing all the flavors to meld together. Stir occasionally to prevent sticking.
- Optional Add Heavy Cream: If you prefer a richer soup, add the heavy cream at this stage. Stir well and let the soup cook for an additional 2 minutes.
- Serve: Ladle the creamy chicken and mushroom soup into bowls, and garnish with fresh parsley. Serve hot with crusty bread, crackers, or a side salad.
Notes
- Make it Gluten Free: Use Campbell’s gluten free cream of mushroom soup to adapt this recipe.
- Vegetarian Option: Replace chicken with chickpeas or potatoes, and use Campbell’s Cream of Mushroom Soup made for vegetarian diets.
- Storage: Leftovers can be stored in the refrigerator for up to 3 days. Reheat gently on the stove to maintain the creamy texture.
