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As the weather starts to cool down, there’s nothing like a warm and comforting bowl of soup to lift your spirits. And when it comes to soups, chicken vegetable soup is a classic that never goes out of style. But why settle for just one recipe when you can have 20? In this article, we’ll be exploring the world of chicken vegetable soups, from creamy chowders to spicy curries and everything in between.

Whether you’re looking for a quick and easy weeknight dinner or a slow-cooked Sunday lunch, we’ve got you covered with these 20 delicious recipes. From classic comfort food to international inspirations, each one is packed with flavor and nutrients to keep you going all day long. So grab a spoon and get ready to dive in!

Classic Chicken and Vegetable Soup

A comforting and flavorful soup that’s perfect for a weeknight dinner or a weekend lunch, this classic chicken and vegetable soup is a staple for any meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 stalks celery, chopped
– 2 medium potatoes, peeled and cubed
– 4 cups chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or thyme leaves for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the chopped onion, carrots, and celery in a little bit of oil until tender.
2. Add the chicken, potatoes, chicken broth, diced tomatoes, and thyme. Bring to a boil, then reduce heat and simmer for 30-40 minutes, or until the vegetables are tender and the chicken is cooked through.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh parsley or thyme leaves if desired.

Cooking Time: 30-40 minutes

Creamy Chicken Corn Chowder

Warm up with this comforting and flavorful chowder that combines tender chicken, sweet corn, and a hint of creaminess.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons butter
– 1 medium onion, chopped
– 2 cloves garlic, minced
– 1 cup frozen corn kernels
– 1/2 cup all-purpose flour
– 2 cups chicken broth
– 1 cup heavy cream
– Salt and pepper, to taste
– Fresh parsley or chives, for garnish (optional)

Instructions:

1. Melt butter in a large pot over medium heat.
2. Add onion and garlic; cook until tender, about 5 minutes.
3. Add chicken; cook until browned, about 5-7 minutes.
4. Stir in flour to coat the mixture.
5. Gradually add broth, whisking continuously, then bring to a simmer.
6. Reduce heat to low; add corn and cream. Simmer for 10-12 minutes or until heated through.
7. Season with salt and pepper to taste.
8. Serve hot, garnished with parsley or chives if desired.

Cooking Time: 25-30 minutes

Spicy Thai Chicken Vegetable Soup

This spicy and savory soup is a flavorful twist on traditional chicken noodle soup. With a blend of aromatic spices, tender vegetables, and juicy chicken, this recipe is perfect for a quick and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized carrots, peeled and sliced
– 1 large red bell pepper, seeded and sliced
– 1 large onion, chopped
– 3 cloves of garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon Thai red curry paste
– 4 cups chicken broth
– 1/2 cup coconut milk
– 1/4 cup chopped cilantro (optional)
– Salt and pepper to taste
– Cooking oil or vegetable oil for frying

Instructions:

1. Heat 2 tablespoons of cooking oil in a large pot over medium-high heat.
2. Add the chicken, carrots, bell pepper, onion, garlic, and ginger. Cook until the vegetables are tender, about 5-6 minutes.
3. Add the curry paste and cook for an additional minute.
4. Pour in the chicken broth and coconut milk. Bring to a boil, then reduce heat and simmer for 10-12 minutes or until the soup has thickened slightly.
5. Season with salt and pepper to taste. Garnish with chopped cilantro, if desired.

Cooking Time: 15-18 minutes

Slow Cooker Chicken Noodle Vegetable Soup

This comforting soup is a perfect blend of flavors and textures, simmered to perfection in your slow cooker. Perfect for a chilly evening or a quick lunch option.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 1 medium onion, chopped
– 3 cloves garlic, minced
– 2 carrots, peeled and sliced
– 2 celery stalks, chopped
– 1 red bell pepper, diced
– 4 cups chicken broth
– 1 cup noodles (such as egg noodles or rice noodles)
– 1 tsp dried thyme
– Salt and pepper to taste

Instructions:

1. Add the chopped onion, minced garlic, sliced carrots, chopped celery, and diced red bell pepper to the slow cooker.
2. Place the chicken on top of the vegetables.
3. Pour in the chicken broth and add the noodles, thyme, salt, and pepper.
4. Cook on low for 6-8 hours or high for 3-4 hours.
5. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Lemon Garlic Chicken and Veggie Soup

Brighten up a chilly day with this refreshing and flavorful soup, packed with tender chicken, crisp vegetables, and a hint of citrus. This recipe is perfect for a quick and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 4 cups mixed vegetables (carrots, celery, potatoes, zucchini)
– 2 cloves garlic, minced
– 2 tbsp freshly squeezed lemon juice
– 1 tsp dried thyme
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups chicken broth

Instructions:

1. In a large pot, sauté the garlic and chicken in olive oil until cooked through.
2. Add mixed vegetables, lemon juice, thyme, salt, and pepper. Cook for 5 minutes.
3. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15-20 minutes or until vegetables are tender.
4. Serve hot, garnished with chopped fresh herbs (optional).

Cooking Time: 25-30 minutes

Mexican Chicken Tortilla Soup with Vegetables

This hearty soup combines the flavors of Mexico with tender chicken, crunchy vegetables, and crispy tortillas. Perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breasts
– 2 tbsp olive oil
– 1 onion, diced
– 2 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– 1 tsp cumin
– 1/2 tsp chili powder
– Salt and pepper to taste
– 6-8 corn tortillas, cut into strips
– Optional: shredded cheese, sour cream, cilantro for garnish

Instructions:

1. In a large pot, heat oil over medium-high. Add chicken; cook until browned (5-7 minutes).
2. Add onion, garlic, and bell pepper; cook until vegetables are tender (5 minutes).
3. Stir in cumin, chili powder, and diced tomatoes. Cook 1 minute.
4. Pour in chicken broth and bring to a simmer. Reduce heat to low and let cook for 10-15 minutes or until chicken is cooked through.
5. Add tortilla strips; cook an additional 2-3 minutes or until softened.
6. Season with salt and pepper to taste.

Cooking Time: 20-25 minutes

Curried Chicken and Vegetable Soup

This hearty soup combines the flavors of curry, chicken, and vegetables for a comforting meal. Serve with crusty bread or over rice for a satisfying dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 red bell pepper, diced
– 1 can (14 oz) diced tomatoes
– 2 cups chicken broth
– 1 tsp ground cumin
– 1 tsp curry powder
– 1/2 tsp turmeric
– Salt and pepper, to taste
– Fresh cilantro, chopped (optional)

Instructions:

1. In a large pot, heat 2 tbsp oil over medium-high heat. Add chicken and cook until browned, about 5-6 minutes. Remove from pot.
2. Add onions, garlic, and bell pepper to the pot. Cook until vegetables are tender, about 5 minutes.
3. Stir in cumin, curry powder, turmeric, salt, and pepper. Cook for 1 minute.
4. Add chicken broth, diced tomatoes, and browned chicken back to the pot. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until flavors have melded together.
5. Taste and adjust seasoning as needed. Serve hot, garnished with chopped cilantro if desired.

Cooking Time: 30-35 minutes

Chicken Minestrone Soup

Minestrone soup, a classic Italian staple, gets a protein-packed boost with the addition of chicken. This hearty and comforting soup is perfect for a chilly evening or a quick weeknight dinner.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 4 cups mixed vegetables (such as carrots, zucchini, bell peppers, and kidney beans)
– 1 can (14.5 oz) diced tomatoes
– 6 cups chicken broth
– 1 teaspoon dried basil
– Salt and pepper to taste
– Grated Parmesan cheese for serving (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat.
2. Add onion and garlic; cook until softened, about 5 minutes.
3. Add mixed vegetables, chicken, diced tomatoes, and chicken broth.
4. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Season with basil, salt, and pepper to taste.
6. Serve hot, topped with Parmesan cheese if desired.

Cooking Time: 25-30 minutes

Herbed Chicken and Root Vegetable Soup

A warm and comforting soup that’s perfect for a chilly evening, this recipe combines the flavors of chicken, herbs, and root vegetables to create a deliciously satisfying meal.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 medium carrots, peeled and chopped
– 2 medium potatoes, peeled and chopped
– 1 large onion, chopped
– 3 cloves garlic, minced
– 1 cup mixed herbs (such as thyme, rosemary, and parsley)
– 4 cups chicken broth
– Salt and pepper to taste

Instructions:

1. In a large pot or Dutch oven, sauté the chopped onion and minced garlic in a little bit of oil until softened.
2. Add the chopped carrots and potatoes, mixed herbs, and chicken to the pot. Pour in the chicken broth and bring to a boil.
3. Reduce heat and simmer for 20-25 minutes, or until the vegetables are tender and the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with additional fresh herbs if desired.

Cooking Time: 20-25 minutes

Chicken Barley Vegetable Soup

This comforting soup is a perfect blend of chicken, vegetables, and wholesome barley, making it a great option for a chilly evening or a quick lunch. With its rich flavors and satisfying texture, you’ll be hooked from the first spoonful!

Ingredients:
– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed vegetables (carrots, celery, potatoes, peas)
– 1 cup pearl barley
– 4 cups low-sodium chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot, sauté the chopped onion and minced garlic until softened.
2. Add the mixed vegetables and cook for 5 minutes, or until they start to tenderize.
3. Add the chicken, barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the chicken is cooked through and the barley is tender.
4. Serve hot, garnished with chopped fresh herbs if desired.

Cooking Time: 45-50 minutes

Asian-Inspired Chicken and Bok Choy Soup

This flavorful and nutritious soup combines the tender flavors of chicken with the delicate taste of bok choy, all in a savory and aromatic broth. Perfect for a quick weeknight dinner or a comforting meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tablespoons vegetable oil
– 4 cups chicken broth
– 2 cups water
– 1 large onion, thinly sliced
– 3 cloves garlic, minced
– 2 bunches bok choy, cleaned and chopped
– 1 tablespoon soy sauce
– 1 teaspoon sesame oil
– Salt and pepper to taste

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add onion and garlic; cook until softened, about 3 minutes.
4. Add bok choy, broth, water, soy sauce, and sesame oil. Bring to boil.
5. Reduce heat; add chicken back in. Simmer for 15-20 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.

Cooking Time: 25-30 minutes

Chicken Zoodle Vegetable Soup

Warm up with a hearty and comforting bowl of Chicken Zoodle Vegetable Soup! This recipe combines the flavors of chicken, vegetables, and zucchini noodles for a nutritious and satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium zucchinis
– 4 cups mixed vegetables (such as carrots, celery, and onions)
– 4 cups low-sodium chicken broth
– 1 cup water
– 1 tsp dried basil
– 1 tsp dried oregano
– Salt and pepper to taste

Instructions:

1. Bring the chicken broth and water to a boil in a large pot.
2. Add the mixed vegetables, chicken, and herbs to the pot. Reduce heat to medium-low and simmer for 20 minutes or until the chicken is cooked through.
3. Meanwhile, spiralize the zucchinis into noodles and set aside.
4. Once the soup is ready, add the zucchini noodles to the pot and stir to combine.
5. Season with salt and pepper to taste, then serve hot.

Cooking Time: 25-30 minutes

Tomato Basil Chicken Vegetable Soup

A hearty and flavorful soup that’s perfect for a cozy night in or a light lunch. This recipe combines the sweetness of tomatoes, the brightness of basil, and the tenderness of chicken with a variety of vegetables.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 2 cups mixed vegetables (such as bell peppers, carrots, and zucchini)
– 2 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1/4 cup fresh basil leaves, chopped
– Salt and pepper to taste

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the onion and garlic; cook until the onion is translucent.
3. Add the chicken, mixed vegetables, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Stir in the diced tomatoes and chopped basil. Season with salt and pepper to taste.
5. Simmer for an additional 10-15 minutes or until the soup has reached desired consistency.

Cooking Time: 35-40 minutes

Chicken and Wild Rice Vegetable Soup

This comforting soup combines the flavors of tender chicken, nutty wild rice, and a variety of colorful vegetables for a satisfying meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed vegetables (such as carrots, zucchini, bell peppers, and onions)
– 1 cup cooked wild rice
– 4 cups low-sodium chicken broth
– 1 tsp dried thyme
– 1/2 tsp paprika
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, sauté the chicken in a little bit of oil until cooked through.
2. Add the mixed vegetables and cook until they start to tenderize.
3. Stir in the cooked wild rice, chicken broth, thyme, paprika, salt, and pepper.
4. Bring the mixture to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.

Cooking Time: 30-40 minutes

Coconut Chicken and Vegetable Soup

Warm up with this comforting and flavorful soup, perfect for a chilly evening. This recipe combines the richness of coconut milk with tender chicken and a medley of colorful vegetables.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 medium-sized carrots, peeled and chopped
– 1 large red bell pepper, seeded and chopped
– 1 can (14 oz) diced tomatoes
– 2 cups coconut milk
– 4 cups low-sodium chicken broth
– 1 tsp ground cumin
– Salt and pepper, to taste
– Fresh cilantro leaves, for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, heat 2 tbsp of oil over medium-high heat.
2. Add the chopped chicken and cook until browned, about 5-7 minutes. Remove from pot.
3. Add more oil if needed, then sauté the carrots and bell pepper for 5 minutes.
4. Add the diced tomatoes, cumin, salt, and pepper. Stir to combine.
5. Pour in the coconut milk and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until vegetables are tender.
6. Return the cooked chicken to the pot and warm through.
7. Taste and adjust seasoning as needed.
8. Serve hot, garnished with cilantro leaves if desired.

Cooking Time: Approximately 30-40 minutes.

Chicken Quinoa Vegetable Soup

This comforting soup is a perfect blend of flavors and textures, featuring chicken, quinoa, and an assortment of colorful vegetables.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups water or low-sodium chicken broth
– 1 cup quinoa, rinsed and drained
– 2 tablespoons olive oil
– 1 large onion, diced
– 3 cloves garlic, minced
– 2 medium carrots, peeled and sliced
– 2 stalks celery, sliced
– 1 red bell pepper, seeded and chopped
– Salt and pepper to taste
– Optional: other vegetables like zucchini, spinach, or sweet potatoes

Instructions:

1. In a large pot, heat the olive oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes.
3. Add the onion, garlic, carrots, celery, and bell pepper. Cook until the vegetables are tender, about 8-10 minutes.
4. Add the quinoa and water or broth. Bring to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the quinoa is cooked and fluffy.
5. Season with salt and pepper to taste. Serve hot.

Cooking Time: 30-40 minutes

Greek Lemon Chicken and Orzo Soup

A bright and zesty soup that combines the flavors of Greece with the comfort of a warm bowl. This hearty soup is perfect for a chilly evening or a quick lunch.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 1 cup orzo pasta
– 2 tablespoons olive oil
– 1 onion, diced
– 3 cloves garlic, minced
– 1/2 cup freshly squeezed lemon juice
– 1 teaspoon dried oregano
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the onion and garlic; cook until softened, about 3-4 minutes.
4. Add the orzo pasta, broth, lemon juice, oregano, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through and the orzo is tender.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25-30 minutes

Chicken and Lentil Vegetable Soup

Warm up with this comforting and nutritious soup, packed with protein-rich chicken, fiber-filled lentils, and a medley of colorful vegetables. Perfect for a cozy night in or as a healthy lunch option.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 1 cup brown or green lentils, rinsed and drained
– 2 medium carrots, peeled and chopped
– 1 large celery stalk, chopped
– 1 medium red bell pepper, chopped
– 4 cups low-sodium chicken broth
– 1 can (14.5 oz) diced tomatoes
– 1 teaspoon dried thyme
– Salt and pepper to taste
– Fresh parsley or cilantro for garnish (optional)

Instructions:

1. In a large pot, sauté the chopped carrots, celery, and red bell pepper in a little oil until tender.
2. Add the chicken, lentils, chicken broth, diced tomatoes, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the lentils are tender.
3. Taste and adjust seasoning as needed.
4. Serve hot, garnished with fresh parsley or cilantro if desired.

Cooking Time: 35-45 minutes

Roasted Chicken and Autumn Vegetable Soup

Cozy up with a warm and comforting bowl of roasted chicken and autumn vegetable soup, perfect for the changing seasons.

Ingredients:

– 1 whole chicken (3-4 lbs)
– 2 tbsp olive oil
– 1 onion, peeled and chopped
– 2 cloves garlic, minced
– 2 carrots, peeled and chopped
– 2 celery stalks, chopped
– 1 red bell pepper, seeded and chopped
– 1 can (14.5 oz) diced tomatoes
– 4 cups chicken broth
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. Preheat oven to 425°F.
2. Season the chicken with salt and pepper. Drizzle with olive oil and roast for 45-50 minutes or until cooked through.
3. In a large pot, sauté the onion, garlic, carrots, celery, and red bell pepper in a little bit of olive oil until tender.
4. Add the roasted chicken to the pot, along with the diced tomatoes and chicken broth.
5. Bring the soup to a boil, then reduce heat and simmer for 20-25 minutes or until the vegetables are tender.
6. Season with salt and pepper to taste. Garnish with chopped parsley if desired.

Cooking Time: approximately 1 hour and 15 minutes

Chicken Pho with Fresh Vegetables

Experience the vibrant flavors of Vietnam with this comforting and nutritious pho recipe, featuring juicy chicken, fragrant herbs, and a medley of fresh vegetables.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 4 cups chicken broth
– 2 tablespoons fish sauce (optional)
– 1 tablespoon soy sauce
– 2 cloves garlic, minced
– 1 inch piece of ginger, sliced
– 1/4 cup bean sprouts
– 1/4 cup fresh mint leaves
– 1/4 cup basil leaves
– 1/4 cup shredded carrots
– 1/4 cup sliced bell peppers (any color)
– Salt and pepper to taste
– Noodles or rice for serving

Instructions:

1. In a large pot, combine chicken broth, fish sauce (if using), soy sauce, garlic, and ginger. Bring to a boil, then reduce heat and simmer.
2. Add chicken to the pot and cook until cooked through, about 5-7 minutes.
3. Prepare the vegetables by slicing or shredding them as desired.
4. Cook noodles according to package instructions. Drain and set aside.
5. Assemble pho bowls by placing cooked chicken and noodles in a bowl, then adding bean sprouts, mint, basil, carrots, and bell peppers on top.
6. Season with salt and pepper to taste.

Cooking Time: 15-20 minutes

Summary

Get cozy with these 20 delicious chicken vegetable soup recipes! From classic comfort food to international twists, there’s something for everyone. Try the creamy Classic Chicken and Vegetable Soup or the spicy Spicy Thai Chicken Vegetable Soup. Or, if you’re looking for a slow-cooker solution, opt for the Slow Cooker Chicken Noodle Vegetable Soup. With flavors ranging from lemony to curry-rich, these hearty soups are sure to warm your belly and your heart.

As the weather cools down, there’s nothing quite like a warm, comforting bowl of creamy chicken and mushroom soup to hit the spot. The rich flavors of chicken, mushrooms, and cream come together in perfect harmony to create a dish that’s sure to become a new favorite. Whether you’re looking for a quick weeknight dinner or a hearty meal to feed a crowd, we’ve got you covered with these 20 delicious recipes.

From classic comfort food to international twists, our collection of creamy chicken and mushroom soup recipes has something for everyone. So grab your apron, get cozy by the stove, and let’s dive in!

Creamy Garlic Chicken and Mushroom Soup

A comforting and flavorful soup that combines the richness of cream with the savory flavors of garlic, chicken, and mushrooms.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 tablespoons butter
– 1 medium onion, chopped
– 4 cups chicken broth
– 1 cup heavy cream
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add garlic and cook until fragrant, about 1 minute.
2. Add chicken and cook until browned, about 5-7 minutes. Remove from pot and set aside.
3. Add mushrooms to the pot and cook until they release their moisture and start to brown, about 5 minutes.
4. Add onion and cook until translucent, about 2-3 minutes.
5. Pour in chicken broth and bring mixture to a boil. Reduce heat and simmer for 10 minutes.
6. Stir in heavy cream and cooked chicken. Season with salt and pepper to taste.
7. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 25-30 minutes

Slow Cooker Chicken and Wild Mushroom Soup

This comforting soup is perfect for a cozy evening or a cold winter day. The slow cooker does all the work, tenderizing chicken and mushrooms to create a rich and flavorful broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed wild mushrooms (such as cremini, shiitake, and oyster)
– 4 cups low-sodium chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. In the slow cooker, combine chicken, mushrooms, chicken broth, onion, garlic, and thyme.
2. Cook on low for 6-8 hours or high for 3-4 hours.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped fresh parsley or chives if desired.

Cooking Time: 6-8 hours (low) or 3-4 hours (high)

Thai Coconut Chicken and Mushroom Soup

This creamy and aromatic soup combines the flavors of Thailand with tender chicken and earthy mushrooms, all wrapped up in a rich coconut broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 can (14 oz) coconut milk
– 4 cups chicken broth
– 1/2 cup water
– 1 tablespoon fish sauce (optional)
– Salt and pepper to taste
– Fresh cilantro leaves for garnish

Instructions:

1. In a large pot, heat 2 tablespoons of oil over medium-high heat. Add the chicken and cook until browned, about 5 minutes.
2. Remove the chicken and set aside. Add the onions, garlic, and ginger; cook until the onions are translucent, about 3 minutes.
3. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Pour in the coconut milk, chicken broth, water, and fish sauce (if using). Stir to combine.
5. Return the chicken to the pot and bring to a simmer. Cook for 15-20 minutes or until the chicken is cooked through.
6. Season with salt and pepper to taste. Garnish with fresh cilantro leaves. Serve hot.

Cooking Time: 25-30 minutes

Herbed Chicken and Portobello Mushroom Soup

A comforting and savory soup that combines the flavors of herbed chicken, earthy portobello mushrooms, and aromatic herbs.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 cups mixed fresh herbs (such as parsley, thyme, rosemary)
– 4 Portobello mushrooms, sliced
– 2 tablespoons olive oil
– 1 onion, chopped
– 4 cloves garlic, minced
– 1 cup low-sodium chicken broth
– 1/2 cup heavy cream or half-and-half (optional)

Instructions:

1. Preheat oven to 375°F.
2. In a small bowl, mix together herbs and 1 tablespoon olive oil. Season the chicken breast with salt and pepper. Rub the herb mixture all over the chicken breast.
3. Roast the chicken in the preheated oven for 20-25 minutes or until cooked through.
4. In a large pot, sauté the mushrooms, onion, and garlic in the remaining 1 tablespoon olive oil until softened.
5. Add the roasted chicken to the pot, along with the chicken broth and heavy cream (if using). Simmer for 10-15 minutes or until heated through.
6. Serve hot, garnished with additional fresh herbs if desired.

Cooking Time: 40-50 minutes

Spicy Chicken and Shiitake Mushroom Soup

This hearty soup combines the spicy kick of Korean chili flakes with the earthy flavor of shiitake mushrooms, all wrapped up in a comforting bowl of chicken broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 tablespoons vegetable oil
– 1 onion, diced
– 2 cloves garlic, minced
– 8 oz shiitake mushrooms, sliced
– 1 teaspoon Korean chili flakes (gochugaru)
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)

Instructions:

1. Heat oil in a large pot over medium-high heat.
2. Add chicken, onion, and garlic; cook until chicken is browned and onion is translucent.
3. Add mushrooms; cook until they release their moisture and start to brown.
4. Stir in chili flakes; cook for 1 minute.
5. Pour in broth and water; bring to a boil, then reduce heat and simmer for 10-15 minutes or until chicken is cooked through.
6. Season with salt and pepper to taste.
7. Serve hot, garnished with cilantro or scallions if desired.

Cooking Time: 20-25 minutes

One-Pot Chicken and Mushroom Noodle Soup

This hearty soup is a perfect comfort food for a chilly day. With the convenience of cooking everything in one pot, you’ll be enjoying a warm and satisfying meal in no time.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups chicken broth
– 1 medium onion, diced
– 2 cloves garlic, minced
– 1 teaspoon dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 8 ounces egg noodles

Instructions:

1. Heat a large pot or Dutch oven over medium-high heat.
2. Add the chicken and cook until browned, about 5-7 minutes.
3. Add the mushrooms, onion, garlic, thyme, salt, and pepper. Cook until the vegetables are tender, about 5 minutes.
4. Pour in the broth and bring to a boil.
5. Reduce heat to low, cover, and simmer for 20-25 minutes or until the chicken is cooked through.
6. Add the noodles and cook according to package instructions.
7. Serve hot and enjoy!

Cooking Time: 40-45 minutes

Healthy Chicken and Mushroom Quinoa Soup

Warm up with this nourishing soup that’s packed with protein, fiber, and vitamins. This recipe is perfect for a quick and easy dinner or lunch that’s also good for you.

Ingredients:

– 1 lb boneless, skinless chicken breast
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 1 cup quinoa
– 4 cups low-sodium chicken broth
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot, sauté the onion and garlic in a little water until softened.
2. Add the chicken, mushrooms, quinoa, broth, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the quinoa is tender.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 25 minutes

French Onion Chicken and Mushroom Soup

This hearty soup is a perfect blend of flavors, with caramelized onions, tender chicken, and earthy mushrooms.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 medium onions, thinly sliced
– 8 oz mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup dry white wine (optional)
– 1 tsp dried thyme
– Salt and pepper, to taste
– Fresh parsley or thyme, for garnish

Instructions:

1. In a large pot, cook the chicken over medium-high heat until browned, about 5 minutes.
2. Add the sliced onions and cook until caramelized, stirring occasionally, about 20-25 minutes.
3. Add the mushrooms, chicken broth, white wine (if using), thyme, salt, and pepper. Stir to combine.
4. Bring the mixture to a boil, then reduce heat to low and simmer for 10-15 minutes or until the soup has thickened slightly.
5. Taste and adjust seasoning as needed.
6. Serve hot, garnished with fresh parsley or thyme.

Cooking Time: 30-40 minutes

Cheesy Chicken and Mushroom Chowder

This creamy and comforting chowder is a perfect blend of flavors, textures, and warmth. With tender chicken, earthy mushrooms, and melted cheese, this recipe is sure to become a new favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cloves garlic, minced
– 1 onion, diced
– 1 cup all-purpose flour
– 2 tsp paprika
– 1 tsp dried thyme
– 1/2 cup butter
– 1/2 cup heavy cream
– 1 cup chicken broth
– 1 cup grated cheddar cheese
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the onion, garlic, and mushrooms in butter until tender.
2. Add flour and cook for 1 minute.
3. Gradually add chicken broth and whisk until smooth.
4. Add chicken, paprika, thyme, salt, and pepper. Simmer for 10 minutes.
5. Stir in heavy cream and cheddar cheese. Heat until melted and bubbly.

Cooking Time: 20-25 minutes

Lemon Thyme Chicken and Mushroom Soup

Brighten up a chilly day with this vibrant and flavorful soup, featuring the perfect balance of citrusy lemon, earthy thyme, and tender chicken and mushrooms.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 lemons, juiced
– 4 sprigs of fresh thyme
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half (optional)
– Salt and pepper to taste

Instructions:

1. In a large pot, sauté the mushrooms in a little oil until tender.
2. Add the chicken and cook until browned on all sides.
3. Pour in the lemon juice, thyme sprigs, and chicken broth. Bring to a boil, then reduce heat and simmer for 20 minutes or until the chicken is cooked through.
4. Use an immersion blender (or transfer the soup to a blender) to puree some or all of the soup, depending on your desired texture.
5. Stir in heavy cream or half-and-half, if using, and season with salt and pepper to taste.
6. Serve hot, garnished with additional thyme leaves and lemon wedges, if desired.

Cooking Time: 30-40 minutes

Smoky Bacon Chicken and Mushroom Soup

Warm up with this comforting and flavorful soup, featuring smoky bacon, tender chicken, and earthy mushrooms.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 6 slices of smoky bacon, diced
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper, to taste

Instructions:

1. In a large pot or Dutch oven, cook the diced bacon over medium heat until crispy.
2. Remove the bacon with a slotted spoon and set aside. Leave the grease behind.
3. Add the chicken to the pot and cook until browned, about 5-7 minutes.
4. Add the sliced mushrooms and cook until they release their moisture and start to caramelize, about 5 minutes.
5. Pour in the chicken broth, then add the cooked bacon back into the pot.
6. Bring the mixture to a boil, then reduce heat and simmer for 15-20 minutes or until the soup has thickened slightly.
7. Stir in heavy cream and season with thyme, salt, and pepper.

Cooking Time: 30-40 minutes

Asian-Inspired Chicken and Mushroom Soup

This comforting soup combines the rich flavors of chicken, mushrooms, and Asian-inspired spices for a deliciously savory meal.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 cloves garlic, minced
– 1 tablespoon grated fresh ginger
– 1 teaspoon soy sauce
– 1 teaspoon sesame oil
– 4 cups chicken broth
– 1/2 cup water
– Salt and pepper to taste
– Fresh cilantro or scallions for garnish (optional)

Instructions:

1. In a large pot, heat the sesame oil over medium-high heat.
2. Add the chicken and cook until browned, about 5 minutes. Remove from pot.
3. Add more oil if necessary, then sauté the mushrooms and garlic until the mushrooms release their moisture and start to brown, about 5-7 minutes.
4. Add the ginger, soy sauce, chicken broth, and water. Bring to a boil, then reduce heat and simmer for 10-15 minutes or until the chicken is cooked through.
5. Return the chicken to the pot and season with salt and pepper to taste.
6. Serve hot, garnished with cilantro or scallions if desired.

Cooking Time: About 30-40 minutes

Rosemary Chicken and Cremini Mushroom Soup

This hearty soup combines the flavors of rosemary, chicken, and cremini mushrooms to create a comforting and savory dish perfect for a chilly evening. With its rich aroma and tender ingredients, this recipe is sure to warm your senses.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 tbsp olive oil
– 2 sprigs of fresh rosemary, chopped
– 4 cremini mushrooms, sliced
– 2 cloves of garlic, minced
– 4 cups chicken broth
– 1/2 cup heavy cream (optional)
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped rosemary and cook for 1 minute, until fragrant.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
4. Add the garlic, chicken, and chicken broth. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
5. Use an immersion blender to puree the soup, or allow it to cool and blend in a blender.
6. Stir in heavy cream (if using) and season with salt and pepper to taste.
7. Serve hot, garnished with additional rosemary if desired.

Cooking Time: 25-30 minutes

Tomato Basil Chicken and Mushroom Soup

This hearty soup combines the flavors of juicy chicken, tender mushrooms, and fresh basil in a rich tomato broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 3 cloves garlic, minced
– 2 cups fresh tomatoes, diced (or 1 can of crushed tomatoes)
– 4 cups chicken broth
– 1 tsp dried basil
– Salt and pepper to taste
– Fresh basil leaves for garnish

Instructions:

1. In a large pot, sauté the chicken, mushrooms, and garlic in a little olive oil until browned.
2. Add the diced tomatoes, chicken broth, and basil. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the soup has thickened slightly.
3. Season with salt and pepper to taste.
4. Serve hot, garnished with fresh basil leaves.

Cooking Time: 30-40 minutes

Low-Carb Chicken and Mushroom Soup

This creamy soup is a perfect comfort food option for low-carb dieters, packed with protein-rich chicken and mushrooms in a flavorful broth. With only 5g of carbs per serving, you can enjoy this delicious soup without worrying about ruining your diet.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake)
– 4 cups low-sodium chicken broth
– 1/2 cup heavy cream
– 1 tsp dried thyme
– Salt and pepper to taste
– Fresh parsley, chopped (optional)

Instructions:

1. In a large pot or Dutch oven, sauté the mushrooms in a little bit of oil until they release their moisture and start browning.
2. Add the chicken and cook until browned on all sides.
3. Pour in the chicken broth, heavy cream, and thyme. Bring to a boil, then reduce heat and simmer for 20-25 minutes or until the chicken is cooked through.
4. Season with salt and pepper to taste.
5. Serve hot, garnished with chopped parsley if desired.

Cooking Time: 30-35 minutes

Rustic Chicken and Mushroom Barley Soup

Rustic Chicken and Mushroom Barley Soup: A hearty and comforting soup that combines the rich flavors of chicken, mushrooms, and barley in a flavorful broth.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (such as cremini, shiitake, and button)
– 2 tablespoons olive oil
– 1 onion, chopped
– 3 cloves garlic, minced
– 1 cup pearl barley
– 4 cups chicken broth
– 1 teaspoon dried thyme
– Salt and pepper to taste

Instructions:

1. Heat the olive oil in a large pot over medium-high heat.
2. Add the chopped onion and cook until softened, about 5 minutes.
3. Add the minced garlic and cook for an additional minute.
4. Add the chicken and cook until browned on all sides, about 5-7 minutes.
5. Add the mushrooms and cook until they release their moisture and start to brown, about 5 minutes.
6. Add the pearl barley, chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 30-40 minutes or until the soup has thickened slightly.

Cooking Time: Approximately 45-50 minutes

Creamy Truffle Chicken and Mushroom Soup

A rich and decadent soup that combines the flavors of chicken, mushrooms, and truffles, all wrapped up in a creamy and comforting package.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 tablespoons butter
– 1 small onion, chopped
– 3 cloves garlic, minced
– 1 cup heavy cream
– 1/2 cup chicken broth
– 1 teaspoon truffle oil
– Salt and pepper to taste
– Fresh parsley or thyme for garnish (optional)

Instructions:

1. In a large pot or Dutch oven, melt butter over medium heat. Add onion and garlic; cook until softened, about 3-4 minutes.
2. Add chicken and mushrooms; cook until browned, about 5-6 minutes.
3. Pour in heavy cream, chicken broth, and truffle oil. Bring to a simmer.
4. Reduce heat to low and let soup cook for 15-20 minutes or until the flavors have melded together and the chicken is cooked through.
5. Season with salt and pepper to taste.
6. Serve hot, garnished with parsley or thyme if desired.

Cooking Time: 25-30 minutes

Curried Chicken and Mushroom Soup

Warm up with this aromatic and comforting soup, featuring tender chicken, earthy mushrooms, and a hint of warm curry spices.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 2 medium onions, chopped
– 3 cloves garlic, minced
– 1 tsp curry powder
– 1/2 tsp ground cumin
– 1/2 tsp salt
– 1/4 tsp black pepper
– 4 cups chicken broth
– 1 cup heavy cream or half-and-half (optional)
– Fresh cilantro leaves for garnish (optional)

Instructions:

1. In a large pot, sauté onions and garlic until softened.
2. Add mushrooms and cook until they release their moisture and start to brown.
3. Add chicken, curry powder, cumin, salt, and pepper. Cook until the chicken is browned.
4. Pour in chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes or until the soup has thickened slightly.
5. If desired, stir in heavy cream or half-and-half for added richness.
6. Taste and adjust seasoning as needed.
7. Serve hot, garnished with fresh cilantro leaves if desired.

Cooking Time: 30-40 minutes

Instant Pot Chicken and Mushroom Soup

This Instant Pot recipe is a comforting and flavorful soup that’s perfect for a quick weeknight dinner or a cozy weekend meal. With tender chicken, earthy mushrooms, and a hint of creaminess, this soup is sure to become a family favorite.

Ingredients:

– 1 lb boneless, skinless chicken breast or thighs
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1/2 cup heavy cream or half-and-half
– 1 tsp dried thyme
– Salt and pepper to taste
– 2 tbsp olive oil

Instructions:

1. Press the “Saute” button on the Instant Pot and heat the olive oil.
2. Add the chicken and cook until browned, about 3-4 minutes. Remove from pot.
3. Add the mushrooms and cook until they release their liquid and start to brown, about 5 minutes.
4. Add the chicken broth, thyme, salt, and pepper. Stir to combine.
5. Return the chicken to the pot, close the lid, and set the valve to “Sealing”. Cook on “High Pressure” for 8-10 minutes.
6. Let the pressure release naturally for 10 minutes, then quick-release any remaining pressure.
7. Stir in the heavy cream or half-and-half. Serve hot and enjoy!

Cooking Time: 18-20 minutes (including natural pressure release)

Homestyle Chicken and Mushroom Dumpling Soup

This hearty soup is a comforting blend of tender chicken, savory mushrooms, and fluffy dumplings, perfect for a cozy evening.

Ingredients:

– 1 pound boneless, skinless chicken breast or thighs, cut into bite-sized pieces
– 2 cups mixed mushrooms (button, cremini, shiitake), sliced
– 4 cups chicken broth
– 1 large onion, chopped
– 2 cloves garlic, minced
– 2 teaspoons dried thyme
– 1/2 teaspoon salt
– 1/4 teaspoon black pepper
– 2 tablespoons all-purpose flour
– 2 tablespoons butter
– 2 cups all-purpose flour, for dumplings

Instructions:

1. In a large pot, sauté the chicken, onion, and mushrooms in butter until the chicken is cooked through.
2. Add the chicken broth, thyme, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes.
3. In a small bowl, mix flour and butter to form dumpling mixture. Drop by spoonfuls into the soup.
4. Simmer for an additional 10-12 minutes or until the dumplings are cooked through.

Cooking Time: 30-40 minutes

Summary

Get ready to cozy up with these mouthwatering creamy chicken and mushroom soup recipes! From classic flavors like garlic and thyme to spicy and smoky twists, there’s something for everyone. Try Creamy Garlic Chicken and Mushroom Soup or Slow Cooker Chicken and Wild Mushroom Soup for a comforting treat. Or, spice things up with Thai Coconut Chicken and Mushroom Soup or Spicy Chicken and Shiitake Mushroom Soup. And don’t forget the creamy chowders, hearty stews, and quinoa soups – there’s no wrong choice!