Chicken Mushroom Soup

Nothing soothes the soul quite like chicken soup. If you want to expand outside the confines of your typical chicken noodle, look no further. It’s no-frills, low in calories, and good to the last slurp. What makes it unique is the use of dried mushrooms. If you haven’t quite ventured into the land of dried funghi, you’re about to be hooked. I always have a container on hand so I can enjoy my favorites year round without having to wait for the right season.

How to Make Chicken Mushroom Soup

Start the process by sauteing the carrots and onions in a pot with oil until softened.

• Build the Soup Base: Add water to the pot. Next, slice the chicken into bite-sized pieces and pop them in the pot. Bring the water to a boil, then turn the heat down to medium-low and allow the chicken to simmer for 10 minutes.
• Add the Mushrooms: Soak the dried mushrooms in water, then add them to the soup pot. Cook for 10 minutes.
• Add the Potatoes & Pasta: Next, add in the potatoes and pasta and cook for another 10 minutes.
• Season the Soup & Enjoy: Add the fresh dill and season the soup to taste with salt and pepper. Ladle yourself a big bowl, curl up, and enjoy!

3 Tips for Nailing Chicken Mushroom Soup

• Cut the chicken into similar-sized pieces. To promote even cooking, slice the chicken into as evenly-sized pieces as possible.
• Soak the mushrooms first. Always soak dried mushrooms before adding them to any dish you’re making. This not only plumps them, but also removes any grit that may be stuck in the crevices.
• Cook the soup over medium-low heat. The cardinal sin of soup-making is working on high heat. The flavors of the soup have a better chance of developing when the heat is low and slow.

Different Variations to Experiment With

Consider this soup the perfect base for you to tweak to your specific tastebuds. Below, find some ingredients to inspire you.

• Swap out the chicken breast for chicken thighs if you prefer dark meat
• Instead of dill, use thyme, basil, oregano, or any other of your favorite herbs
• Use rice instead pasta if you’re gluten-free
• Add in your favorite veggies like celery, spinach, garlic, or carrots (you can’t go wrong here!)
• Stir in a cup of heavy cream and half a stick of melted cream cheese (about 4 ounces) for creamy chicken mushroom soup

What Goes Well With Chicken Mushroom Soup

There’s nothing quite like a soup, salad, and bread combo, right? For a cafe-style meal at home, pair this soup with olive oil and herb focaccia bread smeared with butter and caesar salad. Or, if you’re serving the soup to a kid, whip up an air fryer grilled cheese to dunk into the broth.

Storing & Reheating Chicken Mushroom Soup

Soup always makes for great leftovers. Why? As it marinates in itself in the fridge, the flavors continue to develop. To keep it fresh for up to a week, store it in an airtight container in the fridge. If the noodles absorb a ton of the liquid, simply whip up a quick side of chicken broth (we love using Better Than Bouillon Reduced Sodium Chicken Base).

FAQ

More Tasty Soups to Try

• Healthy Buckwheat Soup (Childhood Classic) – Bone-in pork or beef soup with buckwheat
• Fish Soup aka Uhka (Russian Classic) – Salmon, rice, and herb soup
• Split Pea and Lentil Soup with Pork Chops – Hearty split pea soup
• Shurpa Soup Recipe – Lamb soup with potatoes

Recipe

Chicken Mushroom Soup

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Servings

8 servings

Prep Time 25 mins

Cook Time 45 mins

Total Time 1 hr 10 mins

Recipe contributed by: Natalya Drozhzhin

This chicken mushroom soup just hits different. Much like a classic chicken noodle, but with an earthy, mushroomy twist.

Ingredients

• 1 lb chicken breasts cut into cubes
• 2 oz spaghetti broken into pieces
• 2 medium potatoes sliced
• 2 tbsp dried mushrooms
• 1 medium carrot chopped
• 1/2 medium onion diced
• 3 tbsp oil
• 1 tbsp salt adjust to taste
• 1 tsp pepper adjust to taste
• 2 tbsp dill diced

US Units – Metric

Instructions

• Preheat a heavy bottom pot over medium heat with oil. Sauté the carrots and onions until softened (about 5 minutes).
  
• Soak the dried mushrooms in boiled water for 5-10 minutes.
  
• To the sauteed veggies add in 3 qt water and chicken, bring it to a boil. Turn down the heat to medium-low and let the chicken simmer for 10 minutes.
  
• Add the soaked mushrooms to the soup pot and cook for 10 minutes. Add the sliced potatoes and macaroni into the water and cook for an additional 10-15 minutes.
  
• Add the dill. Season to taste with salt and pepper. Enjoy
  

Nutrition Facts

Chicken Mushroom Soup

Amount Per Serving

Calories 155 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 1g5%

Trans Fat 1g

Polyunsaturated Fat 2g

Monounsaturated Fat 4g

Cholesterol 36mg12%

Sodium 944mg39%

Potassium 321mg9%

Carbohydrates 10g3%

Fiber 1g4%

Sugar 1g1%

Protein 13g26%

Vitamin A 1300IU26%

Vitamin C 2mg2%

Calcium 11mg1%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.