When the weather turns chilly here in New Orleans, I always find myself craving something warm and comforting. This creamy chicken and mushroom soup hits the spot every single time! It’s one of those recipes that comes together in just one pot, which means less cleanup for this busy mom. The rich, velvety broth paired with tender chicken and earthy mushrooms makes it feel like a warm hug in a bowl.
Table of contents
Creamy Chicken and Mushroom Soup
Rich, comforting one-pot soup with tender chicken, mushrooms, and a velvety cream base that's perfect for cozy family dinners.
Ingredients
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups water, or as needed
- 1 onion, chopped
- salt and pepper to taste
- 2 pounds skinless, boneless chicken breast halves, cubed
- 1 (6 ounce) can sliced mushrooms, drained
Instructions
- Gather all ingredients for easy preparation.
- Melt butter in a large saucepan over medium heat.
- Stir in evaporated milk, cream of mushroom soup, and water until well combined.
- Add chopped onion, salt, and pepper, then bring to a boil.
- Add cubed chicken and simmer for 15 minutes until cooked through.
- Stir in sliced mushrooms and simmer 5 more minutes, stirring frequently.
- Serve hot over rice or with crusty bread.
Notes
- Use rotisserie chicken for even faster prep time.
- Add fresh thyme or sage for extra flavor.
- Serve over rice or egg noodles for a heartier meal.
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 285Total Fat: 11gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 146mgSodium: 713mgCarbohydrates: 10gFiber: 1gSugar: 4gProtein: 51g
Nutrition info is an estimate based on typical ingredients and portions - I calculate these to give you a helpful starting point! For specific dietary needs or accurate counts, I recommend double-checking with your favorite nutrition app or talking to a health professional. You can read more about my approach to nutrition info at notetherecipe.com/disclaimer
What You’ll Need
This soup comes together with simple pantry staples and ingredients you probably already have on hand:
- 2 tablespoons butter
- 1 (12 fluid ounce) can evaporated milk
- 1 (10.5 ounce) can condensed cream of mushroom soup
- 1 ¼ cups water (or chicken broth for extra flavor)
- 1 onion, chopped
- Salt and pepper to taste
- 2 pounds skinless, boneless chicken breast halves, cubed
- 1 (6 ounce) can sliced mushrooms, drained
- Large saucepan or Dutch oven
Detailed Cooking Instructions
Time needed: 35 minutes
One-pot creamy chicken and mushroom soup that’s perfect for busy weeknights.
- Prep ingredients
Gather all ingredients and cube the chicken into bite-sized pieces for even cooking.
- Start the base
Melt butter in a large saucepan over medium heat. Add chopped onion and cook for 3-4 minutes until softened and fragrant, then whisk in evaporated milk and cream of mushroom soup.
- Add aromatics
Season with salt and pepper, then bring the mixture to a gentle boil.
- Cook chicken
Add cubed chicken and simmer for 15 minutes, stirring occasionally, until chicken is fully cooked.
- Finish with mushrooms
Stir in drained mushrooms and simmer 5 more minutes, stirring frequently to prevent sticking.
Tips & Tricks
- I’ve tested this recipe so many times, and I’ve learned that sautéing the onions first in the butter makes such a difference – they get sweet and add so much more flavor.
- You can skip the water completely if you want a richer, creamier sauce. The evaporated milk provides plenty of liquid on its own.
- Save time by using rotisserie chicken – just shred it and add during the last 5 minutes to heat through.
- Fresh mushrooms work great too – just add them with the onions for extra depth.
- If the soup gets too thick, thin it out with a splash of broth until you reach your perfect consistency.
You Might Also Like
If you’re loving this creamy chicken and mushroom soup, I’ve got a few more cozy recipes that hit the same comfort food spot in our house! My easy roasted tomato basil soup is another one-pot wonder that my kids actually request on repeat. Trust me, the roasted tomatoes make all the difference.
For something with a little more kick, try my easy white chicken chili recipe – it’s got that same creamy comfort but with beans and a gentle spice that even my 8-year-old loves. And when I really want to go all out, this cowboy stew is what I make when the whole family needs something hearty and filling.
Frequently Asked Questions
Start by melting butter and whisking in evaporated milk and cream of mushroom soup. Add chicken and simmer until cooked, then finish with mushrooms for the last 5 minutes.
Use evaporated milk instead of regular milk for richness, or stir in a splash of heavy cream at the end. You can also blend part of the soup for extra creaminess.
Overcooking the chicken makes it tough, and adding dairy too quickly can cause curdling. Keep heat at medium and stir frequently to prevent sticking.
Evaporated milk, heavy cream, or cream cheese work best. You can also blend part of the soup or add a flour-butter mixture for thickness without dairy.
Variations & Add-Ins
- Wild Rice Addition: Stir in 1 cup cooked wild rice during the last 5 minutes for a heartier chicken wild rice soup version.
- Veggie Boost: Add diced carrots and celery with the onions, plus some frozen peas at the end for extra nutrition.
- Spicy Kick: Add a pinch of cayenne pepper or some diced jalapeños for those who like a little heat.
- Herb Garden: Fresh thyme, sage, or parsley stirred in at the end brightens up the whole dish.
- Gluten-Free Version: Use gluten-free cream of mushroom soup and serve over rice instead of noodles.
Dietary Notes
| Diet | Friendly? | Adjustments |
|---|---|---|
| Gluten-Free | Check label | Use gluten-free cream of mushroom soup |
| Dairy-Free | No | Swap for coconut milk and dairy-free mushroom soup |
| Vegan | No | Use plant-based chicken substitute and vegan cream soup |
| Keto | Yes | Serve without rice or noodles, add extra mushrooms |
| Nut-Free | Yes | No adjustments needed |
Storage, Freezing & Reheating
- Fridge: Keeps 3-4 days in a covered container, though it may thicken as it cools.
- Freezer: Freeze up to 3 months, but dairy-based soups can separate slightly when thawed.
- Thawing: Thaw overnight in the fridge for best texture and even reheating.
- Reheat: Warm gently on the stovetop over low heat, stirring frequently and adding a splash of broth if needed.
- Make-ahead tip: This soup actually tastes better the next day as the flavors have time to meld together.
Save This Recipe for Later
This creamy chicken and mushroom soup has become such a family favorite in our house. Save it to your recipe collection and share it with someone who could use a comforting bowl of goodness!
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