Alright, come on in, grab a mug, and let’s chat! Today, I’m so excited to share one of my absolute go-to recipes for chilly evenings and busy weeknights: my family’s beloved Parmesan Mushroom Chicken Soup. The first time I made this, I was aiming for something comforting but also a little more interesting than your average chicken soup. I remember the aroma filling my kitchen – earthy mushrooms, savory chicken, and that unmistakable, nutty scent of Parmesan. My youngest, Leo, who’s usually a bit picky, actually asked for seconds! It was a total win.
There was definitely a learning curve, though. My first attempt at this Parmesan Mushroom Chicken Soup was…well, let’s just say the broth was a little thin and the flavors hadn’t quite melded. The “aha” moment came when I started adding a little bit of cream cheese along with the parmesan right at the end – it transformed the soup into this creamy, decadent, hug-in-a-bowl kind of meal. Now, it’s a staple! Between school runs, soccer practice, and trying to keep up with everything else, having a reliable, crowd-pleasing recipe like this healthy chicken mushroom soup is a lifesaver. I really think you are going to love this creamy mushroom chicken soup recipe.
I perfected this recipe over many years of trial and error. What I love about cooking, and what I hope to share with you through Delilita, is that it’s not about being perfect, it’s about the love you put into it. Now, are you ready to learn this recipe? It’s one that has truly earned its place in our family cookbook and I promise it is truly easy mushroom chicken soup. Let’s get started.
What You’ll Need for This Parmesan Mushroom Chicken Soup
Alright, let’s gather our ingredients! This is where we lay the foundation for that amazing Parmesan Mushroom Chicken Soup flavor. Don’t worry if you don’t have everything on hand; substitutions can often work, or you can always adjust it to your taste.
- 1 tablespoon olive oil: I always use extra virgin olive oil for my cooking. I think it gives it a richness, but any type you have on hand is fine.
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces: Chicken thighs work well too if you prefer a richer flavor profile.
- 8 ounces cremini mushrooms, sliced: Button mushrooms are a good substitute if you can’t find cremini. When making Parmesan Mushroom Chicken Soup, you can often find a good deal buying in bulk.
- 1 medium onion, chopped: I always use yellow onions, but white or sweet onions will work in this Parmesan Mushroom Chicken Soup recipe, too.
- 2 cloves garlic, minced: Fresh garlic makes a huge difference! I’m telling you, it is a game changer.
- 4 cups chicken broth: I prefer low-sodium so I can control the salt level. But you can use whatever you have.
- 1 cup heavy cream: You can substitute half-and-half for a lighter version.
- 4 ounces cream cheese, softened: Here’s a Parmesan Mushroom Chicken Soup trick I learned, use whipped cream cheese for easy mixing.
- 1/2 cup grated Parmesan cheese: Freshly grated is always best for this Parmesan Mushroom Chicken Soup, but pre-grated is fine in a pinch.
- 1 teaspoon dried thyme: You can also use fresh thyme if you have it, about 1 tablespoon, finely chopped.
- 1/2 teaspoon salt: Adjust to taste.
- 1/4 teaspoon black pepper: Freshly ground is my go-to.
- Fresh parsley, chopped (for garnish): Optional, but it adds a nice pop of color.
Shopping tip: Keep an eye out for mushroom sales, especially if you’re planning on making a big batch of this healthy chicken mushroom soup. And here is something I wish I knew sooner. Here’s a trick I learned: store your mushrooms in a paper bag in the fridge – they’ll last longer! As for the parmesan chicken soup recipe, make sure that you are checking expiration dates to reduce food waste!
Let’s Make This Parmesan Mushroom Chicken Soup Together
Okay, let’s get cooking! I’m going to walk you through each step as if we’re right here in my kitchen together. Remember, don’t stress if things don’t go exactly as planned – that’s how we learn!
- Sauté the aromatics: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onion and cook until softened, about 5 minutes. Then, add the minced garlic and cook for another minute until fragrant. Your kitchen should smell amazing right now – it should remind you of the best Italian restaurant. I usually chop my onion first, followed by garlic, mushrooms and then chicken so I can grab them in order!
- Brown the chicken: Add the bite-sized chicken pieces to the pot and cook until browned on all sides. It doesn’t need to be cooked all the way through at this point, just nicely browned. I learned the hard way with Parmesan Mushroom Chicken Soup that overcrowding the pan will steam the chicken instead of browning it, so work in batches if needed.
- Cook the mushrooms: Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 5-7 minutes. Don’t worry if your Parmesan Mushroom Chicken Soup ingredients stick a little – that’s just the fond developing, which adds great flavor!
- Add broth and seasonings: Pour in the chicken broth, then add the dried thyme, salt, and pepper. Stir well to combine, scraping up any browned bits from the bottom of the pot. I love to add bay leaves at this point as well!
- Simmer: Bring the mixture to a simmer, then reduce the heat to low, cover, and cook for 15-20 minutes, or until the chicken is cooked through. In my kitchen, Parmesan Mushroom Chicken Soup usually takes about 20 minutes to fully cook the chicken, but times may vary.
- Make it creamy: Stir in the heavy cream and softened cream cheese until the cream cheese is fully melted and the soup is creamy. If you like a really smooth soup, you can use an immersion blender to blend a portion of it at this point.
- Add the Parmesan: Remove the pot from the heat and stir in the grated Parmesan cheese until it’s melted and the soup is nice and cheesy. I learned from my grandmother to make sure you remove the pot from the heat so the cheese does not clump up!
- Serve: Ladle the Parmesan Mushroom Chicken Soup into bowls and garnish with fresh parsley, if desired. I like to serve it with a sprinkle of extra Parmesan cheese on top, too.
While the Parmesan Mushroom Chicken Soup is cooking, I usually throw together a quick salad or some crusty bread. It’s also a great time to tidy up the kitchen – makes me feel so much better when dinner is ready! Your Parmesan Mushroom Chicken Soup should smell like savory mushrooms, chicken, and Parmesan – it’s seriously irresistible!
How I Love to Serve This Parmesan Mushroom Chicken Soup
This Parmesan Mushroom Chicken Soup is incredibly versatile, and my family enjoys it in so many different ways. It’s not just a soup; it’s a whole experience!
My family loves this Parmesan Mushroom Chicken Soup when I serve it with a side of crusty bread for dipping. It is seriously so good. Sometimes I’ll even make a grilled cheese sandwich for the kids to dunk in the soup – talk about comfort food! I also love to pair it with a simple green salad with a light vinaigrette to balance out the richness of the soup. It’s honestly the perfect pairing for this creamy mushroom chicken soup.
This Parmesan Mushroom Chicken Soup is perfect for a chilly autumn evening, a cozy winter night, or even a light lunch on a rainy spring day. I especially love making it when someone in the family is feeling under the weather – it’s so soothing and nourishing. Friends always ask for this Parmesan Mushroom Chicken Soup recipe when they come over for dinner. It is that good!
If you have extra Parmesan Mushroom Chicken Soup, it’s fantastic reheated for lunch the next day. You can also use it as a base for a creamy pasta sauce – just toss it with your favorite noodles and some extra veggies.
For a seasonal variation, try adding roasted butternut squash or sweet potatoes in the fall. In the spring, asparagus or peas would be a lovely addition. For a low-carb version, check out this recipe for Low Carb Chicken Mushroom Soup. I found it at Taste And See and it is delicious! You could also add wild rice for a heartier soup. If you are interested, I saw one at Hungry Happens for Parmesan Mushroom Chicken and Wild Rice Soup!
Your Parmesan Mushroom Chicken Soup Questions Answered
Okay, let’s tackle some common questions about making this Parmesan Mushroom Chicken Soup. I’ve been there, made the mistakes, and learned a few tricks along the way!
- Can I use frozen chicken? Absolutely! Just make sure to thaw it completely before cooking. You know what I do when my Parmesan Mushroom Chicken Soup recipe requires frozen chicken? I put the frozen chicken in a bowl of cool water and let it sit for 30 minutes to an hour. Change the water every 15 minutes to speed up the process.
- What if I don’t have heavy cream? You can substitute half-and-half or even milk, but the soup won’t be quite as rich and creamy. My family prefers heavy cream, but half-and-half is a great option if you are looking to shave off some calories.
- Can I make this soup ahead of time? Yes! The flavors actually meld together even better when it sits overnight. The only thing is, the noodles will soak up a lot of the liquid, so you may want to add more broth before reheating. We’ve all been there with Parmesan Mushroom Chicken Soup and soggy noodles!
- What kind of mushrooms are best? I prefer cremini mushrooms for their earthy flavor, but button mushrooms, shiitake, or a mix of wild mushrooms would also be delicious. Whatever is available is what is best!
- Can I add vegetables? Absolutely! Carrots, celery, spinach, or kale would all be great additions. I would add the carrots and celery at the same time as the onions, and the spinach or kale towards the end of cooking so they don’t get too wilted. In my opinion, this is what transforms this into healthy chicken mushroom soup!
- The soup is too thick. What do I do? Simply add more chicken broth until it reaches your desired consistency.
- The soup is too bland. How do I fix it? Taste and adjust the seasonings. Add more salt, pepper, thyme, or even a squeeze of lemon juice to brighten the flavors. A splash of white wine vinegar adds a nice tang, too! My grandmother always told me to taste and taste again.
My Final Thoughts on This Parmesan Mushroom Chicken Soup
This Parmesan Mushroom Chicken Soup is more than just a recipe to me; it’s a warm hug on a cold day, a reminder of family dinners, and a testament to the magic that happens when simple ingredients come together. It is also great served with my Broccoli Cheddar Soup with Shells, which you can find here!
Here are my Parmesan Mushroom Chicken Soup Pro Tips:
- Don’t skip the browning step: Browning the chicken and mushrooms adds so much depth of flavor to the soup.
- Use good quality Parmesan cheese: It makes a huge difference in the overall taste.
- Adjust the seasonings to your liking: Don’t be afraid to experiment and make it your own!
I’ve also tried a few fun variations:
- Spicy Parmesan Mushroom Chicken Soup: Add a pinch of red pepper flakes or a dash of hot sauce for a little kick.
- Lemon Parmesan Mushroom Chicken Soup: Add the zest and juice of one lemon for a bright, citrusy flavor.
- Garlic Parmesan Mushroom Chicken Soup: Add a few extra cloves of garlic for an extra garlicky punch.
My husband loves the lemon version, while my kids prefer the classic Parmesan Mushroom Chicken Soup. I think you should try it both ways! I hope you’ll give this Parmesan Mushroom Chicken Soup recipe a try. Don’t be afraid to make it your own, experiment with different ingredients, and most importantly, have fun in the kitchen! And, if you have some extra pumpkin puree, you can mix that into this recipe, just like my Pumpkin Wild Rice Soup, found here!
You know what I also learned? You can bake chicken parmesan in the oven too, like the kitchn demonstrates in their recipe for The Best Creamy Parmesan Mushroom Chicken Recipe!
I really hope you love this Parmesan Mushroom Chicken Soup as much as my family and I do. Happy cooking!
Parmesan Mushroom Chicken Soup
This comforting Parmesan Mushroom Chicken Soup is packed with savory mushrooms, tender chicken, and a rich Parmesan broth. It’s a simple yet satisfying meal perfect for chilly days.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 6 servings
- Category: Dinner
- Method: Skillet
- Cuisine: American
Ingredients
- 1 tablespoon olive oil
- 1 pound boneless, skinless chicken breasts, cut into bite-sized pieces
- 8 ounces cremini mushrooms, sliced
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 6 cups chicken broth
- 1/2 cup grated Parmesan cheese, plus more for serving
- 1/4 cup chopped fresh parsley
- 1 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- Cooked pasta (optional)
Instructions
- Heat olive oil in a large pot or Dutch oven over medium heat. Add chicken and cook until browned on all sides. Remove chicken from the pot and set aside.
- Add mushrooms and onion to the pot and cook until softened, about 5-7 minutes. Add garlic and cook for 1 minute more.
- Pour in chicken broth, scraping up any browned bits from the bottom of the pot. Bring to a simmer.
- Stir in Parmesan cheese, parsley, thyme, salt, and pepper.
- Return chicken to the pot. Reduce heat to low and simmer for 15-20 minutes, or until chicken is cooked through.
- Serve hot, garnished with additional Parmesan cheese and cooked pasta, if desired.
Notes
For a creamier soup, stir in a tablespoon of heavy cream or sour cream before serving. You can also add other vegetables like carrots or celery to the soup.