It's almost fall, and I am so ready for cooler temperatures and soup for dinner. If you're a soup lover like me, this one's for you. This Creamy Slow Cooker / Instant Pot Chicken Mushroom Soup is hearty, comforting, and full of flavor - exactly the kind of meal you want waiting at the end of a long day.
It's packed with tender pieces of chicken and earthy vegetables, all simmered in a warm, savory broth. The chicken stays moist, the mushrooms add just the right texture, and everything comes together into a bowl that actually feels like dinner.
Serve it with a hunk of crusty bread and a simple salad, and I promise you'll have an easy meal that satisfies everyone - even the ones who like to insist that "soup isn't a meal."
Why This Soup Is Perfect for Fall Days and RV Kitchens
Whether your days are spent hiking quiet trails or juggling a regular 9-to-5, there's something deeply comforting about coming home to the smell of dinner already cooking. That moment when you open the door and realize you don't have to figure anything out - dinner is basically done - feels like a small gift at the end of a long day.
This soup is one of my go-to meals once the temperatures start to dip. It's the kind of recipe that quietly takes care of you. The smell of fresh mushrooms and a creamy, simmering broth fills the kitchen, and before you've even set your bag down, you know exactly what's for dinner.
It works beautifully in an RV kitchen, too - simple ingredients, one pot, and very little clean up. Just a warm bowl of soup, a piece of crusty bread, and the kind of evening that invites you to slow down for a minute and enjoy where you are.
~ Holly ❤️
I can cook my chicken quickly using the pressure cooker mode while at the same time creating a rich, flavorful broth. (Seriously, there is no reason to buy the canned stuff).
Ninja Pressure Cooker Chicken and Chicken Stock
Cook it up on the weekend, and then shred or chop the cooked chicken. Use half of it for this recipe and the other half to create an entirely new dinner for another night of the week.
I LOVE my Ninja Foodi Air Fryer Pressure Cooker Combo. It's seriously one of my favorite kitchen tools, especially for RV living. When you're cooking in a small space, having one appliance that can do it all-pressure cook, air fry, steam, bake, broil, and more-is a total game changer. It saves space, cuts down on clutter, and allows me to create just about anything without hauling out a bunch of gear.
Let's Gather Up the Ingredients
- Chicken- cooked and diced or shredded
- Butter
- Olive oil
- Fresh onion- diced
- Carrots- diced
- Celery- diced
- Mushrooms- Use your favorites. I like to use a combination of button mushrooms and baby bellas
- Flour
- Chicken broth- homemade is always best
- Tarragon
- Thyme
- Pepper
- Hot pepper sauce- Frank's hot sauce is my favorite brand, but feel free to use your favorite.
- Fresh parsley
- Half-and-half
- Lemon juice
Now Let's Get Cooking
Select the saute function of your Instant Pot / Ninja Foodi / Slow Cooker.
Melt oil and butter in the inner liner
Add vegetables and sauté over medium heat using a wooden or silicon spoon.
Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let the flour brown.
Slowly add chicken broth to the vegetable-flour mixture, stirring constantly. Add herbs, pepper sauce, and parsley. Stir well. Cover and use the slow cooker function to cook on low for 6 hours.
Stir in half-and-half, lemon juice, and chicken. Bring back to a simmer, using the saute function, and cook for 10 more minutes. Serve immediately.
Serve with a glass of white wine. Top with a bit of Parmesan cheese.
If your slow cooker really is JUST a slow cooker, follow these instructions:
- Add the butter and onions to a medium skillet and sauté on the stove-top over medium-high heat until the onions turn translucent (about 5 minutes).
- Slowly sift flour over vegetables and let cook briefly, stirring regularly. Do not let the flour brown.
- In a 6-quart or larger slow cooker, add the flour and onion mixture, sliced mushrooms, diced carrots, chicken broth, thyme, and tarragon. Stir to combine.
- Cover and cook on LOW for 6 hours.
- Stir in half-and-half, lemon juice, and chicken.
- Recover the slow cooker and continue to cook for an additional 30 minutes.
Optional additions
I think this recipe is perfect as is, but you could always add cooked egg noodles or make it a Mushroom Wild Rice Soup by incorporating some nutty wild rice during the 6-hour cook time.
Add a touch of cream or even a dollop of sour cream to make this soup even richer in flavor.
More Comfort food recipes for you to enjoy this Fall
Frequently asked questions
There is nothing fancy or over-the-top about this creamy chicken mushroom soup. It's easy to make with simple ingredients.
So the next time you are craving a comforting bowl of soup, this one should be at the top of your list. It's perfect for a busy weeknight and is sure to become a new family favorite.
DID YOU MAKE THIS RECIPE?
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As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
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Creamy Chicken Mushroom Soup
Equipment
- 1 Slow Cooker / Instant Pot
Ingredients
- 4 tablespoons butter
- 2 tablespoons olive oil
- ½ large yellow onion diced
- ½ cup diced carrot
- ½ cup diced celery
- 16 ounces mushrooms sliced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 pinch dried tarragon
- ¼ teaspoon dried thyme
- ½ teaspoon white pepper
- 1 teaspoon black pepper
- ½ teaspoon hot pepper sauce or to taste
- 1 tablespoon chopped fresh parsley
- 2 cups half-and-half
- 1½ teaspoons lemon juice
- 2 cups diced cooked chicken
Instructions
- Select the sauté function on your Instant Pot, Ninja Foodi, or slow cooker.
- Add the butter and olive oil to the inner liner and let them melt. Once hot, add the onion, carrot, celery, and mushrooms. Sauté over medium heat, stirring occasionally, until the vegetables are softened.
- Sprinkle the flour evenly over the vegetables and stir well. Let it cook briefly, stirring constantly, just until the flour is incorporated. Do not let it brown.
- Slowly pour in the chicken broth, stirring constantly to avoid lumps. Add the tarragon, thyme, white pepper, black pepper, hot pepper sauce, and parsley. Stir to combine.
- Cover and switch to the slow cooker function. Cook on low for 6 hours.
- When ready to finish the soup, stir in the half-and-half, lemon juice, and cooked chicken. Switch back to the sauté function and bring the soup to a gentle simmer. Cook for about 10 minutes, stirring occasionally.
- Taste and adjust seasoning as needed, then serve warm.
Notes
| Calories | 420 |
| Fat | 30g |
| Saturated Fat | 15g |
| Carbohydrates | 20g |
| Fiber | 3g |
| Protein | 25g |
| Sodium | 780mg |
Anjali says
This soup was so creamy, rich and delicious!! It was the perfect easy dinner for our family tonight, especially as the weather cools down!
jennifer says
Oooh, this is so amazing . . . . I love a creamy mushroom soup and why be bothered with rice and noodles getting in the way! So yummy!
Kechi says
This is just what I needed for this rainy day! I have bookmarked to make later. Thanks for sharing!
Lima Ekram says
The soup was absolutely delicious! The whole family loved it!
Andrea says
This marvelous, creamy chicken mushroom soup looks incredible,. It's hearty, nutritious and comforting. I could go for a big bowl of this any day.
Tayler says
I made this soup for dinner last night and OMG was it delicious! Definitely a new favorite!
Holly Coppedge says
So glad you liked it!
Jellian says
I just made this chicken mushroom soup and I really loved this recipe. The chicken is so tender, the mushrooms are chewy, and the broth is perfect for the cold season.
Holly Coppedge says
I am so glad you enjoyed it.
Jackie says
I loved how rich and comforting the soup was. I added some cream to make it creamier. I'm definitely making this again!
Kristy says
I've made this soup several times now, and it's consistently rich and delicious. It's definitely the perfect bowl of soup!
Chloe says
Perfect for the cold weather! I made this tonight and it's really comforting and flavorful at the same time.
This is now my favorite mushroom soup recipe!