Creamy Chicken Mushroom Soup

Creamy Chicken Mushroom Soup

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It’s almost Fall you guys! I am so excited for cooler temperatures and soup for dinner. If you are a soup lover like me, this is the post for you. This Creamy Slow Cooker/Instant Pot Chicken Mushroom Soup is hearty and full of flavor. The perfect meal to come home to after a long day.

It’s full of tender chicken pieces and earthy vegetables, all floating in a warm, savory broth. The chicken is moist and flavorful, and the mushrooms add a pleasant chewiness. 

Serve this soup with a hunk of crusty bread and a simple salad and I promise that you will have an easy meal that will satisfy the whole family, even the ones who are prone to say that “Soup isn’t a meal”. 

Why this soup is perfect for Fall days and RV kitchens

Whether you are lucky enough to spend your days hiking beautiful trails or you are stuck working a 9 to 5 job, it’s nice to come home to the wonderful aromas of food cooking in the kitchen. Knowing that dinner is practically ready when you walk in the door is a huge relief on busy days. 

This is one of my favorite go-to meals when the temperatures start to drop. When you walk in the door, you can’t help but savor the wonderful aroma of fresh mushrooms and creamy broth that fills the kitchen. 

I love my Ninja Foodi because of recipes exactly like this!

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 always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!

Let’s Gather up the ingredients

Ingredients for the creamy chicken mushroom soup
  • 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
  • Tarragon
  • Thyme
  • Pepper
  • 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 with the addition of 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

What’s the best way to store and reheat leftovers?

Store leftovers in an airtight container in the refrigerator for up to a week. To reheat, use a microwave or stovetop, stirring occasionally until heated through.

Can I freeze this soup for later use?

Yes, you can freeze this soup for up to 2-3 months. Be sure to allow it to cool completely before transferring it to freezer-safe containers. Thaw in the refrigerator before reheating. Using a freezer bag is a great option. 

Can I use other types of mushrooms besides button mushrooms?

Absolutely! Feel free to use your favorite mushrooms or a mix of varieties like cremini, shiitake, or oyster mushrooms to add depth of flavor.

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. 

Finished bowl of chicken mushroom soup

If you decide to make this Creamy Chicken Mushroom Soup in your slow cooker or Instant Pot, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can. 

As always, I will be back next week with more delicious recipes from my RV kitchen to yours!

Finished bowl of chicken mushroom soup

Creamy Chicken Mushroom Soup

Creamy Slow Cooker/Instant Pot Chicken Mushroom Soup is a comforting and richly flavorful dish that combines tender chicken, earthy mushrooms, and a luxuriously creamy broth. Prepared with ease in either a slow cooker or Instant Pot, it's a hearty and satisfying meal, perfect for chilly days or anytime you crave a warm, indulgent bowl of homemade soup.
5 from 10 votes
Prep Time 30 minutes
Cook Time 6 hours
Total Time 6 hours 30 minutes
Course Dinner, Main Course
Cuisine American
Servings 6
Calories 250 kcal

Equipment

  • 1 Slow Cooker / Instant Pot

Ingredients
  

  • 14  cup butter
  • ½ cup diced yellow onion, cut into 1/4-inch pieces
  • ½ cup diced carrot, cut into 1/4-inch pieces
  • ½ cup diced celery, cut into 1/4-inch pieces
  • 6 cups mushrooms, sliced approximately 2 packages
  • ½ cup 1cup all-purpose flour
  • 12 cups chicken broth see recipe link in notes below
  • 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
  • 3 cups  half-and-half
  • 12 teaspoons  lemon juice
  • 34 lb diced cooked chicken see recipe link in notes below

Instructions
 

  • 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.

Notes

Ninja Pressure Cooker Chicken and Chicken Stock
 
 
Calorie Disclaimer:
The nutritional information provided on is intended for informational purposes only. While we strive to provide accurate and up-to-date information, the actual nutritional content of recipes may vary depending on various factors, including the specific ingredients used, portion sizes, and cooking methods.
Keyword Chicken Paprikash, Instant Pot, Pressure Cooker, Recipe, Chicken Soup, Mushroom soup, Slow cooker


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