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
- 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 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
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.
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.
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.
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!
Creamy Chicken Mushroom Soup
Equipment
- 1 Slow Cooker / Instant Pot
Ingredients
- 1⁄4 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 1⁄2 cup all-purpose flour
- 5 1⁄2 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
- 1 1⁄2 teaspoons lemon juice
- 3⁄4 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.
This soup was so creamy, rich and delicious!! It was the perfect easy dinner for our family tonight, especially as the weather cools down!
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!
This is just what I needed for this rainy day! I have bookmarked to make later. Thanks for sharing!
The soup was absolutely delicious! The whole family loved it!
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.
I made this soup for dinner last night and OMG was it delicious! Definitely a new favorite!
So glad you liked it!
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.
I am so glad you enjoyed it.
I loved how rich and comforting the soup was. I added some cream to make it creamier. I’m definitely making this again!
I’ve made this soup several times now, and it’s consistently rich and delicious. It’s definitely the perfect bowl of soup!
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!