For my taste, I feel like its missing something, a kick. Fabulous! Thanks for any help you can give me. Thanks so much for sharing! Just to say …. I did use 1½ cups of half and half to match the creaminess of their soup! Thanks for another awesome recipe! Really easy and quick, Hubby and I were crazy about this soup and I had only enough for one leftovers and couldn’t wait to taste it the day after BUT a friend broke her arm so I took it to her instead, she went crazy over it so it must have been even better 2nd day. I LOVED the flavor and texture of this soup. I added dbl the mushrooms. Thank you! My husband even ate some and he is not a soup eater. Second time I used chicken breasts, never again, will use the thighs, they have more flavor and are tender, the breasts become tough. Made this last Sunday – it was AWESOME. Instead of cooking chicken thighs, I used a leftover rotisserie chicken, mostly the white meat. I don’t do dairy or gluten so I subbed with coconut milk and a gluten-free flour blend. OMG, my husband and I love this. Carole, if your family is not a fan of mushrooms, then I just don’t think this recipe is for you – it really is the star of this dish. I wanted to leave a comment to say I made this today but used leftover lemon pepper rotisserie chicken. I would give it 5 stars! Ingredients. Turned out great! Only other differences was I made a bouquet garni of fresh thyme and rosemary and added about of 1/4 c. of marsala wine. Best chicken soup I’ve made in a while. I just made it and I’m loving it. Can’t get enough of mushrooms and love all of your recipes! Thanks for all your delicious recipes by the way! Or cut it down ? This is absolutely delicious and I’m eating it as I’m writing I followed the recipe except I didn’t have carrots on hand, I added 1.5 cups orzo and added a splash more 1/2 & 1/2. Made this tonight and my whole family — from my hard-to-impress hubby to my 4 year-old daughter who heretofore refused to eat mushrooms — raved about it. It was really good and reminded me of a soup I enjoyed in Quebec City. But instead of kosher salt I use Sea Salt. Then I added the butter – I did not remove the chicken. It took around 20 minutes maximum. Hope you enjoy it. I made this tonight and was highly impressed. I sprinkled a little paprika on a bowl of left over soup… even better! This is definitely a keeper. IT WAS DELICIOUS SO GLAD I FOUND THIS COOKING SITE WONDERFUL RECIPES! You can always cook for longer to ensure that your veggies are completely cooked through and tender. I did put in Dijon mustard. SO yummy!! I had one bowl, my boyfriend had 3! Please don’t ever stop posting new recipes!!! I added 1/2 stick of butter and some basil to the pasta. All of my favorite things in one recipe and it was so easy to make. My husband and I love mushrooms and we relly enjoyed this soup. Do you think you could use Chicken Broth instead of stock? It was delicious, but it was not smooth like the pics. My husband loved it too and suggested I add kielbasa to it. made this tonight was another winner! This soup was SO delicious. Do you know what the size of a serving is for this recipe? You were smart to think of this BEFORE cooking! It was chilly with some flurries yesterday (south of Denver, CO), so it was just what my husband and I needed. I am an old fashioned cook so I cooked vegetables until tender, then simmered, quite a bit longer than the recipe states. Made this as per instructions the first time. veggie broth for chicken broth Do you know if this is anything like the Chicken Mushroom Chowder canned soup that Campbell’s used to make?? As always, please use your best judgment regarding substitutions and modifications. the process was an hour total even with my husband slicing mushrooms, celery and carrots! Do you cook chicken first? I love spices so I add a 1/4 tsp more of Thyme, some celery salt, garlic powder on top of the fresh minced garlic. Made this for dinner tonight! Best of all, this is made in 30 min from start to finish – so quick and easy! My mom's meatloaf always called for 1lb of ground beef, 1 egg, 1 sleeve of saltines, and 1 can of cream of mushroom soup... delicious, but not exactly healthy! Monica, you can certainly try substituting coconut creamer and almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Not only are your recipes simple to make, and absolutely delicious, but your food photography is among the best I’ve seen! It had lots of vegetables in it, so I probably will double the meat (I used about 25 medium shrimp), double the fat and flour for the roux, and double the liquid base. It was easily the best soup I have ever made. Im sorry. Hubby put in extra salt but that’s his problem. It makes for the greatest leftovers. I added some leftover basmati rice for the second helpings. I just tried this one and its great! We thought this was just ok. But then again, I did swap out the heavy cream for half and half. This soup is a bowlful of heaven. I’m lactose intolerant so can i just substitute the heavy cream for almond milk? every recipe i have made from here has turned out amazing!! Yuck! Neither of us are huge soup fans but I thought I would give this a try in a desperate attempt to help him feel better. Hope that helps!  have the half/half), but the soup is still kinda thin, how do i thicken it up? It makes the house, smell wonderful and the flavor is amazing! However, please note that cooking time in recipes is simply an estimation. I can’t wait to make this soup again, the original recipe, to share with my fiancé. This finally gave it some flavor – so I would suggest to anyone who is not happy with this soup being bland or boring, to add a dry soup mix like suggested above to give it flavor. The truck is to sauté them at the bottom of the pot with the onion, celery and carrots first. But then you’d have less soup, and that would be a shame because it was delicious! I was surprised that only half a cup of half and half could make it so creamy. I am making for dinner today–going to double the recipe and add a couple of handfuls of spinach and a cup of uncooked orzo. Loved it! This soup is delicious! Thanks for sharing this recepie. This soup IS Damn Delicious! Serve over noodles, rice or mashed potatoes. This soup is amazing!! Rather than use the dark meat I used left over shredded breast meat. Tiffany, the chicken will still continue to cook through when it is added back to the soup for an additional 8-10 minutes. Sprinkle with paprika, if desired. Leave out the carrots. It’s a wonderful recipe that my kids love. I also had some fresh corn on the cob handy so popped in the kernels from one ear of corn for an additional veggie. Like the others, I cooked the vegetables longer and added more herbs and pepper. I did not have  any Rosemary today so I will try it again next time with it. Required fields are marked *, Your Rating * Thank you so much for posting this wonderful, delicious meal!! It is snowing here right now and this was perfectly comforting! It’s SO exciting to find something new that pleases the whole gang. I was wondering if you can use the regular white button mushrooms instead of the cremini? Hello ur recipe seems amazing..can I use milk instedvof half and half for a calories less version? Are you looking for more of a spicy kick to it? For more easy dinner (and breakfast!) There are some that use cream of chicken as a base, others cream of mushroom or tomato soup—and they're all perfect for an easy, last-minute dinner. I think chicken soup of any kind is all very personal. I made this tonight, and it was delicious!!! I eliminated the flour because it is high in carbs, plus the heavy cream thickens the soup enough. Preheat oven to 350F (180C). Remove the chicken from the skillet. Made it exactly as written! This looks so good! Kellie, I’m sorry this recipe did not turn out for you. So yeah, definitely clean eating happening here as I drown myself in this epic creaminess. I said “Absolutely, I made you an entire pot!” I will continue to make this time and time again. Stir in thyme until fragrant, about 1 minute. Thank You   However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343. Made the soup tonight. I also used gluten free flour I’ll be making this a lot! I also added a couple tablespoons of minced sweet red pepper (just because I like the color). https://www.allrecipes.com/recipe/8858/cream-of-chicken-breasts window.adthrive.siteAds.targeting.push( {key: 'at_custom_1', value: 'myxx_on'} ); Like me! I made this but only had evaporated milk. The only comment I would make is that the time listed to cook the vegetables isn’t nearly enough for a regular soup pot. i just made this for dinner tonight, smells yuuuumy….i was just wondering, i used a half pint of heavy cream (didn’t Am preparing to try this recipe- has anyone made it ahead and freezed it for a later date? Can’t believe I made this at home – this is restaurant quality taste! Also, cooked brown rice and added it at very end. I fixed this for supper tonight. Delicious, light cream soup. Thank you so much!! Thank you for this wonderful soup! Thank you for the recipe! it was so good…. Doug that sounds like a great Thai twist… did you do it… how did it turn out? Used a 1 for 1 flour replacement due to gluten intolerance. I used chicken breast meat as that is what I had on hand. But unfortunately, without having tried this myself, I cannot answer with certainty. Made this soup two nights ago. Here’s a delicious chicken and mushroom bake recipe using Campbells cream of mushroom soup. Delicious! Or you could substitute coconut milk and a small splash of lemon juice and give it a Thai twist. I actually didn’t blend this at all – but you can certainly choose to blend as needed until the desired consistency is reached. https://www.tasteofhome.com/collection/recipes-with-cream-of-mushroom-soup Thanks for sharing. It’s called MATH. So this soup pop out as I was searching and the picture of it made me curious to try it out! 1 onion, chopped. It's been a staple in casseroles, sauces, and soups for decades for a reason—the smooth, creamy ingredient is a flavor-packed powerhouse. Whisk in flour until lightly browned, about 1 minute. https://recipeland.com/recipe/v/a1-chicken-cream-of-mushroom-so-1516 What would you think about adding wild rice to this soup? I have been eating this mushroom soup chicken and rice casserole for as long as I can remember. Add the cream of chicken soup and spread over the top. Soy Curls for chicken This is a good soup to experiment with, adding different rices, pasta or potatoes would make it heartier. Your email address will not be published. My family loves this soup! Kind of winged it with a rotisserie chicken and boxed broth, was still so good. It was a perfectly calm and creamy soup for the cold front that came through during the weekend. So flavorful, just a celebration of umami in your mouth. Just increase by 25%. Instead of chicken thighs, I used breasts; I substituted the half and half for a can of evaporated milk. I’m not sure if it cooks through quicker in a Dutch oven but in the regular soup pot at least double the time is needed to make sure the veggies aren’t crunchy. This is a definite keeper. That can of cream of mushroom soup in your pantry is so much more than it appears. Is this a recipe I could double or triple and freeze? I have soup leftover so I am adding it to a casserole in place of reguar mushroom soup. I just made this soup for dinner. It’s a very flexible recipe. They are sans mushrooms! As usual, as soon as I see a recipe that looks good and is fairly healthy your website pops up. I stumbled across it when I was looking for a good soup recipe for my sick hubby. However, I also found it satisfying as this morning’s breakfast. I didn’t have the half and half so i subed it for cream of mushroom soup turned out amazing!!!!!! Have made many of your soups and they are always a hit with my family. Thanks for posting! I used a bit too much, but I liked  the herb combination so will add some again, probably a minced teaspoon. Perfect! Despite that, your Creamy Chicken and Mushroom Soup is one of the best chicken soups I have ever had, and I just can’t get enough of it. There are some that use cream of chicken as a base, others cream of mushroom or tomato soup—and they're all perfect for an easy, last-minute dinner. I want to try it but a couple family members have milk allergies… can almond milk or soy milk be used instead of the half-and-half? Very impressed and will be making again. As always, please use your best judgment. https://www.yummly.com/recipes/chicken-casserole-cream-mushroom-soup We just ate it for dinner and I had to write on how healthy and wonderful it was. Preheat oven to 350°F. Plus, there’s carrots and celery too. I have made this soup 3 times now! Easy and delicious! 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