“Imagine a Chicken and Cream of Mushroom Soup so creamy, even picky eaters beg for seconds—no fancy techniques, no obscure ingredients, just pure comfort in a bowl.”
Fun Fact: “This dish isn’t just a modern hack. Its roots trace back to the 1930s, when Campbell’s Cream of Mushroom Soup became a pantry staple during the Great Depression. By the 1950s, it was the star of Midwestern casseroles and Southern potlucks!”
Comparison: “If you loved our One-Pot Chicken Alfredo, this Chicken and Cream of Mushroom Soup recipe will blow your mind. It’s faster, cheaper, and even more forgiving for kitchen newbies.”
Keyword Integration: “Chicken and Cream of Mushroom Soup bridges nostalgia and practicality, making it a timeless crowd-pleaser for weeknights or holiday gatherings.”
Transition: “Let’s dive into why this dish deserves a permanent spot in your recipe rotation—and how to make it your signature comfort meal.”
What is Chicken and Cream of Mushroom Soup?
Name Origin: “The term ‘Chicken and Cream of Mushroom Soup’ isn’t just descriptive—it’s a nod to its no-frills, pantry-friendly roots. While the dish lacks a fancy foreign name, its simplicity is its superpower. Think of it as the hug-in-a-bowl cousin of chicken pot pie—minus the fussy crust.”
Sensory Language: “Picture tender shreds of juicy chicken swimming in a velvety, umami-rich broth dotted with earthy mushrooms. Every spoonful is a warm hug of savory creaminess, balanced by a bright squeeze of lemon or a sprinkle of fresh thyme. The aroma alone—garlicky, buttery, and faintly smoky—will have your family hovering around the stove.”
Cultural Context: “From busy moms in the ’50s to TikTok foodies today, this recipe adapts to trends. Vegan? Swap chicken for jackfruit. Keto? Skip the flour. It’s a culinary chameleon that’s survived decades for a reason!”
Why You’ll Love This Recipe
1. Taste Triumph: “This isn’t just ‘cream of blah’—caramelized onions add sweetness, smoked paprika lends depth, and a splash of white wine (optional, but highly recommended) elevates it to gourmet status. It’s like French onion soup’s richer, creamier cousin.”
2. 30-Minute Miracle: “One pot, 10 ingredients, zero chef skills. Even if you burn toast, you’ll ace this. Plus, cleanup is a breeze!”
3. Dietary Flexibility:
- Gluten-Free: Use cornstarch or gluten-free flour for thickening.
- Dairy-Free: Swap heavy cream for coconut milk.
- Keto: Skip the flour and thicken with xanthan gum.
4. Budget-Friendly: *“Feeds 6 for under 12—beatthat,DoorDash!”
Essential Ingredients for Chicken and Cream of Mushroom Soup Recipes
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Chicken and Cream of Mushroom Soup Recipes
- Total Time: 40
- Yield: 6 servings
Ingredients
Protein: 1.5 lbs chicken breasts (lean) or thighs (juicier).
Cream of Mushroom Soup: 2 cans (or homemade: 8oz mushrooms + 2 cups cream + 2 tbsp flour).
Liquids: 1 cup low-sodium chicken broth (vegetable broth for vegan).
Aromatics: 1 diced onion, 3 minced garlic cloves, 1 tsp thyme.
Flavor Boosters: ½ cup heavy cream, 1 tbsp lemon juice, salt/pepper.
Substitutions:Vegan: Mushroom broth + cashew cream + shredded jackfruit.
Low-Carb: Almond flour instead of all-purpose.
Spicy: Add ½ tsp cayenne or diced jalapeños.
Tools:Dutch Oven: For even searing and simmering.
Immersion Blender: To puree mushrooms (optional, but adds silkiness).
Slow Cooker: For hands-off cooking (cook on low 4-6 hours).
Instructions
1. Prep Like a Pro (10 mins):
Pat chicken dry: “Soggy chicken won’t sear—trust me, I’ve cried over steamed chicken.”
Chop veggies: “Dice onions small to melt into the broth. Pro tip: Use frozen diced onions to save time!”
2. Sear the Chicken (7 mins):
Hot pan, cold oil: “Wait for the oil to shimmer before adding chicken. No multitasking here—give it your full attention!”
Don’t crowd: “Give each piece space, or you’ll steam instead of sear. Work in batches if needed.”
3. Build the Base (10 mins):
Deglaze: “Scrape those browned bits with broth—that’s FLAVOR, not dirt!”
Layer flavors: Sauté onions until golden, add garlic, then stir in soup + broth.
4. Simmer to Perfection (15 mins):
Low and slow: “Bubbling too hard? Lower the heat to avoid curdling. We’re not making soup volcanoes!”
Shred chicken: “Two forks > fancy tools. Channel your inner caveman and go to town.”
5. Finish Strong (5 mins):
Cream: “Stir in off-heat to prevent splitting. If it curdles, blend with an immersion blender to rescue it.”
Acid: “A squeeze of lemon brightens the richness—don’t skip this!”
Troubleshooting:
Too thick? Add broth, ¼ cup at a time.
Too thin? Simmer uncovered or whisk in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp water).
Bland? Add ½ tsp MSG or a dash of Worcestershire sauce.
- Prep Time: 10
- Cook Time: 30
- Category: Main Dish / Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Nutrition
- Serving Size: 1.5 cups
- Calories: 320 kcal
- Sugar: 3g
- Sodium: 850mg
- Fat: 18g
- Carbohydrates: 12g
- Fiber: 1g
- Protein: 25g
- Cholesterol: 90mg
Keywords: Chicken and Cream of Mushroom Soup
Serving Suggestions
Mains:
- Garlic Butter Steak: For a surf-and-turf twist.
- Lemon Herb Salmon: Balance richness with citrus.
- Grilled Chicken Caesar Salad: Keep it light and fresh.
Sides: - Crispy Roasted Brussels Sprouts: Contrast creamy soup with crunch.
- Cheesy Garlic Bread: Because carbs are life.
Drink:
- Chardonnay: Buttery notes complement the soup.
- Sparkling Apple Cider: For a kid-friendly toast.
Storing & Reheating Chicken and Cream of Mushroom Soup
Storing
- Fridge: Let the soup cool completely, then transfer to an airtight container. Store for 3–4 days.
- Freezer: Portion into freezer-safe containers or silicone molds, leaving 1 inch of space for expansion. Freeze for up to 3 months.
- Pro Tip: Skip dairy-heavy versions for freezing, as cream can separate when thawed. Add fresh cream after reheating.
Reheating
Slow Cooker: Reheat on low for 1–2 hours, stirring occasionally.
Stovetop: Warm soup in a pot over medium-low heat, stirring occasionally. Add a splash of broth or cream to restore creaminess.
Use the microwave: Warm in 30-second increments, mixing after each interval, until heated through.. Cover with a microwave-safe lid to prevent splatters.
FAQs About Cream of Mushroom Soup
1. Can you use cream of mushroom soup in place of cream of chicken?
Yes! Cream of mushroom soup adds earthy, umami flavor to dishes like casseroles or pot pies. It works best in savory recipes where mushrooms complement the dish (e.g., chicken tetrazzini). Avoid swapping in desserts or dishes where a neutral base is critical.
2. What do you eat cream of mushroom soup with?
- Proteins: Chicken, pork chops, meatloaf, or baked tofu.
- Casseroles: Green bean casserole, tuna noodle casserole, or hashbrown bake.
- Sides: Over rice, mashed potatoes, or egg noodles.
- Upgrades: Stir in sherry, fresh herbs.
3. How do you thicken Campbell’s cream of mushroom soup?
- Simmer longer: Cook uncovered to reduce liquid.
- Add a slurry: Mix 1 tbsp cornstarch + 2 tbsp cold water; stir into simmering soup.
- Roux: Melt 1 tbsp butter + 1 tbsp flour, whisk into soup.
4. Is there a difference between condensed cream of chicken soup and cream of chicken soup?
- Condensed soup (e.g., Campbell’s) is concentrated and requires adding water/milk.
- Ready-to-eat cream of chicken soup (e.g., Pacific Foods) is pre-thinned. Always check labels—the condensed version is thicker and saltier.
conclusion
Chicken and Cream of Mushroom Soup isn’t just a meal—it’s a culinary Swiss Army knife. Whether you’re feeding a crowd, meal-prepping for the week, or craving nostalgia in a bowl, this recipe delivers comfort without the fuss. With its creamy texture, pantry-friendly ingredients, and endless customization options (looking at you, vegan friends and keto warriors!), it’s a dish that adapts to your life, not the other way around.
Until next time, keep those pots simmering and your spoons ready.