Ditch the cans and make homemade Cream of Chicken and Mushroom soup!

Cream of Chicken and Mushroom Soup

Cream of Chicken soup right at home!
Prep Time30 mins
Total Time30 mins
Course: Soup
Author: Rookie With A Cookie


  • 1/4 cups chopped mushrooms
  • 2 tsp butter
  • 3 tbsp butter
  • 3 tbsp all-purpose flour
  • 2 cups chicken stock
  • 2 cups heavy cream
  • salt to taste
  • 2 tsp black pepper
  • 1/4 tsp red chilli powder
  • 1/2 cup cooked and shredded chicken


  • In a saucepan over medium to low heat, sautee mushrooms in 2 tsp of butter. Once soft and soggy, remove to a clean plate to use later.
  • In the same saucepan, melt 3 tbsp of butter.
  • Next, add flour and continue stirring with a whisk to make the "roux". The mixture may curdle but that's okay. Continue stirring for a minute or two. *Do not leave unattended.*
  • Next pour chicken stock into the roux while whisking continuously.
  • Add the sauteed mushrooms back into the soup.
  • Add salt, pepper and red chilli powder along with the roasted shredded chicken.
  • Pour in heavy cream and let simmer for a 10 mins or until thickened nicely. Adjust spices if needed.
  • Top the cream of chicken and mushroom soup with croutons and serve hot!


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Welcome To My Food Blog!

I’m Izza, the Rookie behind and in front of the camera. Here, you will find all the delicious recipes I’m whipping up in my cozy apartment in downtown Seattle while juggling my 9-5 in tech.

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