25+ Flavorful Chicken Breast Mushroom Soup Recipes You’ll Love

Chicken breast and mushroom soup is a timeless, comforting dish that blends the heartiness of chicken with the rich, earthy flavor of mushrooms.

Whether you’re looking for a quick and easy weeknight dinner or a more elaborate meal for a special occasion, this versatile soup can be tailored to suit any taste or dietary preference.

From creamy versions with a touch of cheese to brothy recipes that let the natural flavors of the chicken and mushrooms shine, the possibilities are endless.

In this article, we’ve curated a collection of 25+ mouthwatering chicken breast mushroom soup recipes, each offering unique variations that will excite your taste buds.

These recipes range from simple, light options to more robust, hearty dishes.

Whether you prefer a light, healthy broth or a creamy, indulgent soup, you’ll find the perfect recipe to suit your craving.

Get ready to explore a world of delicious flavors that make chicken breast and mushroom soup the ultimate comfort food!

25+ Flavorful Chicken Breast Mushroom Soup Recipes You’ll Love

Chicken breast and mushroom soup offers endless possibilities, allowing you to experiment with different flavors, textures, and ingredients.

From light, vegetable-packed versions to creamy, indulgent recipes, there is something for everyone in this comforting dish.

Whether you’re looking for a quick weekday meal or a gourmet soup for a special occasion, these 25+ recipes will help you elevate your cooking game and enjoy the perfect bowl of soup anytime.

So, grab your pot and start cooking—these soups are sure to become a staple in your recipe collection.

Creamy Chicken Breast and Mushroom Soup

This rich and creamy chicken breast mushroom soup is the perfect comforting dish. The combination of tender chicken, earthy mushrooms, and a smooth, velvety broth makes it a hearty meal for any occasion. With a balance of savory flavors and creamy texture, it’s sure to please the whole family.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 3 cups mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 5-7 minutes. Remove chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and start to brown, about 5-7 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and let simmer for 10 minutes.
5. Stir in the heavy cream, thyme, salt, and pepper. Add the cooked chicken back into the pot.
6. Let the soup simmer for an additional 5 minutes to allow the flavors to meld.
7. Serve hot, garnished with fresh parsley.

This creamy chicken and mushroom soup is a comforting and satisfying dish that pairs wonderfully with a slice of crusty bread or a fresh salad. The earthy mushrooms complement the tender chicken, and the creamy base brings it all together. It’s a versatile soup that can be made in less than an hour and is perfect for cozy evenings.

Lemon Herb Chicken Breast and Mushroom Soup

This light yet flavorful soup features tender chicken breasts, sautéed mushrooms, and a fresh, zesty lemon and herb broth. It’s a perfect balance of savory and citrusy, making it ideal for a quick, healthy meal that doesn’t skimp on flavor.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups low-sodium chicken broth
• Juice and zest of 1 lemon
• 1 teaspoon dried rosemary
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh spinach (optional), for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add the onion and garlic. Sauté until softened and fragrant, about 3 minutes.
3. Add the mushrooms and cook until tender and golden brown, about 5-6 minutes.
4. Pour in the chicken broth, lemon juice, and zest. Stir in the rosemary, thyme, salt, and pepper. Bring to a boil and let simmer for 10 minutes.
5. Return the chicken to the pot and cook for another 5 minutes.
6. Serve hot, garnished with fresh spinach if desired.

The tangy lemon and earthy herbs bring a fresh twist to this chicken and mushroom soup. The result is a light yet hearty meal that’s packed with flavor without being overly heavy. The spinach adds a pop of color and freshness, enhancing the soup’s nutritional profile. It’s perfect for a quick lunch or dinner when you want something flavorful but not too rich.

Garlic Parmesan Chicken Breast and Mushroom Soup

Packed with robust flavors, this garlic parmesan chicken breast mushroom soup is a decadent yet comforting dish. The richness of the parmesan combined with the savory garlic and tender chicken makes for a deliciously satisfying meal, perfect for colder days.

• 2 chicken breasts, diced
• 1 tablespoon butter
• 4 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1/2 cup grated parmesan cheese
• 1 teaspoon dried basil
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. In a large pot, melt butter over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. Add minced garlic to the pot and sauté for about 1 minute until fragrant.
3. Add the sliced mushrooms and cook until browned and tender, about 5-7 minutes.
4. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
5. Stir in the heavy cream, parmesan cheese, basil, salt, and pepper. Let the soup simmer for an additional 5 minutes, allowing the flavors to meld together.
6. Return the chicken to the pot and cook for another 2-3 minutes until heated through.
7. Serve hot, garnished with fresh parsley.

This garlic parmesan chicken and mushroom soup brings a comforting, indulgent flavor profile that is both creamy and savory. The parmesan cheese adds richness while the garlic gives the soup a fragrant, aromatic depth. It’s an excellent choice for those craving a comforting bowl of soup that feels like a special treat. The combination of creaminess, garlic, and parmesan offers a luxurious balance of flavors in every bite.

Spicy Chicken Breast and Mushroom Soup

This spicy chicken breast mushroom soup is an exciting blend of tender chicken, earthy mushrooms, and a kick of heat from the chili flakes and pepper. Perfect for those who love a bit of spice in their comfort food, this soup will warm you up from the inside out.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1 teaspoon red chili flakes
• 1 teaspoon smoked paprika
• 1 teaspoon ground cumin
• Salt and pepper, to taste
• 1 cup canned diced tomatoes
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until they begin to soften and brown, about 5-7 minutes.
4. Stir in the red chili flakes, smoked paprika, cumin, salt, and pepper, and cook for another minute to toast the spices.
5. Pour in the chicken broth and add the diced tomatoes. Bring to a boil, then reduce the heat and let it simmer for 10 minutes.
6. Return the chicken to the pot and let it simmer for an additional 5 minutes to blend the flavors.
7. Serve hot, garnished with fresh cilantro.

This spicy chicken and mushroom soup has the perfect balance of heat and comfort. The chili flakes and cumin add depth to the broth, while the earthy mushrooms and tender chicken keep the soup hearty and satisfying. It’s a great choice for anyone who enjoys a bit of spice in their meals and is looking for a satisfying, flavorful soup to serve on a cold evening.

Mushroom and Chicken Breast Soup with Coconut Milk

For a more exotic twist on the classic chicken and mushroom soup, this recipe uses coconut milk to create a silky, creamy texture with a slightly sweet and nutty flavor. The combination of chicken, mushrooms, and coconut milk is both soothing and satisfying.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 can (13.5 oz) coconut milk
• 4 cups chicken broth
• 1 teaspoon curry powder
• Salt and pepper, to taste
• Fresh cilantro or basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned, about 6-8 minutes. Remove and set aside.
2. Add the chopped onion and garlic to the same pot and sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until they release their moisture and become tender, about 5-6 minutes.
4. Stir in the curry powder and cook for another minute to enhance the flavor of the spices.
5. Pour in the chicken broth and coconut milk, and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
6. Add the cooked chicken back into the pot and continue to simmer for another 5 minutes, allowing the flavors to meld together.
7. Serve hot, garnished with fresh cilantro or basil.

This coconut milk-infused chicken and mushroom soup offers a unique, flavorful variation that is both creamy and light. The subtle sweetness of the coconut milk pairs wonderfully with the savory chicken and earthy mushrooms, while the curry powder adds a hint of warmth and spice. It’s a refreshing take on the classic soup, making it perfect for a cozy dinner with an exotic flair.

Chicken Breast and Mushroom Soup with Spinach and White Wine

This chicken and mushroom soup with spinach and white wine is a fresh, flavorful dish that’s perfect for a light yet satisfying meal. The spinach adds a healthy, vibrant touch, while the white wine gives the soup a delicate depth of flavor that perfectly complements the mushrooms.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1/2 cup dry white wine
• 2 cups fresh spinach, chopped
• Salt and pepper, to taste
• Fresh thyme, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breasts and cook until browned and fully cooked, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add the onion and garlic. Sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook until tender, about 5 minutes.
4. Pour in the white wine, stirring to deglaze the pot and release any browned bits from the bottom.
5. Add the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
6. Stir in the chopped spinach, and cook for another 2-3 minutes until wilted.
7. Return the cooked chicken to the pot, and season with salt and pepper.
8. Serve hot, garnished with fresh thyme.

This chicken, mushroom, and spinach soup with white wine is an elegant yet simple dish. The white wine adds a subtle acidity that cuts through the richness of the chicken and mushrooms, while the spinach brings color and freshness to the soup. It’s perfect for a light dinner or as a starter for a more elaborate meal. The balance of flavors in this soup is sophisticated yet easy to make, providing a satisfying experience in every spoonful.

Chicken Breast and Mushroom Soup with Sweet Potato

This chicken and mushroom soup features tender chicken, hearty mushrooms, and the natural sweetness of sweet potatoes. The sweet potato adds depth and a slightly sweet flavor to the savory base, creating a comforting and filling soup that’s perfect for the fall or winter months.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 large sweet potato, peeled and diced
• 4 cups chicken broth
• 1 teaspoon ground ginger
• 1 teaspoon turmeric
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened and fragrant.
3. Add the sliced mushrooms and cook for about 5-7 minutes until they release their moisture and begin to brown.
4. Stir in the diced sweet potato, ground ginger, turmeric, salt, and pepper. Cook for another 2-3 minutes to allow the spices to infuse.
5. Pour in the chicken broth and bring to a boil. Reduce heat and let it simmer for 15-20 minutes, or until the sweet potato is tender.
6. Return the cooked chicken to the pot and simmer for another 5 minutes to heat through.
7. Serve hot, garnished with fresh parsley.

This chicken breast and mushroom soup with sweet potato is a wonderfully comforting and nourishing dish. The combination of sweet potato and mushrooms creates a great balance of flavors, while the ginger and turmeric add warmth and depth to the broth. The soup is hearty enough to be a main dish yet light enough to enjoy on a chilly evening. It’s a perfect blend of savory, sweet, and aromatic flavors.

Herb-infused Chicken Breast and Mushroom Soup

This herb-infused chicken and mushroom soup is a simple yet flavorful dish that highlights the natural flavors of the chicken and mushrooms with a bouquet of fresh herbs. A light, aromatic broth enriched with herbs creates a comforting yet refreshing meal.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1 teaspoon fresh thyme, chopped
• 1 teaspoon fresh rosemary, chopped
• 1 teaspoon fresh parsley, chopped
• Salt and pepper, to taste
• Lemon zest, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for about 3 minutes until softened.
3. Add the sliced mushrooms and cook for 5-7 minutes, until they begin to release their moisture and brown.
4. Pour in the chicken broth and bring it to a boil. Reduce heat to a simmer.
5. Add the fresh thyme, rosemary, salt, and pepper. Let the soup simmer for 10 minutes, allowing the flavors to blend.
6. Return the cooked chicken to the pot and cook for another 5 minutes.
7. Serve hot, garnished with fresh parsley and a sprinkle of lemon zest.

This herb-infused chicken and mushroom soup is the perfect choice for those who love fresh, vibrant flavors. The combination of thyme, rosemary, and parsley brings out the natural tastes of the chicken and mushrooms, creating a light but satisfying soup. The lemon zest adds a refreshing note that elevates the entire dish. It’s an ideal meal for when you want something that feels light yet satisfying, with aromatic flavors that bring comfort.

Chicken Breast and Mushroom Soup with Orzo Pasta

This chicken breast mushroom soup with orzo pasta is a delightful twist on a classic, featuring tender chicken, savory mushrooms, and small pasta that makes the soup more filling and satisfying. The orzo adds texture and substance, while the creamy broth ties everything together beautifully.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 cup orzo pasta
• 4 cups chicken broth
• 1 cup heavy cream
• Salt and pepper, to taste
• Fresh basil, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook for 5-7 minutes until tender and browned.
4. Stir in the orzo pasta and cook for 2-3 minutes to lightly toast the pasta.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes, or until the orzo is al dente.
6. Stir in the heavy cream, salt, and pepper, and cook for another 5 minutes until the soup has thickened slightly.
7. Return the cooked chicken to the pot and heat through.
8. Serve hot, garnished with fresh basil.

This chicken and mushroom soup with orzo pasta is a comforting, satisfying meal that adds a bit of texture with the orzo. The creaminess of the broth complements the savory mushrooms and tender chicken, while the pasta makes the soup more substantial. It’s an ideal dish for a cozy dinner that feels hearty yet not too heavy, with a satisfying blend of flavors and textures that make it truly comforting.

Chicken Breast and Mushroom Soup with Kale

This chicken breast and mushroom soup with kale is a nutrient-packed, hearty dish. The earthy mushrooms, tender chicken, and vibrant green kale combine for a comforting, healthy meal that’s perfect for a filling lunch or dinner. The broth is light yet flavorful, making it an ideal option for those seeking something nourishing.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 2 cups kale, chopped
• 1 teaspoon dried thyme
• Salt and pepper, to taste
• Fresh lemon juice, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove the chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté for 3 minutes until softened and fragrant.
3. Add the sliced mushrooms and cook for 5-7 minutes, until tender and browned.
4. Pour in the chicken broth and bring to a boil. Reduce the heat and let it simmer for 10 minutes to allow the flavors to meld.
5. Stir in the chopped kale and dried thyme. Simmer for an additional 5-7 minutes, until the kale is wilted and tender.
6. Return the chicken to the pot and cook for another 2-3 minutes.
7. Serve hot, garnished with a squeeze of fresh lemon juice.

This chicken and mushroom soup with kale is a great option for a light yet satisfying meal. The addition of kale brings a boost of vitamins and a slight bitterness that pairs wonderfully with the savory chicken and mushrooms. The lemon juice brightens the entire dish, making it a fresh and vibrant soup that’s perfect for colder months.

Chicken Breast and Mushroom Soup with Leeks

This chicken and mushroom soup with leeks has a mild, delicate flavor profile with a luxurious texture. The leeks add a subtle sweetness to the soup, complementing the rich taste of the mushrooms and tender chicken. It’s a lovely, comforting dish for any day of the week.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 2 leeks, cleaned and sliced
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 1/2 cup white wine (optional)
• 1 teaspoon fresh thyme, chopped
• Salt and pepper, to taste
• Fresh chives, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced chicken breasts and cook until browned, about 6-8 minutes. Remove and set aside.
2. Add the sliced leeks and garlic to the pot, cooking until softened and fragrant, about 3-4 minutes.
3. Add the sliced mushrooms and cook for an additional 5-7 minutes until the mushrooms release their moisture and brown.
4. Pour in the white wine (if using), and cook for 2-3 minutes to reduce the liquid.
5. Add the chicken broth, thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 10-15 minutes.
6. Return the chicken to the pot and cook for an additional 5 minutes until everything is heated through.
7. Serve hot, garnished with fresh chives.

This chicken and mushroom soup with leeks is a wonderfully fragrant and comforting dish. The leeks contribute a subtle sweetness and mild flavor, while the mushrooms provide a rich, earthy taste. The white wine adds a touch of elegance to the soup, making it a perfect option for a cozy dinner that’s still refined enough for a special occasion.

Chicken Breast and Mushroom Soup with Cauliflower

This chicken breast and mushroom soup with cauliflower is a low-carb, vegetable-packed dish that’s both nutritious and filling. The cauliflower adds a creamy texture to the broth without being heavy, while the combination of chicken and mushrooms gives the soup a hearty depth of flavor.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1 head of cauliflower, chopped into florets
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1/2 teaspoon turmeric
• Salt and pepper, to taste
• Fresh cilantro, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned, about 6-8 minutes. Remove chicken and set aside.
2. In the same pot, add the chopped onion and garlic. Sauté until softened, about 3 minutes.
3. Add the sliced mushrooms and cook for 5-7 minutes, until they start to release their moisture and brown.
4. Stir in the chopped cauliflower, cumin, turmeric, salt, and pepper. Cook for 2-3 minutes to allow the spices to infuse.
5. Pour in the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes, or until the cauliflower is tender.
6. Return the cooked chicken to the pot and cook for another 5 minutes.
7. Serve hot, garnished with fresh cilantro.

This chicken and mushroom soup with cauliflower is a healthy, comforting dish that’s light on carbs but rich in flavor. The cauliflower gives the soup a smooth, creamy texture, while the earthy mushrooms and tender chicken provide a hearty base. The cumin and turmeric lend a warm, aromatic flavor that enhances the overall dish. It’s a perfect choice for a filling yet nutritious meal.

Chicken Breast and Mushroom Soup with Barley

This chicken breast and mushroom soup with barley is a hearty, filling dish with a delightful mix of flavors and textures. The barley adds a wonderful chewiness to the soup, complementing the tender chicken and savory mushrooms. It’s the perfect soup for a cozy meal on a cool evening.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 1/2 cup pearl barley
• 4 cups chicken broth
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. Add chopped onion and garlic to the same pot. Sauté for about 3 minutes, until softened.
3. Add sliced mushrooms and cook for 5-7 minutes, until they release their moisture and begin to brown.
4. Stir in the barley, and cook for 2-3 minutes to lightly toast it.
5. Pour in the chicken broth and bring to a boil. Reduce the heat to a simmer and cook for 20-25 minutes, or until the barley is tender.
6. Return the cooked chicken to the pot and simmer for another 5 minutes.
7. Serve hot, garnished with fresh parsley.

This chicken breast and mushroom soup with barley is a nourishing and satisfying meal. The barley adds a nutty flavor and a chewy texture that makes the soup filling without being too heavy. The mushrooms and chicken create a savory base, and the rosemary adds a fragrant depth of flavor. It’s perfect for those looking for a hearty soup that’s both comforting and nutritious.

Chicken Breast and Mushroom Soup with Butternut Squash

This chicken breast and mushroom soup with butternut squash is a deliciously sweet and savory dish, packed with comforting flavors. The smooth, creamy texture of the butternut squash blends beautifully with the earthy mushrooms and tender chicken, creating a rich and satisfying soup.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 2 cups butternut squash, peeled and cubed
• 4 cups chicken broth
• 1 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• Salt and pepper, to taste
• Fresh sage leaves, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. Add chopped onion and garlic to the pot, and sauté for 3-4 minutes, until softened and fragrant.
3. Add sliced mushrooms and cook for 5 minutes, until they release their moisture and begin to brown.
4. Stir in cubed butternut squash, cinnamon, nutmeg, salt, and pepper. Cook for an additional 2-3 minutes.
5. Pour in the chicken broth, bring to a boil, and reduce the heat. Simmer for 15-20 minutes, until the squash is tender.
6. Return the cooked chicken to the pot and simmer for an additional 5 minutes.
7. Serve hot, garnished with fresh sage leaves.

This chicken and mushroom soup with butternut squash is the perfect combination of sweet and savory flavors. The natural sweetness of the squash balances out the richness of the chicken and mushrooms, while the cinnamon and nutmeg add warmth and spice. It’s an ideal soup for fall or winter, offering a comforting and nutritious meal.

Chicken Breast and Mushroom Soup with Spinach and Feta

This chicken breast and mushroom soup with spinach and feta is a Mediterranean-inspired dish that combines savory chicken and mushrooms with the fresh flavors of spinach and the creamy tang of feta cheese. It’s light yet filling, making it a perfect option for a wholesome and flavorful meal.

• 2 chicken breasts, diced
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 garlic cloves, minced
• 2 cups mushrooms, sliced
• 4 cups chicken broth
• 2 cups fresh spinach, chopped
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• Salt and pepper, to taste
• Fresh dill, for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add diced chicken breasts and cook until browned and cooked through, about 6-8 minutes. Remove and set aside.
2. Add chopped onion and garlic to the same pot. Sauté for about 3 minutes until softened.
3. Add the sliced mushrooms and cook for 5-7 minutes until they begin to soften and brown.
4. Pour in the chicken broth and bring the soup to a boil. Reduce the heat to a simmer and cook for 10 minutes.
5. Stir in the chopped spinach, crumbled feta, and dried oregano. Let the soup simmer for another 5 minutes, until the spinach is wilted and the feta is creamy.
6. Return the cooked chicken to the pot and simmer for an additional 2 minutes.
7. Serve hot, garnished with fresh dill.

This chicken and mushroom soup with spinach and feta offers a fresh, tangy twist on a classic. The spinach adds a burst of green, while the feta provides a creamy richness that perfectly complements the savory chicken and mushrooms. The oregano adds a Mediterranean flair, making this soup a unique and satisfying choice for lunch or dinner.

Note: More recipes​ are coming soon!