30+ Delicious Chicken Mushroom Soup Recipes to Try This Season

Chicken and mushroom soup is a timeless classic, combining the rich, hearty flavors of tender chicken and earthy mushrooms in a warm, comforting broth.

This deliciously simple dish has been a staple for generations, offering warmth and nourishment on a cold day, or just when you’re in the mood for a satisfying meal.

With endless possibilities for flavor variations, chicken mushroom soup can be easily adapted to suit various dietary needs and preferences.

In this blog post, we’ve compiled over 30 chicken mushroom soup recipes to suit every taste—from creamy and indulgent versions to lighter, healthier takes.

Whether you’re looking for a quick weeknight dinner or something to impress at a dinner party, this collection has something for everyone.

Explore the diverse ways you can enjoy this comforting duo and make your kitchen the go-to place for incredible chicken mushroom soups.

30+ Delicious Chicken Mushroom Soup Recipes to Try This Season

With so many ways to enjoy chicken mushroom soup, you’re sure to find a recipe (or several) that will become a favorite in your household.

Whether you’re craving something creamy, light, spicy, or loaded with veggies, this versatile soup is easy to adapt and customize.

From comforting classics to more adventurous spins on the traditional recipe, there’s a chicken mushroom soup for every occasion and palate.

So grab your pot, get cooking, and enjoy the flavors of one of the coziest dishes around!

Creamy Smoked Chicken and Mushroom Soup

This creamy smoked chicken and mushroom soup is a rich, flavorful dish that combines tender smoked chicken, earthy mushrooms, and a creamy base. The smoky undertones of the chicken pair beautifully with the natural depth of flavor from the mushrooms, creating a satisfying and hearty meal. Perfect for cooler evenings or when you want a cozy bowl of comfort food, this soup is sure to please everyone at the table.

Ingredients:

• 2 cups of smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 2 cups of mushrooms (sliced, preferably cremini or button)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 tablespoons flour (for thickening)
• 1 tablespoon butter
• Fresh parsley for garnish

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, and sauté until softened and fragrant, about 3-4 minutes.
2. Add the sliced mushrooms and cook for another 5-6 minutes until they release their moisture and start to brown.
3. Stir in the flour and cook for another 2 minutes, ensuring the flour absorbs the juices and thickens the base.
4. Gradually pour in the chicken broth while stirring to avoid lumps. Bring to a simmer, and cook for about 10 minutes until the soup thickens slightly.
5. Add the shredded smoked chicken, dried thyme, salt, and pepper. Stir well to combine and let simmer for an additional 5-7 minutes.
6. Lower the heat, and slowly stir in the heavy cream. Let the soup cook for another 2-3 minutes, ensuring everything is well incorporated.
7. Taste and adjust seasonings if necessary. Remove from heat and serve.
8. Garnish with fresh parsley and serve with a side of crusty bread.

This creamy smoked chicken and mushroom soup is a delightful combination of smoky, savory, and creamy flavors. It’s a versatile recipe that can be made with leftover smoked chicken, making it an excellent way to repurpose cooked meat into something fresh and comforting. Whether served as an appetizer or a main dish, this soup is guaranteed to warm you up and leave you feeling satisfied.

Spicy Smoked Chicken and Mushroom Soup

A spicy twist on the classic chicken and mushroom soup, this version incorporates smoked chicken for added depth of flavor and a hint of heat from chili flakes. The soup’s spicy kick, combined with the earthy mushrooms and the savory smoked chicken, creates a robust and hearty dish perfect for those who enjoy bold flavors. It’s easy to make, and the results are absolutely mouthwatering.

Ingredients:

• 2 cups smoked chicken (shredded)
• 2 tablespoons olive oil
• 1 small onion (diced)
• 3 garlic cloves (minced)
• 2 cups mushrooms (sliced, any type you prefer)
• 1 teaspoon ground cumin
• ½ teaspoon smoked paprika
• 1 teaspoon chili flakes (adjust to taste)
• 4 cups chicken broth
• 1 cup coconut milk
• 1 tablespoon lime juice
• 1 tablespoon fresh cilantro (chopped)
• Salt and pepper to taste

Instructions:

1. In a large pot, heat olive oil over medium heat. Add the diced onion and garlic, sautéing until translucent and fragrant, about 4 minutes.
2. Add the sliced mushrooms and cook for another 5-7 minutes, allowing them to soften and release their juices.
3. Stir in the ground cumin, smoked paprika, and chili flakes, and cook for another 2 minutes to bring out the flavors.
4. Pour in the chicken broth and bring the mixture to a boil. Reduce the heat and simmer for 10 minutes.
5. Add the shredded smoked chicken, coconut milk, and lime juice. Stir to combine and let simmer for an additional 5 minutes.
6. Season with salt and pepper to taste. If you want more heat, add extra chili flakes.
7. Remove from heat and stir in the fresh cilantro.
8. Serve hot, garnished with extra cilantro if desired.

This spicy smoked chicken and mushroom soup is a perfect option for anyone who loves a kick in their meal. The smoky chicken complements the rich and creamy coconut milk, while the chili flakes elevate the dish with a gentle spice. The balance of flavors from the cumin and paprika adds an exotic flair, making this soup a unique and flavorful choice for any occasion. Enjoy it with a side of warm, buttered naan for a complete meal!

Rustic Smoked Chicken and Wild Mushroom Soup

This rustic smoked chicken and wild mushroom soup is a robust, earthy dish that combines tender pieces of smoked chicken with a mix of wild mushrooms. The rich broth, flavored with herbs and spices, creates a hearty soup perfect for any season. The wild mushrooms add an extra layer of depth, making this soup a flavorful and nourishing choice that is both comforting and satisfying.

Ingredients:

• 2 cups smoked chicken (diced)
• 1 tablespoon olive oil
• 1 medium onion (chopped)
• 2 carrots (diced)
• 2 celery stalks (diced)
• 3 cups wild mushrooms (chanterelles, shiitake, or porcini)
• 4 cups chicken stock
• 1 teaspoon rosemary (fresh or dried)
• 2 tablespoons soy sauce
• 1 bay leaf
• 1 tablespoon butter
• ½ cup dry white wine
• Salt and pepper to taste
• Fresh thyme for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion, carrots, and celery, sautéing for 5-6 minutes until softened.
2. Add the wild mushrooms and cook for another 7-8 minutes until they release their juices and become tender.
3. Stir in the rosemary and bay leaf, then pour in the white wine. Allow the wine to simmer for about 3 minutes, reducing slightly.
4. Add the chicken stock and soy sauce, and bring to a simmer. Let it cook for 15-20 minutes to blend the flavors.
5. Stir in the diced smoked chicken and cook for an additional 5 minutes.
6. Remove the soup from the heat, then stir in the butter for extra richness. Season with salt and pepper to taste.
7. Serve the soup hot, garnished with fresh thyme.

The rustic smoked chicken and wild mushroom soup is a celebration of deep, earthy flavors, with the smokiness of the chicken enhancing the rich profile of the wild mushrooms. The addition of white wine and soy sauce gives it a unique depth that complements the hearty vegetables. This is a soul-satisfying soup that brings a touch of elegance to a classic comfort food. Whether served with crusty bread or as a standalone meal, it’s a dish that will leave you craving more.

Hearty Smoked Chicken and Mushroom Soup with Dumplings

This hearty smoked chicken and mushroom soup takes comfort food to the next level with the addition of soft, pillowy dumplings. The smoky flavor of the chicken pairs wonderfully with the earthy mushrooms, while the dumplings add a delightful, satisfying texture. Perfect for a cozy dinner or a special family meal, this recipe is both nourishing and filling, guaranteed to keep you warm and content.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced, cremini or white button)
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon thyme (dried)
• Salt and pepper to taste

For the Dumplings:

• 1 cup all-purpose flour
• 1 teaspoon baking powder
• 1 teaspoon salt
• 1 tablespoon fresh parsley (chopped)
• 1 egg
• ½ cup milk
• 2 tablespoons melted butter

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and minced garlic, sautéing for about 4 minutes until soft and fragrant.
2. Add the mushrooms to the pot and cook until they are tender and their juices have evaporated, about 5-7 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Lower the heat and let it simmer for 10 minutes.
4. Stir in the shredded smoked chicken, thyme, salt, and pepper. Continue simmering for another 5-7 minutes.
5. While the soup simmers, prepare the dumplings. In a bowl, mix the flour, baking powder, salt, and parsley. In another bowl, whisk together the egg, milk, and melted butter.
6. Add the wet ingredients to the dry ingredients and stir until just combined—don’t overmix.
7. Drop spoonfuls of the dumpling mixture into the simmering soup. Cover the pot and cook for 15-20 minutes, or until the dumplings are puffed up and cooked through.
8. Stir in the heavy cream and adjust the seasoning with salt and pepper. Serve hot.

This hearty smoked chicken and mushroom soup with dumplings is the epitome of comfort food. The dumplings add a luxurious, pillowy texture that makes each bite even more satisfying. With the smoky chicken, tender mushrooms, and creamy broth, this dish is perfect for a chilly evening or whenever you’re craving a nourishing, soul-warming meal. The combination of flavors and textures makes this soup a family favorite that will be enjoyed by all.

Smoky Chicken and Mushroom Soup with Spinach

This smoky chicken and mushroom soup with spinach is a lighter, healthier version of the classic soup. The added spinach brings a touch of green, and its mild flavor complements the richness of the smoked chicken and mushrooms. Packed with protein, vitamins, and hearty ingredients, this soup is a perfect choice for a nutritious meal that doesn’t compromise on flavor. The broth is rich but light, making this an excellent lunch or dinner option.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced, cremini or button)
• 4 cups chicken broth
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder
• 1 teaspoon paprika
• 4 cups fresh spinach (roughly chopped)
• Salt and pepper to taste
• Fresh lemon juice (optional, for added brightness)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing until soft and translucent, about 4 minutes.
2. Add the sliced mushrooms and cook until they become tender and release their moisture, about 5-7 minutes.
3. Pour in the chicken broth and bring the soup to a boil. Reduce the heat and simmer for about 10 minutes.
4. Add the shredded smoked chicken, oregano, garlic powder, paprika, salt, and pepper. Stir to combine and let the soup simmer for another 5 minutes.
5. Add the chopped spinach to the soup and stir until wilted, about 2-3 minutes.
6. Taste the soup and adjust the seasoning if necessary. For a bit of extra brightness, add a squeeze of fresh lemon juice just before serving.
7. Serve the soup hot, garnished with extra spinach or a drizzle of olive oil if desired.

This smoky chicken and mushroom soup with spinach is the perfect blend of flavors and nutrition. The smoked chicken infuses the broth with rich, deep flavors, while the spinach adds a fresh, light contrast. It’s a great option for those looking for a healthy yet satisfying meal. The spinach not only boosts the nutritional value but also adds a vibrant green color to the soup. This is a wholesome, flavorful soup that’s perfect for any occasion, especially if you want something that’s both delicious and nourishing.

Smoked Chicken and Mushroom Soup with Barley

Smoked chicken and mushroom soup with barley is a filling and hearty dish that combines wholesome grains with the smoky richness of chicken and earthy mushrooms. The barley soaks up all the wonderful flavors from the soup, making each spoonful a satisfying experience. This soup is perfect for a comforting dinner, offering a balance of protein, fiber, and complex flavors, making it a great choice for any season.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 medium onion (diced)
• 2 carrots (peeled and diced)
• 2 celery stalks (diced)
• 2 cups mushrooms (sliced)
• 4 cups chicken broth
• 1 cup barley (rinsed)
• 1 teaspoon dried thyme
• 1 bay leaf
• Salt and pepper to taste
• 1 cup frozen peas
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion, carrots, and celery. Sauté for about 5 minutes, until the vegetables begin to soften.
2. Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and become tender.
3. Pour in the chicken broth and bring it to a boil. Add the rinsed barley, thyme, and bay leaf, and reduce the heat to a simmer.
4. Let the soup simmer for about 30 minutes, or until the barley is tender and the soup has thickened.
5. Stir in the shredded smoked chicken and frozen peas, and continue simmering for another 5 minutes until heated through.
6. Season the soup with salt and pepper to taste. Remove the bay leaf before serving.
7. Garnish with fresh parsley and serve hot.

Smoked chicken and mushroom soup with barley is a robust and filling dish that’s perfect for a wholesome meal. The barley adds a wonderful chewy texture and nutty flavor, while the smoked chicken and mushrooms create a savory depth. This soup is both hearty and nutritious, making it an excellent choice for lunch or dinner. It’s a great way to enjoy the richness of smoked chicken in a healthy, balanced meal that will keep you full and satisfied for hours.

Smoked Chicken and Mushroom Soup with Sweet Potatoes

This smoked chicken and mushroom soup with sweet potatoes combines the earthy flavors of mushrooms with the sweetness of tender sweet potatoes, creating a balanced and comforting bowl. The smoky chicken adds a rich, savory depth, while the sweet potatoes bring a natural sweetness that complements the mushrooms perfectly. This soup is hearty, nourishing, and full of vitamins, making it a wholesome meal for any time of the year, especially during cooler months.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 2 medium sweet potatoes (peeled and cubed)
• 4 cups chicken broth
• 1 teaspoon ground cumin
• 1 teaspoon paprika
• Salt and pepper to taste
• 1 cup coconut milk
• Fresh cilantro for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 4-5 minutes until softened and fragrant.
2. Add the sliced mushrooms to the pot and cook until they begin to release their moisture and become tender, about 5-7 minutes.
3. Stir in the cubed sweet potatoes, cumin, paprika, salt, and pepper. Let them cook for a couple of minutes to coat with the spices.
4. Pour in the chicken broth and bring the soup to a boil. Lower the heat and simmer for about 15-20 minutes, or until the sweet potatoes are fork-tender.
5. Stir in the shredded smoked chicken and coconut milk. Continue simmering for another 5 minutes to allow the flavors to meld.
6. Adjust the seasoning with more salt and pepper if needed. Serve hot, garnished with fresh cilantro.

This smoked chicken and mushroom soup with sweet potatoes is a delicious blend of savory and sweet flavors, making it the perfect comfort food. The smoky chicken enriches the broth, while the sweet potatoes provide a delightful contrast with their natural sweetness. The coconut milk adds a creamy finish, and the spices infuse the soup with warmth and depth. It’s a perfect dish for when you’re craving something hearty and satisfying, while still being healthy and full of nutrients.

Smoky Chicken and Mushroom Soup with Kale and Quinoa

Smoky chicken and mushroom soup with kale and quinoa is a nutritious, protein-packed soup that’s perfect for a light yet filling meal. The addition of quinoa boosts the soup’s protein and fiber content, while the kale adds a burst of green and earthiness. The combination of smoky chicken, savory mushrooms, and the slightly nutty quinoa makes this soup a wholesome and satisfying option for lunch or dinner.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (diced)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 4 cups chicken broth
• 1 cup quinoa (rinsed)
• 2 cups kale (chopped)
• 1 teaspoon dried oregano
• 1 teaspoon thyme
• Salt and pepper to taste
• 1 tablespoon lemon juice (optional)

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 5 minutes until soft and fragrant.
2. Add the mushrooms to the pot and cook until they become tender and their juices release, about 5-7 minutes.
3. Pour in the chicken broth and bring the mixture to a boil. Stir in the quinoa, oregano, and thyme. Reduce the heat and let it simmer for 15-20 minutes, or until the quinoa is tender.
4. Add the shredded smoked chicken and chopped kale. Continue simmering for an additional 5 minutes until the kale wilts and the soup is heated through.
5. Season with salt and pepper to taste. Add a squeeze of lemon juice for a hint of brightness, if desired.
6. Serve the soup hot, garnished with extra kale or a sprinkle of fresh herbs.

This smoky chicken and mushroom soup with kale and quinoa is a perfect combination of protein, fiber, and vitamins. The quinoa adds a satisfying texture and a nutty flavor, while the kale provides essential greens, making it a wholesome and filling soup. The smoky chicken and savory mushrooms round out the dish, offering a comforting and hearty meal. This is an ideal option for those looking for a nutritious yet satisfying soup to enjoy any day of the week.

Smoked Chicken and Mushroom Soup with Garlic Parmesan Croutons

Smoked chicken and mushroom soup with garlic parmesan croutons is a flavorful and indulgent take on a classic. The smoky chicken and earthy mushrooms create a deep and savory broth, while the crispy garlic parmesan croutons add a delightful crunch that contrasts with the smooth soup. This recipe is perfect for serving as a starter or a light meal, bringing together rich flavors and textures in one comforting bowl.

Ingredients:

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

For the Garlic Parmesan Croutons:

• 4 slices of crusty bread (cut into cubes)
• 2 tablespoons olive oil
• 2 cloves garlic (minced)
• ½ cup grated parmesan cheese
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for about 4 minutes until softened.
2. Add the sliced mushrooms and cook for another 5 minutes, until they release their moisture and become tender.
3. Pour in the chicken broth and bring to a simmer. Add the shredded smoked chicken, thyme, salt, and pepper, letting the soup simmer for about 10 minutes.
4. Stir in the heavy cream and adjust seasoning to taste. Keep the soup warm while you make the croutons.
5. For the croutons: Preheat the oven to 375°F (190°C). In a bowl, toss the bread cubes with olive oil, minced garlic, parmesan, salt, and pepper. Spread the cubes in a single layer on a baking sheet.
6. Bake for 10-15 minutes, or until golden and crispy, turning the croutons halfway through baking.
7. Serve the soup hot, topped with garlic parmesan croutons and garnished with fresh parsley.

This smoked chicken and mushroom soup with garlic parmesan croutons is a savory and satisfying dish that elevates a traditional soup with the addition of crispy, flavorful croutons. The smoky chicken and mushrooms create a rich base, while the creamy finish makes it smooth and comforting. The crunchy croutons add the perfect texture, making each bite even more enjoyable. It’s an excellent soup for a cozy dinner or a hearty starter, and it’s sure to impress anyone at the table with its robust flavors and textures.

Creamy Smoked Chicken and Mushroom Soup with Thyme

This creamy smoked chicken and mushroom soup with thyme is a comforting, rich dish perfect for chilly nights. The smokiness of the chicken infuses the soup with a deep, savory flavor, while the mushrooms add a satisfying earthiness. The creaminess from the heavy cream balances the flavors and gives the soup a luxurious texture. A touch of thyme brings out the natural fragrance of the mushrooms, making this soup a hearty, aromatic delight that’s sure to please.

Ingredients:

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

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened and fragrant.
2. Add the mushrooms and sauté for another 5-7 minutes, until they become tender and release their moisture.
3. Pour in the chicken broth and stir in the shredded smoked chicken. Add the thyme, salt, and pepper. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
4. Stir in the heavy cream and simmer for another 5 minutes. Adjust the seasoning with more salt and pepper if needed.
5. Serve hot, garnished with fresh parsley for a burst of color and freshness.

This creamy smoked chicken and mushroom soup with thyme is the perfect balance of rich, smoky, and earthy flavors. The creaminess elevates the soup, making it indulgent without being overly heavy, while the thyme adds a subtle, fragrant note. It’s the ultimate comfort food—ideal for a cozy night in or to serve at a gathering. The dish is full of flavor, easy to make, and leaves you feeling satisfied and warm.

Smoked Chicken and Mushroom Soup with Barley

This smoked chicken and mushroom soup with barley is a hearty and filling dish that combines the smokiness of chicken with the satisfying chew of barley. The barley absorbs the savory broth, making each spoonful a rich, flavorful bite. Mushrooms add their earthy depth, while the vegetables bring a subtle sweetness to the dish. This soup is perfect for a cozy dinner or meal prep, as it’s both nutritious and filling.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (diced)
• 3 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 4 cups chicken broth
• 1 cup pearl barley (rinsed)
• 2 carrots (peeled and sliced)
• 1 teaspoon dried rosemary
• Salt and pepper to taste

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, sautéing for 4-5 minutes until softened.
2. Add the mushrooms and cook for another 5 minutes until they soften and release their juices.
3. Stir in the chicken broth, shredded smoked chicken, pearl barley, carrots, rosemary, salt, and pepper. Bring the soup to a boil, then reduce the heat to low and let it simmer for 30-40 minutes, or until the barley and vegetables are tender.
4. Taste and adjust the seasoning if necessary, adding more salt and pepper as desired.
5. Serve hot, with a sprinkle of fresh herbs if desired.

This smoked chicken and mushroom soup with barley is a perfect comfort food for any day. The barley not only adds a satisfying texture but also makes the soup more filling, while the smoky chicken and earthy mushrooms provide a depth of flavor that warms you from the inside out. It’s a versatile soup that’s both nourishing and hearty, making it ideal for a family dinner or meal prep for the week ahead.

Spicy Smoked Chicken and Mushroom Soup

This spicy smoked chicken and mushroom soup is a flavorful twist on a classic, infusing each spoonful with bold, smoky, and spicy notes. The heat from chili flakes and paprika complements the richness of the smoked chicken, while the mushrooms add their usual earthiness. It’s the perfect dish for those who enjoy a bit of heat with their comfort food. Served with a dollop of sour cream or yogurt, this soup is both spicy and creamy, creating a perfect balance of flavors.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 1 teaspoon smoked paprika
• ½ teaspoon red pepper flakes (or more for extra spice)
• 4 cups chicken broth
• 1 can (14 oz) diced tomatoes
• 1 cup heavy cream
• Salt and pepper to taste
• Sour cream or yogurt for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the diced onion and garlic, cooking for 4-5 minutes until softened.
2. Add the mushrooms to the pot and sauté for another 5 minutes, allowing them to soften and release their moisture.
3. Stir in the smoked paprika, red pepper flakes, and a pinch of salt and pepper. Cook for 1-2 minutes to let the spices bloom.
4. Add the chicken broth, diced tomatoes, and shredded smoked chicken. Bring the soup to a boil, then reduce to a simmer and cook for 15 minutes.
5. Stir in the heavy cream and simmer for an additional 5 minutes. Adjust the seasoning with salt and pepper as needed.
6. Serve hot, garnished with a dollop of sour cream or yogurt to balance out the spice.

This spicy smoked chicken and mushroom soup is a bold and exciting take on a traditional recipe. The heat from the chili flakes and paprika perfectly contrasts the richness of the smoked chicken and cream. It’s the ideal dish for spice lovers looking for something hearty yet exciting, and the sour cream or yogurt adds the perfect cooling touch. This soup is perfect for those who want to enjoy both warmth and heat in one comforting bowl.

Smoked Chicken and Mushroom Soup with Garlic and Lemon

A fresh take on a classic soup, this smoked chicken and mushroom soup with garlic and lemon brings a burst of brightness and flavor. The smokiness of the chicken pairs perfectly with the rich, earthy mushrooms, while garlic adds depth and lemon provides a zesty finish. This light yet satisfying soup is perfect for those looking for something comforting yet refreshing. It’s easy to make, full of flavor, and a great option for a cozy evening meal or a light lunch.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 4 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 1 teaspoon lemon zest
• 4 cups chicken broth
• 1 tablespoon fresh lemon juice
• 1 teaspoon dried thyme
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the minced garlic and cook for 1-2 minutes until fragrant.
2. Add the mushrooms and cook for about 5 minutes, until softened.
3. Stir in the chicken broth, shredded smoked chicken, thyme, lemon zest, and salt and pepper. Bring the soup to a boil, then lower the heat and simmer for 15 minutes.
4. Stir in the fresh lemon juice and adjust the seasoning to taste.
5. Serve hot, garnished with fresh parsley for a burst of color.

This smoked chicken and mushroom soup with garlic and lemon is the perfect balance of rich and refreshing. The smokiness of the chicken and earthiness of the mushrooms are complemented by the fresh zing of lemon, making each spoonful a delightful contrast of flavors. The garlic adds a savory depth, and the parsley garnish finishes the soup with a touch of brightness. It’s a light yet hearty dish, perfect for any occasion where you want a comforting yet refreshing meal.

Smoked Chicken and Mushroom Soup with Spinach and Parmesan

This smoked chicken and mushroom soup with spinach and Parmesan brings together the earthiness of the mushrooms, the smokiness of the chicken, and the umami of Parmesan cheese, creating a rich, savory soup. The addition of fresh spinach adds a pop of color and a healthy boost, while the Parmesan creates a creamy, indulgent finish. It’s a deliciously balanced soup, combining hearty ingredients that are both satisfying and nourishing.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 4 cups chicken broth
• 2 cups fresh spinach (chopped)
• ½ cup grated Parmesan cheese
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, sautéing for 4-5 minutes until soft and fragrant.
2. Add the mushrooms and cook for another 5 minutes, allowing them to soften and release their juices.
3. Stir in the chicken broth and shredded smoked chicken. Bring to a boil, then reduce the heat and simmer for 15 minutes.
4. Add the spinach and cook for an additional 5 minutes until wilted.
5. Stir in the grated Parmesan cheese, allowing it to melt into the soup. Taste and adjust seasoning with salt and pepper.
6. Serve hot, garnished with fresh parsley and additional Parmesan if desired.

This smoked chicken and mushroom soup with spinach and Parmesan is a comforting, hearty dish that combines smoky flavors with a creamy, cheesy finish. The spinach adds a nutritious element, while the Parmesan elevates the soup’s richness. This is a wonderfully balanced recipe that’s both filling and nourishing, making it a perfect option for dinner. The combination of flavors is sure to satisfy any craving for a comforting, satisfying meal.

Smoked Chicken and Mushroom Soup with Roasted Red Peppers

This smoked chicken and mushroom soup with roasted red peppers brings a sweet, smoky complexity to the table. The roasted red peppers add a gentle sweetness that balances the savory depth of the smoked chicken and the earthiness of the mushrooms. This soup is rich and satisfying, yet not too heavy, making it an ideal choice for a cozy dinner. It’s an unexpected yet perfect combination of ingredients that will become a new favorite in your soup repertoire.

Ingredients:

• 2 cups smoked chicken (shredded)
• 1 tablespoon olive oil
• 1 onion (chopped)
• 2 garlic cloves (minced)
• 2 cups mushrooms (sliced)
• 2 roasted red peppers (jarred or freshly roasted, chopped)
• 4 cups chicken broth
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• Fresh basil for garnish

Instructions:

1. Heat olive oil in a large pot over medium heat. Add the onion and garlic, cooking for 4-5 minutes until softened.
2. Add the mushrooms and sauté for 5-7 minutes until tender and browned.
3. Stir in the chopped roasted red peppers, chicken broth, shredded smoked chicken, and smoked paprika. Bring the soup to a boil, then reduce the heat and simmer for 15 minutes to allow the flavors to meld.
4. Taste and adjust the seasoning with salt and pepper as needed.
5. Serve hot, garnished with fresh basil for a fragrant, colorful touch.

This smoked chicken and mushroom soup with roasted red peppers is a wonderfully flavorful dish that combines the richness of the smoked chicken with the sweetness of the roasted peppers and the earthiness of mushrooms. The addition of smoked paprika ties everything together, giving the soup a depth of flavor that is both comforting and exciting. It’s a perfect dish for those who enjoy a savory soup with a slightly sweet and smoky twist, making it a great choice for any occasion.

Note: More recipes are coming soon!