campbells soup recipe with cream of mushroom soup and chicken

The Best campbells soup recipe with cream of mushroom soup and chicken

Oh, this Campbell’s Cream of Mushroom Soup with Chicken recipe is one of those simple things that just makes everything better. I’ve been making it since I was a young mom myself, and it’s always been a go-to—quick, comforting, and so easy to customize. The way the creamy mushroom broth blends with the tender chicken and the subtle earthiness of the mushrooms is just perfect. It’s not fancy, but it feels like a hug in a bowl, especially when the kids are coming home from school and they’re hungry. My boys used to love it when they were little, and now they still ask for it on busy nights or when they’re feeling under the weather. It’s that kind of dish that doesn’t take long but feels like a special meal, and that’s what I love about it.

I also think it’s great for special occasions too. Whether it’s a game day at the house or just a lazy Sunday afternoon, this soup is always a hit. It’s hearty enough to hold up with a side of crusty bread or a simple green salad, but it’s also light enough to be a standalone meal if you’re in a rush. And the best part? It’s packed with nutrients. The chicken provides lean protein, the mushrooms add fiber and vitamins like B and D, and the cream adds healthy fats that keep us full. It’s not something you’d think of as a “healthy” dish, but it’s balanced—just enough richness without being too heavy. Plus, it’s one of those recipes that’s foolproof. You can tweak the seasoning if you like, add a little garlic or a pinch of paprika if you’re feeling adventurous, but the basic version always works. My family eats it almost every week, and I don’t think we’ll ever tire of it. It’s that reliable.

Campbell’s Cream of Mushroom Soup with Chicken

4.5 from 1903 votes

A comforting and flavorful soup combining creamy mushroom soup with tender chicken for a hearty meal. Perfect for a cozy dinner!

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Prep Time10 mins

Cook Time25 mins

Resting Time0 mins

Total Time35 mins

Servings: 4Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Chicken

• 1 lb boneless, skinless chicken breasts or thighs
• 2 tbsp olive oil
• 1 tsp garlic powder
• 1 tsp dried thyme
• 1 tsp salt
• ½ tsp black pepper

For the Soup Base

• 1 (10.5 oz) can Campbell’s Cream of Mushroom Soup
• 1 (14.5 oz) can chicken broth
• 1 cup frozen chopped mushrooms
• 1 small onion, diced
• 2 cloves garlic, minced
• 1 cup shredded cooked chicken (from above)
• 1 cup heavy cream (optional, for extra creaminess)

👨‍🍳Directions

1. 1 Preheat your oven to 375°F (190°C) if using the oven method for chicken (optional). If not, skip to step 2.
2. 2 In a large pot, heat olive oil over medium heat. Season chicken with garlic powder, thyme, salt, and pepper. Cook chicken for 5-7 minutes per side or until fully cooked (internal temperature should reach 165°F/74°C). Remove chicken from pot and set aside.
3. 3 In the same pot, add diced onion and minced garlic. Cook for 2-3 minutes until softened. Add frozen mushrooms and cook for another 3-4 minutes until they release their moisture.
4. 4 Pour in the Campbell’s Cream of Mushroom Soup and chicken broth. Stir well and bring to a gentle simmer. Add shredded cooked chicken back into the pot. Simmer for 5 minutes.
5. 5 For extra creaminess, stir in heavy cream if using. Adjust seasoning with salt and pepper if needed. Taste and ensure it’s flavorful.
6. 6 For a smoother texture, blend the soup with an immersion blender or transfer to a blender, then blend until smooth. Pour back into the pot if desired.

🔧Equipment

• Large pot or deep skillet
• Knife and cutting board
• Mixing bowls
• Measuring cups and spoons
• Wooden spoon or spatula
• Blender (optional, for blending)
• Cooking spoon

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 14g💛Saturated Fat: 5g❤️Cholesterol: 75mg🧂Sodium: 850mg🌾Total Carbs: 35g🥦Dietary Fiber: 3g🍬Sugars: 6g🥩Protein: 25g

📝Notes

For a lighter version, reduce the heavy cream to ½ cup or omit it entirely.,You can substitute chicken broth with vegetable broth for a vegetarian option.,Ensure chicken is fully cooked to avoid any food safety risks.,Adjust seasoning to taste; add more salt, pepper, or herbs as needed.

This Campbell’s Cream of Mushroom Soup recipe with chicken is always a reliable choice for any family gathering because it blends comfort food with simplicity—no fuss, just hearty flavor that everyone loves. Whether it’s a quick weeknight meal or a make-ahead dish for a busy holiday, the creamy soup and tender chicken make it feel special without requiring extra effort. It’s the kind of dish that feels homemade but stays true to the cozy taste of store-bought staples, so you can focus on enjoying the company rather than stressing over perfection.

❓ Frequently Asked Questions About Campbell’s Cream of Mushroom Soup with Chicken

What is the best way to combine Campbell’s Cream of Mushroom Soup with chicken for a hearty meal?

The best method is to simmer 1 can (10.5 oz) of Campbell’s Cream of Mushroom Soup with 1–2 cups of cooked shredded chicken (about 1–2 boneless, skinless chicken breasts or thighs) in a pot over medium heat. Stir well, then add a splash of chicken broth or water to thin if needed. For extra richness, mix in a spoonful of cream cheese or a dash of heavy cream before serving.

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Can I use pre-cooked rotisserie chicken instead of fresh chicken?

Yes! Pre-cooked rotisserie chicken works perfectly—just shred it into small pieces. Remove the skin and bones for a lighter texture. Stir it into the soup along with the can of cream of mushroom soup, and adjust seasoning with salt, pepper, or a pinch of garlic powder if desired.

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How do I make this soup extra creamy and rich without adding extra cream?

To enhance creaminess without dairy, try these tricks: – Blend it – Use an immersion blender to purée the soup and chicken for a silky texture. – Add a splash of milk or broth – Stir in ¼ cup of whole milk, heavy cream substitute (like coconut milk), or extra broth to lighten the consistency. – Toast mushrooms first – Sauté ½ cup finely chopped mushrooms in butter or olive oil before adding the soup for deeper flavor. – Use cream cheese – Stir in ¼ cup of softened cream cheese for a velvety finish.

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Can I add vegetables to this soup for extra nutrition and flavor?

Absolutely! Great additions include: – Onions & garlic – Sauté ½ diced onion and 1 minced garlic clove before adding the soup for depth. – Carrots & celery – Stir in 1 cup of finely diced carrots and celery (pre-cooked or sautéed) for texture. – Spinach or kale – Fold in 1 cup of chopped greens at the end to brighten the soup. – Corn or peas – Add ½ cup of cooked peas or corn for a mild sweetness.

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How should I serve this soup to make it more appetizing?

For a restaurant-style presentation: – Garnish – Top with fresh parsley, a sprinkle of grated Parmesan, or a drizzle of olive oil. – Crusty bread – Serve with warm crusty bread or a side of garlic bread. – Extra protein – Add a fried or baked egg on top or serve with a side of grilled chicken strips. – Sauce boost – Mix in a spoonful of Campbell’s Cream of Chicken Soup for a layered effect. – Spice it up – A pinch of red pepper flakes or a dash of hot sauce can add heat.