campbell soup recipe chicken and mushroom soup
The Best campbell soup recipe chicken and mushroom soup
Oh, this Campbell’s Chicken and Mushroom Soup recipe is one of those simple, comforting classics that just makes everything better. I love it because it’s so easy to whip up in a pinch—no fancy ingredients or hours of prep—and yet it feels like a real meal, not just something you’re eating out of a can. My kids grew up eating it, and honestly, they still reach for it when they’re feeling under the weather or just want something warm and hearty. It’s that kind of soup that doesn’t require a lot of effort but leaves you feeling satisfied, like you’ve done something good for your body and your family.
I also appreciate how balanced it is. The chicken gives it protein, the mushrooms add a rich, earthy flavor without being heavy, and the broth keeps it light enough to feel nourishing but still delicious. It’s not something you’d expect to be healthy, but it’s got a good amount of vegetables in there—even if they’re hidden in the mix—and it’s got no added junk. My husband and I both like to make it with a little extra garlic and onion for extra depth, and it’s always a hit at family gatherings. Whether it’s a cold night, a quick dinner after a busy day, or a way to feed everyone when they’re all coming in from school, this soup just works. Plus, it’s something that feels special enough to serve at a little get-together without being overly complicated. My kids still ask for it sometimes, and honestly, it’s one of those recipes that never gets old.
Campbell’s Chicken and Mushroom Soup
A comforting classic soup featuring tender chicken, savory mushrooms, and creamy Campbell’s tomato-based broth. This recipe is a must-try for any occasion.
🥘Ingredients
- 1 (30 oz) can chicken broth
- 1 (15 oz) can Campbell’s Cream of Mushroom Soup
- 1 (14.5 oz) can chicken, drained
- 1 tbsp butter
- 1 tbsp all-purpose flour
- 1 cup milk (or half-and-half for creaminess)
- 1 tsp dried thyme
- 1 tsp dried rosemary
- ½ tsp black pepper
- 1 lb mushrooms, sliced
- 2 tbsp olive oil
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 cup chicken broth (from the can)
- Fresh parsley, chopped
- Crispy bacon bits
- Toasted bread cubes
👨🍳Directions
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1 In a large pot, heat olive oil over medium heat. Sauté mushrooms until golden brown (5-7 mins). Add onion and garlic, cook for another 2-3 mins.
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2 In a separate bowl, mix butter, flour, thyme, rosemary, and black pepper. Stir into the mushroom mixture, then gradually whisk in milk until smooth.
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3 Pour the mushroom mixture into the pot with the broth. Stir in the canned chicken and Campbell’s Cream of Mushroom Soup. Bring to a gentle simmer.
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4 Simmer for 15-20 mins, stirring occasionally, until chicken is tender and flavors meld. Adjust seasoning if needed.
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5 Remove from heat and stir in fresh parsley (if using). Serve hot with optional toppings like crispy bacon or toasted bread cubes.
🔧Equipment
- Large pot
- Knife and cutting board
- Mixing bowls
- Wooden spoon
- Measuring cups and spoons
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Campbell’s Chicken and Mushroom Soup Works
This Campbell’s Chicken and Mushroom Soup recipe is always a reliable choice for any occasion because it’s simple enough to make in a hurry yet hearty enough to feed a crowd without fuss. Whether you’re hosting a casual family dinner or a holiday gathering, it’s the kind of dish that never disappoints—comforting flavors, easy prep, and the perfect balance of protein and veggies make it a crowd-pleaser every time. Plus, it’s one of those recipes that feels like a hug in a bowl, soothing everyone’s appetite without requiring extra effort.
❓ Frequently Asked Questions About Campbell’s Chicken and Mushroom Soup
What is the secret to making Campbell’s Soup Company’s classic Chicken and Mushroom Soup taste authentic?
The secret lies in balancing rich, savory flavors with a smooth, velvety texture. Start by using a light broth (like chicken or vegetable) and simmering it gently to deepen the flavor without overcooking. Sauté mushrooms in butter and garlic until they release their moisture, then add them back to the broth to infuse the soup. For extra depth, add a splash of cream or a pinch of nutmeg—traditional Campbell’s recipes often include these subtle touches. Avoid overcrowding the pot, and reduce the soup slowly to concentrate the flavors.
Why does the Campbell’s Chicken and Mushroom Soup recipe sometimes have a thick, creamy texture, while homemade versions can be thinner?
The commercial version often includes a small amount of cream of mushroom soup (or a similar thickener) to achieve its signature silky consistency. Homemade soups may lack this shortcut, so to mimic it, you can blend a small portion of the cooked soup with a splash of milk or cream and stir it back in. Alternatively, using a roux (butter + flour) before adding the broth can also thicken the soup naturally. Overcooking mushrooms can also make the soup watery, so ensure they’re tender but not mushy.
Can I substitute the mushrooms in the Campbell’s recipe, and if so, which ones work best?
Yes! While the classic recipe calls for cremini or white button mushrooms, you can swap them for other mushrooms like: – Portobello (for a meatier, bolder flavor—great if you like stronger umami). – Shiitake (adds a smoky depth; dry them first to concentrate flavor). – Baby bella or oyster mushrooms (lighter and milder, but still add texture). Avoid overly fibrous mushrooms like king oyster, as they can make the soup grainy. If using fresh mushrooms, trim the stems and slice them thinly for even cooking.
What’s the best way to store and reheat Campbell’s Chicken and Mushroom Soup to keep it fresh and flavorful?
For short-term storage (1–2 days): – Let the soup cool slightly, then transfer it to an airtight container. Refrigerate and reheat in a pot on the stove over low heat, stirring occasionally to avoid lumps. A splash of milk or cream can help restore creaminess if the soup thickens upon cooling. For long-term storage (up to 3 months): – Portion the soup into freezer-safe containers (leave 1-inch headspace) and freeze. Thaw overnight in the fridge before reheating. To revive flavor, add a pinch of salt, a splash of broth, or a dollop of sour cream before reheating.
Does the Campbell’s Chicken and Mushroom Soup recipe include any unexpected ingredients or hidden flavors?
Yes! While the recipe is simple, some versions (especially older or regional ones) may include: – Dijon mustard (for a subtle tang). – A pinch of white pepper (instead of black, for a smoother taste). – A splash of Worcestershire sauce (for depth, though it’s not always listed). – A touch of lemon juice or vinegar (to brighten the flavors). – A small amount of cornstarch slurry (to thicken without a roux, in some commercial blends). If you’re making it from scratch, these small tweaks can elevate the soup beyond the basic broth and mushrooms. Always check the original Campbell’s recipe (e.g., their “Campbell’s Original Chicken & Mushroom Soup” version) for exact ingredients, as formulations vary by country or era.
