Chicken & Mushroom Soup

If you’re looking for an easy chicken mushroom soup recipe that’s hearty, flavorful, and perfect for using up leftover vegetables, this is it. Made with juicy chicken thighs, mushrooms, and whatever veggies you have on hand, this soup is budget-friendly, comforting, and ideal for busy weeknights.This clean-out-the-fridge chicken soup is flexible, forgiving, and packed with homemade flavor—no cream of anything, no waste, and no stress.

Why This Chicken Mushroom Soup Works

• Uses chicken thighs for extra flavor and tenderness
• Perfect for using leftover vegetables before they go bad
• One-pot, simple ingredients, and beginner-friendly
• Naturally dairy-free (with optional creamy add-in)
• Great for meal prep and freezer-friendly

Chicken thighs are especially ideal for soup recipes because they stay moist and tender even after simmering, unlike chicken breasts which can dry out.

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Cozy Clean‑out‑the‑fridge Chicken & Mushroom Soup

Chicken Mushroom Soup with Chicken Thighs (Easy Clean-Out-the-Fridge Recipe)

If you’re looking for an easy chicken mushroom soup recipe that’s hearty, flavorful, and perfect for using up leftover vegetables, this is it. Made with juicy chicken thighs, mushrooms, and whatever veggies you have on hand, this soup is budget-friendly, comforting, and ideal for busy weeknights.

This clean-out-the-fridge chicken soup is flexible, forgiving, and packed with homemade flavor—no cream of anything, no waste, and no stress.

Why This Chicken Mushroom Soup Works

• Uses chicken thighs for extra flavor and tenderness
• Perfect for using leftover vegetables before they go bad
• One-pot, simple ingredients, and beginner-friendly
• Naturally dairy-free (with optional creamy add-in)
• Great for meal prep and freezer-friendly

Chicken thighs are especially ideal for soup recipes because they stay moist and tender even after simmering, unlike chicken breasts which can dry out.

Best Vegetables for Clean-Out-the-Fridge Soup

Mushrooms are the star of this recipe, but nearly any vegetable works. This makes it one of the most adaptable homemade chicken soup recipes you can make.

Great options include:

• Onions
• Carrots
• Celery
• Mushrooms (white, cremini, baby bella)
• Spinach or kale
• Zucchini or summer squash
• Green beans
• Leftover roasted vegetables

If it’s in your fridge and close to needing use, it probably belongs in this soup.

Recipe Variations

• Creamy Chicken Mushroom Soup: Stir in ½ cup heavy cream or coconut milk at the end.
• Hearty Chicken Soup: Add cooked rice, egg noodles, or small pasta.
• Low-Carb Option: Skip starches and load up on extra vegetables.
• Herb-Forward Flavor: Finish with fresh parsley, thyme, or dill.

Storage, Freezing, and Reheating

• Refrigerator: Store leftovers in an airtight container for up to 4 days.
• Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator.
• Reheat: Warm gently on the stovetop or in the microwave until heated through.

Frequently Asked Questions

Can I use chicken breasts instead of thighs? Yes, but chicken thighs are recommended for the best flavor and texture.

Can I make this in a slow cooker? Yes. Add all ingredients except quick-cooking vegetables and cook on low for 6–7 hours. Shred chicken and add tender veggies at the end.

Is this chicken mushroom soup healthy? This soup is high in protein, packed with vegetables, and can be easily adapted to fit low-carb, dairy-free, or whole-food diets.

Final Thoughts

This chicken mushroom soup with chicken thighs is the ultimate comfort food that also helps reduce food waste. It’s cozy, nourishing, and one of the easiest ways to turn leftover vegetables into a satisfying homemade meal.

If you love simple, practical recipes that make life easier, this soup deserves a spot in your regular rotation.

Chicken Mushroom Soup

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Course Soup

Ingredients

  

1–1.5 pounds chicken thighs (bone-in or boneless, skin removed)

1–2 tablespoons olive oil or butter

1 onion, diced

2–3 cloves garlic, minced

8–12 ounces mushrooms, sliced

2 carrots, sliced

2 celery stalks, chopped

1–2 cups additional vegetables from the fridge

6–8 cups chicken broth or stock

1 teaspoon dried thyme

½ teaspoon dried rosemary (optional)

Salt and black pepper, to taste

Optional add-ins: cooked rice, egg noodles, small pasta, heavy cream, coconut milk, fresh herbs, lemon juice

Instructions

 

Prepare the vegetables. Wash, trim, and chop all vegetables into bite-sized pieces.

Brown the chicken thighs. Heat oil or butter in a large soup pot over medium heat. Season chicken with salt and pepper and brown for 3–4 minutes per side. Remove and set aside.

Sauté vegetables. Add onion, carrots, and celery to the pot. Cook until softened, about 5 minutes. Stir in garlic and mushrooms and cook until mushrooms release their liquid.

Simmer the soup. Return chicken to the pot. Add broth, thyme, rosemary, salt, and pepper. Bring to a boil, then reduce heat and simmer for 25–30 minutes.

Shred the chicken. Remove chicken thighs, shred or chop, then return to the soup.

Finish with quick-cooking veggies. Add spinach, zucchini, or other tender vegetables and simmer an additional 5 minutes.

Taste and adjust seasoning. Add more salt, pepper, or a squeeze of lemon juice if needed.