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Italian Chicken & Mushroom Soup
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Italian Chicken & Mushroom Soup


  • 1/2 cup butter
  • 1/2 cup diced onion
  • 4-5 whole whole carrots (sliced)
  • 4-5 stalks celery (sliced)
  • 1 heaping tablespoon garlic (diced)
  • 8 ounces Portobello mushrooms (sliced)
  • 1 tablespoon Worcestershire sauce
  • 1/4 teaspoon sage
  • 1/4 teaspoon Italian seasoning
  • 1/2 teaspoon thyme
  • 1 bay leaf
  • season salt to taste
  • salt and pepper to taste
  • 1/3 cup flour
  • 4 cups chicken broth
  • 3-4 cooked chicken breasts (diced)
  • 1 cup heavy cream
  • Parmesan cheese


  1. Melt the butter and add onion, carrots, celery, garlic and mushrooms. Add Worcestershire sauce, sage, Italian seasoning, thyme, bay leaf and salt and pepper. While this is simmering, season the cooked diced chicken with your favorite season salt or plain salt and pepper.
  2. Pour the vegetable mixture into a crock pot and then sprinkle 1/3 cup flour over the top and add the 4 cups of chicken broth and diced chicken.
  3. Cook for 3 hours and then add 1 cup heavy cream and cook 1 more hour. Remove bay leaf and serve with a topping of Parmesan cheese.
  4. This soup is great with buttery, crisp baguettes or Italian bread that is sliced, buttered and toasted.