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Zippy Chicken Mushroom Soup Recipe

Zippy Chicken Mushroom Soup Recipe

My sister-in-law telephoned me looking for a good cream of mushroom soup recipe. I gave her this hearty one. It gets its boost from a splash of hot pepper sauce. —Julia Thornely, Layton, Utah
TOTAL TIME: Prep: 15 min. Cook: 25 min. YIELD:11 servings


  • 1/2 pound fresh mushrooms, chopped
  • 1/4 cup each chopped onion, celery and carrot
  • 1/4 cup butter, cubed
  • 1/2 cup all-purpose flour
  • 5-1/2 cups chicken broth
  • 1 teaspoon pepper
  • 1/2 teaspoon white pepper
  • 1/4 teaspoon dried thyme
  • Pinch dried tarragon
  • 1/2 teaspoon hot pepper sauce
  • 3 cups half-and-half cream
  • 2-1/2 cups cubed cooked chicken
  • 1 tablespoon minced fresh parsley
  • 1-1/2 teaspoons lemon juice
  • 1/2 teaspoon salt


  • 1. In a Dutch oven, saute the mushrooms, onion, celery and carrot in butter until tender. Stir in flour until blended. Gradually add the broth and seasonings. Bring to a boil. Reduce heat; simmer, uncovered, for 10 minutes.
  • 2. Stir in the cream, chicken, parsley, lemon juice and salt; heat through (do not boil). Yield: 11 servings (2-3/4 quarts).

Reviews for Zippy Chicken Mushroom Soup

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Reviewed Sep. 22, 2013

"Followed recipe exactly & it is delicious! Made it for my in-laws & my father in-law wanted the recipe! Next time I won't dice the mushrooms, celery & carrots -- I like my soups chunkier. Definitely recommend!"

Reviewed Apr. 6, 2013

"This was delicious. I made a few adjustments... I didn't have cream so I used half and half instead and I only used 1.5 cups of it... Just to reduce calories. I also only had black pepper and only used 1/2 teaspoon. I also added 1 tblsp garlic while sautéing the veggies.. Turned out fab!"

Reviewed Oct. 30, 2012

"After reading all of the glowing reviews, I decided this would be the perfect soup to make for a cold rainy night--WRONG! It was so bad there was only one thing I could do with it and that's throw it down the disposer. Perhaps it was the amount of pepper. I thought the addition of black and white pepper was a bit much so I only added half the amount of white pepper and used just a few dashes of hot pepper sauce. When I tasted the soup, it tasted like milky pepper soup. Tried adding a few ingredients to give it more flavor but to no avail. Save your money and time and find another recipe!"

Reviewed Sep. 4, 2012

"This is by far one of the best soups I have ever eaten. Creamy goodness! I will definately fix this soup often."

Reviewed Jan. 23, 2012

"Wonderful fresh and tastes even better the second day."

Reviewed Nov. 23, 2011

"love it!!!"

Reviewed Nov. 4, 2010

"OMG! I made this last year a few times because it is so delicious and I have been craving it again this year! Sooo good! I use Shredded chicken and left out the Tarragon as I do not have it and added extra hot sauce (I used tapatio for my soup)

Cant wait to make it again on a cold day : )"

Reviewed Feb. 26, 2010

"We're not big soup fans in our family, but everyone LOVED this soup! My 9 year old even asked to take some to school for lunch the next day!"

Reviewed Dec. 10, 2009

"At our diner; our customers ask for this soup repeatedly"

Reviewed Sep. 18, 2009

"I made this the other night and it was wonderful. I left out the tarragon as I did not have it but used sweet basil instead. I also added steamed asparagus and it was a huge hit.

Dana L. Ramsey of Northumberland, PA"

Reviewed Aug. 25, 2009

"This was a VERY good 'rich' tasting soup. I made it for dinner, my husband loved it!However due to it's 'bold' flavor, I'd reccomend it as a compliment to dinner."

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