Soups & Stews
This chicken soup no broth recipe transforms simple ingredients into a rich, velvety creation without relying on traditional stock. The secret lies in a creamy mushroom base that builds flavor through slow cooking, while tender chicken and seasonal vegetables create a satisfying, comforting bowl.
I developed this recipe after realizing how often pantry staples can elevate a meal when used thoughtfully.
The foundation of this soup is a blend of mushrooms, garlic, and onions that develop deep umami flavors as they simmer. Adding a splash of cream or coconut milk at the end creates that luxurious texture without overpowering the dish.
The chicken cooks just until tender, ensuring every bite stays juicy and flavorful. This approach works beautifully with whatever vegetables you have on hand—carrots, celery, or even frozen peas all add their own character.
What makes this recipe special is how it balances simplicity with depth. No broth means no need to strain or worry about sediment—just pure, creamy goodness in every spoonful. The mushrooms take center stage, absorbing flavors while adding a meaty texture that holds up to the chicken.
This soup is hearty enough to stand alone but light enough for a quick weeknight dinner.
The best part? This method adapts easily to dietary preferences—swap the cream for a plant-based alternative, or use chicken thighs instead of breasts for extra richness. The technique is foolproof, ensuring you’ll always end up with a bowl that feels like a warm hug on a chilly day.
Let’s make this comforting soup that requires no broth but delivers all the flavor.
Ingredients for chicken soup recipe no broth
Simple ingredients transform into a velvety mushroom-chicken soup without needing broth.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Breast 🍗 | 1 ½ lb | Boneless, skinless, cut into bite-sized pieces |
| Cream of Mushroom Soup 🍄 | 2 cups | Condensed, for creamy base |
| Yellow Onion 🧅 | 1 whole | Medium size, diced |
| Garlic Cloves 🧄 | 4 cloves | Minced for deep flavor |
| Carrots 🥕 | 3 medium | Peeled, sliced into rounds |
| Celery Stalks 🧅 | 3 whole | Trimmed, chopped |
| White Mushrooms 🍄 | 8 oz | Sliced for umami depth |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Chicken Broth 💧 | 1 cup | Low-sodium preferred |
| All-Purpose Flour 🌾 | 1 tbsp | For thickening |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped for garnish |
The mushrooms are the soul of this soup—cremini or white varieties work best for their meaty texture. Trader Joe's carries pre-sliced mushrooms that save time, but whole mushrooms develop richer flavor when sliced yourself. For the chicken, boneless, skinless breasts stay tender, but thighs add extra richness. The cream of mushroom soup is the shortcut that delivers depth—Campbell's or French's are reliable brands. If you prefer a lighter option, swap the heavy cream for coconut milk and use a lower-fat soup base.
No cream of mushroom soup? Blend cooked mushrooms, garlic, and a splash of broth for a homemade version. Short on carrots? Substitute with zucchini or sweet potatoes for a different texture. The flour is just for thickening—if you're avoiding gluten, cornstarch works equally well. For extra umami, add a dash of soy sauce or Worcestershire (ensure it's vegetarian if needed). The parsley is optional but adds freshness—dried works in a pinch at half the amount.
This soup tastes even better the next day as flavors meld. Store in an airtight container for 4-5 days in the fridge or freeze for 3 months. I always double the recipe—leftover portions reheat beautifully for quick lunches. For a lighter version, reduce the cream to 2 tablespoons and add an extra cup of broth to balance the richness.
Why You'll Love This Recipe
- I’ll be real: this recipe costs me about $8 for four servings. The chicken breast stretches far, the soup adds depth without breaking the bank, and the leftovers reheat like a dream—no dry, sad soup here.
- No Broth? No Problem: The creamy mushroom base does all the heavy lifting—no simmering, no straining, just chop and stir. I swear, I’ve made this on days when I couldn’t even boil water, and it still tasted like I put in effort.
- Savory Umami Bomb: That can of cream of mushroom soup? It’s the secret weapon here. The caramelized onions and garlic cloves melt into it, creating a rich, velvety sauce that clings to every bite of chicken—like a hug in a bowl.
- Lunchbox Hero: Between us, this is my go-to for packing lunches. The chicken stays tender, the carrots hold their shape, and the creamy sauce keeps everything from getting soggy. My kids actually eat their veggies (most days, anyway).
Step-by-step instructions for velvety mushroom cream chicken soup
This method delivers a rich, creamy soup without traditional broth—perfect for those who prefer depth over liquid.
Sear the Chicken Breast for Flavor
Heat a large pot over medium-high heat and add the 1.5 lb chicken breast cut into bite-sized pieces. Let the chicken sear undisturbed for 3-4 minutes until golden brown on all sides. This step creates a flavorful crust that infuses the soup.
Once browned, remove the chicken from the pot and set it aside. The remaining browned bits in the pot will form the base of your creamy sauce. If needed, add a splash of the 1 cup chicken broth to deglaze the pot and scrape up those flavorful bits.
Sauté the Vegetables for Depth
In the same pot, add 2 tablespoons olive oil (not listed but necessary for sautéing) and cook the diced yellow onion and chopped celery stalks for 5 minutes until softened. Add the sliced carrots and continue cooking for another 3 minutes.
Next, add the minced garlic cloves and cook for 30 seconds until fragrant. Stir in the sliced white mushrooms and cook for 5-6 minutes until they release their moisture and begin to brown. This step builds layers of flavor that will blend into the creamy base.
Build the Creamy Base
Sprinkle the 1 tablespoon all-purpose flour over the vegetables and stir to coat them evenly. Cook for 1-2 minutes to remove the raw flour taste. Slowly pour in the 2 cups cream of mushroom soup and stir until smooth.
Add the 1 cup chicken broth and bring the mixture to a gentle simmer. Let it cook for 5-7 minutes until slightly thickened. This step ensures the soup has a velvety texture without being overly watery.
Combine and Finish
Return the seared chicken breast to the pot and stir gently to coat it in the creamy mixture. Add the 0.5 cup heavy cream and stir well. Season with the 1 teaspoon salt and 0.5 teaspoon black pepper, adjusting to taste.
Simmer the soup for an additional 8-10 minutes until the chicken is fully cooked and tender. The soup should now have a rich, velvety consistency with a deep mushroom flavor. Taste and adjust seasoning if needed.
Garnish and Serve
Remove the pot from heat and stir in the 0.25 cup chopped fresh parsley just before serving. This adds a fresh, bright finish that balances the richness of the soup.
Ladle the soup into bowls and serve immediately. The creamy texture and robust flavor make this a comforting dish without relying on traditional broth. Enjoy while warm for the best experience!
Pro Tips For Making Chicken Soup Recipe No Broth
- COOK CHICKEN LOW AND SLOW: Skip the high-heat rush—simmer chicken breast at 170°F (77°C) or lower until it hits 165°F internally. I used to pull it at 160°F, and it’d turn out dry and rubbery. The extra 5 minutes makes all the difference when mixing it into creamy soup.
- DICE ONIONS SMALLER THAN YOU THINK: Tiny dice (1/8-inch pieces) caramelize faster and sweeten the soup without overpowering. I learned this the hard way—big chunks just sit there, undercooked and bland. If you’re in a hurry, pulse them in a food processor for consistency.
- SWEAT GARLIC UNTIL GOLDEN: Don’t just toss in raw garlic—sauté minced cloves in butter or oil until they’re golden (about 30 seconds past fragrant). Raw garlic burns easily and tastes bitter in creamy soups. This step adds depth without overpowering the mushroom flavor.
- STIR IN SOUP LAST: Hold off adding the cream of mushroom soup until the very end—just heat it through for 2-3 minutes. Mixing it in too early can turn the soup grainy or separate. If you’re worried about lumps, whisk it with a splash of chicken broth first.
Make-ahead tips for this chicken soup recipe no broth
Prep Ahead
Chop all vegetables the night before and store them in a sealed container in the fridge. I keep the carrots, celery, and onions in one container and the mushrooms separate—they release moisture and can make other veggies soggy.
The garlic can be minced ahead too, but I store it in a small airtight container to prevent browning. This saves 15-20 minutes of prep time when you're ready to cook. ✨
Freezer-Friendly Base
Make the creamy mushroom base in advance and freeze it in a quart-sized freezer bag for up to 3 months. Thaw overnight in the fridge, then add your cooked chicken and fresh cream when reheating.
I like to freeze the base without the chicken—it keeps better and lets you customize with different proteins later. Just add 1 cup water or broth when reheating to restore consistency.
Chicken Prep Shortcut
Cut the chicken breast into 1-inch cubes and store them in a sealed container with 1 teaspoon lemon juice to prevent drying out. This keeps them fresh for 2 days in the fridge.
When ready to cook, simply pat them dry and sear as directed. The lemon juice also adds a subtle brightness that pairs perfectly with the mushrooms. 🍋
Vegetable Swaps
Prep extra vegetables while you're at it—this soup works beautifully with frozen peas or corn added at the end for a pop of color. I often make a big batch of chopped veggies and freeze them in 1-cup portions for future soups.
For a heartier version, add ½ cup cooked barley or orzo to the soup during the final 5 minutes of simmering.
Creamy Base Storage
If you're making the soup for a crowd, prepare the creamy mushroom base first and refrigerate it for up to 3 days. Reheat it gently on the stove before adding the chicken and cream. I like to double the base recipe and freeze half—it's perfect for quick weeknight meals. Just
Garnish Prep
Chop the parsley and store it in a small container with a damp paper towel to keep it fresh. If you're short on time, dried parsley works in a pinch—just use half the amount. For extra flair, toast ½ cup breadcrumbs with 1 tablespoon butter and sprinkle them on top before serving. This adds a delightful crunch that contrasts beautifully with the creamy texture. 🌟
Nutrition facts
Frequently asked questions
Can I make this soup without cream of mushroom soup?
For a homemade version, blend 1 cup cooked mushrooms, 2 cloves garlic, 1 tablespoon flour, and ½ cup chicken broth until smooth. Use this mixture to replace the canned soup. This adds extra depth and lets you control the thickness better.
Why does this recipe use such a small amount of broth?
The 1 cup broth is just for deglazing and thinning—not for traditional broth flavor. The creamy mushroom base carries the umami, while the broth helps blend everything smoothly. This approach creates a velvety texture without watering down the dish. Think of it as a flavor enhancer, not the main liquid.
Can I use chicken thighs instead of breasts?
Yes! Chicken thighs stay juicier and add more richness to the soup. Use 1.5 lb bone-in, skin-on thighs for extra flavor. Brown the skin first to render fat, then remove it before adding to the soup. The cooking time remains the same, but thighs are more forgiving if slightly overdone.
What if I don't have heavy cream?
Try ½ cup coconut milk for a dairy-free option or ¼ cup Greek yogurt for tanginess. For a lighter touch, use ½ cup whole milk combined with 1 tablespoon butter. Each alternative changes the texture slightly, so adjust seasoning to taste. The soup will still be delicious!
How do I fix soup that's too thick or too thin?
For thin soup, simmer uncovered for 5-10 minutes to reduce. For thick soup, stir in 1-2 tablespoons warm water or broth at a time until creamy. If using flour as a thickener, make a slurry with 1 tbsp flour + 1 tbsp cold water and whisk in slowly. Always stir constantly to prevent lumps.