Chili's Chicken and Mushroom Soup Copycat

Recreate the comforting warmth of Chili's famous Chicken and Mushroom Soup with this delicious copycat recipe! Featuring tender, shredded chicken breast, earthy white button mushrooms, and a rich, creamy broth infused with garlic, thyme, and parsley, this soup is the perfect balance of savory and hearty. A gentle roux made with butter and flour ensures a luxuriously thick texture, while the chicken broth and heavy cream lend depth and richness to every spoonful. Ready in just 45 minutes, this easy one-pot wonder is ideal for cozy evenings or satisfying lunches. Top it off with a sprinkle of Parmesan cheese for a touch of indulgence, and serve alongside crusty bread or a crisp side salad for a restaurant-worthy meal at home. Perfect for fans of comforting soups, this copycat recipe is sure to become a family favorite!

Nutriscore Rating: 67/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 4

Ingredients

• 2 pieces boneless, skinless chicken breast
• 2 tablespoons olive oil
• 2 tablespoons butter
• 2 cups white button mushrooms, sliced
• 1 medium yellow onion, diced
• 3 cloves garlic cloves, minced
• 2 tablespoons all-purpose flour
• 4 cups chicken broth
• 1 cup heavy cream
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 0.25 cup shredded Parmesan cheese (optional, for garnish)

Directions

Step 1

Season the chicken breasts with a pinch of salt and pepper on both sides.

Step 2

In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Add the chicken breasts and cook for 6–7 minutes on each side, or until fully cooked and golden brown. Remove the chicken from the pot and set aside to cool. Once cooled, shred the chicken into bite-sized pieces.

Step 3

In the same pot, add the remaining tablespoon of olive oil and the butter. Once melted, add the diced onions and sauté for 3–4 minutes until softened.

Step 4

Add the sliced mushrooms to the pot and cook for another 5–6 minutes, stirring occasionally, until the mushrooms release their moisture and become tender.

Step 5

Stir in the minced garlic and cook for 30 seconds, until fragrant.

Step 6

Sprinkle the flour over the mushroom mixture and stir well to coat everything evenly. Cook for 1–2 minutes to eliminate the raw flour taste.

Step 7

Slowly pour in the chicken broth while stirring constantly to prevent lumps from forming. Bring the mixture to a gentle simmer and let it thicken slightly, about 5 minutes.

Step 8

Add the shredded chicken back into the pot, followed by the heavy cream, dried thyme, dried parsley, salt, and black pepper. Stir well to combine and simmer for another 10 minutes over low heat.

Step 9

Taste and adjust seasonings as needed. If desired, garnish with shredded Parmesan cheese before serving.

Step 10

Serve hot with crusty bread or a side salad for a complete meal.

Nutrition Facts

Serving size	(2085.9g)

Amount per serving	% Daily Value*
Calories	2330.0

Total Fat 161.4g	0%
Saturated Fat 79.4g	0%
Polyunsaturated Fat 3.4g
Cholesterol 649.2mg	0%
Sodium 5990.7mg	0%
Total Carbohydrate 41.7g	0%
Dietary Fiber 7.4g	0%
Total Sugars 12.6g
Protein 156.3g	0%

Vitamin D 73.7IU	0%
Calcium 847.4mg	0%
Iron 9.1mg	0%
Potassium 2888.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.7%

Protein: 27.9%

Carbs: 7.4%