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Zucchini Mushroom Soup with Chicken might just be the coziest thing you’ll make this week and I say that as a mom who’s cooked her way through every kind of dinner rush imaginable. Between soccer practice and spilled milk (literally), dinner has to be simple, nourishing, and something my kids will actually eat. This soup? Checks every box.
You’ll learn how to make a creamy zucchini and mushroom soup recipe with tender chicken that simmers into rich, savory comfort no fancy tricks or gourmet ingredients required. I’ll also share how to throw it together in the crockpot, turn it into a casserole, or go low-carb with zucchini noodles. We’ll answer all the common questions busy home cooks ask, and I’ll link to some of my favorite chicken recipes along the way.
Whether you’re feeding picky eaters or just trying to clean out the fridge, this simple zucchini and mushroom soup delivers all the creamy comfort you’re craving with none of the chaos.
Table of Contents
Key Takeaways: What You Need to Know
- Zucchini Mushroom Soup with Chicken is a creamy, wholesome one-pot meal ready in under an hour.
- You can make it stovetop, crockpot, or even casserole-style with pantry ingredients.
- Zucchini and mushrooms are a flavorful, low-carb combo that works in soups, casseroles, and stir-fries.
- Chicken adds protein while keeping the soup filling yet light.
- It’s beginner-friendly and perfect for batch cooking or freezing.
The Story Behind My Zucchini Mushroom Soup with Chicken
Why I Made This on a Tuesday I Almost Gave Up
It started on a Tuesday. I was staring at the last lonely zucchini in the fridge, a half carton of mushrooms, and leftover chicken from the night before. It had been a day one of those days when your to-do list laughs at you and cereal starts sounding like dinner. But something in me said, “You’ve got broth. You’ve got time. Let’s make soup.”
That night, I stirred up what turned into our new family favorite: zucchini and mushroom soup with chicken. Creamy, filling, and surprisingly quick to make, it warmed more than our bellies it lifted the whole mood in the kitchen. Even my skeptical 8-year-old asked for seconds.
Since then, I’ve played with the recipe. I’ve made it in a crockpot. I’ve turned it into a cozy casserole. I’ve swapped the cream for coconut milk and tried it with zucchini noodles when I was watching carbs. And every time? It works. Because it’s simple, forgiving, and made for the messy beauty of real life.
If you’ve got 30 minutes, a couple veggies, and some cooked chicken, this soup has your back.
Are Zucchini and Mushrooms a Good Match?
Yes zucchini and mushrooms are a natural match, both in texture and flavor. They cook at similar speeds, soak up savory broth beautifully, and bring a comforting earthiness to soups and casseroles. Their mildness lets other flavors shine, especially chicken, garlic, and herbs. This pairing also keeps the dish low-carb and gluten-free, if that’s your goal.
In this soup, zucchini softens just enough without going mushy, while mushrooms release a deep umami that builds the soup’s base without needing a ton of cream or butter. You can also check out how I pair mushrooms and chicken in my Creamy Mushroom and Spinach Stuffed Chicken for another comforting combo.
How to Make Zucchini Mushroom Soup with Chicken (Stovetop or Crockpot)
What’s the Best Way to Cook Zucchini Mushroom Soup with Chicken?
Zucchini Mushroom Soup with Chicken is best made in one pot either stovetop for a quick weeknight meal or in the slow cooker if your day’s already packed. Both methods build bold flavor using pantry staples and a few fresh veggies.
Here’s the stovetop method that I swear by when dinner needs to happen fast (and I mean fast this one’s done in under 40 minutes):
Stovetop Instructions
| Step | Instructions |
|---|---|
| 1 | Sauté 1 small chopped onion and 2 minced garlic cloves in 1 tbsp olive oil over medium heat. |
| 2 | Add 2 cups sliced mushrooms and cook until soft, about 5 minutes. |
| 3 | Stir in 2 medium zucchinis (sliced into half moons) and cook 3–4 minutes. |
| 4 | Add 4 cups chicken broth, 2 cups shredded cooked chicken (I use leftovers or rotisserie), ½ tsp thyme, and salt & pepper to taste. |
| 5 | Simmer uncovered for 15–20 minutes until zucchini is tender. |
| 6 | Optional: Stir in ½ cup heavy cream or coconut milk to make it creamy. Serve warm with crusty bread or keep it low-carb. |
This basic version of zucchini and mushroom soup recipe is simple, light, and hearty without being heavy. I make it at least twice a month when we’re swimming in leftover chicken or zucchini from the garden.
Can You Make Zucchini Mushroom Soup with Chicken in a Crockpot?
Absolutely! In fact, Zucchini Mushroom Soup with Chicken gets even better when slow-cooked. It lets all the flavors meld together, and it’s perfect for those days when the stove just isn’t an option.
Crockpot Version (Dump-and-Go Style)
- Layer in: 2 cups mushrooms, 2 chopped zucchinis, 1 diced onion, 2 garlic cloves, 4 cups chicken broth, 2 cups shredded chicken, ½ tsp thyme.
- Cook on: LOW for 5–6 hours or HIGH for 3 hours.
- Finish with: ½ cup cream or coconut milk (add in the last 30 minutes if using dairy).
- Serve with: Fresh herbs, parmesan, or a drizzle of olive oil.
This is also a great freezer meal just toss everything (except dairy) into a bag and freeze flat. Defrost and dump in your slow cooker when needed.
For more cozy crockpot chicken recipes, check out my Cream of Mushroom Chicken or the spiced and comforting Belizean Chicken Stew.
How Do You Make Zucchini Soup with Chicken Broth?
To make zucchini soup with chicken broth, sauté onions, garlic, and sliced zucchini. Add mushrooms, pour in chicken broth, and simmer until veggies are tender. Add shredded chicken and season to taste. For extra flavor, stir in cream, parmesan, or herbs.
How Do You Cook Zucchini & Mushrooms in a Crockpot?
To cook zucchini and mushrooms in a crockpot, layer sliced mushrooms and zucchini with seasonings and chicken broth. Cook on LOW for 5–6 hours or HIGH for 3 hours. Add cooked chicken and cream at the end if desired.
Bonus Flavor Tip
If your soup needs a little zing, add a squeeze of lemon juice or a dash of white wine vinegar at the end. It brightens everything up and cuts the richness just enough.
Looking for more lemony chicken dinners? My Creamy Lemon Garlic Chicken is a must-try if you love that tangy-smooth combo.
Zucchini Mushroom Soup with Chicken as a Casserole
Can You Turn Zucchini Mushroom Soup with Chicken into a Casserole?
Yes, and honestly it’s incredible. When I have leftovers from this soup, I often turn them into a zucchini and mushroom casserole the next day. With just a few tweaks, you can go from steamy bowl to bubbly bake. It’s hearty, low-carb, and kid-approved.
This zucchini casserole with mushroom soup flavor is all there. You’re just giving it a baked, fork-friendly twist. Here’s how I do it:
Zucchini and Mushroom Casserole with Chicken (From Soup!)
| Step | Instructions |
|---|---|
| 1 | Preheat oven to 375°F and grease a 9×13 baking dish. |
| 2 | Use about 4 cups of leftover zucchini mushroom soup with chicken. If it’s thin, stir in ½ cup sour cream or Greek yogurt + ½ cup shredded cheese. |
| 3 | Mix in 1 beaten egg (helps it set) and ½ cup breadcrumbs or almond flour for binding. |
| 4 | Pour into the dish and top with more cheese (mozzarella, cheddar, or parmesan work great). |
| 5 | Bake uncovered for 25–30 minutes until golden and bubbly. Let it cool 10 minutes before slicing. |
It’s like your soup got dressed up for a dinner party. Creamy, cheesy, and full of the same cozy zucchini mushroom chicken flavor only this time, with crispy edges and zero dishes to wash later.
This version reminds me a lot of my cheesy Alice Springs Chicken Casserole, but with more veggies and less work.
What Is a Good Base for Zucchini Casserole?
A good base for zucchini casserole includes cooked zucchini, mushrooms, a creamy binder like sour cream or mushroom soup, shredded chicken or eggs for protein, and breadcrumbs or cheese to hold it together. It should be thick enough to bake without turning watery.
You can also use condensed cream of mushroom soup or a homemade roux as your binder. I’ve even made a dairy-free version using cashew cream when we had allergy guests over it still worked beautifully.
Low-Carb & Make-Ahead Tips
- Make it low-carb: Use almond flour or crushed pork rinds instead of breadcrumbs.
- Make it ahead: Prep the casserole, cover, and refrigerate up to 2 days. Bake when ready to serve.
- Freeze it: Let it cool, slice, and freeze portions in airtight containers for up to 3 months.
For another cheesy make-ahead idea, try my Ultimate Stuffed Chicken Breast also freezer-friendly, also full of flavor.
More Ways to Cook Zucchini Mushroom Soup with Chicken
Can You Cook Zucchini Mushroom Soup with Chicken in a Wok?
Absolutely and if you’re short on time or don’t want to dirty more than one pan, a wok is your best friend. Cooking Zucchini Mushroom Soup with Chicken in a wok is fast, flavorful, and perfect for small kitchens or last-minute dinner needs.
Here’s how I’ve done it when the crockpot was full of laundry (don’t ask):
Wok Method for Zucchini Mushroom Soup with Chicken
- Heat 1 tablespoon oil in a large wok over medium-high heat.
- Sauté 1 diced onion and 2 minced garlic cloves until soft.
- Add sliced zucchini and mushrooms. Stir-fry until browned about 6–7 minutes.
- Stir in shredded chicken and 4 cups chicken broth.
- Bring to a gentle boil, then reduce heat and simmer for 10–15 minutes.
- Finish with cream, salt, pepper, and herbs.
This method turns your simple zucchini and mushroom soup into a fast, flavor-packed meal you can serve in 20 minutes flat. Plus, it uses less oil than stir-frying everything separately. Win-win.
Looking for more wok-ready flavor? My Harissa Honey Chicken also comes together in a flash and packs bold heat and sweetness in every bite.
How Do You Cook Zucchini Pasta (and Add It to the Soup)?
Zucchini pasta aka zoodles is a fun, low-carb way to bulk up your Zucchini Mushroom Soup with Chicken without adding traditional noodles. I often spiralize two zucchinis, toss them in during the last 5 minutes of simmering, and serve hot. They soak up the broth beautifully while keeping things light and gluten-free.
To cook zucchini pasta:
- Spiralize fresh zucchini into noodles.
- Salt lightly and let sit 10 minutes (this removes excess moisture).
- Either stir directly into hot soup OR sauté in olive oil for 2–3 minutes before serving.
Pro tip: Zoodles overcook quickly. Always add them last so they stay tender, not soggy.
Real-Life Review: A Busy Mom’s Take
“This Zucchini Mushroom Soup with Chicken is the only soup my toddler doesn’t ‘accidentally’ spill. I made a double batch, froze half, and it reheated like a dream. Creamy, healthy, and so easy to tweak based on what’s in the fridge.”
Megan, Portland, OR
This feedback came from a local mom who used my base recipe, swapped in rotisserie chicken, and used coconut milk instead of cream to keep it dairy-free. It’s proof that this soup works in real-life, real-messy kitchens. Just like mine. Just like yours.
Batch Cooking Tip: Stretch It into 3 Meals
This Zucchini Mushroom Soup with Chicken is perfect for meal prep:
- Night 1: Classic soup with crusty bread
- Night 2: Baked into a zucchini and mushroom casserole
- Night 3: Add zucchini noodles and parmesan for a twist on “chicken alfredo”
It’s one pot, three ways just like my versatile Roman-Style Chicken that goes from skillet to sauce to sandwich in one week.
Zucchini Mushroom Soup with Chicken
Ingredients
Equipment
Method
- Heat olive oil in a large pot over medium heat. Sauté onion and garlic until soft and fragrant.
- Add mushrooms and cook until softened, about 5 minutes.
- Stir in sliced zucchini and cook for 3–4 minutes until just tender.
- Pour in chicken broth, add shredded chicken, thyme, salt, and pepper. Simmer uncovered for 15–20 minutes until zucchini is tender.
- Stir in cream or coconut milk for a creamy version. Adjust seasoning to taste.
- Serve warm, garnished with fresh herbs or parmesan. Enjoy!
Nutrition
Notes
Tried this recipe?
Mention @Cheflorarecipes or tag #cheflorarecipes!Why Zucchini Mushroom Soup with Chicken Is So Good for You
Is Zucchini Mushroom Soup with Chicken Healthy?
Absolutely and here’s why busy moms (like you and me) love it even more: Zucchini Mushroom Soup with Chicken isn’t just comforting. It’s light, packed with protein, and sneaky-healthy. It’s the kind of meal you can feel good about serving even if you skipped the veggies at lunch.
Each bowl of this creamy zucchini and mushroom soup serves up:
| Nutrient | Benefits |
|---|---|
| Zucchini | High in fiber, vitamin C, and antioxidants |
| Mushrooms | Low-calorie, rich in B vitamins and immune-boosting compounds |
| Chicken | Lean protein to keep you full longer |
| Broth | Hydrating and gut-friendly (especially if you use bone broth) |
And if you’re making the creamy version with coconut milk or Greek yogurt instead of heavy cream, it stays low in saturated fat but still feels indulgent.
Want another delicious way to use wholesome chicken in a comforting dish? Try my Chicken Stew Recipe it’s hearty, freezer-friendly, and packed with flavor.
Are Zucchini and Mushrooms a Good Match?
Yes, and not just flavor-wise. Zucchini and mushrooms both release moisture and soak up seasoning like a dream. In Zucchini Mushroom Soup with Chicken, that means every spoonful is loaded with savory, earthy depth and a slightly creamy texture even before you add any cream.
Plus, both are low in carbs and calories, so you can load up your bowl without guilt. I often double the mushrooms when making this recipe it adds a meaty bite and makes the dish stretch further, especially if you’re feeding a crowd.
If you’re a fan of veggie-forward casseroles, check out my Zucchini and Mushroom Casserole Recipes for more dinner ideas that don’t skimp on comfort.
Ingredient Swaps for Picky Eaters
We’ve all been there. The “I hate mushrooms” phase. Or the zucchini boycott. That’s okay Zucchini Mushroom Soup with Chicken is flexible enough to adapt.
Try these swaps:
| If They Hate… | Swap It With… |
|---|---|
| Mushrooms | Cauliflower or chopped spinach |
| Zucchini | Yellow squash or diced carrots |
| Cream | Greek yogurt, cashew cream, or omit entirely |
| Chicken | Cooked turkey, shredded rotisserie, or white beans (for vegetarian version) |
Still need it cheesier? Stir in ½ cup shredded mozzarella or serve with a slice of melty grilled cheese. This is real life we’re not food snobs, we’re feeding real families.
Make It Yours: Regional Twists
Want to turn this Zucchini Mushroom Soup with Chicken into something special for your family’s taste?
- Southwest style: Add cumin, chili powder, and black beans.
- Italian-style: Use oregano, basil, and parmesan.
- Moroccan flair: Try cinnamon, turmeric, and a splash of lemon.
The base stays the same, but the vibe changes. Just like I do with my Alice Springs Chicken (Low-Carb Version) different approach, same comfort.
Storing, Freezing & Reheating Zucchini Mushroom Soup with Chicken
Can You Freeze Zucchini Mushroom Soup with Chicken?
Yes and this is where Zucchini Mushroom Soup with Chicken becomes a true weeknight hero. It freezes beautifully and reheats even better. Whether you’re batch-cooking for future you (bless her), or storing leftovers, this soup holds up.
Here’s how to do it right:
Freezer Instructions
| Step | What To Do |
|---|---|
| 1 | Cool the soup completely. Hot soup = freezer burn risk. |
| 2 | Portion into airtight containers or freezer bags. I use quart-size bags and lay them flat for easy stacking. |
| 3 | Label and freeze up to 3 months. |
| 4 | Thaw overnight in the fridge, then reheat on the stovetop over low heat. Add a splash of broth or cream if it thickens too much. |
Pro Tip: If you know you’ll freeze it, leave out the dairy until reheating. Cream tends to separate in the freezer. Add it fresh during warm-up for best texture.
This trick works for a lot of my chicken recipes, like Creamy Mushroom and Spinach Stuffed Chicken, which also reheats like a dream.
Is Zucchini Mushroom Soup with Chicken Good for Meal Prep?
It’s ideal for meal prep. Why?
- It lasts 4–5 days in the fridge
- It gets better after a day or two (flavor deepens)
- It’s easy to reheat in single servings
- It’s flexible: serve as soup, casserole, or over zoodles
Busy Week Example:
- Monday: Bowl of Zucchini Mushroom Soup with Chicken
- Wednesday: Leftovers turned into a cheesy zucchini and mushroom casserole
- Friday: Spoon over zucchini noodles for a fresh twist
This one recipe gives you variety without doubling your kitchen time. That’s the kind of efficiency we moms live for.
What Is a Good Base for Zucchini Casserole?
Let’s revisit this now that you’ve seen both the soup and casserole versions.
A solid base for a zucchini and mushroom casserole includes:
- Cooked zucchini and mushrooms for softness and flavor
- A creamy binder (like mushroom soup, sour cream, or eggs and cheese)
- Protein, such as shredded chicken or turkey
- Texture boosters, like breadcrumbs or almond flour
In this case, Zucchini Mushroom Soup with Chicken already contains all the essential elements: sautéed vegetables, seasoned broth, tender chicken, and optional cream. That makes it the perfect foundation for an easy, crowd-pleasing casserole.
This is the same philosophy I use for building flavors in my Cream of Mushroom Chicken let the base do the heavy lifting so you can get creative with the toppings.
Variations & Why Zucchini Mushroom Soup with Chicken Belongs in Your Meal Rotation
What Are Some Smart Ways to Serve Zucchini Mushroom Soup with Chicken?
The beauty of Zucchini Mushroom Soup with Chicken is how endlessly versatile it is. Whether you’re going low-carb, want something creamy, or need a freezer meal, this dish can shift with you.
Let’s Recap Your Options:
| Version | Why You’ll Love It |
|---|---|
| Classic Stovetop | Quick, one-pot, 30-minute dinner with rich flavor. |
| Crockpot Dump & Go | Set it and forget it. Comes home to comfort. |
| Creamy Version | Feels indulgent with coconut milk or cream. |
| Zoodle Style | Great for low-carb, grain-free, or Whole30 needs. |
| Baked Casserole | Cheesy, golden, and perfect for meal prep or potlucks. |
You can use this one base recipe and turn it into three different dinners across a single week without anyone in your house noticing (or complaining). That’s the power of strategic leftovers and it’s how I manage dinner without losing my mind.
Why Zucchini Mushroom Soup with Chicken Works for Moms
This soup isn’t fancy. It’s not Instagram-perfect. But it’s real. It uses what’s already in your fridge, stretches leftover chicken, and makes everyone at the table feel fed and comforted. I’ve relied on Zucchini Mushroom Soup with Chicken after long days, sick days, and “we have nothing to eat” days.
And every single time, it delivers.
Looking for more tried-and-true, make-it-work chicken recipes? Add these to your weekly rotation:
FAQ: Zucchini Mushroom Soup with Chicken
How do you make zucchini soup with chicken broth?
Sauté garlic, onion, zucchini, and mushrooms. Add chicken broth and simmer until tender. Stir in shredded chicken, season, and add cream if desired.
How do you cook zucchini & mushrooms in a crock pot?
Layer sliced zucchini and mushrooms with garlic, broth, and cooked chicken. Cook on LOW for 5–6 hours or HIGH for 3 hours. Add cream last.
Are zucchini & mushrooms a good match?
Yes. Both absorb flavor well and have complementary textures. In Zucchini Mushroom Soup with Chicken, they create a rich, hearty base with earthy depth.
What is a good base for zucchini casserole?
A base of sautéed zucchini, mushrooms, shredded chicken, and a creamy binder like mushroom soup or sour cream, plus eggs or cheese for structure.
How do you cook zucchini in a wok?
Stir-fry sliced zucchini with mushrooms, garlic, and onion in oil for 6–7 minutes until tender. Add broth and chicken to turn it into soup.
How do you cook zucchini pasta?
Spiralize zucchini into noodles. Sauté for 2–3 minutes or add to soup during the last 5 minutes of simmering. Avoid overcooking to prevent mushiness.
Final Word
From one busy mom to another this Zucchini Mushroom Soup with Chicken is more than just a recipe. It’s a solution. It’s dinner when life gets loud, and you just need something warm, simple, and soul-soothing in a bowl.
Now go open that fridge. I promise you’ve got what it takes.
