Chicken Mushroom Risotto / Cream of Chicken and Mushroom Soup

Each week, I’ve been cooking a whole chicken in the crock pot at the beginning of the week. Then in the middle of the week, I’ve been making other chicken recipes with the leftovers. Last week, I made a really yummy cream of chicken & mushroom soup that I put over rice – delicious.


  • 1½ cups of cut up chicken
  • Approx 2 cups of mushrooms (sliced or diced)
  • 1 medium onion, diced
  • 3 cloves of garlic, pressed (or smashed)
  • 1 cup chicken stock
  • ¼ cup capers, chopped (or smashed)
  • 1½ tbsp flour
  • 2 cups milk
  • Salt to taste
  • 2 cups cooked rice


Saute the mushrooms and onions. If your chicken isn’t already cooked then cook the chicken with the mushrooms and onions. You’ll want to cook them until the onions start to carmelize. Deglaze the pan by slowly adding the chicken stock. If you’re using leftover chicken, add the chicken now. Also add the garlic and capers. Simmer for at least 10 minutes but you can go as long as there is still fluid (I let it simmer for about 25 minutes).  The longer you simmer it, the more rich the soup will be.

Carefully take 2 tbsp – 1/4 cup of fluid from the pan and put in a heat resistant mixing bowl.  Slowly add the flour to the sauce to make a paste/roux. Gradually pour in the milk and continually stir (this method prevents clumps).

Add the milk mixture to the pan and simmer for about 10 minutes. Taste and add salt as needed.

Serve over rice and enjoy!


  • I often keep frozen chicken thighs or breasts on hand. Just throw the chicken into the pan and when the chicken is cooked just enough to be defrosted, remove and cut it to desired size.
  • A quick and easy way to crush garlic is to put the peeled garlic cloves on a cutting board and smash it with a meat tenderizer. I also use this method for the capers.
  • Don’t be scared of capers. I had a friend who thought they were fish and never considered using them. If you eat Italian food, you’ve probably already ate them tons of times! They are a staple in our fridge.
  • I use oatmeal flour when I cook with chicken. It adds an extra bit of fiber and goes really well with the chicken.
  • If you are using the stock from when you cooked a whole chicken in the crock pot, you may or may not need salt. Most of the chicken stock I make is really salty and I rarely need to add salt to any recipes when I use that stock.
Posted in Recipes
4 comments on “Chicken Mushroom Risotto / Cream of Chicken and Mushroom Soup
  1. Natalie says:

    Think this could be made without mushrooms? Is there a possible substitute?

  2. Wendy says:

    I don’t see why not. My purpose was to make cream of mushroom and I know capers go really well with mushrooms. But I don’t see why you couldn’t make just cream of chicken soup, because I know capers go well with chicken and other meats. I bet cream of asparagus would be really good with the capers or even potato. You can always leave them out and try cream of celery, cream of corn, etc.

    Thanks for your question, you gave me some ideas! 🙂

  3. Natalie says:

    I’m totally gonna try it with asparagus. Great idea, thanks!

  4. Thaddeus Borbridge says:

    “Mushroom” describes a variety of gilled fungi, with or without stems, and the term is used even more generally, to describe both the fleshy fruiting bodies of some Ascomycota and the woody or leathery fruiting bodies of some Basidiomycota, depending upon the context of the word.”-..*

    View all of the helpful article at our homepage

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