Hungarian Mushroom and Chicken Soup

Hungarian Mushroom Soup with Chicken

This Hungarian Mushroom Soup with Chicken is hearty enough for dinner. Full of mushrooms in a lightly creamy, paprika flavoured soup.

I have always loved mushroom soup and have shared several here already (see below!), but this Hungarian Mushroom Soup is a favourite for a dinner soup.

I have taken the traditional Hungarian mushroom soup and added combined it with chicken, for a soup hearty enough for the biggest appetite.

Love mushroom soup? Check out my Creamy Mushroom Soup without the Cream, Creamy Wild Rice and Mushroom Soup or my Easy Homemade Cream of Mushroom Soup.

This hearty soup uses tons of mushrooms, a lovely paprika flavoured soup, a pinch of dill and a touch of cream, combined with bits of chicken. Top with some sour cream and serve with a crusty bread, for a quick, easy and delicious dinner soup.

Hungarian Mushroom and Chicken Soup

Cook’s Notes for Hungarian Mushroom Soup with Chicken

You can use just a tray of cremini mushrooms for this soup, but I love to add a few halved button mushrooms for a variety of textures.

For the chicken, you need only one boneless chicken breast if you want to quickly cook it up. Or start with left-over cooked chicken or rotisserie chicken and skip the cooking the chicken step altogether.

I like to do all the thickening and adding creaminess at the end of cooking this soup. I mix some cornstarch with cream and add just as much as needed at the end to thicken and add a touch of creaminess. The use of cornstarch also makes this soup gluten free, if that’s a consideration.

Make this soup vegetarian by substituting vegetable broth for the chicken broth and skipping the chicken.

Hungarian Mushroom and Chicken Soup

Hungarian Mushroom and Chicken Soup
4.8 from 5 votes

Hungarian Mushroom Soup with Chicken

An easy and delicious soup, filled with mushrooms and chicken, in a paprika flavoured soup.

Course Soup
Cuisine Hungarian
Keyword mushroom soup with chicken, mushroom soup with paprika
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 4 servings
Energy 344 kcal
Author Jennifer


  • 1 large boneless skinless chicken breast diced or about 1 1/4 cups diced cooked chicken
  • Cooking oil
  • 1/4 cup onion finely diced
  • 8 oz sliced cremini mushrooms standard tray
  • 10 button mushrooms halved (optional)
  • 4 cups chicken broth
  • 1 Tbsp paprika
  • Pinch dried dill
  • Salt and freshly ground pepper to taste
  • 1/4 cup fresh parsley chopped

To thicken and add creaminess:

  • 1/4 cup whipping cream or half and half
  • 2 Tbsp cornstarch

To serve:

  • Sour cream
  • Additional chopped fresh parsley


  1. If starting with an uncooked chicken breast: In a large soup pot, heat a bit of cooking oil over medium heat, add diced chicken and cook, stirring, until just cooked through. Remove to a bowl and set aside.
  2. Heat a bit more oil in pan. Add diced onion and cook over medium heat, stirring, just until softened. Add mushrooms and a pinch of salt. Cook, stirring regularly, until mushrooms are softened. Add chicken broth, paprika and dill. Add cooked chicken back to the pot. Bring to a boil, then reduce heat to medium-low and allow to simmer for about 10 minutes to allow the flavours to develop. Taste soup and season with salt and pepper, as needed. Stir in chopped parsley.
  3. In a small bowl, stir together the cream and cornstarch. Add about 1/2 the mixture to the soup and cook, stirring, for 1 minute to thicken. Add more of the cream mixture to the soup as needed, until soup is thickened to your liking.
  4. Spoon soup into serving bowls. Top with a dollop of sour cream and additional chopped fresh parsley.

Recipe Notes

Be sure to read the "Cook's Notes" in the original post, for more tips, options, substitutions and variations for this recipe!


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  • I am 100% Hungarian, and even though my dad (in his eighties) prepares mushroom soup at least once a month, I have never tried his – I just don’t like mushrooms. If you ever see Hungarian (Szegedi) paprika in a store near you (you actually might,) get some and try to use it in your Hungarian-inspired recipes, you will be surprised about the difference it makes. :)

    • Thanks :) I have had Hungarian paprika in my pantry a few times, and always regret when it’s gone. I need to find some more!

  • Hello! Are there any alternatives to half and half and whipping cream? I usually don’t have either of them :/ could sour cream or yogurt or regular milk and cornstarch work? Thanks!

    • Hi G, yes regular milk would work. Might be a little less thick, but you could always add a bit more cornstarch mixture if needed. Enjoy!

I love hearing from you, so if you have a question or something isn't quite clear, I'm happy to help. If you made this recipe, I'd love to know how you liked it ~ Jennifer

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