This Hungarian mushroom soup is hearty enough for dinner, with added chunks of chicken. Full of mushrooms in a lightly creamy, paprika flavoured soup.

Hungarian mushroom soup in bowl with spoon

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. 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.

Ingredients and Substitutions

Mushrooms – 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.

Chicken – 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.

Paprika – you’ll want to use regular paprika, Hungarian preferably. Hot Paprika would like result in too hot a soup, though you can use a pinch of hot paprika, if you like. I don’t recommend smoked paprika, unless you are a real fan of the smokey flavour.

Cook’s Notes

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

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Hungarian mushroom soup in bowl with spoon

Get the Recipe: Hungarian Mushroom Soup

An easy and delicious mushroom soup, filled with mushrooms and chicken, in a paprika flavoured soup.
4.84 stars from 6 ratings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes
Yield: 4 servings


  • 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 Tablespoon 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 Tablespoon cornstarch

To serve:

  • Sour cream
  • Additional chopped fresh parsley


  • 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.
  • 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.
  • 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.
  • Spoon soup into serving bowls. Top with a dollop of sour cream and additional chopped fresh parsley.


Be sure to read the notes above this Recipe Card,  for more tips, options, substitutions and variations for this recipe!
Cuisine: Hungarian
Course: Soup
Serving: 1serving, Calories: 344kcal, Carbohydrates: 11g, Protein: 10g, Fat: 7g, Saturated Fat: 3g, Cholesterol: 38mg, Sodium: 908mg, Potassium: 790mg, Fiber: 1g, Sugar: 2g, Vitamin A: 1370IU, Vitamin C: 23.6mg, Calcium: 43mg, Iron: 1.6mg
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