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.
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 Soup with Chicken
An easy and delicious soup, filled with mushrooms and chicken, in a paprika flavoured soup.
Ingredients
- 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
Instructions
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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.
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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.
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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.
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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!
More Soup Recipes from the Seasons and Suppers Archives
Made this for dinner the other night. It had a wonderful flavor and I used two kinds of mushrooms which added some texture. We are not a fan of dill so used thyme and it worked. I am wondering about adding a little sherry to float on top next time. Had the added to Turtle soup in New Orleans and loved the layered flavor
So glad you enjoyed it, Cathy! Thanks :)
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!
Hi Jennifer,
I made this soup last night and it was absolutely lovely! I am very fortunate to work with a Hungarian colleague who brings me back his family’s homemade paprika. It is so much more flavorful than the commercial version and really added depth to the flavors. I also couldn’t resist adding in a teaspoon of smoked paprika. It didn’t take away from the flavors at all and the slight smokey taste was great. Strangely enough, my colleague tells me that it is rare for Hungarians to use smoked paprika and that the only place he finds it is in the airport gift store. Go figure :-).
Anyway, that you so much for this great recipe. We thoroughly enjoyed it!
So glad you enjoyed it, Lynne! I’ve always been tempted to add a pinch of smoked paprika, so will try that next time. And interesting that the Hungarians rarely use it :)
I am Hungarian through and through Jennifer and LOVE Hungarian food! I will most definitely be giving your recipe a try! Looks delicious!
Thanks so much, Mary Ann :)
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!
Love all the flavours going on here, Jennifer! Woke up to freezing rain and everything covered in a sheet of ice this morning, so this would be so perfect right now!
Thanks so much, Dawn! We’ve had a lot of that this Winter, too :)
I adore mushrooms and paprika has grown into one of my favorite spices this past year. Can’t wait to try this lovely soup Jennifer. PINNED!
Thanks Tricia! I think you will enjoy this soup :)