Creamy Chicken and Mushroom Soup
Velvety creamy mushroom soup! So cozy, comforting, hearty. A 30 min recipe, truly weeknight-dinner worthy!
Don’t mind me as I drown myself in this epic creaminess in the middle of winter. A fun spin on chicken soup, this is made even creamier with a quick roux, along with all the little cremini mushrooms, tender carrots/celery/onion, garlicky-thyme brothy-goodness.
With pantry staples like chicken stock, this comes together lightening fast (definitely weeknight worthy). All you need is some crusty bread off to the side to dunk into this cozy pot of earthy, wholesome comfort food.
Feel free to add a splash or more of that half and half, giving that luscious creamy texture we all love and need sometimes (definitely fewer calories than cream). If freezing, omit the dairy completely to avoid graininess and separating, adding it in right before serving.
CAN I USE CHICKEN BREASTS?
Yes, chicken breasts can absolutely be used here but chicken thighs have more dark meat and a higher fat content which will yield juicier, more flavorful chicken.
WHAT IS HALF AND HALF?
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
CAN I USE FRESH HERBS INSTEAD?
Absolutely! But because dried herbs are often more potent/concentrated than fresh herbs, you need less when using dry. The correct ratio is 1 tablespoon fresh herbs to 1 teaspoon dried herbs.
IS THIS FREEZER-FRIENDLY?
Yes! You can freeze the leftovers without the half and half (dairy soups tend to separate when frozen) in individual freezer bags, thaw overnight, and reheat on the stovetop, adding half and half when serving.
Creamy Chicken and Mushroom Soup
Ingredients
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
- ½ teaspoon dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
Instructions
- Season chicken thighs with salt and pepper, to taste.
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt butter in the stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
- Stir in garlic and thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in chicken stock, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley, if desired.
Notes
Did you make this recipe?
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Made this soup tonight for dinner. It was delicious! Made with chicken breasts and served over egg noodles. Definitely a keeper recipe.
Soup was delicious
Recipe was great
Delicious
I made this tonight!! It is fantastic
So delicious and flavorful!!
This was excellent. Easy to make. Great flavor. I didn’t have chicken thighs. So, I substituted tenders. I am sure it would have been even more delicious with thighs. I am so happy to see “Print” options allowing to adjust portions. So thoughtful. This is definitely a keeper!
This is the most comforting and delicious soup. Love it!
I LOVE this soup! I have made it multiple times and everyone just loves it! Thanks for the great recipe – so delish 🙂
We LOVE this recipe. It has become a staple in our home.
Super easy and super yummy! I used leftover rotisserie chicken instead of the chicken thighs and it turned out great. Didn’t have a bay leaf but soup was still tasty! Will definitely make again.
This is our families’s new favorite soup! It was truly delicious. I added white navy beans, peas, and corn. It made it a little bit heartier and creamier. Thank you for sharing this great recipe!
Thanks for the recipe, it was great for christmas eve! I would suggest cooking the veg until the onions and mushrooms sweat fully. In order to get some flavor from the bay leaf, I left it to sit hot but not cooking for an hour or so.
Made this a few nights ago and my hubby and I LOVED it. Woke up with two sick kids today, and reheated and gave to them and they said it made them feel better (they are picky eaters and loved this). Even found out accidentally that my 12 year old cat loves it too – haha. Clearly a winner with my entire family.
Love it!
When my boyfriend says it’s f%#*^ good it’s worth the effort! Thank you for excellent soul recipe!!!!!
Delicious ! Thank you sharing
5 STAR!! This creamy chicken and mushroom soup is delicious! I double the mushrooms and chicken and add chopped fresh rosemary as well. Definitely a favorite!!
I made this for dinner tonight. My husband really enjoyed it ❤️. It’s a keeper
This is easily a 5-star soup! I found this recipe here a few years ago on Pinterest and it’s been a fall/winter favorite ever since! The one and only thing I do different is I always double the mushrooms (we love mushrooms around here too). Always delicious!!
What a yummy soup. I added some sweetcorn as well. Delicious!
This recipe was delicious! It’s a keeper! Thank you for sharing.
I’ve returned to this recipe again and again over the years, it’s one of my all-time favorites from your site. Perfect comfort food on cold rainy days, and too delicious to resist on summer days as well! I had to swap out a couple veggies due to dietary intolerances, but that’s how I discovered that kale goes really good with it! I also like to add noodles to mine. Thank you for the great recipe. 🙂
SO yummy! This has become my go-to soup. This time I added white rice, white wine and tried leeks instead of onions, and it’s still awesome. I double or triple the recipe so I can share. 🙂
Added tsp of ground mustard!
This was delish! Quite tasty before adding half and half. Used veggie broth and rotisserie shredded chicken. Will definitely make again. Oh, and I used16 oz of mushrooms ‼️
I would give this 10 stars if I could! Didn’t have chicken thighs, or cremini mushrooms, so I used chicken breast, and portobello mushrooms instead. Fantastic!
This is one of my favorite soups. Great flavor and texture. I’ll sometimes omit the chicken and add additional mushrooms. I like a combination of oyster, cremini, and baby bella mushrooms. I also sometimes ad a pre cooked pack of Carolina wild rice for a stockier soup. I also double the tyme, mostly because it is one of my favorite spice flavors. So many possibilities and combinations for a side dish or full meal.
Had saved this recipe some time ago and was feeling like an awesome comfort food dinner so I made this chicken and mushroom soup tonight. I did sauté my mushrooms separately in the butter to get them nicely golden brown before adding it into the dutch oven of onions, garlic,celery and carrots. I doubled the recipe and with adjusting the salt and pepper at different increments but keeping everything else the same it turned out delicious ! Was going to add a little orzo at the end but decided against it has we had a hot loaf of bread to accompany this amazing soup ! Thank you for sharing 🙂
Such a delicious soup and so easy to make. I just used a rotisserie chicken and regular white onions that I had. I didn’t have half and half, but used plain greek yogurt.
Absolutely Amazing!!!
I made this tonight but, I used baby bellas & added some bowtie pasta to it! My whole family loved it!!!
So good even my picky husband liked it !
We loved this recipe! Will be making it again! Thank you!
This soup is awesome! I had poached some chicken breasts and made a broth for another recipe. Had 1 c of shredded breast left and used canned chicken to augment. The broth was exactly 4 c. I had everything else but the fresh thyme. My husband and I had it for lunch two days.
I started this with frozen chicken thighs, which simmered in 4C water in the crockpot on low for about 4 hours to make the stock, then diced and lightly browned the chicken. We love homemade cream of mushroom soup, and I’ve always just used mushrooms. The chicken and vegetables take it up to a much higher level! Thank you for sharing your recipe.
I made this but only used 1/3 c of milk, egg noodles and frozen peas. It was a favorite for my husband. Tasted like chicken pot pie soup. Comfort!
I have made this soup several times. It is absolutely delicious. The flavors are amazing. Perfect every time.
Absolutely delicious and creamy. My husband and I both love this soup. Yum goes with each bite. We made our own chicken stock from a rotisserie chicken. I also use a chicken breast instead of drumsticks. We love it and have made it over and over again,
Just made this soup for the first time. Its delicious! Thank you for sharing this recipe
I give it ⭐️⭐️⭐️⭐️⭐️⭐️
Yum! I’m used to making quantities of soup because I was always cooking for my family. Now that I’m at long last in my own Senior apartment I was a little surprised that it didn’t fill my stock pot, but I’ll get over it!
This is the best chicken/mushroom soup I’ve ever made. So glad I found this recipe. Next time I’m going to try freezing some of it before I put the half n half in it so I have some for “emergency “ dinners.
HOW MANY POINTS?
This soup is amazing. I make it all the time. It is one of 3 of my go to when I want to make soup.
Great soup! Been making it for years, my husband and son love it.
This recipe is TEUELY AMAZING! Family loves this soup I also use make it at a restaurant people go nuts!!!
I love this healthy, easy & delicious recipe. I’ve been making it for a few years now & my grandson who doesn’t like mushrooms, loves it.
Unbelievably delicious!!!!!
I made this tonight…it was so rich and delicious without the half and half that I left it out and it was AMAZING. Had to simmer for a while cause my veg was still crunchy but did zero damage to the end result 🙂 Great caldo for a sick hubby.
This soup is a taste sensation. I did change the cream to Greek yoghurt. I ate it over 3 days, and it just tasted better everyday.
The second time I made it, I took out some of the large chunks, liquidised the rest, then popped the chunks back in. Nice alternative if you prefer your soup thicker and creamier.
My husband and I loved this soup! I doubled the chicken and added a little more of everything else. Super simple but it took me over an hour because I am slow at chopping. Thank you for sharing this deliciousness!
Wow it’s really delicious!!
Really good! How do I save this to find later?
This is so delicious!! I was wondering if this could be frozen for later use. I want to make a batch for camping lol
Is this able to be frozen?
This is a recipe I’ve come back to time and time again – it’s so comforting and hearty! When I’m pressed for time I throw in shredded rotisserie chicken. I also let the rosemary simmer with the soup and substitute the dairy with coconut milk for my lactose intolerant husband – not as creamy as heavy cream or half and half of course, but still delicious. Thank you so much for one of our favorite dinnertime staples!
I buy lactose free milk, half & half, sour cream, and cottage cheese.
I just wanted to thank you for an amazing recipe. This is my favorite soup ever. I make it without the chicken and it’s so easy and quick! My family raves about it every time I make it. Thank you!
Delicious! My husband & I loved it. I tripled the amount of chicken, that made it perfect.
I will be making this again in the future for sure.
Another great recipe! So easy to make! Should have tried this earlier
I made this soup for dinner last night and I loved it! It reminds me of chicken and wild rice soup, with no rice. Highly recommend!
I’ve made this soup at 5 times since Novembers 2021 and it is always a hit. My bosses love it. Thank you
I love this soup. My husband asks for it once a week. However I do one thing differently, after cooking the chicken thighs I cook the mushrooms by themselves, remove from pot and then add them back in with the thighs later. Thank you for sharing this delicious recipe.
YUMMY! Used chicken breast and heavy cream as that is what I had on hand. I used Pink Hymalian salt to flavor each bowl DELISH! I will make again and add some black rice .
Really liked this soup. I partially cooked the carrots in the microwave with about 1/2C of water for about 4 mins. Then just added them (including the cooking water) to the soup.
I love mushrooms too. This soup was excellent.
This soup is delicious and quick to make! I did cheat a little and used rotisserie chicken. Will make this again. Side note. In the future I will sauté the carrots first for a few minutes before adding the other vegetables.
Wow! This is absolutely delicious!!! Wouldn’t change a thing! Thank you, this is a keeper!
This soup is delicious! It came out so good. I waited to add the half and half until 2 minutes before dinner time. I had made the soup early and just let it simmer on low for 40 minutes without the half and half until we were ready to eat. Again, it was amazing! Such a yummy flavor.
Tastes like Thanksgiving in a bowl and was a huge hit! Everyone loved this including a non-soup eater. I let the soup simmer for a bit longer before adding the half and half. Also added some small pasta at the end to bulk it up. So delish!
Wondering if I can freeze this?
Made this with leftover thanksgiving turkey and homemade broth. Doubled the recipe because we love soup. Used portobello mushrooms.
Didn’t have bay leaves so added a little marjoram and tarragon. Used rosemary in roasting turkey so that profile was already there but added extra. Finished with a 1/2 cup of heavy cream and a squirt of lemon juice.
Simmered the soup longer than the 20 minutes recipe.
It’s a keeper.
Great soup! I happen to have leftover chicken thighs and some carrots from a meal last night. I chopped some onion, Mushrooms, some more carrots and celery and cooked a bit with Olive oil and butter. Added the flour and chicken broth and a little bit of cream cheese and Presto! Amazing soup! Oh, and of course the Thyme and the bay leaf. Will be my go to cold weather soup here in the Pacific Northwest!
The recipe is delicious as is, but if you want it to be even thicker and creamier add a little cream cheese. This recipe was perfect for a chilly fall day and some awesome Hygge vibes. Thanks
I just made it and it ended up delicious! When I thought I finished, I realized my carrots and celery were not cooked enough! So I threw some rosemary in and boiled it on low for a few minutes and it ended up perfect! I added a tiny bit of creole seasoning, garlic powder, garlic salt, and a tiny bit of chili flakes! Delicious!
Delicious! Thank you for the perfect first soup of fall. Just as easy and quick as described. I used my food processor for all the veggies.
Absolutely delicious!
Incredible flavor with fresh parsley. I added red pepper drops which added color.
Definitely a hit
So delicious… No need to change this recipe up in any way shape or form… It is perfect just the way it is…..I am planning to have a soup Dinner party and this will definitely be one of the soups that I am choosing to serve along with some delicious crusty bread and butter And salad…… thank you damn delicious!
This soup was amazing! Rainy day lunch will never be the same, even in summer. I used 2 chicken thighs, which was about 13 ounces, but otherwise all the other ingredients were as written. I chopped the veg while the chicken cooked (I use an egg slicer for the ‘shrooms), and it was done in 30 minutes, as promised. The veg are important, but the broth is the real hero in this soup, so don’t skimp. Make your own or buy a high quality brand. My hubby and I discussed all the people who would love this soup for the next time we entertain. It is elegant and fancy enough for company, and light enough to do on a regular basis. A real winner. Thank you, Chungah!
My first attempt at following a recipe. What can I say, my wife absolutely loved it. She thinks I’ve been hiding my chef abilities all this time.. Thanks for making me look good!!
This was a delight to make and even better to eat. Correct about garlic bread, my guest loved it!
Made this again, double batch this time, oh so good !! My only charge was gluten free flour and it worked perfectly thickening the soup. My only gripe is that it takes much longer than 30 minutes, that’s quite a bit of chopping or maybe I am just slow. Once all prep work is done it comes together quickly and easily. I did sauté carrots for a bit first and wish I had cooked the mushrooms in another pan in butter to ensure they browned a little. Cooking all veggies at once didn’t really brown them, just softened. But still really delicious and hubby ate 2 bowls, as he says “Eating speaks louder than words” lol
How yummy !!! I made this last night ! They were so happy to have this! Simple yet amazing! Thanks!!
Just tried this out and my husband and I loved it! I used milk instead of half and half. I also added a half package of cream cheese that really made it go the extra mile!
I REALLY ENJOYED THIS SOUP!!! My family loved it! I plan on making a big batch for all my fellow teachers at my school to enjoy!
My new favorite soup. I tossed in a handful of egg noodles, too. The hubs wants me to make again.
I have made this a few times and we love it! Usually add a bit more chicken and cook veggies a tad longer, but follow ingredients as written! So good!!
This recipe is great when followed exactly. I also like to add gnocchi, and more broth if I do add it.
I love this soup, it’s my go-to for a warming winter soup. Delicious
Absolutely delicious! I love putting different twists on chicken soup recipes and this one is a hit. I did add garlic powder and red pepper flakes, some rice. Perfect bowl of soup. Thanks!!
Made this tonight but used leftover chicken & added a leek. Everything else was as per the recipe.
It was delicious, and will definitely make again as all the family loved it.
Full of flavour, easy and quick to make.
This is a keeper- Thank you.
love this recipe..it is on my make often list ! So quick and no potatoes which makes better choice for people watching their blood sugar !!
Good idea on the leek. I love leek flavor
Very tasty. Could have had a little more chicken. Added 1/4 to 1/3 cup of orzo and better than bullion to give a little extra flavor. Also a couple squirts of lemon juice. Will make again.
This was amazing!
I did a few changes though:
>I traded a cup of broth for 1 cup of premade mushroom soup
> Added a tablespoon of miso
> 2 Bay leaves
> Browned the chicken with flour, butte, garlic powder
Will be making again!
This turned out so delicious and it was soo easy!! I made it even easier by buying already cooked chicken!
IN ONE WORD. BLAND VERY BLAND
That’s 3
Norman – LOLOLOLOL
As per other reviews, I cooked veggies longer to soften them
I also used chicken breast which I cooked beforehand in Dutch oven, I used a little evo and sprinkled a healthy measure of McCormick rotisserie chicken seasoning over it. I set it aside after it cooked and I added it at the end.
I left all the great juices in the pot and proceeded as usual.
It was Dam Delicious!
Recipe overall needed a little extra taste, so after i cooked the chicken thighs skin and all i used the leftover fat to cook the veggies, added aome white white for flavour, let it evaporate and cook down, and i added sage, and salted it to my liking. Pretty good base to make it how you like it
I ended up doubling the amount but instead i kept the leftover fat from the chicken thighs in the pot to cook the veggies with, i also added some white wine to the veggies as they cooked for flavour. Let that evapourate and cook down and added sage to go along with the other herbs, otherwise i follwed the rest of the recipe like normal.
Overall, this soup was really bland. I followed another posters suggestions and doubled the recipe, added in one chicken bouillon cube, one packet of Lipton onion soup mix. The vegetables are very al dente if you don’t let the soup simmer, so I suggest simmering for one hour or so. Otherwise, it was really good! I cut up some old ciabatta into crostini’s with garlic butter!
I can’t imagine putting Lipton onion soup in this amazing soup!! That totally changes the entire taste of anything it is in with it’s over salty, processed taste. Please try the recipe as written, it truly is damn delicious! I had a friend that could not believe I had actually made this and it wasn’t some wonderful fancy restaurant creation. The only thing I changed was I used herbs from my garden, fresh thyme, well actually lemon thyme, hubby killed my regular type and a bay leaf I grew and dried myself along with broth I made myself using some of the same herbs from the garden. The taste of this soup is fresh, alive and extremely satisfying. and the last thing it needs is Lipton onion soup mix, I just can’t even imagine that being in the soup!
Am preparing to try this recipe- has anyone made it ahead and freezed it for a later date?
Delicious! I followed the recipe and cooked the veggies till they were soft. My beloved devoured it, went back for seconds. We didn’t have fresh rosemary, so I added tarragon, which worked nicely.
So delicious! Can’t believe I made this at home – this is restaurant quality taste! I did use all cream, and doubled the amount the second time I made it (which was the next day, that’s how good it was) to make it creamier. Thank you for this recipe – so simple and tasty.
I made this but only had evaporated milk. Still turned out delicious. Also had a roasted chicken and leftover wild rice that I added after everything has simmered for 45mins and then added.
I made this but I found it needed a few tweeks to have it come out amazing. First you need to double the recipe to get a decent amount. I had never bought chicken thighs… they are full of fat and took a bit of time to cut. Next time I might just use chicken breast but either way, here’s what I did:
I cooked the cut-up chicken thighs with salt, pepper and some garlic powder and spices (thyme, rosemary, parsley) in olive oil, then I added the onion and garlic straight in after and cooked it along with the chicken. Then I added the butter – I did not remove the chicken. I just kept everything straight in the pot. Then I added the vegetables and cooked for a few minutes, then I added the flour and mixed in. I then added the broth and started to cook/bring to a boil. Once it started to boil/cook I tried it and noticed that it was lacking in flavor and was bland.
So I added 1 Lipton sachet of powdered cream of chicken soup stock mix and 1/2 sachet of Lipton French onion soup mix – along with the chicken bullion or chicken broth that I previously added.
This finally gave it some flavor – so I would suggest to anyone who is not happy with this soup being bland or boring, to add a dry soup mix like suggested above to give it flavor.
I then cooked all the veggies and chicken along with the bay leaf for 15 minutes. At the end I added 2 cans of corn for more veg/color and a little milk and 1 cup cream (I did not have half and half) and it turned out great. At the end I added a little more salt, pepper, and parsley flakes. I served with sliced sourdough bread and hubby loved it.
Wonderful soup! I used chicken breast meat as that is what I had on hand. I added a combination thyme, basil, and tarragon which worked well. I also had some fresh corn on the cob handy so popped in the kernels from one ear of corn for an additional veggie. The soup was great…I did add a couple of chicken bouillon cubes to enhance the chicken flavor and added more half ‘n half. Will definitely be making this great soup again; I’m a soup lover and will likely double the recipe next time! Thank you for a flavorful and adaptable recipe!
I loved this soup. It requires a bit of prep time. I added some fresh green beans that needed to be used, about 3/4 cup in small dice. Also, I didn’t notice that the rosemary was intended as just a garnish. I minced some and added with the thyme. I used a bit too much, but I liked the herb combination so will add some again, probably a minced teaspoon. If you like your soup veggies to be completely softened, you need to sauté them longer or simmer longer in the broth before adding half and half or cream. I had only whipping cream, so used that. I enjoyed the leftover soup even more because the flavors melded so beautifully.
Do you think it’s a good idea to blend the soup?
I tried this recipe today, it turned out amazing! So delicious! Everyone loved it ❤️
This was delicious, except I didn’t have chicken thighs so I used shrimp. Otherwise, I followed the recipe pretty much exactly. (Okay, okay, I added some tarragon.) It had lots of vegetables in it, so I probably will double the meat (I used about 25 medium shrimp), double the fat and flour for the roux, and double the liquid base. Or you could halve the onion, celery, and carrots. But then you’d have less soup, and that would be a shame because it was delicious!
Made this for the first time this weekend. Was soo good, really nice and creamy. I added more salt and pepper so that the chicken was not bland. But overall a lovely dish.
Thanks.
Thank you. For low-carb: omit flour and add 8 ounces of shredded cheddar (or other) cheese. Use low-sodium chicken broth, 1 cup of light cream, a few tablespoons of dry sherry, and cook the veggies longer. For simplicity, use Perdue Short Cuts cooked chicken strips.
Great soup – very tasty and perfect for a cold winters day.
Great soup! I have seen others comment on blandness. I think chicken soup of any kind is all very personal. I love spices so I add a 1/4 tsp more of Thyme, some celery salt, garlic powder on top of the fresh minced garlic. Really taste and season at the end to your preference. I also like to let my simmer for a few hours before we eat it, so I make it on the weekends early and let it go.
Being completely honest it was not my favorite. I felt that it was super bland– I think I was hoping it would turn out similar to another soup I’ve had from Grand lux cafe, I guess I was looking for a copycat recipe. Maybe I messed up, but I followed it exactly even watched the video. Not sure.
Rave reviews from the family! Chicken soup isn’t usually my thing, I’ve never been a fan, but hubby wasn’t feeling well and wanted some comfort food for him. Added a bit extra chicken flavor with Knorr chicken stock and used Herbes de Provence because I was too lazy to search for the Rosemary. Hubby put in extra salt but that’s his problem. This recipe is a keeper.
We made this last week and it was absolutely incredible! All of my favorite things in one recipe and it was so easy to make. Definitely a new favorite!
Really great recipe – used dry rosemary in place of fresh (just a pinch) and it was delicious @lattincooks
Really tasty! Tried again with mixed veges so I could use for pot pie filling second time Round
This is so good! I made with a can of Kirkland Chicken Breast + the broth from Costco, and of, course, added a few peas. Also a sprinkle of lemon pepper. With the broth did not need any more half and half. Guess what’s for lunch!
I have made this soup 2 times now and all I can say is: DAMN it’s good! 1st time stuck to recipe but second time had some extra cauliflower and couple small sweet red peppers left over so sliced ‘em up and added…also added 1 cup of half & half (Smallest size I could buy was 250 ml/1 cup). Added smidge more water and more ground pepper and garlic. Was just as great!
Juuuust finished making this winner at 2:15AM for everyone’s packed lunch tomorrow. Double batch.
Total love at first sip!
I added few Small chicken bones, just to amp up the stock.
I will need to make this for the weekend church potluck.
I’m guessing X6 of the original recipe.
Thank u so much
Quick, easy, and wonderful. I added a little more seasonings, such as oregano, onion powder, and garlic powder, to it to add some additional flavour, but a great recipe.
This was so delicious
This was EXCELLENT!!!! Because my family is gluten free and lactose free, I substituted cornstarch for the flour and Califa Coconut Milk and Coconut Water Blend and it was EXCELLENT!!!!! Family that can have dairy added in parmesan grated real cheese and said it made it DREAMY!!!!! This is a definite keeper. My husband LOVED it and has asked for it over and over again. We never have leftovers, sadly!!!!!
Also amazing! Made the thai shrimp and this one on the same day because I have picky soup eaters. Anyway, they loved this one, even the child that doesn’t actually like mushrooms. I added some leftover basmati rice for the second helpings. For my helping, I added raw spinach to my portion for extra veggies. It immediately wilts when added to the hot soup, but keeps some texture.
Really yummy!!! And fast and easy – thanks!
SO good!! Comfort food…it was a hit with the family.
Damn! This is delicious. I used heavy cream – had it in the fridge, and totally messed up the instruction sequence due to distractions, but the soup is DELICIOUS! Thank you!
Best soup ever. I added jalapeño and crushed pepper to make it pop. 5 star rating
Question – can you make this in a crockpot? Thinking the only change would be to add in the 1/2 & 1/2 at the end…. but would love your opinion. Thank you!
I subbed 3 Tbsp tapioca flour to make it gluten free and through in some cauliflower to add more veggies. Turned out great!
I know this soup will be incredibly delicious! My question is , can this be made ahead and frozen.. homemade gifts time.. want to make various mushroom recipes so she can freeze and have readily available.. thank you..
Im wondering the same…
I added whipping cream instead of half and half and used some red pepper flakes to heat it up some. Family loved it!
This is now a staple in my “Warm my Loves Heart” recipes. I made this for my boyfriend (the first time February 2018) and I doubled the recipe being that he loves mushrooms and creamy recipes. I served him one bowl with fresh bread from my local bakery (Genova Bakery in Stockton, CA) and he was in love. He asked if I left him any for work (being that he works in the ever cold San Francisco, CA and lives off of a lake). I said “Absolutely, I made you an entire pot!” I will continue to make this time and time again. Thank you for this very Yumm-O recipe =)
It tastes really delicious!
I will add some potato next time.
Left out the half and half and added wild sprouted rice. My family and friends loved this soup! Thank you for an excellent healthy recipe!
This soup was SO delicious. I added some cooked wild rice. I sliced the carrots very thin using my Cuisinart. Next time I might add a splash of white or sherry wine. This is definitely a keeper.
My new favorite recipe!
I was happily surprised at how flavorful this recipe came out for a quick soup. Had to use what I had on hand – no celery, no mushroom, no fresh rosemary. I sauteed the carrots in the dutch oven for about 7 minutes before adding the onions, garlic, etc. to soften. I added a splash of white wine and Worcestershire sauce while the carrots were cooking (basically deglazing the pot – cooked it all down). I also used herbes de provence instead of straight thyme. I added about 3/4 c. extra water for the broth and 1/2 c. quick-cooking barley. Also added frozen peas because my toddler loves peas 🙂 I only used 1/4 c. half and half and a splash of 2% milk. As you can see, this recipe is very flexible! It came out REALLY good. Toddler ate it!
Made this tonight, the only change I would make is to add some kale or spinach next time.
My husband and I were in the mood for soup and I came across this recipe. It was perfect because this was all simple ingredients we already had in our fridge and pantry. I really love hearty soup so I chopped the veggies a little larger and only diced the onion. I used heavy cream and even added a sprinkle of hondashi (bonito stock). My father is Japanese so hondashi is a staple that’s always in my pantry! It adds a ton of depth and a slight smokey flavor to soups and sauces, I recommend trying it if you are unfamiliar! A little bit goes a long way Yum
I’ve made this a few times and never change anything. It’s a wonderful recipe that my kids love. Fresh rosemary and chicken is a great combo!
This sounds perfect for the cold weather season!
I haven’t made this yet because I would like to know if it freezes.
Perfect chicken and mushroom soup. I didn’t change a thing and won’t change anything when I make it again!
The flavor is GREAT but my veggies were very crunchy. I followed the recipe as shown. I will make it again, but will cook them a lot longer
I didn’t change a thing. It was easily the best soup I have ever made. The girlfriend was very impressed. I will definitely be making this again. It was fantastic!
I do think adding rice could be could but it is amazing as is.
Delicious, light cream soup. I was looking for a soup to use up leftover cream and this was perfect. Like the others, I cooked the vegetables longer and added more herbs and pepper. I also added some cooked wild rice and stirred in the cooked chicken and cream towards the end. I prefer chicken breasts and diced them smaller than one-inch, so I didn’t want to overcook them. This is a good soup to experiment with, adding different rices, pasta or potatoes would make it heartier. It’s a “keeper” of a recipe.
I LOVED the flavor and texture of this soup. Truly cozy! The only comment I would make is that the time listed to cook the vegetables isn’t nearly enough for a regular soup pot. I’m not sure if it cooks through quicker in a Dutch oven but in the regular soup pot at least double the time is needed to make sure the veggies aren’t crunchy. Other than that, love it!
We thought this was just ok. I had to cook it much longer than the recipe stated for the veggies to be fully cooked and i cut them up very small.
This was so delicious and packed with flavor! My grandmother likes her veggies cooked throughly so the only modification I made was boiling the veggies in the chicken broth on medium low for about 20 mins before adding the half and half. Very impressed and will be making again. My grandmother is know to be a harsh critic when it comes to flavor and her first words were, “Mmm it’s gourmet.” I’d say it was a hit!
I made this recipe exactly as written… yum. Then again with left over baked lemon garlic chicken. The lemon added so much. Won’t do it again without it!!! I love soup ever since I was a
Child… one of my favorite meals. Love love this recipe!!! Thanks!
i’m heating up a can of Campbell’s Condensed Cream of Chicken soup, with some additions from these comments: 1/2 whole milk + 1/2 heavy whipping cream, dried tarragon, smoked sweet paprika, lots of fresh-cracked pepper. when it’s not so late and i’m not so lazy, i’ll make your actual recipe. it’s a GREAT recipe and a good base upon which to build. i love the use of orzo as a thickener, using leftover store-roasted chicken, and grating the carrots!
Made this was delicious
Love this recipe.. num-num-num. Better than chicken noodle (the go-to) when under the weather. I freeze a couple small servings for just such a “glorious ” occasion. But instead of kosher salt I use Sea Salt. It’s much better for people with health conditions that can absolutely not go without salt. Like me!
Great tasting soup! Light for a cream soup but filling. A truly sophisticated soup, and so easy to make!
Have made this twice now for family and company. Didn’t make any alterations to the recipe except for homemade broth with some leftover chicken and it received rave reviews.
That’s awesome!
Made this tonight……was fabulous! Kind of winged it with a rotisserie chicken and boxed broth, was still so good. Hey mushrooms were two for one at Publix today!
I have made this soup at least 10 times now. It’s one of my favourite soups to make. I know it’s literaly the only meal that I seem to choose first and commit to on a Sunday night.
It’s the best! 🙂
Was feeling today the “what shall I eat today” so I was searching on google some soup recipes that it could fill you up also. So this soup pop out as I was searching and the picture of it made me curious to try it out! Also it was so easy to cook. It took around 20 minutes maximum. As result it was so DELICIOUS that I even had two plates of this amazing recipe. I definitely recommend this soup!
This was really delicious, I probably used more seasoning than the recipe called for but I always do. I did add a large handful of chopped parsley to it while it cooked and some ridiculously delicious homemade noodles. I had to pack it up for the refrigerator quickly since it is just me and I could see myself eating the entire recipe. It’s that good .
It also ended up being a bit too heavy on the onion for me (and I’m an onion lover!) I think next time I make it I’ll use half an onion instead. But over all very delicious! Definitely a recipe I’ll revisit in the future!
This soup is delicious. Even though I omitted the chicken it still turned out great! I’ve seen others mention it, but just a heads up to anyone who might be wanting to try it, if you follow the recipe exactly as is, your carrots WILL NOT be tender unless you dice them very tiny. But if you’re like me and like the veggies in your soup more bite-sized, just boil the soup for an extra 10 minutes or so before adding the half and half. Turned out great!
Thanks for sharing, Shannon!
If you’re looking to “lighten” this soup up for a healthier meal I suggest leaving out the half and half. I was eager to taste my soup and scooped some out before adding the half and half and although its obviously not creamy it is still so flavorful and delicious!
the finished product was great. the process was an hour total even with my husband slicing mushrooms, celery and carrots! I will say that I am looking forward to having leftovers tomorrow. I expect it to be much better the next day. I will make it again for sure.
Wonderful combination of veggies. Before I added the mushrooms, I cooked the other diced veg for about 10 minutes to make sure they were softened. Only other differences was I made a bouquet garni of fresh thyme and rosemary and added about of 1/4 c. of marsala wine. Everyone loved it! Such a nice comforting bowl of goodness to eat on a cold winter’s night.
I doubled this recipe, except for the broth (I make real bone broth at home). I used both Baby Bella/Crimini fresh mushrooms as well as dried Black Fungus (hydrated in hot bone broth) and mashed fresh juicey garlic cloves in sea salt (add at the very end if you care to preserve enzymes). Instead of bovine dairy, I made fresh organic almond milk (add at the very end if you care to preserve enzymes).
Best chicken soup I’ve made in a while. It’s definitely going to be a regular around here
Just made this soup this afternoon. Excellent! and so easy to make. The only change I made was to use 3 chicken tenders diced instead of the chicken thighs. Thank you for this recipe. I’ll be making this one again. I may make it into a corn chowder also.
I’m thinking of making this to keep in the fridge and use for my lunches this week. Do you think this would keep a week in the fridge or should it be kept in the freezer?
Unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁
Hello,
I’m lactose intolerant so can i just substitute the heavy cream for almond milk? Thank you!
What a great idea! But unfortunately, without having tried this myself, I cannot answer with certainty. But if you get a chance to try it, please let me know how it turns out! 🙂
You can also use lactose free cream which I also use 🙂
I am not a chef, but I dabble in recipes from all over the world (it’s a hobby). You could use almond milk, sure. Or you could substitute coconut milk and a small splash of lemon juice and give it a Thai twist. Recipes are made to be broken ;o)
If you want to preserve soup, make soup up to point of adding dairy. Before adding dairy, separate out portion of soup that you will have left over, place in single or dual serving storage containers, and freeze. Then, when you want to serve, defrost the frozen soup, add in dairy at the end, heat and serve. Works like a charm for all manner of soups that contain dairy.
Turned out great, I added grean beans, substituted half n half for buttermilk, & also garnished with green onion. Thanks for the recipe.
I made this last night and it was delicious! It did take more than 30 minutes though. It took about 20 minutes to chop all the veggies. I also sauteed the onion, carrots and celery first for 4 minutes, then added garlic for 1 minute, then added the mushrooms until their liquid released. I also used two large boneless, skinless chicken breasts. It was Damn Delicious!
Made this last night. It 8s a keeper. Great for a cold, rainy night!
Absolutely Delicious!!
Would button mushrooms be okay?
Yes, of course!
This is one of my favorite soup recipes. I make it several times during the winter. So yummy!
Excellent recipe. I doubled up because I always make enough to store a second or third batch vacuum bagged in the freezer. I had confidence that this would be good. I used a bit more than double the chicken and double the mushrooms. I might even add more next time. The only real change I mad to this recipe was that I used tapioca flour and I used a bit less. Next time I’ll use more just to make it a bit thicker. I may experiment with some more exotic mushrooms too. Fantastic idea, and the fresh thyme kicks it up a lot!
A family favorite!
Easy and delicious! I used thighs and breast but otherwise followed the recipe, and my family loved it.
F-A-B-U-L-O-U-S recipe!! It is 43 degrees and it was time for a “stick to your ribs” type dinner. My husband loved it!! I have to admit that I loved it too! It was wonderful!! Thank you so much for posting this wonderful, delicious meal!! I love home made. Home made is so much better than canned or even fast food by a long shot. I have a habit of eating in restaurants and then trying to figure the recipe out. This recipe is restaurant quality!! Thank you so much!! You ROCKED this one!!
This is easy and delicious!
Made this soup for a pot luck lunch. Used a 1 for 1 flour replacement due to gluten intolerance. And I added about a cup of pre-cooked wild rice. Delicious!
This is our go-to recipe every time! I do drop the Rosemary in for a few minutes before serving because we love the flavor and fragrance. Other than that, it’s a perfect recipie!
Delicious! Have made several times. My husband thinks it is the best soup ever! I have used Baby Bella mushrooms in place of cremini mushrooms. So easy and time saving for such a delicious taste.
Morning Chungah!
I am a real soup maker, everything from scratch.
I know they are good because everyone keeps asking for more, for me to make them, and telling me they are awesome. Despite that, your Creamy Chicken and Mushroom Soup is one of the best chicken soups I have ever had, and I just can’t get enough of it. The entire family loves it! I love the flavour that the mushrooms give to add umami. Thank you for sharing.
Made this again today, cannot say enough great things about this soup! Such great flavors! Thank You Thank You again for sharing the recipe!
Bruce Hollis
All I can say is WOW! Made it exactly as written! Would not change anything in the recipe!
Thank You
Bruce H.
Love this soup! It’s going in the rotation with my other favs!
Celery and carrot would have to be in very small pieces to make them tender in the same time as mushrooms and onion.
I made this on Monday and it was very good. I used skim milk! love it
I have made this soup 3 times now! It is soeasy and so yummy! It makes the house, smell wonderful and the flavor is amazing! Thank you for posting! The only thing I change is, I let the veggies cook a few minutes longer! It is excellent!
I fixed this for supper tonight. It was amazing! I used chicken breasts and celery salt because that’s all I had on hand. Very flavorful.
I LOVE this soup! Easy to make and simply delicious.
A friend made this today… delish! Can’t wait to make it for myself!
My 3 yr old helped me make it and I turned out amazing! I think I will be making this again in the future. And instead of half n half I used milk and butter. Was soooooo good.
Do you know if this is anything like the Chicken Mushroom Chowder canned soup that Campbell’s used to make?? I was obsessed with that stuff as a teenager and they quit making it and I am on a mission to recreate t!
I personally find it better than Campbell’s version! 🙂
This was very healthy tasting and hit the spot!! I’m very glad I read some comments first. Absolutely you must saute the carrots by themselves for a little bit until dumping the rest of the veggies in. I sauted them until they were just beginning to soften, then the rest was perfect!
Amazing! Thanks for sharing.
This is one of the best soups I’ve ever made. I follow the directions exactly and it was spectacular. It came together very quickly too. I will definitely make this again.
It’s the best! Glad you liked it!
Simply delicious!! I cannot wait to make this again 🙂
This recipe is AMAZING!! Thank you for sharing. I made this today and I’m now in love.
Yay! We’re happy you enjoyed it!
this is my favorite soup recipe. the only thing I do differently is add a small amount of Vanilla extract to really make it pop!
I added dbl the mushrooms. Wow, this recipe is yummy.
Wow! A really delicious, easy recipe! So flavorful and the perfect Sunday night supper with leftovers to be enjoyed tomorrow. Thank you for this wonderful soup!
It makes for the greatest leftovers. Glad you enjoyed it!
So yummy I tried it
Im sorry. But not a good recipe. . Cook time veggie incorrect even cut small no flavor. Followed directions
Kellie, I’m sorry this recipe did not turn out for you. However, please note that cooking time in recipes is simply an estimation. You can always cook for longer to ensure that your veggies are completely cooked through and tender.
Thank you for sharing this delicious recipe! My husband and I love mushrooms and I’m always looking for new ways of preparing them. This soup is hearty, creamy, and easy to prepare with simple ingredients. I’ve made it several times as written with great success and have tried some variations. A few of my favorites are adding barley or wild rice (additional broth is needed to compensate for absorbtion) or substituting the chicken with sausage (I like Al Fresco brand chicken sausage with garlic & herbs; the herb blend complements this soup nicely).
Thank you Kim! We love the feedback!
Warm and comforting. I didn’t have any thyme, so I tossed in a sprig of rosemary. The pot got devoured. A do over.
That’s awesome!
I’ve made this only once but dear god this is amazing! I didn’t have the half and half so i subed it for cream of mushroom soup turned out amazing!!!!!! Thank you for the recipe
So great Kendra! Thanks for your feedback 🙂
Very tasty! I did add about a tsp each of cayenne and paprika (we like things with heat here and I’m ill and wanted to clear out my sinuses) and it was superb. My husband is over there scraping every last bit out of his bowl and even my sullen, currently grounded, teenager approved.
Greetings from a chilly West Somerset (England) village. I have just made this and I have to say its splendid, i added baby potatoes for a bit more filling as its pretty cold. So sitting comfortably in front of the log fire in our cottage and thoroughly loving this. I do follow a lot of your recipes and they never disappoint and, as the man of the kitchen I enjoy the compliments our friends make about your dishes.
One small snag your US measurements do throw me somewhat, but over time I’ve got used to them (sort of)!
This soup is fantastic! Made it on Saturday and on Monday we are still talking about it. My boyfriend said this put my cooking on par with Ina Garten’s! In my house this serves two. I had one bowl, my boyfriend had 3!
Delicious. Easy and quick meal. I used shredded rotisserie chicken,homemade broth, shallots and baby bella mushrooms. Finishing with sprig of Rosemary and Italian parsley really makes it!
Can you substitute the chicken for anything? I’m pescatarian and just wondering.
You can substitute with shrimp!
I made it fabulous, the cream added a difference to basic soup recipes. Thanks.
Made this recipe last week and took it to work all week for lunch. Loved it! I steamed the carrots in the microwave for a few minutes first to make sure they would be cooked enough, and added a heaping teaspoon of cayenne at the end because we like broth with a kick. Only change I’ll do when I make it again (because I will) is to sauté the veggies in olive oil rather than butter. I thought the soup was a little greasy for my taste and suspect that might help. Thanks for the great recipe!
I love this soup. It is one of my favorite recipes. This time I put wild rice in it. Made it even better!
Just made this soup last night. YUM YUM! I didn’t have any thighs so I used breast and seasoned it with rosemary, salt and pepper and it was good!!
My roommate and I had seconds and THIRDS! This soup was AMAZING!!!!!
I made this today and it came out fantastic!!! I omitted fresh thyme and went with dried and still tasted amazing. I also switched out the half and half for full heavy cream, couldn’t resist! Will definitely be making this again!
Made this before i loved it so making it again today as its -1 here in Montana 🙂
Made this for dinner tonight, and it was very good. Might try adding some additional spices next time, but very good as is. Thanks for posting!
This soup was great. Instead of cooking chicken thighs, I used a leftover rotisserie chicken, mostly the white meat. That eliminated step one in the recipe. I also used real heavy cream. My wife and I are low carb people, and heavy cream has 1/3 fewer carbs than half and half. And it’s sooo much richer. Yum! I eliminated the flour because it is high in carbs, plus the heavy cream thickens the soup enough.
Do you think it would be ok to use almond flour instead of normal flour as a thickening agent?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Once again, you nailed it! I love so many of your recipes, and this is going to be another go-to for me. It was chilly with some flurries yesterday (south of Denver, CO), so it was just what my husband and I needed. Leftovers tonight!
I just stumbled across this on pinterest. Delicious!! My son loves cream of mushroom soup, so I thought I would try this out. We loved it! I don’t do dairy or gluten so I subbed with coconut milk and a gluten-free flour blend. It was perfect. I’ll be making this a lot!
tried it today. loved it! will make again. thanks for sharing the recipe
Any way to substitute the flour? Or cut it down ? I’m low carbing thank you
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Just made this…wow!! I wish I had tripled the batch! Added red pepper flakes for fun but it’s perfect. Please don’t ever stop posting new recipes!!!
So good, thank you so much for the recipe! Just made it today with a few changes, finely chopped fresh rosemary instead of the bay leaf, a shallot instead of the onion, used chicken breast instead of thighs and only two cloves of garlic, then I left out the half and half because it was so good when I tasted it just before I would have added it. Maybe saved some calories?My carrots were perfect. Also my chopping skills must need some work, because it took me a lot longer than 15 minutes to prep.
Wonderful recipe and easy to cook. Thanks so much for including the nutritional information, but I only have one question: what would be the serving size?
Thanks again!
About 1-2 cups.
This was very good! I did substitute a couple things since we are in a strict diet, I substituted the onion with geeen onion, the carrot with mini bell peppers chopped, and the 1/2 with skim milk! See we it with a salad and it was wonderful! Thank you for sharing!
Let me just say, the is now my favorite soup of time!! Delicious!
This is great. I am an old fashioned cook so I cooked vegetables until tender, then simmered, quite a bit longer than the recipe states. If you think this is good when you make it, wait until you try it the next day. Soup just needs time to develop flavor. I also added a little chopped broccoli.
When I got down to my last helping, I thickened the broth to make a sauce and made an individual pot pie. It was good and even felt a little “gourmet”.
this was so good I have to make again, fortunately ive been cutting carbs though this time. so now I have to figure out how to make it without the flour
and thanks for the recipe
Kimberly, You can use almond flour. Use heavy whipping cream in place of the half-and-half. Leave out the carrots.
Chungah, this was one of the most delicious soups I have had. We just ate it for dinner and I had to write on how healthy and wonderful it was. I did not tweak it but made it according to the recipe. The only thing I change was, I used chicken breast instead of chicken thighs and pulverized it until it was tiny pieces of chicken. This is absolutely one soup I will make time and time again.
Made this tonight… It was DELICIOUS! I’m putting this into the dinner rotation! I let the rosemary simmer for a while (and put 2 big sprigs… I love rosemary). My 16 month old and husband gobbled it down too!
Hi
I want to add orzo to this soup what adjustments do I need to make with this soup. I made the Lemon Orzo soup also. Both are fabulous.
Should I another cup of broth or water and omit the flour?
Thanks!
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
AH-MAZING. Seriously so delicious. I doubled the mushrooms because I love them. The broth was so mushroomy and good. Will make again. Thank you!
I made this recipe exactly as stated. I wasn’t a huge fan. It’s pretty bland and missing something in flavor (yes I added enough salt). Disappointing.
This one is going on my dinner rotation! SO yummy!! My boyfriend said to me “this is dinner-party ready”. Thank you for the recipe, good as always.
OMG, my husband and I love this. I’ve made it twice. Second time I used chicken breasts, never again, will use the thighs, they have more flavor and are tender, the breasts become tough. 5 stars!
I love chicken, mushroom and cream in my soups and this recipe is absolutely amazing!!! I did not have any Rosemary today so I will try it again next time with it. I doubled the amount of broth and cream because I love extra liquids in my soups. I also added about 1/2 cup of Orzo pasta and 1 additional bay leaf because of more liquids and no Rosemary. This will be one of my forever soups!!! Thank you so much!!!
Could I omit the chicken and just do a vegetable soup.with chicken broth base? Or does the chicken really make the soup?
Yes, you can omit the chicken.
WOW!! What a tasty soup!!
I made this recipe yesterday and it was great.
Do you think you could use Chicken Broth instead of stock?
Yes.
Thank you Chungah, I am so going to make this tonight, looks wonderful!!!
Hi! Do you think I could instead add shredded chicken?
Yes, of course!
Just made this soup today and it is absolutely delicious!!!
So good! This one is a keeper. I have made this a couple of times now. Today, I actually added gnocci to it and it was fantastic. Give it a try….you won’t be disappointed!! 😉
Hi Chungah
I made this soup tonight for dinner and it is delicious. I pretty much followed your recipe but did cook the vegetables in a little chicken stock until the carrots and celery were tender and then went on with the rest of the soup. And I sautéed the mushrooms in butter separately and added them near the end, cooking a little more after adding them to get the flavor throughout. A big success for this cold, rainy evening in North Idaho. Thank you for the recipe! Loved it!
This soup looks so good…can’t wait to try it out! Can you tell me where your pretty red pot is from? I’m looking for one just like it. Thanks!
Le Creuset. 🙂
I made this for my family tonight. It was a hit! I think the key to softening carrots is to sauté them for a longer period of time. Test the carrots before adding the other ingredients, Carrots are the longest ingredient to soften, sosauté them first before adding the celery, onions, garlic, and the mushrooms. I made a side of wild rice mix with chicken broth to add to the soup for those that wanted added texture and a gluten free option to bread. I also changed the flour to rice flour to make it gluten free. It makes it a little thicker, but just add more brother or cream to make it less creamy. Very good recipe!
This looks so good Chungah! I want to try it but a couple family members have milk allergies… can almond milk or soy milk be used instead of the half-and-half? Perhaps a little more flour to keep it thick and “creamy”. Can this substitution apply to your other recipes that use half-and-half? Thanks 🙂
Yes, absolutely.
Made this for dinner tonight! It was delicious, but it was not smooth like the pics. Did you blend everything together when you were done? Regardless…. it was so good…. definitely we will be making it again! Thanks!
I actually didn’t blend this at all – but you can certainly choose to blend as needed until the desired consistency is reached.
This is excellent! I will be making this all winter!!
My family loves this soup! Wondering if I could make it in the crockpot pot and if so what changes I should make?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
WOW I found this through Pinterest.. I’ve never seen your website before, but I will definitely be returning! This is absolutely delicious and I’m eating it as I’m writing 😀 I followed the recipe except I didn’t have carrots on hand, I added 1.5 cups orzo and added a splash more 1/2 & 1/2. Perfect!
Hi! I usually meal prep on the weekends and stick stuff in the fridge so I can take it to school for lunch (I’m a sophomore in high school :)). Would this soup be okay in the fridge for a few days and then reheated?
Methods for optimal food storage and shelf life should be based on good judgment and what you are personally comfortable with.
OMG! Just made this soup and it was incredible! Perfect flavor and very smooth and light creaminess (thanks for the tip of using whole mile + heavy cream in place of half & half). On a scale of 1-10, it’s a WOW! Thank you!
I’d like to make this soup for dinner. It looks amazing!
But, I’d like to add some cooked rice to it like some of the reviews suggest.
How much cooked rice would you suggest putting in the soup?
About 1-2 cups, but really, it’s up to you!
I love the nutritional information. Thank you! The only problem is that it says the values are for one serving, but does not specify the serving size. Do you know what the size of a serving is for this recipe?
About 1-2 cups.
I made it for dinner and served in bread bowels,it was a big hit. I was surprised that only half a cup of half and half could make it so creamy. Thanks for sharing. I will be making it again.
Made this tonight and my whole family — from my hard-to-impress hubby to my 4 year-old daughter who heretofore refused to eat mushrooms — raved about it. It’s SO exciting to find something new that pleases the whole gang. It was, indeed, damn delicious…even in Alabama in July! Thanks for an amazing recipe!
I made this soup a few times now. I add brocolli instead of celery and serve it over rice. (I live in Hawaii and we serve everything over rice/with rice, it makes the soup thicker and last longer too)
It is so yummy and hearty and my hubby always begs me to make it lol. He says he could live off of it.
So I found to make sure the carrots are soft I start with the medium heat then I lower and cook it covered on low with all the veggies BEFORE I even add the broth. For about 5-10 mins, however long it takes for the carrots to get soft. Then continue with broth. Makes for a yummy soft carrot!!
Fabulous! I subbed chicken breast, dried tarragon for the dried thyme, added fresh thyme & rosemary, halved the mushrooms, and added peas at the end. It needed to cook about 15 mins longer (even though I did a pretty small dice on the veg), but this only helped the flavors to come together more. I’m not even a fan of mushrooms (which is why I cut down the amount), but this is UNBELIEVABLE. Filling, delicious, comforting. The perfect bowl of soup!
I want to make this but I don’t like mushrooms or chicken. HAHAHAHA. You must be amazed at some of the weird comments you get. I just make this soup and it was totally awesome. As usual, as soon as I see a recipe that looks good and is fairly healthy your website pops up. Thanks for all the great recipes.
Hello ur recipe seems amazing..can I use milk instedvof half and half for a calories less version?
Yes, absolutely.
Hi. I wanted to leave a comment to say I made this today but used leftover lemon pepper rotisserie chicken. It was out of this world. Just so rich and delicious. I didn’t have half and half so I used evaporated milk. Thank you for the recipe. I have soup leftover so I am adding it to a casserole in place of reguar mushroom soup. This is a great recipe.
WONDERFUL soup!!! Really easy and quick, Hubby and I were crazy about this soup and I had only enough for one leftovers and couldn’t wait to taste it the day after BUT a friend broke her arm so I took it to her instead, she went crazy over it so it must have been even better 2nd day. Will make this over and over and over!
Oh and I forgot, I used a gf flour blend in place of the reg flour because of a food allergy, couldn’t tell at all.
Just made this tonight. I felt like this needed more cook time – I wish I had simmered the soup longer before adding the half and half, and I cooked the veggies twice as long as recommended. The flavor was great, but I think it just needed extra time to simmer to really come together. It’s definitely not a 30 minute recipe in my opinion.
Is this a recipe I could double or triple and freeze? It looks delicious and I’m swimming in leftover half and half.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
Ive made a few of your recipes and I’m just making this for the second time tonight. Its so delicious and I love dipping bread into it!
This soup came out delicious except that like others, my carrots were crunchy. I was careful to cut them to the same approximate size as the carrots in the photos provided. Next time I’ll boil the soup longer and be sure to check the carrots before adding the 1/2 and 1/2.
how could I make this into a crockpot dish?
It is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide. Hope that helps!
Could you substitute coconut flour for this recipe , you think?
And coconut milk for the 1/2 & 1/2?
What a great idea! But unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment.
Love this soup! It’s tasty.
Made it very delicious but missing salt(which you have to season to taste but my dad has had congestive heart failure) so I added a little more salt to a separate pot of soup for the rest of family
I found this recipe when I was searching for a chicken mushroom soup. As I have made other of your recipes I knew it would be a good one. I made it exactly as stated except I used leftover chicken from a previous meal. Also at the end I added a bit of rice leftover from last nights take out Chinese. I also had made homemade bread for the first time ever and together with this soup was a delicious filling meal on this snowy cold evening.
Just made this wonderful soup. The best recipe by far! Damn Delicious!
Made it last night and everyone loved it. My son (8) said it’s now his second favorite soup (behind chicken and dumplings). Thanks for the great recipe!
This was really good. I made it tonight. Mine didn’t thicken though. I can’t understand why.
Bummer! Did you follow the recipe exactly as written without any substitutions?
Mine didn’t thicken either, but I did add some leftover rice and it turned out just fine.
Absolutely my favorite soup. Just made this and I am enjoying it now. Thanks for posting this. Definitely a keeper.
Hi! I have been cooking for more than 60 years. This soup was so easy and absolutely DELISOUS. The only thing I change was I par boiled the carrots ( I like carrot cut on an angle). Other then that this was fabulous.
We are in the midst of a HUGE snow storm *New York City) so this was percet. Make sure have have some French Baguetts (YUM)
I made this soup tonight and it tuned out perfect! My wife loved it. I will definitely be making again.
Going to make this this weekend for sure….Yum!
This soup looks absolutely mouth watering. I really like than you haven’t blended the soup, so you get real texture as well as taste. Thank you so much for sharing. Sammie.
My husband made this for dinner tonight, it was wonderful! Did use leftover chicken because we had roasted a whole chicken on Sunday, but otherwise followed the recipe.
This sounds delish and I plan to make it this afternoon but wondered about freezing the leftovers? Some soups freeze beautifully and others end up mushy and gross. If it freezes well, I’d like to make a double batch.
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
hi,
i just made this for dinner tonight, smells yuuuumy….i was just wondering, i used a half pint of heavy cream (didn’t
have the half/half), but the soup is still kinda thin, how do i thicken it up? Thanks!
Sally, you can use additional flour as needed.
Made this soup two nights ago. I stumbled across it when I was looking for a good soup recipe for my sick hubby. Neither of us are huge soup fans but I thought I would give this a try in a desperate attempt to help him feel better. I am making it again tonight!!! This soup is a bowlful of heaven. Thank you for this amazing recipe! I plan to try more of your recipes going forward.
Do you cook chicken first? Then cut up? I use the breast is all
The chicken is cooked in the very first step:
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Ya know what I LOVE about this recipe besides it being DELISH? It has recognizable slices of mushrooms. Drives me nuts to have a cream of mushroom soup and not be able to see, or bite into, any mushrooms. GRAND recipe.
CHEERS, CC
Made exactly as the recipe stated – delicious! I am usually not much for soups but hubby loves them and we both thought this was a terrific meal. Thanks so much for sharing! 🙂
Made this for supper, but I didn’t have chicken so I used italian sausage instead. So goooooood!!!!!
Garlic and rosemary are great flavors for a soup! I wouldn’t mind a warm bowl of soup right about now.
How big is each serving (1 cup, 1 1/2 cups, etc)? Thanks!
A serving is roughly 1-2 cups.
OMG!!…
This soup is amazing!!
I just made it and I’m loving it.
Thanks for sharing this recepie.
Yummy greetings from Belgium.
Is the chicken to be used pre-cooked? It doesn’t seem like 2-3 minutes and then about 6 minutes after would be enough to fully cook the chicken if it is raw. I’m always afraid to cook chicken, is there any hard fast rules on this to tell if it’s done without over cooking it?
Tiffany, the chicken will still continue to cook through when it is added back to the soup for an additional 8-10 minutes.
Delish! I did add a little cajun seasoning with the salt and pepper at the end. Also, cooked brown rice and added it at very end. Chopped flat parsley in the pot of soup… Would be great topped with a little white cheese too!
Can this soup become spicy by adding some chopped jalapenos to it? I like a creamy spicy soup.
Yes, that sounds like an amazing addition!
This soup IS Damn Delicious! It’s creamy and comforting without being heavy. The mushroom flavor comes through. It’s a very flexible recipe. I had to make a few substitutions for what I had on hand. I used mushroom broth and canned chicken breast. I browned my creminis first in unsalted butter until they were very brown & flavorful. Then put them aside. I sautéed the other vegetables about halfway soft then added the canned chicken, minced fresh garlic, thyme, rosemary and bay leaves. I also added a couple tablespoons of minced sweet red pepper (just because I like the color). I added the mushrooms back in with the broth. I had to mix the flour with a couple tbsp. of butter and add to thicken. I also added some freshly grated nutmeg after the half and half and added the fresh parsley. Sorry I didn’t mean to change your recipe that much, but this recipe is so forgiving. Thanks !
I made this recipe this weekend, and it was amazing! It was a perfectly calm and creamy soup for the cold front that came through during the weekend. The only change I would have made was to sautéed the celery and carrots in the butter for an additional time before adding the onion, garlic, and mushrooms (depends on your preference of texture). I also added smoked paprika- previously suggested- and was very pleased with the depth it gave the soup! This recipe will definitely be a do again! Fun and easy to make with delicious results!
Thanks for sharing information about recipes. I like your blog post.
I found this on pinterest this morning and knew I needed to make it for dinner tonight. The only thing I did different was use white button mushrooms and I added a little bit of Old Bay seasoning. I served it with french bread. This will go into our meal rotation! Thanks for sharing
Making this in my crockpot tonight. The house smells so good. Can’t wait to try it. Thanks for sharing
How was this in the crockpot?
Did u do anything different?
I am going to make this recipe. I have a question, can I use Baby Bella Mushrooms instead or the Crimini Mushrooms? I love love love Mushrooms. t/y
Yes, absolutely.
I made this tonight and was highly impressed. I’m not usually a fan of mushrooms, but this is one dish that makes them great.
This is a great recipe! I added cilantro instead of parsley to finish and my family loved it! I think lemon grass could be could and make it Thai style. So many possible variations. I freezes well too. I made a triple batch!
Thanks!!
Made this for dinner tonight. The best I have tasted in a long, long time. My husband even ate some and he is not a soup eater. Will definitely be cooking this again.
Made this for dinner. Forgot to chunk up the chicken before browning- no worries, cut it up after taking it out of dutch oven. My problem was I should have cut the carrots into a smaller dice- they didn’t cook enough and I ended up simmering the soup an extra 15 minutes before adding 1/2 and 1/2 . Also added the red pepper flakes for a little zing. Loved the buttery goodness from the mushrooms- was a lovely fall meal!
All I can say is “Damn. Delicious!”
I can’t miss with your recipes, I pin things on Pinterest that look delicious, and half the time they’re your recipes. Keep up the amazing work!
If I were to use heavy cream instead of half & half, would I use the same amount?
Yes, it would be the same amount.
I made this exactly as posted…delicious! Thank you for sharing!
So husband and I are trying to eat a little healthier without sacrificing the yummy and the budget, and bumped into this recipe and it was delicious!! But we did add some extras, we needed a little more flavor and tickness so we threw in some mozarella grated cheese, a little bit of cilantro sauce and a “pow”of cayenne pepper… outcome: beautifullllll, so yes thanks for the idea, this is definetly for mushroom lovers and soup lovers. Thanks for the recipe!
could this possibly be done in a crock pot?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
I recently made a chicken vegetables soup (crockpot) similar to this one, minus the mushrooms and cream. I think if you add the mushrooms in the last hour or two then stir in the cream at the end, it might work.
This came out sooo damn delicious. I did add cooked wild rice to it 5 minutes before serving.My new favorite soup.
Can you put this in the freezer?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
I made this for a small dinner party the other night and it went down so well! Absolutely delicious. My friend even took the recipe I printed out. I will definitely be trying your other recipes.. Thank you for sharing! 🙂
12 grams of fat??? Typo?
The numbers are correct.
Just made this. Added some homemade flour dumplings. Delicious.
This soup tastes amazing best soup I’ve had/made in a long time 🙂
Can’t get enough of mushrooms and love all of your recipes!
Great recipe! Of course, all your recipes look awesome. Made this as per instructions the first time. The most difficult part was cutting up the raw chicken thighs and hoping I had cooked them enough. Second time I bought pulled dark meat from my local deli which made it much easier. Our local steak house serves an excellent chicken mushroom soup, but I think this recipe is much better. I did use 1½ cups of half and half to match the creaminess of their soup! Even my wife, who does not like mushrooms, raved about this soup!
Just made a variation of this for my family and it was a resounding success! Instead of thighs, I used chicken and apple sausage. I also used a variety of fresh carrots and mushrooms we got from our local farmers market. Everything came out just perfect! This was my first time trying one of your recipes, but I don’t think it will be the last!
Glad to see that you use chicken thighs rather than chicken breasts in your recipes! So much more flavor, and there’s no risk of their drying out!
I made this soup last night and instead of using chicken thighs, I purchased a roasted chicken from the grocery store and used the breast meat from the chicken. It was so delicious and quick to make. I also used Swanson’s Tuscan Chicken Broth which gave it added flavor!
Made the soup tonight. Rather than use the dark meat I used left over shredded breast meat. Also added a 1/4 tsp of crushed red pepper. Was delicious. Didn’t have to buy anything special had everything on hand
I made this last night for my husband and I and we both loved it! I love how it’s full of veggies, especially mushrooms which my husband loves. It was perfect comfort food a gloomy rainy day. It warmed me right up, the broth was so flavorful and it wasn’t heavy like I expected it to be with the addition of half & half. Thanks for all your delicious recipes by the way! I have been trying quite a few of them lately!
Holy delicious! This is probably the best soup I’ve made to date – and I make soups WEEKLY this time of year (Wisconsin winters)!
I had to alter the recipe because it was too cold for me to shop for ingredients. Instead of chicken thighs, I used breasts; I substituted the half and half for a can of evaporated milk. I added the milk and didn’t realize that the recipe called for 1/2 cup – so I added 1/2 cup of orzo to thicken the soup back up. Awesome addition!
I can’t wait to make this soup again, the original recipe, to share with my fiancé. I think I can convince him to like mushrooms with this hearty soup!
What would you think about adding wild rice to this soup? I cant wait to make it.
That sounds like an amazing addition!
I made this tonight, and it was was absolutely delicious! I did put in Dijon mustard. Will definitely make again!!
I made this tonight, and ended up dropping in about a tbsp. of Dijon mustard, which kicked the flavor up a bit for me. But it’s a delicious, hearty and gorgeous soup! Thank you for the recipe!
Thank you for including nutritional information on your wonderful recipes – I really appreciate it!
You could also sub. canned Evaporated Fat Free Milk for the 1/2 and 1/2. You get the creamyness without the fat.
I did sub the Evaporated milk for cream and it was delicious! Added extra vegys too because you can never have too much onions, celery, and carrots.
Simply delicious,made this recipe for dinner, we ate it all, it is a keeper! Thank you
This looks really good! But first look I thought it was Butternut Squash Chicken soup! That gives me an idea! Use that instead of the cream etc! Or I thought, I love blended carrots in soup that could help add creaminess without extra cream also! I can’t wait to try it!
made this tonight was another winner! When i was in the middle of cooking i kept thinking oh this just might not turn out right i admit i dont always follow directions completely for instance i used extra butter and it was salted because its all i had. I also used leftover chicken from 2 nights ago cooked it in olive oil then cut up a boneless breast and added that too.
I used more mushrooms then the recipe called for and extra bay leaves and rosemary.
At the end of the intial cooking stages, i threw in some baby spinach leaves and some french green beans!
IT WAS DELICIOUS SO GLAD I FOUND THIS COOKING SITE WONDERFUL RECIPES! I made some yummy buchman bread (copy cat outback steakhouse recipe) so good, but i am sure crackers or corn bread would go nice with this too.
Another hit! I could probably cook every night from your blog! Tonight, my Mom, Dad and Hubby all gave this wonderful soup a “thumbs up”! It is snowing here right now and this was perfectly comforting! Thanks Chungah!
I made this tonight, and it was delicious!!! I used a combination of mushrooms and used leftover cooked chicken, which made it a tad easier. This is a hit! Will be making this a regular! Thanks for a great recipe!
I love you blog!! every recipe i have made from here has turned out amazing!!
This look absolutely delicious! I’m making this for sure!
I made a batch of this soup, and it’s great. Easy, tasty, filling…perfect on a cool evening. However, I also found it satisfying as this morning’s breakfast. Cheers!!
I was wondering what to cook for dinner tonight and found out this recipe, luckily I have just all the ingredients needed. Thank you for sharing.
This was so good! I made it last night and used chicken breasts instead, but it worked out well! Thanks 🙂
I am making for dinner today–going to double the recipe and add a couple of handfuls of spinach and a cup of uncooked orzo. Should be great! Can’t wait!
I am making this today! ( slow cooker) Looks fantastic!
I made this vegan by subbing:
Soy Curls for chicken
veggie broth for chicken broth
Almond milk for half/half
Margarine for Butter
I also used gluten free flour
It turned out great. Kids loved it too.
Hi, I’m from Dubai and made this yesterday
It was so yummy
Made this last Sunday – it was AWESOME. I tripled the recipe – my husband and son loved it.
I sprinkled a little paprika on a bowl of left over soup… even better! Thank you!
This was damn good!! I pretty much tripled the recipe and glad I did. Totally delicious!
For leftovers, I did sprinkle with a little paprika… yeah, very nice! My husband and son almost ate it up all by themselves. Thanks for another awesome recipe!
Making this this week! Using chicken thighs though, and adding wild rice. Cant wait to try!
Made this today using chicken breast and fat-free half and half to lighten it up a bit. It is terrific! Have made many of your soups and they are always a hit with my family. I love that you use a modified version of what we in Louisiana call the trinity…onions, celery and bell pepper… I love carrots! Thanks for the great recipes!
I made this today and oh my gosh, YUM! It was so so so good. My husband loved it too and suggested I add kielbasa to it. Yeah. He doesn’t understand clean eating or January resolutions!
Hi there! Thank you so much for this recipe I made it for my family and they absolutely loved it. Yet, we’re a pretty big family so I was wondering to increase the amount of servings should I just add more chicken broth or should I double up on all of the ingredients? Thank you!
You can easily double up or even triple all of the ingredients.
Hi there. I was wondering if you can use the regular white button mushrooms instead of the cremini? None of our grocery stores carry the cremini. Will it change the taste?
White button mushrooms should work just fine.
Ctemini mushrooms are also called Baby Bella, if your store might carry those.! That is how my store had them labled .
This is a fantastic recipe! Going into the rotation! Simple, very, very flavorful! Thanks!
Just made this and it is absolutely delicious. Popping some bread in the oven as we speak to sop up all this goodness. Thanks for the recipe.
This looks SO delicious! Beautiful pics!
A mushroom based soup is so delicious. Especially if you can get a lot of other good grains in there with it
Just made this for supper and It’s a keeper! I’m gluten sensitive so I used arrowroot instead of flour and coconut milk in place of half n half. The thyme and bay leaf flavor adds so much, I wouldnt change that.
My husband and I love mushrooms and we relly enjoyed this soup. We are trying to watch our calories so it was really nice to see the nutrition information listed. If you like mushrooms you will love this soup, the flavor of the mushrooms really come through (be sure to use the mushrooms called for in the recipe). This soup is delicious!
Just made this tonight can u say delious!!!!!
Do you think I could substitute coconut creamer for the half and half and almond flour for the white flour?
Monica, you can certainly try substituting coconut creamer and almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
Wonderful photos. I could smell that soup. I could feel the creaminess on my tongue.
I love soup. You really did a number with a version of mushroom soup. I was at a gathering with a corgi this past Sat. So I talked about Butters. Just letting you know I was gossiping about your ‘family’.
I just made this soup for dinner. It was really good and reminded me of a soup I enjoyed in Quebec City. iIt did take me longer than the 30 minutes to prepare, however. Guess I am a slow chopper!
I made this tonight and want to let you know that this was an excellent recipe. The soup had a lot of flavor. I would give it 5 stars!
DELICOUS! This will go into my folder. Thank you
I could most def go for a gigantic bowl of this right about now! PS – I don’t believe apologies are necessary for amazing mushroom recipes! =)
Love all your recipes. I just tried this one and its great! For my taste, I feel like its missing something, a kick. Any recommendations?? Thanks.
Are you looking for more of a spicy kick to it? If so, smoked paprika or crushed red pepper flakes would be a great addition!
ps: your photos are dreamy!
Another fantastic recipe that my husband loved!! Thank you Chungah for sharing!
Ooooo girl! I’m totally addicted to mushrooms! Gonna make this asap!!!
Not only are your recipes simple to make, and absolutely delicious, but your food photography is among the best I’ve seen! Mind me asking where you learned this part?
Thank you! I am actually self-taught with a lot of trial and error!
No one in my family likes mushrooms, any thoughts on a substitution? This looks and sounds delicious. Has anyone tried it just omitting the mushrooms? That is what I usually do, but it sounds like the “star” of this recipe. Thanks for any help you can give me.
Carole, if your family is not a fan of mushrooms, then I just don’t think this recipe is for you – it really is the star of this dish. But please feel free to try out this lemon chicken orzo soup and/or this chicken and potato chowder. They are sans mushrooms!
I know this is old, but I’ve always disliked mushrooms (although I like the idea of them and I’m trying to learn to like them), and I LOVED this soup.
Be sure to clean the mushrooms very well, since any dirt will give a “dirty” taste, which is one of the major things I dislike about mushrooms. Sauteeing them also improves the texture, and these particular mushrooms are sort of firm and meaty, not slimy. I used less than half the amount of mushrooms, and added a bit more of the veg, and added peas at the end to make up for it. If the mushrooms are sold loose, I suggest getting the smallest ones- if you are not quite there with the liking mushrooms, you will probably prefer it in smaller bites, and imo the smaller ones are just better for some reason.
This soup is MAGICAL. So flavorful, just a celebration of umami in your mouth. It’s everything I hoped mushrooms could be! I ended up using dried tarragon, and added fresh thyme & rosemary while cooking, and the flavors were amazing, although I’m sure it would be amazing as written with half the mushrooms. It would be easy to eat around the mushrooms if you find you don’t like them (although I’m enjoying them!), but I bet even the most ardent mushroom haters would be surprised at how wonderful this soup is. And if you’re trying to get into mushrooms, this might be the thing that gets you over the hump!
Making this for dinner tonight!! I’m so excited, I make your recipes often and they are all amazing! Thank you 🙂
Oh yum! I love mushrooms…and the cold has finally arrived in Texas. Perfect time for some creamy soup!
Just finished a bowl of this soup and it’s just delicious. 20 degrees where I am, so this was a perfect comfort food for our cold, cozy Sunday lunch! Thanks!
I’m going to try this recipe with a Thai twist-a variation of Tom Kha Gai; use coconut milk instead of half & half, and add lemon grass and eliminate the rosemary & thyme-maybe grate in a little fresh ginger and lemon zest and/or lemon juice to give it some acidity.
Doug that sounds like a great Thai twist… did you do it… how did it turn out?
I did! It turned out great, somehow feels less heavy. I also added about a 1/2 teaspoon apple cider vinegar to brighten the whole thing up.
I’m going to try with coconut milk too! Here’s hoping it turns out. 🙂
Have started making all homemade soups, ( no more cans for me ) This one will work very well for my(add a) cream soup recipes. Thank you
This is my kind of dinner! So comforting and delicious!
Can’t wait to try this. It’s 28 degrees here in Kentucky. I was wondering do the carrots get soft with this cooking time. Thank yall
You were smart to think of this BEFORE cooking! Just made this soup and it was absolutely delicious, but the veggies were crunchy. Yuck! I boiled the leftover soup for ten minutes and veggies became “soup tender”. Next time, I would boil for around 15 min after adding the broth but before adding the half and half. Hope you enjoy it.
JulieMac, it seems that your vegetables were cut into huge chunks. They should be diced small to ensure they are cooked through in the time frame listed in the recipe.
Did I miss when the bay leaf is to be removed?
The bay leaf should be discarded prior to serving.
This was very, very good! Thank you!
Do you know if this can be made in the crockpot instead of the stove top ?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes prepare veggies and chicken as normal. Add to crock pot or slow cooker with 2 cups veggie stock. Cool on high for 2-3 hours or low 4 -5hours. Stir in cream before serving
After I cut my carrots I cover and microwave for 2 minutes. Softens them enough.
Also a good splash of Marsala wine would be yummy
Yes, the carrots should become tender in this time frame but it is best if they are diced small.
My sister made this soup last weekend and it was absolutely delicious but the carrots were not soft they were still quite crunchy. I would steam or cook the carrots ahead of time for sure.
CS, it may be best to dice them as small as possible.
I practically minced the carrots and they still were quite hard. I think it might help to sauté the carrots for a couple of minutes, first, to soften them before adding the remaining veggies. Except for too crunchy carrot bits, this soup was quite good!
The truck is to sauté them at the bottom of the pot with the onion, celery and carrots first. Then add your mushrooms last. Then move on to making your roux.
Yes. I’ve made it three times.
E. – Your comment is from 2017 — I am wondering if you still make this – and if you have any changes, additions, etc. now? I just found this and am looking forward to making it. Thank you! Linda
I grate my carrots and find that it helps!
Thank you Chungah for the lovely soup recipe.
You and I think the same when it comes to “clean” eating…teehee…there are vegetable in there so they do counterbalance the half and half…….
This sounds amazingly simple and delicious. I’m making a pot of this for Sunday Supper.
I’d love it if you shared this at What’d You Do This Weekend tomorrow with Tumbleweed Contessa.
Linda
This looks so good! I love mushrooms and I bet they add so much flavor to the broth!
This recipe is only 6 servings how much more chicken for 8 servings??and ingredients should I add more??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Katrina!
How many cups is one serving ?
About 1 – 1 1/2 cups.
Increase by 1/4 or .25 for 8 servings
Just increase by 25%. It’s called MATH. LOL.
Actually you would increase it by 33% (6 x 1.33 = 7.98) Increasing it by 25% would only give you 7.5 servings
.
6 being 75% of 8 maybe 25% more ? Just to say …
1/3 of 6 servings is 2 servings; if you want 2 more servings, you need to increase by 1/3 of the initial measurements, ideally. However, aromatic herbs may not need the same increase in measurement.