Creamy Chicken and Mushroom Soup
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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.
Tools For This Recipe
Dutch oven
Creamy Chicken and Mushroom Soup: Frequently Asked Questions
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.
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.
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.
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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Damn Delicious! When you have all of your ingredients ready to go before you start, it’s a very fast recipe and great for weeknights! Used leftover rotisserie chicken and added a teaspoon of Better Than Bouillon to use up my jar. Thanks for the recipe!
Delicious! My husband ate it all before I could take a picture:)
Love this recipe and I’ve made it several times now. I do find that I like a little more chicken so I use 1 lb chicken thighs. Also, end up cooking the chicken a little longer that 2-3 min and veggies quite a bit longer as we don’t like crunch in our soup. Overall, a great rainy/snowy day soup recipe
Very fast and easy recipe. Good solid soup that everyone can eat. Used left over rotisserie chicken.
I use a whole chicken cream of mushroom soup sticks of melted butter cook in a oven bag for 2.5 hours cut bag open debone chicken and serve
This is one of the best soups ever!! I have to double the recipe to give my parents some!!
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!
I had some mushrooms needing used up and a jar of chicken I’d canned that didn’t seal that needed used up. This recipe was the perfect way to use them. It is wonderful. I will definitely be making it again.
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!!!!!