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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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.