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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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!