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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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!!