Creamy Chicken and Mushroom Soup
by Chungah
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Velvety creamy mushroom soup! So cozy, comforting, hearty. A 30 min recipe, truly weeknight-dinner worthy!
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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, mirepoix with garlicky-thyme brothy-goodness.
reasons to make creamy chicken mushroom soup
- Quick, cozy weeknight meal. This chicken soup uses pantry staples like chicken stock, and comes together lightening fast (certainly weeknight worthy).
- Clean-out-the-fridge meal. This is an ideal recipe to throw in any veggies (ex. peas, corn, green beans, broccoli or spinach) on hand that need to be used up ASAP, the most perfect opportunity for those picky eaters.
- Best soup for dunking. What a great excuse to whip up some crusty bread off to the side to dunk into this cozy pot of earthy, wholesome comfort food.
tips and tricks for success
- Repurpose leftover rotisserie chicken. To cut down on prep time even more, substitute rotisserie chicken for the chicken thighs.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Use heavy cream for more richness. Heavy cream will have a higher fat content than half and half, yielding a thicker, more velvety smooth consistency. On the flipside, use milk over half and half for a lighter soup.
- Add in leafy greens. This is a great recipe to sneak in leafy greens for those picky eaters. Spinach, kale, collard greens, swiss chard, or arugula are all great options.
- Serve with crusty bread. Serve with all the homemade crusty bread for dipping, sopping and dunking!
- Freeze without the dairy. Skip the half and half prior to freezing to avoid graininess and separating, adding it in right before serving.
what to serve with creamy chicken and mushroom soup
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.
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.
Leftovers can be stored in an airtight container in the fridge for 2-3 days.
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. Label, date and freeze up to 2 months.
Creamy Chicken and Mushroom Soup
Video
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.
Equipment
Notes
Did you make this recipe?
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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. 🙂