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 am making this today! ( slow cooker) Looks fantastic!
I made this vegan by subbing:
Soy Curls for chicken
veggie broth for chicken broth
Almond milk for half/half
Margarine for Butter
I also used gluten free flour
It turned out great. Kids loved it too.
Hi, I’m from Dubai and made this yesterday
It was so yummy
Made this last Sunday – it was AWESOME. I tripled the recipe – my husband and son loved it.
I sprinkled a little paprika on a bowl of left over soup… even better! Thank you!
This was damn good!! I pretty much tripled the recipe and glad I did. Totally delicious!
For leftovers, I did sprinkle with a little paprika… yeah, very nice! My husband and son almost ate it up all by themselves. Thanks for another awesome recipe!
Making this this week! Using chicken thighs though, and adding wild rice. Cant wait to try!
Made this today using chicken breast and fat-free half and half to lighten it up a bit. It is terrific! Have made many of your soups and they are always a hit with my family. I love that you use a modified version of what we in Louisiana call the trinity…onions, celery and bell pepper… I love carrots! Thanks for the great recipes!
I made this today and oh my gosh, YUM! It was so so so good. My husband loved it too and suggested I add kielbasa to it. Yeah. He doesn’t understand clean eating or January resolutions!
Hi there! Thank you so much for this recipe I made it for my family and they absolutely loved it. Yet, we’re a pretty big family so I was wondering to increase the amount of servings should I just add more chicken broth or should I double up on all of the ingredients? Thank you!
You can easily double up or even triple all of the ingredients.
Hi there. I was wondering if you can use the regular white button mushrooms instead of the cremini? None of our grocery stores carry the cremini. Will it change the taste?
White button mushrooms should work just fine.
Ctemini mushrooms are also called Baby Bella, if your store might carry those.! That is how my store had them labled .
This is a fantastic recipe! Going into the rotation! Simple, very, very flavorful! Thanks!
Just made this and it is absolutely delicious. Popping some bread in the oven as we speak to sop up all this goodness. Thanks for the recipe.
This looks SO delicious! Beautiful pics!
A mushroom based soup is so delicious. Especially if you can get a lot of other good grains in there with it
Just made this for supper and It’s a keeper! I’m gluten sensitive so I used arrowroot instead of flour and coconut milk in place of half n half. The thyme and bay leaf flavor adds so much, I wouldnt change that.
My husband and I love mushrooms and we relly enjoyed this soup. We are trying to watch our calories so it was really nice to see the nutrition information listed. If you like mushrooms you will love this soup, the flavor of the mushrooms really come through (be sure to use the mushrooms called for in the recipe). This soup is delicious!
Just made this tonight can u say delious!!!!!
Do you think I could substitute coconut creamer for the half and half and almond flour for the white flour?
Monica, you can certainly try substituting coconut creamer and almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
Wonderful photos. I could smell that soup. I could feel the creaminess on my tongue.
I love soup. You really did a number with a version of mushroom soup. I was at a gathering with a corgi this past Sat. So I talked about Butters. Just letting you know I was gossiping about your ‘family’.
I just made this soup for dinner. It was really good and reminded me of a soup I enjoyed in Quebec City. iIt did take me longer than the 30 minutes to prepare, however. Guess I am a slow chopper!