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
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Delicious ! Thank you sharing
5 STAR!! This creamy chicken and mushroom soup is delicious! I double the mushrooms and chicken and add chopped fresh rosemary as well. Definitely a favorite!!
I made this for dinner tonight. My husband really enjoyed it ❤️. It’s a keeper
This is easily a 5-star soup! I found this recipe here a few years ago on Pinterest and it’s been a fall/winter favorite ever since! The one and only thing I do different is I always double the mushrooms (we love mushrooms around here too). Always delicious!!
What a yummy soup. I added some sweetcorn as well. Delicious!
This recipe was delicious! It’s a keeper! Thank you for sharing.
I’ve returned to this recipe again and again over the years, it’s one of my all-time favorites from your site. Perfect comfort food on cold rainy days, and too delicious to resist on summer days as well! I had to swap out a couple veggies due to dietary intolerances, but that’s how I discovered that kale goes really good with it! I also like to add noodles to mine. Thank you for the great recipe. 🙂
SO yummy! This has become my go-to soup. This time I added white rice, white wine and tried leeks instead of onions, and it’s still awesome. I double or triple the recipe so I can share. 🙂
Added tsp of ground mustard!
This was delish! Quite tasty before adding half and half. Used veggie broth and rotisserie shredded chicken. Will definitely make again. Oh, and I used16 oz of mushrooms ‼️
I would give this 10 stars if I could! Didn’t have chicken thighs, or cremini mushrooms, so I used chicken breast, and portobello mushrooms instead. Fantastic!
This is one of my favorite soups. Great flavor and texture. I’ll sometimes omit the chicken and add additional mushrooms. I like a combination of oyster, cremini, and baby bella mushrooms. I also sometimes ad a pre cooked pack of Carolina wild rice for a stockier soup. I also double the tyme, mostly because it is one of my favorite spice flavors. So many possibilities and combinations for a side dish or full meal.
Had saved this recipe some time ago and was feeling like an awesome comfort food dinner so I made this chicken and mushroom soup tonight. I did sauté my mushrooms separately in the butter to get them nicely golden brown before adding it into the dutch oven of onions, garlic,celery and carrots. I doubled the recipe and with adjusting the salt and pepper at different increments but keeping everything else the same it turned out delicious ! Was going to add a little orzo at the end but decided against it has we had a hot loaf of bread to accompany this amazing soup ! Thank you for sharing 🙂
Such a delicious soup and so easy to make. I just used a rotisserie chicken and regular white onions that I had. I didn’t have half and half, but used plain greek yogurt.
Absolutely Amazing!!!
I made this tonight but, I used baby bellas & added some bowtie pasta to it! My whole family loved it!!!
So good even my picky husband liked it !
We loved this recipe! Will be making it again! Thank you!
This soup is awesome! I had poached some chicken breasts and made a broth for another recipe. Had 1 c of shredded breast left and used canned chicken to augment. The broth was exactly 4 c. I had everything else but the fresh thyme. My husband and I had it for lunch two days.
I started this with frozen chicken thighs, which simmered in 4C water in the crockpot on low for about 4 hours to make the stock, then diced and lightly browned the chicken. We love homemade cream of mushroom soup, and I’ve always just used mushrooms. The chicken and vegetables take it up to a much higher level! Thank you for sharing your recipe.
I made this but only used 1/3 c of milk, egg noodles and frozen peas. It was a favorite for my husband. Tasted like chicken pot pie soup. Comfort!
I have made this soup several times. It is absolutely delicious. The flavors are amazing. Perfect every time.