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!
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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
Equipment
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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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.
Absolutely delicious and creamy. My husband and I both love this soup. Yum goes with each bite. We made our own chicken stock from a rotisserie chicken. I also use a chicken breast instead of drumsticks. We love it and have made it over and over again,
Just made this soup for the first time. Its delicious! Thank you for sharing this recipe
I give it ⭐️⭐️⭐️⭐️⭐️⭐️
Yum! I’m used to making quantities of soup because I was always cooking for my family. Now that I’m at long last in my own Senior apartment I was a little surprised that it didn’t fill my stock pot, but I’ll get over it!
This is the best chicken/mushroom soup I’ve ever made. So glad I found this recipe. Next time I’m going to try freezing some of it before I put the half n half in it so I have some for “emergency “ dinners.
HOW MANY POINTS?
This soup is amazing. I make it all the time. It is one of 3 of my go to when I want to make soup.
Great soup! Been making it for years, my husband and son love it.
This recipe is TEUELY AMAZING! Family loves this soup I also use make it at a restaurant people go nuts!!!
I love this healthy, easy & delicious recipe. I’ve been making it for a few years now & my grandson who doesn’t like mushrooms, loves it.
Unbelievably delicious!!!!!