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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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!!!!!
I made this tonight…it was so rich and delicious without the half and half that I left it out and it was AMAZING. Had to simmer for a while cause my veg was still crunchy but did zero damage to the end result 🙂 Great caldo for a sick hubby.
This soup is a taste sensation. I did change the cream to Greek yoghurt. I ate it over 3 days, and it just tasted better everyday.
The second time I made it, I took out some of the large chunks, liquidised the rest, then popped the chunks back in. Nice alternative if you prefer your soup thicker and creamier.
My husband and I loved this soup! I doubled the chicken and added a little more of everything else. Super simple but it took me over an hour because I am slow at chopping. Thank you for sharing this deliciousness!
Wow it’s really delicious!!
Really good! How do I save this to find later?
This is so delicious!! I was wondering if this could be frozen for later use. I want to make a batch for camping lol
Is this able to be frozen?
I would say yes but b4 u add the cream
This is a recipe I’ve come back to time and time again – it’s so comforting and hearty! When I’m pressed for time I throw in shredded rotisserie chicken. I also let the rosemary simmer with the soup and substitute the dairy with coconut milk for my lactose intolerant husband – not as creamy as heavy cream or half and half of course, but still delicious. Thank you so much for one of our favorite dinnertime staples!
I buy lactose free milk, half & half, sour cream, and cottage cheese.
I just wanted to thank you for an amazing recipe. This is my favorite soup ever. I make it without the chicken and it’s so easy and quick! My family raves about it every time I make it. Thank you!
Delicious! My husband & I loved it. I tripled the amount of chicken, that made it perfect.
I will be making this again in the future for sure.
Another great recipe! So easy to make! Should have tried this earlier