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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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
I made this soup for dinner last night and I loved it! It reminds me of chicken and wild rice soup, with no rice. Highly recommend!
I’ve made this soup at 5 times since Novembers 2021 and it is always a hit. My bosses love it. Thank you
I love this soup. My husband asks for it once a week. However I do one thing differently, after cooking the chicken thighs I cook the mushrooms by themselves, remove from pot and then add them back in with the thighs later. Thank you for sharing this delicious recipe.
YUMMY! Used chicken breast and heavy cream as that is what I had on hand. I used Pink Hymalian salt to flavor each bowl DELISH! I will make again and add some black rice .
Really liked this soup. I partially cooked the carrots in the microwave with about 1/2C of water for about 4 mins. Then just added them (including the cooking water) to the soup.
I love mushrooms too. This soup was excellent.
This soup is delicious and quick to make! I did cheat a little and used rotisserie chicken. Will make this again. Side note. In the future I will sauté the carrots first for a few minutes before adding the other vegetables.
Wow! This is absolutely delicious!!! Wouldn’t change a thing! Thank you, this is a keeper!
This soup is delicious! It came out so good. I waited to add the half and half until 2 minutes before dinner time. I had made the soup early and just let it simmer on low for 40 minutes without the half and half until we were ready to eat. Again, it was amazing! Such a yummy flavor.