Creamy Chicken and Mushroom Soup
This post may contain affiliate links. Please see our privacy policy for details.
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?
Tag @damn_delicious on Instagram and hashtag it #damndelicious!
How yummy !!! I made this last night ! They were so happy to have this! Simple yet amazing! Thanks!!
Just tried this out and my husband and I loved it! I used milk instead of half and half. I also added a half package of cream cheese that really made it go the extra mile!
I REALLY ENJOYED THIS SOUP!!! My family loved it! I plan on making a big batch for all my fellow teachers at my school to enjoy!
My new favorite soup. I tossed in a handful of egg noodles, too. The hubs wants me to make again.
I have made this a few times and we love it! Usually add a bit more chicken and cook veggies a tad longer, but follow ingredients as written! So good!!
This recipe is great when followed exactly. I also like to add gnocchi, and more broth if I do add it.
I love this soup, it’s my go-to for a warming winter soup. Delicious
Absolutely delicious! I love putting different twists on chicken soup recipes and this one is a hit. I did add garlic powder and red pepper flakes, some rice. Perfect bowl of soup. Thanks!!
Made this tonight but used leftover chicken & added a leek. Everything else was as per the recipe.
It was delicious, and will definitely make again as all the family loved it.
Full of flavour, easy and quick to make.
This is a keeper- Thank you.
love this recipe..it is on my make often list ! So quick and no potatoes which makes better choice for people watching their blood sugar !!
Good idea on the leek. I love leek flavor
Very tasty. Could have had a little more chicken. Added 1/4 to 1/3 cup of orzo and better than bullion to give a little extra flavor. Also a couple squirts of lemon juice. Will make again.
This was amazing!
I did a few changes though:
>I traded a cup of broth for 1 cup of premade mushroom soup
> Added a tablespoon of miso
> 2 Bay leaves
> Browned the chicken with flour, butte, garlic powder
Will be making again!
This turned out so delicious and it was soo easy!! I made it even easier by buying already cooked chicken!
IN ONE WORD. BLAND VERY BLAND
That’s 3
Norman – LOLOLOLOL
As per other reviews, I cooked veggies longer to soften them
I also used chicken breast which I cooked beforehand in Dutch oven, I used a little evo and sprinkled a healthy measure of McCormick rotisserie chicken seasoning over it. I set it aside after it cooked and I added it at the end.
I left all the great juices in the pot and proceeded as usual.
It was Dam Delicious!
Recipe overall needed a little extra taste, so after i cooked the chicken thighs skin and all i used the leftover fat to cook the veggies, added aome white white for flavour, let it evaporate and cook down, and i added sage, and salted it to my liking. Pretty good base to make it how you like it
I ended up doubling the amount but instead i kept the leftover fat from the chicken thighs in the pot to cook the veggies with, i also added some white wine to the veggies as they cooked for flavour. Let that evapourate and cook down and added sage to go along with the other herbs, otherwise i follwed the rest of the recipe like normal.
Overall, this soup was really bland. I followed another posters suggestions and doubled the recipe, added in one chicken bouillon cube, one packet of Lipton onion soup mix. The vegetables are very al dente if you don’t let the soup simmer, so I suggest simmering for one hour or so. Otherwise, it was really good! I cut up some old ciabatta into crostini’s with garlic butter!
I can’t imagine putting Lipton onion soup in this amazing soup!! That totally changes the entire taste of anything it is in with it’s over salty, processed taste. Please try the recipe as written, it truly is damn delicious! I had a friend that could not believe I had actually made this and it wasn’t some wonderful fancy restaurant creation. The only thing I changed was I used herbs from my garden, fresh thyme, well actually lemon thyme, hubby killed my regular type and a bay leaf I grew and dried myself along with broth I made myself using some of the same herbs from the garden. The taste of this soup is fresh, alive and extremely satisfying. and the last thing it needs is Lipton onion soup mix, I just can’t even imagine that being in the soup!
Am preparing to try this recipe- has anyone made it ahead and freezed it for a later date?
Delicious! I followed the recipe and cooked the veggies till they were soft. My beloved devoured it, went back for seconds. We didn’t have fresh rosemary, so I added tarragon, which worked nicely.
So delicious! Can’t believe I made this at home – this is restaurant quality taste! I did use all cream, and doubled the amount the second time I made it (which was the next day, that’s how good it was) to make it creamier. Thank you for this recipe – so simple and tasty.