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
Did you make this recipe?
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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.
I made this but only had evaporated milk. Still turned out delicious. Also had a roasted chicken and leftover wild rice that I added after everything has simmered for 45mins and then added.
I made this but I found it needed a few tweeks to have it come out amazing. First you need to double the recipe to get a decent amount. I had never bought chicken thighs… they are full of fat and took a bit of time to cut. Next time I might just use chicken breast but either way, here’s what I did:
I cooked the cut-up chicken thighs with salt, pepper and some garlic powder and spices (thyme, rosemary, parsley) in olive oil, then I added the onion and garlic straight in after and cooked it along with the chicken. Then I added the butter – I did not remove the chicken. I just kept everything straight in the pot. Then I added the vegetables and cooked for a few minutes, then I added the flour and mixed in. I then added the broth and started to cook/bring to a boil. Once it started to boil/cook I tried it and noticed that it was lacking in flavor and was bland.
So I added 1 Lipton sachet of powdered cream of chicken soup stock mix and 1/2 sachet of Lipton French onion soup mix – along with the chicken bullion or chicken broth that I previously added.
This finally gave it some flavor – so I would suggest to anyone who is not happy with this soup being bland or boring, to add a dry soup mix like suggested above to give it flavor.
I then cooked all the veggies and chicken along with the bay leaf for 15 minutes. At the end I added 2 cans of corn for more veg/color and a little milk and 1 cup cream (I did not have half and half) and it turned out great. At the end I added a little more salt, pepper, and parsley flakes. I served with sliced sourdough bread and hubby loved it.
Wonderful soup! I used chicken breast meat as that is what I had on hand. I added a combination thyme, basil, and tarragon which worked well. I also had some fresh corn on the cob handy so popped in the kernels from one ear of corn for an additional veggie. The soup was great…I did add a couple of chicken bouillon cubes to enhance the chicken flavor and added more half ‘n half. Will definitely be making this great soup again; I’m a soup lover and will likely double the recipe next time! Thank you for a flavorful and adaptable recipe!
I loved this soup. It requires a bit of prep time. I added some fresh green beans that needed to be used, about 3/4 cup in small dice. Also, I didn’t notice that the rosemary was intended as just a garnish. I minced some and added with the thyme. I used a bit too much, but I liked the herb combination so will add some again, probably a minced teaspoon. If you like your soup veggies to be completely softened, you need to sauté them longer or simmer longer in the broth before adding half and half or cream. I had only whipping cream, so used that. I enjoyed the leftover soup even more because the flavors melded so beautifully.
Do you think it’s a good idea to blend the soup?
I tried this recipe today, it turned out amazing! So delicious! Everyone loved it ❤️
This was delicious, except I didn’t have chicken thighs so I used shrimp. Otherwise, I followed the recipe pretty much exactly. (Okay, okay, I added some tarragon.) It had lots of vegetables in it, so I probably will double the meat (I used about 25 medium shrimp), double the fat and flour for the roux, and double the liquid base. Or you could halve the onion, celery, and carrots. But then you’d have less soup, and that would be a shame because it was delicious!
Made this for the first time this weekend. Was soo good, really nice and creamy. I added more salt and pepper so that the chicken was not bland. But overall a lovely dish.
Thanks.
Thank you. For low-carb: omit flour and add 8 ounces of shredded cheddar (or other) cheese. Use low-sodium chicken broth, 1 cup of light cream, a few tablespoons of dry sherry, and cook the veggies longer. For simplicity, use Perdue Short Cuts cooked chicken strips.
Great soup – very tasty and perfect for a cold winters day.
Great soup! I have seen others comment on blandness. I think chicken soup of any kind is all very personal. I love spices so I add a 1/4 tsp more of Thyme, some celery salt, garlic powder on top of the fresh minced garlic. Really taste and season at the end to your preference. I also like to let my simmer for a few hours before we eat it, so I make it on the weekends early and let it go.
Being completely honest it was not my favorite. I felt that it was super bland– I think I was hoping it would turn out similar to another soup I’ve had from Grand lux cafe, I guess I was looking for a copycat recipe. Maybe I messed up, but I followed it exactly even watched the video. Not sure.
Rave reviews from the family! Chicken soup isn’t usually my thing, I’ve never been a fan, but hubby wasn’t feeling well and wanted some comfort food for him. Added a bit extra chicken flavor with Knorr chicken stock and used Herbes de Provence because I was too lazy to search for the Rosemary. Hubby put in extra salt but that’s his problem. This recipe is a keeper.
We made this last week and it was absolutely incredible! All of my favorite things in one recipe and it was so easy to make. Definitely a new favorite!
Really great recipe – used dry rosemary in place of fresh (just a pinch) and it was delicious @lattincooks
Really tasty! Tried again with mixed veges so I could use for pot pie filling second time Round
This is so good! I made with a can of Kirkland Chicken Breast + the broth from Costco, and of, course, added a few peas. Also a sprinkle of lemon pepper. With the broth did not need any more half and half. Guess what’s for lunch!
I have made this soup 2 times now and all I can say is: DAMN it’s good! 1st time stuck to recipe but second time had some extra cauliflower and couple small sweet red peppers left over so sliced ‘em up and added…also added 1 cup of half & half (Smallest size I could buy was 250 ml/1 cup). Added smidge more water and more ground pepper and garlic. Was just as great!
Juuuust finished making this winner at 2:15AM for everyone’s packed lunch tomorrow. Double batch.
Total love at first sip!
I added few Small chicken bones, just to amp up the stock.
I will need to make this for the weekend church potluck.
I’m guessing X6 of the original recipe.
Thank u so much