Creamy Chicken and Mushroom Soup
by Chungah
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Velvety creamy mushroom soup! So cozy, comforting, hearty. A 30 min recipe, truly weeknight-dinner worthy!
Featured Comment
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
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.
Equipment
Notes
Did you make this recipe?
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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
Quick, easy, and wonderful. I added a little more seasonings, such as oregano, onion powder, and garlic powder, to it to add some additional flavour, but a great recipe.
This was so delicious
This was EXCELLENT!!!! Because my family is gluten free and lactose free, I substituted cornstarch for the flour and Califa Coconut Milk and Coconut Water Blend and it was EXCELLENT!!!!! Family that can have dairy added in parmesan grated real cheese and said it made it DREAMY!!!!! This is a definite keeper. My husband LOVED it and has asked for it over and over again. We never have leftovers, sadly!!!!!
Also amazing! Made the thai shrimp and this one on the same day because I have picky soup eaters. Anyway, they loved this one, even the child that doesn’t actually like mushrooms. I added some leftover basmati rice for the second helpings. For my helping, I added raw spinach to my portion for extra veggies. It immediately wilts when added to the hot soup, but keeps some texture.
Really yummy!!! And fast and easy – thanks!
SO good!! Comfort food…it was a hit with the family.
Damn! This is delicious. I used heavy cream – had it in the fridge, and totally messed up the instruction sequence due to distractions, but the soup is DELICIOUS! Thank you!
Best soup ever. I added jalapeño and crushed pepper to make it pop. 5 star rating