Creamy Chicken And Mushroom Soup Recipe tastes rich and cozy, with tender chicken, earthy mushrooms, and a silky broth that hugs every spoonful. It works perfectly for busy weeknights or lazy weekends, since you can get it on the table in about 45 minutes. I first made a version of this on a cold Chicago night when my apartment heater quit, and this pot of soup basically did the heater’s job.
Why You Should Try This Creamy Chicken And Mushroom Soup Recipe
This Creamy Chicken And Mushroom Soup Recipe gives you all the comfort of a classic chicken soup with a little extra luxury from the cream and mushrooms. The broth tastes savory, slightly garlicky, and full of umami, so it feels like something from a cozy café instead of your own kitchen.
You can customize it easily with leftover chicken, different mushrooms, or dairy swaps, which helps you use what you already have. It also reheats beautifully, so you can cook once and enjoy it for lunches or quick dinners.
“This Creamy Chicken And Mushroom Soup Recipe tastes like a hug in a bowl and somehow gets better with every bite. ★★★★★”
Ingredients You’ll Need
Chicken
- 1.5 pounds boneless skinless chicken thighs, cut into bite size pieces
- Thighs stay juicy and tender, even after simmering.
- Optional swap: use 2 cups shredded rotisserie chicken and add it near the end of cooking.
- Rotisserie chicken saves time and adds extra flavor from the seasoning.
Vegetables & Mushrooms
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, diced
- 2 celery stalks, diced
- 10 to 12 ounces cremini or baby bella mushrooms, sliced
- Cremini add deeper flavor than white button mushrooms.
- Optional: 4 ounces shiitake mushrooms, stems removed, caps sliced
- Shiitake add a big umami boost.
- 3 to 4 garlic cloves, minced
Broth & Creamy Base
- 4 cups low sodium chicken broth
- Use a good quality brand like Kettle & Fire or Pacific for richer flavor.
- 1 cup water, as needed to adjust thickness
- 1 cup heavy cream
- Swap with half and half for a lighter version, or full fat coconut milk for dairy free.
- 2 tablespoons all purpose flour
- Use a 1:1 gluten free flour blend if you need a gluten free option.
Seasonings & Herbs
- 1 teaspoon kosher salt, plus more to taste
- ½ teaspoon freshly ground black pepper
- 1 teaspoon dried thyme or 1 tablespoon fresh thyme leaves
- 1 teaspoon dried parsley or 1 tablespoon fresh chopped parsley
- 1 bay leaf
- ½ teaspoon smoked paprika or sweet paprika
- Optional: ½ teaspoon poultry seasoning for classic chicken soup flavor
- Optional: pinch of red pepper flakes for gentle heat
Optional Add Ins
- ½ cup frozen peas
- 1 cup baby spinach or chopped kale
- ½ cup cooked rice or small pasta, added at the end so it does not soak up all the broth
Garnishes
- Fresh chopped parsley
- Extra black pepper
- Grated Parmesan cheese, if you want extra richness
Equipment
- Large heavy bottomed pot or Dutch oven, at least 5 to 6 quarts
- Cutting board and sharp chef’s knife
- Wooden spoon or silicone spatula
- Measuring cups and spoons
- Ladle
- Small bowl and whisk for mixing flour and cream
Tips & Tricks
- Brown the mushrooms in a single layer so they caramelize instead of steaming.
- Pat the chicken dry with paper towels so it sears nicely and does not turn gray.
- Use low sodium broth so you control the salt level and avoid an overly salty soup.
- Warm the cream slightly or bring it to room temperature so it blends smoothly and does not curdle.
- Whisk the flour into the cream before adding it to the pot, which keeps the soup lump free.
- Slice the vegetables evenly so they cook at the same rate and stay tender, not mushy.
- Add delicate greens like spinach at the very end so they stay bright and soft, not overcooked.
- Taste and adjust salt and pepper after the soup simmers, since flavors concentrate as it cooks.
- If the soup thickens too much in the fridge, stir in a splash of broth or water while reheating.
- Use leftover cooked chicken to cut the total time and turn this into a 30 minute meal.
How to Make Creamy Chicken And Mushroom Soup Recipe
Step 1: Sauté veggies and aromatics
Heat the olive oil and butter in a large stock pot or Dutch oven over medium heat. Add the onion, carrots, and celery, then cook until the vegetables soften and the onion turns translucent, about 6 to 8 minutes. Stir in the garlic, thyme, parsley, paprika, and red pepper flakes if you use them, then cook 1 to 2 minutes until the garlic smells fragrant.
Step 2: Brown the mushrooms
Add the sliced mushrooms to the pot in an even layer. Let them cook without stirring for 3 to 4 minutes so they develop color on one side. Stir and continue to cook another 3 to 4 minutes until they shrink and release most of their moisture.
Step 3: Sear the chicken
Push the vegetables and mushrooms to the sides of the pot to clear a space in the center. Add the chicken pieces to the middle and season them with salt, pepper, and poultry seasoning if you use it. Cook the chicken, stirring occasionally, until the pieces turn opaque and lightly browned on the edges, about 5 to 7 minutes.
Step 4: Build the broth
Pour in the chicken broth and add the bay leaf. Scrape up any browned bits from the bottom of the pot, since those bits carry a lot of flavor. Bring the mixture to a gentle boil, then lower the heat and let it simmer for 15 minutes so the flavors come together and the chicken cooks through.
Step 5: Thicken with creamy slurry
In a small bowl, whisk the flour with the heavy cream until the mixture turns smooth with no lumps. Slowly pour this mixture into the simmering soup while you stir the pot. Keep stirring for 3 to 5 minutes as the soup thickens to a creamy, velvety consistency.
Step 6: Adjust texture and add extras
Check the thickness of the soup and add up to 1 cup of water or extra broth if you want a looser texture. Stir in the peas, spinach, or cooked rice if you use them, then simmer 3 to 5 more minutes until the add ins heat through. Taste and adjust with more salt and pepper as needed.
Step 7: Finish and serve
Remove the bay leaf and turn off the heat. Ladle the Creamy Chicken And Mushroom Soup into bowls and top with fresh parsley, extra black pepper, and Parmesan if you like. Serve hot while it still steams and enjoy that cozy, creamy goodness.
What to Serve with Creamy Chicken And Mushroom Soup Recipe
Serve this Creamy Chicken And Mushroom Soup Recipe with crusty bread, garlic toast, or warm dinner rolls so you can soak up every drop of the broth. A simple green salad with a bright vinaigrette balances the richness and adds some crunch. You can also pair it with roasted vegetables, like broccoli or green beans, for extra fiber and color on the plate. If you want something kid friendly, add a side of buttered noodles or simple mashed potatoes.
Storage Options
- Store leftover soup in an airtight container in the fridge for up to 3 to 4 days.
- Let the soup cool to room temperature, then transfer it to freezer safe containers and freeze for up to 2 months.
- Thaw frozen soup overnight in the fridge before reheating.
- Reheat gently on the stove over low to medium heat, stirring often, and add a splash of broth or water if it thickens too much.
- You can also reheat individual portions in the microwave in short bursts, stirring between each burst so the soup heats evenly.
Creamy Chicken And Mushroom Soup Recipe
Ingredients
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the onion, carrots, and celery and cook until the vegetables soften and the onion is translucent, about 6 to 8 minutes.
- Stir in the garlic, thyme, parsley, paprika, and red pepper flakes if using. Cook for 1 to 2 minutes, until the garlic is fragrant.
- Add the sliced mushrooms to the pot in an even layer. Let them cook without stirring for 3 to 4 minutes to brown on one side, then stir and cook another 3 to 4 minutes until they shrink and release most of their moisture.
- Push the vegetables and mushrooms to the sides of the pot to clear a space in the center. Add the chicken pieces to the middle and season with salt, pepper, and poultry seasoning if using. Cook, stirring occasionally, until the chicken is opaque and lightly browned on the edges, about 5 to 7 minutes.
- Pour in the chicken broth and add the bay leaf. Scrape up any browned bits from the bottom of the pot. Bring to a gentle boil, then reduce the heat and simmer for about 15 minutes, until the flavors come together and the chicken is cooked through.
- In a small bowl, whisk the flour into the heavy cream until completely smooth with no lumps. Slowly pour this mixture into the simmering soup while stirring the pot constantly.
- Continue to cook and stir for 3 to 5 minutes, until the soup thickens to a creamy, velvety consistency. Add up to 1 cup of water if you prefer a looser texture.
- Stir in the peas, spinach or kale, and cooked rice or pasta if using. Simmer for 3 to 5 more minutes, until the add-ins are warmed through and the greens are just wilted. Taste and adjust with additional salt and pepper as needed.
- Remove the bay leaf and turn off the heat. Ladle the soup into bowls and garnish with fresh parsley, extra black pepper, and grated Parmesan cheese if desired. Serve hot.
Notes
Approximate per serving (6 servings): 360 calories; fat 24 g; saturated fat 11 g; carbohydrates 15 g; fiber 2 g; sugars 5 g; protein 23 g; sodium 620 mg. Values are estimates and will vary based on brands, optional add-ins, and portion size.
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