When the weather cools down and you’re craving something warm and cozy, this creamy chicken and mushroom soup is like a hug in a bowl. It’s rich, hearty, and ready in just 30 minutes — perfect for those busy weeknights when you still want something homemade and soul-soothing.
A Cozy Soup That Feels Like Home
This recipe is my go-to when I want the comfort of a classic chicken soup but with a little extra indulgence. The broth is made velvety smooth with a quick roux and finished with a splash of cream, while tender chunks of chicken and meaty mushrooms bring all the texture and heartiness you need. Garlic, thyme, and a mirepoix base (fancy word for onions, carrots, and celery!) bring everything together in the most flavorful way.
And let me tell you — it’s even better the next day. One reader said it best: their picky kids slurped it down and actually felt better afterward. If that’s not proof it’s magic, I don’t know what is.
Why You’ll Love This Creamy Chicken Mushroom Soup
It’s fast and weeknight-friendly:
You can get this bubbling away in about 30 minutes, using just pantry staples like chicken stock and basic aromatics. No fuss, just good food.
It’s a fridge-cleaner’s dream:
Got a few stray veggies lingering in the fridge? Toss them in! This soup welcomes peas, spinach, corn, green beans, even chopped broccoli.
It’s made for bread dunking:
This thick, creamy base is begging for a chunk of crusty bread. Tear it, dip it, and soak up every drop.
Tips to Make It Even Better
Use rotisserie chicken if you’re short on time:
Leftover rotisserie chicken is a weeknight hero. Just shred it and stir it in — no need to cook the chicken from scratch.
Pick a good-quality stock:
The better the stock, the better the soup. I always go with low-sodium or homemade so I can control the salt level.
Heavy cream for that extra richness:
You can use half and half or milk, but if you want that ultra-creamy, restaurant-style feel, don’t skimp on the heavy cream.
Sneak in some greens:
Spinach, kale, arugula, or even Swiss chard melt right in and make this soup feel extra nourishing — especially good for those who normally resist leafy greens.
Bread on the side is a must:
This soup doesn’t feel complete without something to dunk into it. A crusty sourdough, homemade roll, or even a biscuit will do.
Want to freeze it? Skip the dairy at first:
If you’re making a batch to freeze, hold off on the cream. Add it in fresh when reheating so the texture stays silky and smooth.
What to Serve With It
Here’s what I love pairing this soup with:
- No-Knead Crusty Bread – Super simple and perfect for dipping
- Honey Whole Wheat Rolls – Slightly sweet and soft, great for kids
- Sourdough Biscuits – Tangy, buttery, and fluffy
- Roasted Veggies – Add some roasted carrots or brussels sprouts for a veggie boost
- Chicken Caesar Salad – If you’re serving soup as a starter, this salad completes the meal
Tools I Recommend for This Recipe
- A good Dutch oven — holds the heat and makes everything cook evenly
- A wooden spoon or silicone spatula — ideal for stirring that creamy base without scratching your pot
Creamy Chicken and Mushroom Soup
A rich, creamy mushroom soup that's warm, satisfying, and perfect for a cozy evening. Ready in just 30 minutes, it’s ideal for a busy weeknight dinner.
Ingredients
- 8 oz boneless, skinless chicken thighs, cut into 1-inch pieces
- Kosher salt and freshly ground black pepper, to taste
- 2 tbsp olive oil
- 2 tbsp unsalted butter
- 8 oz cremini mushrooms, thinly sliced
- 1 onion, finely diced
- 3 carrots, peeled and chopped
- 2 celery ribs, diced
- 3 garlic cloves, minced
- ½ tsp dried thyme
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 bay leaf
- ½ cup half-and-half (or more, if needed)*
- 2 tbsp fresh parsley, chopped
Instructions
- Lightly season the chicken thighs with salt and pepper.
- Heat the olive oil in a large Dutch oven or stockpot over medium heat. Add the chicken and cook until browned, about 2–3 minutes. Remove and set aside.
- In the same pot, melt the butter over medium heat. Add mushrooms, onions, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, around 3–4 minutes.
- Add the garlic and thyme and stir until fragrant, about 1 minute.
- Sprinkle in the flour and whisk continuously until it turns a light golden color, about 1 minute.
- Slowly stir in the chicken broth, return the cooked chicken to the pot, and add the bay leaf. Simmer, stirring often, for 4–5 minutes until the soup begins to thicken slightly.
- Pour in the half-and-half and continue to cook for 1–2 minutes until heated through. Add more half-and-half if a thinner consistency is desired. Season with additional salt and pepper as needed.
- Serve hot, topped with chopped parsley if you like.
Notes
*Half-and-half is a mixture of equal parts whole milk and heavy cream. If you don’t have it on hand, you can make a substitute using ¾ cup whole milk with ¼ cup heavy cream or ⅔ cup low-fat milk with ⅓ cup heavy cream.
Nutrition Information:
Yield: 6 Serving Size: 1Amount Per Serving: Calories: 218Total Fat: 14gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 67mgSodium: 774mgCarbohydrates: 12gFiber: 2gSugar: 4gProtein: 13g
Chickenrecipes.blog, occasionally offers nutritional information for recipes contained on this site. This information is provided as a courtesy and is an estimate only. This information comes from online calculators. Although allchickenrecipes.com attempts to provide accurate nutritional information, these figures are only estimates.
Frequently Asked Questions
Can I use chicken breasts instead of thighs?
Absolutely! Chicken breasts will work just fine. Thighs just offer a little more richness because they have more fat and dark meat flavor.
What exactly is half and half?
It’s a mix of equal parts whole milk and cream. If you don’t have it, you can make your own by mixing ¾ cup whole milk with ¼ cup cream. Easy fix!
How do I store leftovers?
Just transfer the soup to an airtight container and refrigerate. It stays good for 2 to 3 days.
Can I freeze it?
Yes, with a small adjustment. Skip adding the cream before freezing, because dairy can split and turn grainy when frozen. Freeze in portion-sized bags or containers, then thaw overnight and stir in the cream when reheating.
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