There’s nothing quite like a bowl of homemade soup to bring comfort and warmth to your day. This Creamy Chicken and Mushroom Soup is the ultimate cozy meal, combining tender chunks of chicken, earthy mushrooms, and a velvety broth that feels indulgent without being overly heavy. It’s the kind of soup that wraps you in a warm hug, perfect for cold nights, lazy weekends, or whenever you need a little pick-me-up.
Mushrooms bring a rich, umami flavor to the soup, while the creamy broth makes it irresistibly satisfying. This recipe draws inspiration from traditional cream-based soups but keeps things light enough to enjoy year-round. With its balance of fresh vegetables, hearty chicken, and fragrant herbs, this soup is both nourishing and deeply satisfying.
Whether you’re an experienced home cook or just starting your culinary journey, this soup is easy to make, versatile, and comes together in about 30 minutes. It’s a dish that will leave your kitchen smelling amazing and your family asking for seconds.
Why You’ll Love This Recipe:
- Quick and Simple: Ready in under 30 minutes, it’s perfect for busy weeknights or last-minute meals.
- Flavorful and Hearty: A delicious combination of creamy broth, tender chicken, and vegetables makes this soup filling and packed with flavor.
- Versatile: Easily adaptable to suit your preferences—swap out vegetables, adjust seasonings, or even make it dairy-free.
- Comforting and Cozy: Ideal for cold weather or when you’re feeling under the weather.
- Great for Meal Prep: Make a big batch, and enjoy leftovers throughout the week!
Ingredients You’ll Need
For the Chicken:
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
For the Vegetables:
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
For the Broth and Cream:
- 4 cups chicken stock
- ½ cup half and half (or more, if desired)
For the Seasonings:
- ½ teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
For the Roux:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
For Garnishing:
- 2 tablespoons chopped fresh parsley leaves
How to Make Creamy Chicken and Mushroom Soup
Step-by-Step Instructions
1. Prepare the Chicken:
Season the chicken pieces with a generous pinch of salt and pepper. This ensures the chicken is flavorful from the start. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until it’s golden brown on all sides, about 2-3 minutes. Remove the chicken from the pot and set it aside—you’ll add it back later to finish cooking in the soup.
2. Sauté the Vegetables:
In the same pot, melt the butter over medium heat. Add the mushrooms, diced onion, carrots, and celery. Cook for about 3-4 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour evenly over the vegetable mixture. Stir well to coat the vegetables in the flour, cooking for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.
4. Add the Broth:
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the bay leaf and return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-12 minutes. This allows the flavors to meld together while the chicken cooks through.
5. Stir in the Cream:
Once the soup has thickened slightly and the chicken is fully cooked, stir in the half and half. Cook for an additional 2-3 minutes until heated through. If you prefer a thinner soup, you can add more half and half or chicken stock to reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve:
Ladle the soup into bowls and top with a sprinkle of fresh parsley for a burst of color and flavor. Pair it with crusty bread, warm rolls, or a simple side salad to complete the meal.
Helpful Tips
- Choose the Right Mushrooms: Cremini mushrooms are perfect for this recipe because of their earthy, rich flavor, but you can also use white button mushrooms or a mix of wild mushrooms for added depth.
- Don’t Skip the Roux: The flour-based roux is essential for achieving the soup’s creamy texture. Stir it well to ensure there are no lumps before adding the broth.
- Make It Your Own: Add a handful of baby spinach or kale during the last few minutes of cooking for extra greens. You can also toss in cooked rice or noodles for a heartier soup.
- Adjust the Creaminess: If you prefer a richer soup, replace half and half with heavy cream. For a lighter version, use whole milk or a dairy-free alternative like coconut cream.
Recipe Details
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Total Time: 30 minutes
- Yield: 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten-Free (with flour substitute)
Notes
- Half and Half Substitution: If you don’t have half and half, mix equal parts milk and heavy cream to create a homemade version.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to loosen the soup if it thickens too much.
- Freezing Tips: For best results, freeze the soup without the half and half. Stir in the cream after reheating to prevent it from separating.
Nutritional Information (Per Serving)
- Calories: 250 kcal
- Carbohydrates: 15 g
- Protein: 20 g
- Fat: 12 g
- Saturated Fat: 5 g
- Cholesterol: 70 mg
- Sodium: 600 mg
- Fiber: 2 g
- Sugar: 4 g
Frequently Asked Questions
Can I make this dairy-free?
Yes! Replace the butter with olive oil and use a plant-based milk or cream alternative like coconut milk, almond milk, or cashew cream.
What’s the best way to add more vegetables?
This soup is incredibly versatile—add diced potatoes, frozen peas, or chopped spinach for extra flavor and nutrients.
Can I use leftover chicken?
Absolutely. If you have cooked chicken on hand, shred or dice it and add it to the soup during the last few minutes of cooking.
Related Recipes
If you loved this Creamy Chicken and Mushroom Soup, try these recipes for more comforting bowls:
Conclusion
This Creamy Chicken and Mushroom Soup is more than just a meal—it’s a warm, comforting hug in a bowl. The combination of tender chicken, aromatic vegetables, and creamy broth makes it a family favorite that’s sure to please everyone at the table. Whether you’re serving it for dinner, meal prepping for the week, or whipping up a cozy lunch, this recipe is a keeper. Enjoy every spoonful!
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Creamy Chicken and Mushroom Soup
Description
There’s nothing quite like a bowl of homemade soup to bring comfort and warmth to your day. This Creamy Chicken and Mushroom Soup is the ultimate cozy meal, combining tender chunks of chicken, earthy mushrooms, and a velvety broth that feels indulgent without being overly heavy. It’s the kind of soup that wraps you in a warm hug, perfect for cold nights, lazy weekends, or whenever you need a little pick-me-up.
Mushrooms bring a rich, umami flavor to the soup, while the creamy broth makes it irresistibly satisfying. This recipe draws inspiration from traditional cream-based soups but keeps things light enough to enjoy year-round. With its balance of fresh vegetables, hearty chicken, and fragrant herbs, this soup is both nourishing and deeply satisfying.
Whether you’re an experienced home cook or just starting your culinary journey, this soup is easy to make, versatile, and comes together in about 30 minutes. It’s a dish that will leave your kitchen smelling amazing and your family asking for seconds.
Ingredients
For the Chicken:
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
For the Vegetables:
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 ribs celery, diced
- 3 cloves garlic, minced
For the Broth and Cream:
- 4 cups chicken stock
- ½ cup half and half (or more, if desired)
For the Seasonings:
- ½ teaspoon dried thyme
- 1 bay leaf
- Kosher salt and freshly ground black pepper, to taste
For the Roux:
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- ¼ cup all-purpose flour
For Garnishing:
- 2 tablespoons chopped fresh parsley leaves
Instructions
1. Prepare the Chicken:
Season the chicken pieces with a generous pinch of salt and pepper. This ensures the chicken is flavorful from the start. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add the chicken and cook, stirring occasionally, until it’s golden brown on all sides, about 2-3 minutes. Remove the chicken from the pot and set it aside—you’ll add it back later to finish cooking in the soup.
2. Sauté the Vegetables:
In the same pot, melt the butter over medium heat. Add the mushrooms, diced onion, carrots, and celery. Cook for about 3-4 minutes, stirring occasionally, until the vegetables soften and the mushrooms release their moisture. Stir in the minced garlic and dried thyme, cooking for another minute until fragrant.
3. Make the Roux:
Sprinkle the flour evenly over the vegetable mixture. Stir well to coat the vegetables in the flour, cooking for about 1 minute. This step helps to thicken the soup and eliminates the raw flour taste.
4. Add the Broth:
Slowly pour in the chicken stock, stirring constantly to avoid lumps. Add the bay leaf and return the browned chicken to the pot. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10-12 minutes. This allows the flavors to meld together while the chicken cooks through.
5. Stir in the Cream:
Once the soup has thickened slightly and the chicken is fully cooked, stir in the half and half. Cook for an additional 2-3 minutes until heated through. If you prefer a thinner soup, you can add more half and half or chicken stock to reach your desired consistency. Taste and adjust the seasoning with salt and pepper as needed.
6. Serve:
Ladle the soup into bowls and top with a sprinkle of fresh parsley for a burst of color and flavor. Pair it with crusty bread, warm rolls, or a simple side salad to complete the meal.
Notes
- Half and Half Substitution: If you don’t have half and half, mix equal parts milk and heavy cream to create a homemade version.
- Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat, stirring occasionally. Add a splash of broth or cream to loosen the soup if it thickens too much.
- Freezing Tips: For best results, freeze the soup without the half and half. Stir in the cream after reheating to prevent it from separating.