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

Scale

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.