Creamy Chicken and Mushroom Soup is a soothing, flavorful bowl of comfort that brings together tender chicken, earthy mushrooms, and velvety richness in every spoonful. This recipe is a heartwarming, easy-to-follow approach to a classic favorite. With each bite, you’ll taste savory chunks of chicken blended with aromatic vegetables and herbs—thanks to a silky base built from butter, flour, and half-and-half. It’s the perfect blend of rustic simplicity and cozy indulgence. Whether you’re aiming to warm up a chilly evening or impress guests with minimal effort, this soup delivers. Ready your tasting spoons—it’ll take about 45 minutes from start to finish, and you’ll fall in love with its creamy, homey charm.
Why You’ll Love This Creamy Chicken and Mushroom Soup
Why You’ll Love This Recipe:
- Rich and satisfying flavor: Juicy chicken thighs and sautéed cremini mushrooms meld beautifully with mellow, mellowed aromatics—onion, celery, carrots, garlic, and thyme—for depth and complexity.
- Velvety texture with a hint of indulgence: The combination of butter, flour, and half-and‑half creates a silky consistency that feels luxurious without being overly heavy.
- Quick and approachable: All steps are straightforward and beginner-friendly, from searing chicken to stirring in stock and cream—perfect for weekday dinners or casual entertaining.
- Customizable and forgiving: Easily adapt the vegetables, herbs, or cream-based substitute of your choice. It’s a flexible template you’ll revisit time and again.
- Comfort food at its finest: Whether you’re craving warmth on a chilly day or a simple weeknight meal, this soup delivers pure coziness and nourishment.
Ingredients
Here’s an ingredients list for Creamy Chicken and Mushroom Soup:
- 8 oz boneless, skinless chicken thighs, trimmed and cut into 1 inch pieces
- Kosher salt and freshly ground black pepper, for seasoning
- 2 tbsp olive oil, for browning chicken
- 2 tbsp unsalted butter, for sautéing vegetables
- 8 oz cremini (baby bella) mushrooms, thinly sliced
- 1 medium onion, finely diced
- 3 carrots, peeled and diced
- 2 celery stalks (“ribs”), diced
- 3 garlic cloves, minced
- ½ tsp dried thyme (or 1 tsp fresh thyme leaves, if available)
- ¼ cup all-purpose flour, for thickening
- 4 cups chicken stock (low-sodium preferred, adjust salt later)
- 1 bay leaf, for subtle herbal aroma
- ½ cup half and half (see notes below; adjust as needed for consistency)
- 2 tbsp chopped fresh parsley, for garnish and brightness
Note on half and half: It’s an even mix of whole milk and cream. If you don’t have it on hand, you can combine ¾ cup whole milk + ¼ cup heavy cream—or 2/3 cup low fat milk + 1/3 cup heavy cream—to make 1 cup. Adjust quantity based on how creamy you like your soup.
Step by Step: How to Make Creamy Chicken and Mushroom Soup
- Season and brown the chicken
Generously season chicken thigh pieces with salt and pepper. Heat olive oil in a Dutch oven or heavy-bottom stockpot over medium heat. Add the chicken in a single layer and sear until golden-brown on all sides, about 2–3 minutes per side. Remove browned chicken and set aside. - Sauté vegetables and mushrooms
Add butter to the same pot. Once melted, stir in mushrooms, onion, carrots, and celery. Sauté the vegetables, stirring every so often, until they become tender and the mushrooms start to release their natural juices—around 3 to 4 minutes. - Build flavor with garlic and thyme
Stir in minced garlic and thyme and cook just until fragrant, about 1 minute. This releases aromatic oils and builds the soup’s flavor foundation. - Create the roux
Sprinkle the flour over the vegetable mixture. Whisk continuously to combine, cooking until the raw flour smell disappears and the mixture turns lightly golden—about 1 minute. - Deglaze and simmer
Slowly whisk in the chicken stock, scraping up any browned bits at the bottom. Add the bay leaf and the reserved browned chicken pieces. Continue stirring until the soup thickens slightly, about 4–5 minutes. - Add creaminess
Add the half-and-half and stir gently until it’s fully warmed through—approximately 1 to 2 minutes. Taste the soup and adjust seasoning with salt and pepper. If the consistency feels too thick, add extra half and half a tablespoon at a time until you reach your desired texture. - Finish and serve
Remove the bay leaf. Ladle the hot soup into bowls, sprinkle with chopped fresh parsley for a burst of freshness, and serve immediately.
Helpful Tips
- Brown in batches if needed: Avoid overcrowding the pot when searing chicken to ensure even browning and better flavor.
- Don’t rush the roux: Whisking the flour well ensures no lumps and a smooth, velvety liquid.
- Adjust thickness mindfully: Begin with ½ cup of half and half; add more only as needed. The soup should coat a spoon lightly, but not be overly gloppy.
- Opt for low-sodium chicken stock so you can better manage the saltiness and adjust the seasoning to your liking.
- Stir gently after adding dairy: Prevents curdling and keeps the texture silky.
- Alternate proteins: Substitute chicken breast if preferred, but simmer just until cooked through—they can dry out if overcooked.
Substitutions And Variations
- Protein swaps:
- Use chopped chicken breast instead of thighs—just be sure to add it once the broth is hot and let it simmer for just 5–7 minutes to keep it tender.
- Substitute with shredded rotisserie chicken for speed—add near end just to heat through.
- Go vegetarian: omit chicken, add more mushrooms and swap chicken stock with vegetable broth.
- Dairy alternatives:
- Use whole milk with a splash of cream if half and half isn’t available.
- For lighter soup: use whole milk only, but reduce flour to 2 tbsp for a lighter base.
- For non dairy option: use unsweetened almond or oat milk, and thicken with a cornstarch slurry—it’ll change flavor slightly, but still works.
- Flavor boosts:
- Add a splash of white wine after sautéing the vegetables and let it reduce before adding stock.
- Include chopped leeks or fennel for a mild onion-pocket complexity.
- Stir in a handful of fresh baby spinach or kale right before serving for added greens.
- Herby twists:
- Swap thyme for rosemary or tarragon for a different aromatic profile.
- Sprinkle grated Parmesan cheese over each bowl for extra savory richness.
Storage Instructions
- Refrigerator: Cool the soup to room temperature, then transfer to an airtight container. Store for up to 3–4 days.
- Freezer: To freeze, allow the soup to cool fully before transferring it to airtight containers or freezer-safe bags, making sure to leave space for expansion.
- Reheating: Gently reheat on the stove over low-medium heat, stirring often. Add a splash of half-and-half or milk to refresh creaminess, as it may thicken during storage.
- Thickening tip: If refrigerated soup seems especially thick, whisk in small amounts of milk, cream, or broth to reach your desired consistency before heating.
Nutritional Information
Here’s a general estimate per serving (based on roughly 6 servings, whole recipe yield):
- Calories: ~300 kcal
- Protein: ~18 g
- Fat: ~18 g (largely from cooking fat, butter, and half and half)
- Carbohydrates: ~16 g (from vegetables and flour thickener)
- Fiber: ~2 g
- Sodium: Varies—low sodium stock recommended (about 400–600 mg per serving with adjustments)
Serving Suggestions
- Crusty bread: Serve alongside slices of fresh artisan bread or toasted baguette to soak up every drop of the creamy broth.
- Cheesy croutons: Top each bowl with garlic–Parmesan croutons for an extra crunch.
- Green salad: A crisp, tangy salad with vinaigrette balances the soup’s richness—think mixed greens with lemon dressing.
- Wine pairing: A glass of Chardonnay (oaked, medium-bodied) or a light Pinot Noir complements the mushrooms and creamy notes beautifully.
- Extra indulgence: Grate a bit of aged cheddar or Gruyère on top and broil briefly for a quick cheesy crust.
Frequently Asked Questions About Creamy Chicken and Mushroom Soup
Can I use chicken breast instead of thighs?
Absolutely! Chicken breast is a good alternative, but since it’s leaner and cooks quickly, add it once the broth is hot and let it simmer for just 5–7 minutes to keep it tender.
Is using half and half necessary?
Half and half gives the soup a rich, creamy consistency. If you don’t have it, you can use whole milk with a bit of heavy cream (¾ cup milk + ¼ cup cream) or use milk alone with a reduced amount of flour (e.g., 2 tbsp) for a lighter version. It may be slightly less velvety but still delicious.
Can I make this ahead and reheat?
Yes! This soup reheats beautifully. Store sealed in the fridge for up to 3–4 days or freeze up to 3 months. When reheating, warm slowly on low heat and add a splash of milk or broth if it thickened too much.
How can I thicken or thin the soup to my preference?
To thin, stir in small amounts of milk, cream, or broth until desired consistency is reached. To thicken further, let it simmer uncovered a few extra minutes or mix a teaspoon of flour or cornstarch with cold water and whisk it in.
What flavor variations can I try?
For a twist, try white wine instead of some stock when deglazing, or swap thyme for tarragon or rosemary. Add kale or spinach near the end for extra greens, or sprinkle grated Parmesan on top for savory indulgence.
Conclusion
Thank you for stopping by—and for being such a valued member of this warm, food-loving community. I truly hope this soup brought you comfort, delicious flavor, and the same joy it brings me every time I make it.
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Creamy Chicken and Mushroom Soup
- Total Time: 45 minutes
- Yield: 6 servings 1x
Description
Creamy Chicken and Mushroom Soup is a hearty, one-pot dinner filled with tender chicken, earthy mushrooms, vegetables, and a rich, creamy broth. Simple to make, full of flavor, and perfect for cozy nights or meal prep. Ready in under an hour!
Ingredients
8 oz boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper, to taste
2 tbsp olive oil
2 tbsp unsalted butter
8 oz cremini mushrooms, thinly sliced
1 medium onion, diced
3 carrots, peeled and diced
2 celery stalks, diced
3 garlic cloves, minced
½ tsp dried thyme
¼ cup all-purpose flour
4 cups low-sodium chicken stock
1 bay leaf
½ cup half-and-half (or milk + cream substitute)
2 tbsp chopped fresh parsley
Instructions
- Season and brown the chicken
Generously season chicken thigh pieces with salt and pepper. Heat olive oil in a Dutch oven or heavy-bottom stockpot over medium heat. Add the chicken in a single layer and sear until golden-brown on all sides, about 2–3 minutes per side. Remove browned chicken and set aside. - Sauté vegetables and mushrooms
Add butter to the same pot. Once melted, stir in mushrooms, onion, carrots, and celery. Sauté the vegetables, stirring every so often, until they become tender and the mushrooms start to release their natural juices—around 3 to 4 minutes. - Build flavor with garlic and thyme
Stir in minced garlic and thyme and cook just until fragrant, about 1 minute. This releases aromatic oils and builds the soup’s flavor foundation. - Create the roux
Sprinkle the flour over the vegetable mixture. Whisk continuously to combine, cooking until the raw flour smell disappears and the mixture turns lightly golden—about 1 minute. - Deglaze and simmer
Slowly whisk in the chicken stock, scraping up any browned bits at the bottom. Add the bay leaf and the reserved browned chicken pieces. Continue stirring until the soup thickens slightly, about 4–5 minutes. - Add creaminess
Add the half-and-half and stir gently until it’s fully warmed through—approximately 1 to 2 minutes. Taste the soup and adjust seasoning with salt and pepper. If the consistency feels too thick, add extra half and half a tablespoon at a time until you reach your desired texture. - Finish and serve
Remove the bay leaf. Ladle the hot soup into bowls, sprinkle with chopped fresh parsley for a burst of freshness, and serve immediately.
Notes
Substitute chicken breast or rotisserie chicken if desired.
Use whole milk or dairy-free alternatives for a lighter version.
Adjust soup thickness with more half-and-half or broth.
To freeze, cool completely and store in airtight containers—leave space for expansion
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1.5 cups
- Calories: 300 kcal
- Carbohydrates: 16 g
- Protein: 18 g