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