Velvety smooth and wonderfully savory, this Creamy Chicken and Mushroom Soup is the ultimate comfort food! This easy soup recipe is ready in just 30 minutes, so it’s perfect for a weeknight meal.
Cool weather calls for cozy meals, and this creamy Chicken and Mushroom Soup will not disappoint!
Tender white meat chicken and savory cremini mushrooms are simmered with soup veggies (carrots, celery, onion, and garlic) in a rich thyme-infused broth.
A simple roux made with flour helps to thicken the soup, while heavy cream gives it a silky smooth finish.
Your family is going to love this filling and delicious easy-to-make soup!
Need more easy, creamy soup recipes that are sure to impress? Try my Chicken and Dumplings, Hungarian Mushroom Soup, and Creamy Chicken Florentine Soup too.
Chicken Mushroom Soup Recipe Highlights
- A One Pot Meal – Most of my soup recipes are made this way, all in one pot! Here, the chicken is simmered in the soup, then removed and shredded, and put back in at the end. This method makes the tastiest chicken soup, and it’s so simple.
- Ready in 30 Minutes – You’ll love how quickly this soup recipe comes together. From start to finish it only takes 20-30 minutes, and half of that time is hands-off simmering time. Slice up some crusty bread and dinner will be ready before you know it.
- Family Friendly Recipe – Mild, savory, and delicious flavors and simple ingredients make for a soup recipe that the whole family will enjoy! I expect that everyone will clean their bowls and ask for seconds.
If your family loves mushrooms, make sure to try my Creamy Mushroom Chicken and Mushroom Risotto recipes next!
Key Ingredients
Here’s what you need to make the best chicken and mushroom soup:
Complete list of ingredients and amounts can be found in the recipe card below.
- Chicken: You’ll need about a pound of chicken breasts. I suggest slicing the chicken breasts in half lengthwise before cooking them. This helps them to cook faster and makes shredding the meat super easy.
- Mushrooms: Cremini mushrooms, sometimes called “baby bella” have a great texture and earthy flavor. Regular white button mushrooms work just fine in this recipe as well.
- Soup Veggies: This delicious creamy broth starts with aromatic vegetables. This soup base is generally called Mirepoix and includes diced onion, carrot, and celery.
- Garlic: Fresh garlic is always the best option! 3 cloves, diced finely, add a wonderful savory flavor to the mushrooms and chicken.
- Flour: Mixed with the oil and butter that we’ll use to saute the veggies, this will create a roux that thickens the soup.
- Chicken Stock: Use homemade chicken stock, or buy it at the store. I suggest cooking with low-sodium chicken stock so that you can control the amount of salt in your dish.
- Seasonings: A bay leaf, dried thyme, kosher salt, and ground black pepper simmer with the soup. Fresh chopped parsley makes the perfect finishing herb.
- Cream: For the perfect luscious and creamy mushroom soup, we must add some heavy cream! If you’re in the UK, this is called “double cream”. Lower fat alternatives can be used, but won’t have quite the same effect.
How To Make Creamy Chicken and Mushroom Soup
Tip!
Don’t burn the garlic! It only needs to cook for 30 seconds or so, and burnt garlic does not taste good. Be ready to add the flour and then the broth to stop that from happening.
Recipe Tips
- Cooking the Chicken: Only simmer the chicken in the broth until it’s fully cooked. Use a thermometer to ensure that the internal temperature is 165°F (74°C). Going much past that point will cause the meat to by dry and overcooked.
- Adding Cream: Similar recipes out there call for up to a full cup of heavy cream, while others use ½ cup to a cup of half and half. I think a half cup of cream is perfect, but you can add more or less to make the mushroom soup the perfect texture for your family.
- Don’t Let the Cream Boil! Keep the soup at a very gentle simmer while you add the cream. If the heat is too hot the cream can curdle.
- Use a shortcut: Instead of cooking the chicken in the soup, you can add the meat from a rotisserie chicken or any leftovers you have in the fridge.
- For an even heartier soup, stir in some cooked rice or pasta before serving.
Storing Tips
- You can keep leftover chicken and mushroom soup in an airtight container in the fridge for up to 4 days.
- Reheat gently on the stovetop, stirring well to incorporate the cream into the broth.
- With the cream added, this soup doesn’t freeze well. You can freeze the soup without the cream though, and add cream when you reheat it later!
What To Serve With This Soup
Creamy Chicken and Mushroom Soup goes incredibly well with some hearty, crusty bread on the side or a batch of my homemade breadsticks.
You can turn some good bread into homemade croutons too, and add those to each bowl as a crunchy garnish.
Recipe FAQs
Can I make this dairy-free?
Try using canned coconut cream to thicken the soup rather than heavy cream. You’ll get some coconut flavor with this substitution, but I think it will still be delicious! The veggies can be sauteed with just olive oil and without butter too.
Can I add other veggies?
Sure! Try simmering some chopped green beans along with the chicken, or still in a generous handful of baby spinach at the end with the cream.
How Can I Make Creamy Mushroom Soup Gluten Free?
Use gluten-free flour instead of all-purpose flour to thicken the broth. It should work just as well!
Soup season will be even better this year with this amazing creamy chicken mushroom soup on the menu! Don’t forget to Pin this recipe to save it for later too.
Did you make this? Be sure to leave a review below and tag me on Facebook, Instagram, or Pinterest!
Creamy Chicken and Mushroom Soup
Equipment
Ingredients
- 1 tablespoon (15 ml) olive oil not extra virgin
- 1 tablespoon (14 g) unsalted butter
- 8 ounces (225 g) mushrooms sliced – white or cremini
- 1 medium yellow onion diced
- 1 medium carrot peeled and diced
- 1 stalk celery diced
- 3 cloves garlic minced
- 2 tablespoons (15 g) all-purpose flour plain flour in the UK
- 4 cups (1 liter) low-sodium chicken stock
- 1 pound (450 g) chicken breasts cut in half lengthwise
- 1 bay leaf
- ½ teaspoon dried thyme
- ½ cup (120 ml) heavy cream double cream in the UK
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- 2 tablespoons chopped fresh parsley
Instructions
- In a large Dutch oven, heat the olive oil and melt the butter over medium heat. Add the mushrooms and sauté for 3 minutes until softened.
- Add the onion, carrot, and celery, and continue sautéing for 2 more minutes. Stir in the garlic and cook for an additional 30 seconds.
- To make the roux, sprinkle the flour over the vegetables. Stir and cook for 1 minute.
- Pour in the chicken stock, then add the chicken, bay leaf, and thyme. Bring the mixture to a boil, then reduce the heat to a simmer. Cook for 10-15 minutes, or until the chicken is fully cooked, with an internal temperature of 165°F (74°C) at the thickest part.
- Remove the chicken from the soup and shred it into bite-sized pieces once cool enough to handle.
- Stir in the heavy cream, being careful not to let the soup boil. Season with salt and pepper, then add the shredded chicken back to the pot.
- Stir in the fresh parsley and allow the soup to simmer for 1 minute. Remove from heat and serve with crusty bread on the side.
Notes:
- Cooking the Chicken: Only simmer the chicken in the broth until it’s fully cooked. Use a thermometer to ensure that the internal temperature is 165°F (74°C). Going much past that point will cause the meat to by dry and overcooked.
- Adding Cream: Similar recipes out there call for up to a full cup of heavy cream, while others use ½ cup to a cup of half and half. I think a half cup of cream is perfect, but you can add more or less to make the mushroom soup the perfect texture for your family.
- Don’t Let the Cream Boil! Keep the soup at a very gentle simmer while you add the cream. If the heat is too hot the cream can curdle.
- Use a Shortcut: Instead of cooking the chicken in the soup, you can add the meat from a rotisserie chicken or any leftovers you have in the fridge.
- Storing: Leftovers can be stored in the fridge for up to 4 days. If you plan to freeze this soup, freeze it without the cream. Add the cream when you reheat it.
Nutrition Information
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
© Little Sunny Kitchen
Dan Alpern says
I prepared this and it is fantastic !!!!
Very tasty and diverse , we loved it a lot .
I made a short cut , adding the chicken already cut in bite pieces .
I hope it didn’t change the taste .
I’m asking if I can use boneless chicken meat from the thighs ? instead of the breast?
Anyhow it is a very tasty recipe !!!!
Thank you very much .
Dan
Diana says
Glad you loved it, Dan! Cutting the chicken into bite-sized pieces is a great shortcut. Yes, you can definitely use boneless chicken thighs instead of breast, the flavor will be even richer. Thanks for trying the recipe!