Creamy Chicken And Mushroom Soup Recipe tastes rich, cozy, and savory, with tender chicken, earthy mushrooms, and a silky broth that hugs every spoonful. It suits busy home cooks who want a comforting dinner in about 45 minutes without babysitting a complicated pot. I tested this version on a chilly weeknight while wearing fuzzy socks, so you know I took the comfort factor seriously.
Why You Should Try This Creamy Chicken And Mushroom Soup Recipe
This Creamy Chicken And Mushroom Soup Recipe brings restaurant-level flavor with simple, weeknight-friendly steps. You get juicy chicken, browned mushrooms, and a creamy broth that still feels light enough for a regular Tuesday.
The recipe uses pantry shortcuts like broth, dried herbs, and a little flour to thicken, so you skip fancy ingredients. It also scales easily, so you can feed two or a small crowd without extra stress.
“Hands down the coziest Creamy Chicken And Mushroom Soup Recipe I have cooked this year, and my family scraped the pot clean. ★★★★★”
Ingredients You’ll Need
Chicken
- 1.5 pounds boneless skinless chicken thighs
- Use thighs for juicy, tender meat that stays soft in soup.
- Swap with chicken breast if you prefer leaner meat, but simmer gently so it stays tender.
Vegetables
- 2 tablespoons olive oil or avocado oil
- 1 tablespoon unsalted butter
- 1 large yellow onion, diced
- 2 medium carrots, peeled and diced
- 2 ribs celery, diced
- 10 to 12 ounces mushrooms, sliced
- Cremini or baby bella mushrooms give deeper flavor than white button.
- Use white button mushrooms if that is what you have in the fridge.
- 3 to 4 cloves garlic, minced
Broth, dairy, and flavor
- 4 cups low-sodium chicken broth
- I like Swanson or Kirkland, but any low-sodium broth works.
- 1 cup water, as needed to adjust thickness
- 1 cup heavy cream
- Swap with half-and-half for a lighter soup, or use 3/4 cup milk plus 1/4 cup cream.
- 1/3 cup grated Parmesan cheese
- 2 tablespoons all-purpose flour
- Use a gluten-free all-purpose blend if needed.
- 1 teaspoon kosher salt, plus more to taste
- 1/2 teaspoon black pepper
- 1 teaspoon dried thyme or Italian seasoning
- 1 bay leaf
- 1 teaspoon Dijon mustard (optional but highly recommended for depth)
Optional add-ins
- 1 cup cooked rice, egg noodles, or small pasta shapes
- 1/2 cup frozen peas or corn
- 2 tablespoons chopped fresh parsley or chives for garnish
- Squeeze of lemon juice at the end to brighten flavors
Equipment
- Large heavy-bottomed pot or Dutch oven
- Cutting board and sharp knife
- Wooden spoon or spatula
- Ladle
- Measuring cups and spoons
- Small bowl or measuring cup to mix flour and cream
Tips & Tricks
- Brown the mushrooms well so they develop deep flavor instead of steaming in their own liquid.
- Cut chicken into bite-size pieces so it cooks evenly and feels easy to eat in every spoonful.
- Use low-sodium broth so you control the salt level and season gradually as you go.
- Stir flour into cold or room-temperature cream first so it blends smoothly and avoids lumps.
- Keep the soup at a gentle simmer after you add dairy so it stays creamy and does not curdle.
- Add cooked rice or pasta at the end so it does not soak up all the broth while it simmers.
- Taste right before serving and adjust with salt, pepper, and a small splash of lemon juice.
- Chill leftovers quickly in shallow containers so the texture and flavor stay fresh.
How to Make Creamy Chicken And Mushroom Soup Recipe
Step 1: Sauté veggies and aromatics
Heat oil and butter in a large stock pot or Dutch oven over medium heat. Add onions, carrots, and celery, then cook until they soften and turn slightly golden, about 7 to 8 minutes. Stir in garlic and cook 1 minute, until it smells fragrant, then season with a pinch of salt and pepper.
Step 2: Brown the mushrooms
Add sliced mushrooms to the pot in an even layer. Let them cook without stirring for 3 to 4 minutes so they brown on one side and release some moisture. Stir and cook another 3 to 4 minutes, until they shrink and turn deep golden around the edges.
Step 3: Add chicken and seasonings
Push the vegetables to the sides of the pot and add the chicken pieces to the center. Season with salt, pepper, dried thyme or Italian seasoning, and the bay leaf. Stir everything together and cook 3 to 4 minutes, just until the chicken turns opaque on the outside.
Step 4: Add broth and simmer
Pour in the chicken broth and water, scraping up any browned bits from the bottom of the pot. Stir in Dijon mustard if you use it. Bring the soup to a gentle boil, then lower the heat and simmer for 15 to 20 minutes, until the chicken cooks through and the vegetables turn very tender.
Step 5: Make the creamy thickener
In a small bowl or measuring cup, whisk the flour into the heavy cream until no lumps remain. Ladle a small amount of hot broth from the pot into the cream mixture and whisk again. This step warms the mixture and helps it blend smoothly into the soup.
Step 6: Add cream and cheese
Reduce the heat to low so the soup barely simmers. Slowly pour the cream mixture into the pot while you stir constantly. Add the Parmesan cheese and keep stirring for 3 to 5 minutes, until the soup thickens to a creamy, velvety texture.
Step 7: Adjust thickness and add extras
Check the thickness and add a splash of water or broth if you want a looser soup. Stir in cooked rice, noodles, peas, or corn if you use them, and cook 2 to 3 minutes to heat through. Taste and adjust with more salt, pepper, and a small squeeze of lemon juice if the flavor needs a little brightness.
Step 8: Serve
Remove the bay leaf. Ladle the Creamy Chicken And Mushroom Soup Recipe into bowls and top with fresh parsley or chives. Serve hot while the broth feels silky and the cheese still tastes melty and rich.
What to Serve with Creamy Chicken And Mushroom Soup Recipe
Serve this Creamy Chicken And Mushroom Soup Recipe with crusty bread, garlic toast, or warm dinner rolls to soak up every last drop. A simple green salad with crisp lettuce, cucumbers, and a light vinaigrette balances the richness. You can also serve it with steamed broccoli or roasted green beans for extra veggies on the plate. If you want a cozy touch, add a side of mashed potatoes and spoon the soup over the top like a creamy gravy.
Storage Options
- Store leftover soup in airtight containers in the fridge for up to 3 to 4 days.
- Cool the soup to room temperature, then freeze in freezer-safe containers or bags for up to 2 months.
- Reheat gently on the stove over low to medium heat, stirring often so the cream stays smooth.
- Add a splash of broth or milk while reheating if the soup thickens in the fridge or freezer.
Creamy Chicken And Mushroom Soup Recipe
Ingredients
Instructions
- Heat the olive oil and butter in a large heavy-bottomed pot or Dutch oven over medium heat. Add the diced onion, carrots, and celery and cook, stirring occasionally, until softened and lightly golden, about 7–8 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant. Season the vegetables with a pinch of salt and pepper.
- Add the sliced mushrooms in an even layer. Let them cook without stirring for 3–4 minutes so they brown on one side, then stir and cook another 3–4 minutes until shrunken and deep golden around the edges.
- Push the vegetables to the sides of the pot and add the chicken pieces to the center. Season with the 1 teaspoon kosher salt, 1/2 teaspoon black pepper, dried thyme or Italian seasoning, and add the bay leaf. Stir everything together and cook for 3–4 minutes, just until the chicken turns opaque on the outside.
- Pour in the chicken broth and 1 cup water, scraping up any browned bits from the bottom of the pot. Stir in the Dijon mustard if using. Bring to a gentle boil, then reduce the heat and simmer for 15–20 minutes, until the chicken is cooked through and the vegetables are very tender.
- In a small bowl or measuring cup, whisk the all-purpose flour into the heavy cream until completely smooth with no lumps. Ladle a small amount of hot broth from the pot into the cream mixture and whisk again to warm it through.
- Reduce the soup to a very gentle simmer. Slowly pour the warm cream mixture into the pot while stirring constantly. Add the grated Parmesan cheese and continue stirring for 3–5 minutes, until the soup thickens to a creamy, velvety consistency.
- Check the thickness of the soup and add a splash of additional water or broth if you prefer a looser texture. Stir in the cooked rice, noodles, peas, or corn if using, and cook for 2–3 minutes more to heat through.
- Taste and adjust seasoning with more salt and pepper as needed, and add a small squeeze of lemon juice if you’d like a brighter flavor. Remove the bay leaf.
- Ladle the Creamy Chicken And Mushroom Soup into bowls, garnish with chopped fresh parsley or chives if desired, and serve hot with crusty bread or your favorite sides.
Notes
Approximate per serving (about 1/6 of recipe, without optional rice/pasta or extra add-ins): 420 calories; fat 27 g; saturated fat 12 g; carbohydrates 17 g; fiber 2 g; sugars 6 g; protein 30 g; sodium 780 mg. Values are estimates and will vary based on specific ingredients, brands, optional add-ins, and portion size.
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