Creamy Chicken and Mushroom Soup

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This homemade Creamy Chicken and Mushroom Soup is so rich and super flavorful! With hearty chunks of juicy and tender chicken and sliced mushrooms simmered in a delicious, herbed broth, it’s the ultimate warm and comforting soup recipe. 

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Bowl with chicken and mushroom soup

Creamy Chicken Mushroom Soup Recipe

There’s nothing quite like a bowl of homemade soup to warm you up on cold winter days, especially ones like this Easy Potato Soup and this cheesy French Onion Soup. We may just have a new favorite though! On top of being absolutely delicious, this chicken and mushroom soup is loaded with healthy protein making it a meal you can feel good about serving.

Your whole family will run to the dinner table when they see this deliciously creamy soup waiting for them. It’s full of amazing textures and flavors with an array of herbs, sliced mushrooms and chunks of seasoned chicken breasts nestled in a smooth and creamy broth.

Soup with bread, mushrooms and blue napkin

💖Why We Love This Recipe

  • This is a protein packed, hearty soup that’s a complete meal all in one bowl.
  • Uses simple seasonings and cooks in under 30 minutes-it’s a great recipe for weeknight dinners
  • Perfect make ahead recipe because the flavors develop even more the next day.
  • Large skillet or small Dutch oven
  • Cutting board
  • Sharp knife
  • Measuring cups
  • Measuring spoons

🛒 Ingredients

Chicken & Mushroom Soup Ingredients
  • Boneless chicken breasts cut into bite-size pieces
  • Olive oil
  • Unsalted butter
  • Garlic cloves, minced
  • Onion, diced
  • Carrot, diced
  • Celery, diced
  • Fresh mushrooms, thinly sliced
  • Dried thyme
  • Dried rosemary
  • Dried oregano
  • Chili flakes (optional)
  • Black pepper powder
  • Salt
  • All-purpose flour
  • Chicken stock (or chicken broth)
  • Bay leaf
  • Half and half (or heavy cream)
  • Chopped fresh parsley

👩‍🍳How to Make this Chicken and Mushroom Soup Recipe

Step 1. In a large bowl, season raw chicken breasts pieces with salt and pepper, to taste.

Raw chicken seasoned with salt and pepper

Step 2. Heat oil in a pan, add chicken pieces, and cook until golden (about 2-3 min). Once done, transfer the chicken onto a plate.

Chicken pieces cooking in pan

Step 3.  In the same pan, melt butter over medium heat, add minced cloves of garlic, and sauté until garlic becomes fragrant.

Garlic with butter in pan

Step 4. Next add onions, carrots, and celery. Cook for 2-3 minutes.

Vegetables added to pan with garlic

Step 5. Add mushrooms and cook for another 2 minutes, stirring occasionally.

Mushrooms added to vegetables

Step 6. Add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt. Give it a good mix.

Spices added to pan with vegetables

Step 7. Now, add all-purpose flour and sauté everything until the flour is lightly browned, about 1 minute.

Flour for soup

Step 8. Add chicken stock, bay leaf, and cooked chicken pieces. Let cook for 5-6 minutes, whisking continuously.

Chicken broth with chicken and bay leaf

Step 9. Stir in the half and half and let cook for another 1-2 minutes. Season with extra salt and pepper if required.

Step 10. Turn off heat. Serve the mushroom chicken soup immediately.

You can store this chicken cream of mushroom soup in an airtight container for 3 days in the refrigerator or around 3 months in the freezer.

What Kind of Mushrooms are Best in Soup?

Cremini mushrooms are the same thing as baby bella mushrooms and work beautifully with the other flavors in this soup.

However, you can use whatever kind mushroom you love the most. Portabella, shiitake mushrooms or white button mushrooms are all great choices. Or if there are more exotic mushrooms that you like, feel free to add them.

Half and half added to chicken soup mixture

Creamy Mushroom Soup with Chicken Variations

  • Chicken: We cubed whole chicken breasts for this recipe but you could also use shredded chicken, rotisserie chicken, chicken tenders or that leftover chicken in the fridge. If you prefer dark meat, you can use chicken thighs.
  • Broth: If you want a creamier broth, add some cream cheese or sour cream. It’ll give the broth a tangy flavor that tastes great with the chicken and mushrooms.
  • Added starch: If you’re feeding a crowd, you can stretch this recipe by spooning it over cooked wild rice, a scoop of white rice or even some egg noodles.
  • Chicken stock: We use a good quality store-bought chicken stock, but feel free to use homemade chicken stock if you have some on hand. You can also use bone broth, or vegetable stock.
  • Herbs: Want to shorten the list of ingredients? Try using a dried Italian seasoning blend instead of individual dried herbs.
Creamy chicken and mushroom soup in bowl

How Do You Thicken Cream of Mushroom Soup

The flour used in this recipe will thicken the broth. If you want an even thicker broth, you can add a corn starch slurry. To make it, combine one tablespoon of corn starch with two tablespoons of cold water in a small bowl. Mix well, then add a little at a time to the soup until you have the consistency you like.

Soup with mushroom on a spoon

Want More Delicious Chicken Recipes?  

Chicken and mushroom soup recipe card
5 from 1 vote

Creamy Chicken and Mushroom Soup


Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
This deliciously creamy Chicken and Mushroom Soup is a classic comfort food that the whole family will love.

Ingredients
 

Instructions

  • In a large bowl, season raw chicken breasts pieces with salt and pepper, to taste.
    1 1/2 cups boneless chicken breasts, 1 tsp salt, 1 tsp black pepper powder
  • Heat oil in a pan, add chicken pieces, and cook until golden (about 2-3 min). Once done, transfer the chicken onto a plate.
    1 tbsp olive oil
  • In the same pan, melt butter over medium heat, add minced cloves of garlic, and sauté until garlic becomes fragrant.
    2 tbsp unsalted butter, 4 large garlic cloves
  • Next add onions, carrots, and celery. Cook for 2-3 minutes.
    1 large onion, 2 carrots, 2 stalks of celery
  • Add mushrooms and cook for another 2 minutes, stirring occasionally.
    1 cup mushrooms
  • Add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt. Give it a good mix.
    1 tsp salt, 1/2 tsp dried thyme, 1/2 tsp dried rosemary, 1 tsp oregano, 1 tsp chili flakes, 1 tsp black pepper powder
  • Now, add all-purpose flour and sauté everything until the flour is lightly browned, about 1 minute.
    3 tbsp all-purpose flour
  • Add chicken stock, bay leaf, and cooked chicken pieces. Let cook for 5-6 minutes, whisking continuously.
    4 cups chicken stock, 1 bay leaf
  • Stir in the half and half and let cook for another 1-2 minutes. Season with extra salt and pepper if required.
    ½ cup half and half
  • Turn off heat. Ladle mushroom chicken soup into bowls and garnish with chopped parsley (optional). Serve hot and enjoy!
    2 tbsp chopped parsley

Notes

Want to shorten the list of ingredients? Use dried Italian seasoning blend in place of individual dried herbs.

Nutrition

Serving: 1g | Calories: 363kcal | Carbohydrates: 23g | Protein: 21g | Fat: 21g | Saturated Fat: 9g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 1014mg | Potassium: 690mg | Fiber: 2g | Sugar: 8g | Vitamin A: 5776IU | Vitamin C: 9mg | Calcium: 89mg | Iron: 2mg
The nutrition information provided is an estimate and can vary based on cooking methods and ingredients used.

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