Creamy Chicken & Mushroom Soup is a rich, comforting bowl of tender chicken, earthy mushrooms, and aromatic herbs enveloped in a velvety, savory broth. It’s perfect for chilly days, cozy nights in, or as an elevated starter to a rustic dinner party.
Yields 4 Servings Servings Quarter (1 Serving) Half (2 Servings) Default (4 Servings) Double (8 Servings) Triple (12 Servings) Prep Time 15 minsCook Time 35 minsTotal Time 50 minsFor the Soup Base
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, diced
2 ribs celery, diced
1 lb boneless chicken thighs or breasts, cubed
8 oz cremini or white mushrooms, sliced
1 tbsp all-purpose flour (optional, for thickening)
½ tsp thyme (dried or fresh)
¼ tsp rosemary, finely chopped
Salt & pepper, to taste
For the Liquid
4 cups chicken broth (preferably low sodium)
½ cup heavy cream or half-and-half
Optional: 1/4 cup dry white wine (adds brightness and depth)
To Finish
1 tbsp chopped fresh parsley
Extra black pepper or a dash of nutmeg (optional)
Crusty bread, for serving
Sauté Aromatics
1
In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, carrot, and celery . Cook 5–6 minutes until soft and fragrant.
Stir in garlic , cooking for another 30 seconds.
Cook Chicken and Mushrooms
2
Add chicken cubes , season lightly with salt and pepper, and cook until just browned (they don’t need to be fully cooked through).
Add the mushrooms and herbs. Sauté for 5–7 minutes until mushrooms have released their juices.
Add Flour (Optional)
3
Sprinkle in the flour and stir for 1 minute to coat everything. This step helps thicken the soup later.
Add Liquids
4
Pour in chicken broth (and wine, if using), scraping up any browned bits.
Bring to a gentle boil, then lower heat and simmer uncovered for 15–20 minutes , until the chicken is fully cooked and vegetables are tender.
Make It Creamy
5
Stir in heavy cream , taste, and adjust seasoning with salt, pepper, or a tiny dash of nutmeg.
Simmer gently (do not boil) for another 5 minutes , until thickened slightly and creamy.
Serving Suggestions
Variations
7
Low-carb: Swap flour for a spoon of cream cheese or use a cauliflower purée.
Add grains: Stir in cooked wild rice or orzo for texture.
Make it vegetarian: Use veggie broth and replace chicken with more mushrooms or white beans.
Ingredients For the Soup Base
2 tbsp butter
1 tbsp olive oil
1 medium onion, finely chopped
2 cloves garlic, minced
1 large carrot, diced
2 ribs celery, diced
1 lb boneless chicken thighs or breasts, cubed
8 oz cremini or white mushrooms, sliced
1 tbsp all-purpose flour (optional, for thickening)
½ tsp thyme (dried or fresh)
¼ tsp rosemary, finely chopped
Salt & pepper, to taste
For the Liquid
4 cups chicken broth (preferably low sodium)
½ cup heavy cream or half-and-half
Optional: 1/4 cup dry white wine (adds brightness and depth)
To Finish
1 tbsp chopped fresh parsley
Extra black pepper or a dash of nutmeg (optional)
Crusty bread, for serving
Directions Sauté Aromatics
1
In a large pot or Dutch oven, heat butter and olive oil over medium heat.
Add onion, carrot, and celery . Cook 5–6 minutes until soft and fragrant.
Stir in garlic , cooking for another 30 seconds.
Cook Chicken and Mushrooms
2
Add chicken cubes , season lightly with salt and pepper, and cook until just browned (they don’t need to be fully cooked through).
Add the mushrooms and herbs. Sauté for 5–7 minutes until mushrooms have released their juices.
Add Flour (Optional)
3
Sprinkle in the flour and stir for 1 minute to coat everything. This step helps thicken the soup later.
Add Liquids
4
Pour in chicken broth (and wine, if using), scraping up any browned bits.
Bring to a gentle boil, then lower heat and simmer uncovered for 15–20 minutes , until the chicken is fully cooked and vegetables are tender.
Make It Creamy
5
Stir in heavy cream , taste, and adjust seasoning with salt, pepper, or a tiny dash of nutmeg.
Simmer gently (do not boil) for another 5 minutes , until thickened slightly and creamy.
Serving Suggestions
Variations
7
Low-carb: Swap flour for a spoon of cream cheese or use a cauliflower purée.
Add grains: Stir in cooked wild rice or orzo for texture.
Make it vegetarian: Use veggie broth and replace chicken with more mushrooms or white beans.
Creamy Chicken & Mushroom Soup
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