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.
[cooked-sharing]
Yields4 ServingsPrep Time15 minsCook Time35 minsTotal Time50 mins
For the Soup Base
2tbspbutter
1tbspolive oil
1medium onion, finely chopped
2clovesgarlic, minced
1large carrot, diced
2ribs celery, diced
1lbboneless chicken thighs or breasts, cubed
8ozcremini or white mushrooms, sliced
1tbspall-purpose flour (optional, for thickening)
½tspthyme (dried or fresh)
¼tsprosemary, finely chopped
Salt & pepper, to taste
For the Liquid
4cupschicken broth (preferably low sodium)
½cupheavy cream or half-and-half
Optional: 1/4 cup dry white wine (adds brightness and depth)
To Finish
1tbspchopped 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
6
Ladle hot soup into bowls and garnish with fresh parsley.
Serve with:
Buttered toast or garlic bread
A simple green salad with vinaigrette
A sprinkle of Parmesan or Gruyère for added richness
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
2tbspbutter
1tbspolive oil
1medium onion, finely chopped
2clovesgarlic, minced
1large carrot, diced
2ribs celery, diced
1lbboneless chicken thighs or breasts, cubed
8ozcremini or white mushrooms, sliced
1tbspall-purpose flour (optional, for thickening)
½tspthyme (dried or fresh)
¼tsprosemary, finely chopped
Salt & pepper, to taste
For the Liquid
4cupschicken broth (preferably low sodium)
½cupheavy cream or half-and-half
Optional: 1/4 cup dry white wine (adds brightness and depth)
To Finish
1tbspchopped 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
6
Ladle hot soup into bowls and garnish with fresh parsley.
Serve with:
Buttered toast or garlic bread
A simple green salad with vinaigrette
A sprinkle of Parmesan or Gruyère for added richness
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.
