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.
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.
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.
Sprinkle in the flour and stir for 1 minute to coat everything. This step helps thicken the soup later.
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.
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.
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
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.
4 servings