Creamy Chicken and Mushroom Soup

Table of Contents

There’s nothing quite like a bowl of homemade soup to warm you up on cold winter days, especially ones like this Chicken And Dumplings, 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.

• 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

• 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

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

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.

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

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

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

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

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

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

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.

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

• 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.

If you like this recipe, you may also want to check out this Chicken Pot Pie Soup, Chicken Corn Chowder or this Chicken Bean Soup. Or try a variation with turkey, like this Creamy Turkey Soup (great for when you have lots of Thanksgiving leftovers).

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.

• Buffalo Chicken Dip
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• Chinese Chicken on a Stick
• Chicken Pasta Casserole

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