Creamy Chicken Mushroom Soup feels like the kind of dinner that slows everything down in the best way. It’s simple enough for a weeknight but has that “made with love” richness that makes everyone linger a little longer at the table. Perfect with crusty bread, a sprinkle of fresh herbs, or just a quiet moment to yourself.
I love to serve my family rich and hearty soups. Two family favorites are my Crock Pot Turkey Noodle Soup and my Cheeseburger Chowder.
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Why this Creamy Chicken Mushroom Soup Recipe is a Keeper
This creamy chicken & mushroom soup checks all the boxes; it’s simple, satisfying and super easy to customize.
- The Umami Bomb: Mushrooms provide a deep, savory “umami” flavor that makes the broth taste like it’s been simmering for hours.
- Pantry-Friendly: It uses staples like chicken stock, flour, onions, and garlic that you likely already have.
- One-Pot Wonder: The entire meal is made in a single pot (or Dutch oven), meaning cleanup is a breeze.
Can I Use Chicken Thighs in Place of Chicken Breasts?
Yes, chicken thighs or chicken tenders are a great substitute for chicken breasts. You can even use a whole chicken for the soup.
Pro Tip for Creamy Soup
Blend with a regular blender or immersion blender for a chunk-free, ultra-creamy soup.
Chicken Mushroom Soup Ingredients
This recipe uses easy, fresh ingredients that bring a ton of flavor.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Chicken: Use boneless skinless chicken breast to make this recipe with perfectly tender chicken in this easy soup.
- Vegetables: You will need onion, celery, carrots, garlic and savory mushrooms to make this easy recipe.
- Half and Half: Half-and-half will make your soup nice and creamy. If you don’t have half and half, you could use a mix of whole milk and use heavy cream for a thick and creamy soup.
Variations to Make Creamy Chicken and Mushroom Soup
This homemade creamy mushroom soup is super flexible, so feel free to switch it up to make it work for your tastes.
- Protein: Try turkey, shredded chicken thighs, rotisserie chicken or even firm tofu in this creamy soup.
- The Fungi: Use cremini or baby bella shiitake for earthiness, oyster for texture, or white button for mild flavor.
- The Grains: Add wild rice, egg noodles or gnocchi to make it heartier.
- Chicken Stock: Make your own chicken broth ahead of time to use for maximum flavor.
- Seasoning: I prefer to make All Purpose Seasoning, with onion and garlic powder, instead seasoning with just salt and pepper.
Special Equipment Needed for this Chicken Recipe
To make this hearty, comforting food, you will need a couple different kitchen items to make it perfect.
- Dutch Oven: Its thick walls distribute heat evenly, preventing the cream in the mushroom soup with chicken from scorching. A soup pot will work too.
- Immersion Blender (Optional): If you prefer a smoother chicken cream of mushroom soup, you can partially blend the mushrooms into the broth before adding the flavorful chicken.
How to Make Creamy Chicken Mushroom Soup
In just 4 steps, you can have your very own creamy chicken and vegetable soup. This recipe takes just a little effort but the results are well worth it.
Get the full printable recipe with specific measurements and directions in the recipe card below.
- Sear Chicken: Cut boneless chicken into small pieces, then season the chicken with salt and pepper. Heat oil in a pan, then cook chicken bites until golden and set aside.
- Cook Veggies: In the same pan, melt butter. Sauté minced garlic for a couple minutes, then add onions, carrots and celery. Stir in mushrooms and cook.
- Season and Make Roux: Add in oregano, thyme, rosemary, chili flakes, salt and pepper. Then, add in the flour and cook until golden.
- Add Liquids: Add the chicken stock, a bay leaf and stir in chicken bites. Cook for several minutes. Stir in the half and half, cook for a minute, then remove from heat.
Prep Ahead for Cream of Mushroom Chicken Soup
When I prepare ingredients ahead of time, it can help save me time and kitchen space when it comes to making everything for dinner.
- The Veggie Prep: Slice your mushrooms and dice your onions/carrots/celery up to 2 days in advance for this chicken and mushroom soup recipe.
- Storage: Store in an airtight container for 3–4 days.
- Freezing: Cream-based soups can separate when frozen. To avoid this, freeze the soup before adding the cream. When reheating, add the cream fresh.
Alternate Methods for this Easy Recipe for Weeknight Dinner
If you don’t have enough room on the stove, there are a couple other ways to make this classic recipe.
- Slow Cooker: Sauté the mushrooms and onions first (crucial for flavor!), then dump everything except the cream into the crockpot. Cook on Low for 6 hours. Stir in the cream at the end.
- Instant Pot: Use the “Sauté” function for the aromatics and chicken, then “Pressure Cook” for 8 minutes with the broth. Quick release and stir in the cream.
Store and Use Leftovers Creamy Mushroom Soup
- Storing: Store creamy mushroom chicken soup in the refrigerator in an airtight container until ready to serve.
- Reheating: Heat gently on the stove over medium-low. Do not let it reach a rolling boil, as this can cause the dairy to “break” or curdle.
- The “Sauce” Hack: Leftover weeknight dinner soup makes an incredible chicken and creamy mushroom sauce for pasta or a base for a chicken pot pie. Just reduce it slightly on the stove to thicken the soup!
Questions About Chicken and Cream of Mushroom Soup
If you need the soup to be thicker, you can add a cornstarch (GF) slurry, or blended roasted cauliflower for low-carb thickness.
Sure, just use a plant based butter and milk/cream instead.
Tips for Making the Best Creamy Chicken Soup
- Don’t Crowd the Mushrooms: Sauté mushrooms in batches. If you put too many in at once, they will steam in their own juice instead of browning. Browned mushrooms = better flavor.
- Deglaze with Wine: After sautéing the mushrooms and onions, pour in a splash of dry white wine (like Sauvignon Blanc) to lift the flavorful bits off the bottom of the pan for the creamy broth.
- The Fresh Herb Finish: Always add fresh parsley or chives at the very end. The heat of the cream of chicken soup will release their oils without dulling their bright color.
- Serve With: Serve with Air Fryer Garlic Breadsticks or the Best Caesar Salad.
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Creamy Chicken Mushroom Soup
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Ingredients
- ½ pound Boneless chicken breasts, cut into bite-size pieces
- 1 Tablespoon Olive oil
- 2 Tablespoons Unsalted butter
- 4 large cloves Garlic , minced
- 1 large Onion , diced
- 2 Carrots , diced
- 2 stalks Celery , diced
- 1 cup Mushrooms , sliced thinly
- ½ teaspoon Dried thyme
- ½ teaspoon Dried rosemary
- 1 teaspoon Oregano
- 1 teaspoon Chili flakes, optional
- 1 teaspoon Black pepper powder, divided
- 1 teaspoon Salt, divided
- 3 Tablespoons All-purpose flour
- 4 cups Chicken stock
- 1 Bay leaf
- ½ cup Half and half
- 2 Tablespoons Parsley, chopped
Instructions
- First cut your chicken into bite size pieces, add to a bowl and season chicken pieces with salt and pepper, to taste.
- In large pot or dutch oven, add oil and once hot add chicken pieces, and cook until golden (about 2-3 min), then transfer the chicken onto a plate.
- To the same pan, add butter and melt over medium heat. Once melted, add minced garlic, and sauté until fragrant.
- Then add onions, carrots, and celery, cook for 2-3 minutes.
- Add mushrooms and cook for additional 2 minutes, stir occasionally. Next, add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt.
- Then add all-purpose flour and sauté until the flour is lightly browned for about 1 minute.
- Once browned, add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes, stir frequently.
- Lastly, stir in half and half and cook for another 1-2 minutes and remove form heat. Season with extra salt and pepper to taste.
- Serve immediately, garnished with chopped parsley.
Christina’s Notes
- This Recipe Can be Doubled: This chicken mushroom is a great recipe to meal prep or share with a large crowd, double the recipe by proptionally increasing ingredients.
- No Half and Half: No Half and half? No problem, make your own, it is just equal parts of whole milk and fresh light cream.
- Scale the recipe: Simply adjust the serving size in the recipe card and the ingredients will update automatically.
- Make your own All Purpose Seasoning: When a recipe calls for All Purpose Seasoning, you can use my homemade All Purpose Seasoning recipe or substitute salt and pepper to taste.
- Meat doneness: I always use a meat thermometer to test for doneness when cooking meat.
- Use unsalted butter: I use unsalted butter so I can control the salt level in the recipe.
- Preheat the oven: Unless otherwise noted, always preheat your oven before baking.
For more helpful information about this recipe, such as variations, substitutions and other pro-tips, check out the blog post.
This is one of my favorite winter time soups. It is so delicious.