Creamy Chicken and Mushroom Soup cravings hit hardest when the weather goes weird. You know those limp, rainy afternoons where nothing warms you up? Been there. Every time I try store-bought soup, it just tastes like sadness and regret. Making it at home actually solves the problem and also gives that cozy, just-cooked feeling (no fake flavors here). So if you’ve ever wished for a truly satisfying soup that won’t take hours—or, honestly, much acrobatics—you’re in the right spot.
Top Tips for Making the Best Creamy Chicken Mushroom Soup
Alright, let’s be honest—there are a lot of recipes out there. But after some trial, error, and maybe a little salty language, I figured out some non-negotiables. First, do not skip browning the mushrooms. They look kinda gray at the start, but let them sizzle until golden and they’ll reward you with epic flavor. Shredded rotisserie chicken is your lazy-day friend; it lets you cheat a bit and nobody will ever know. Go with chicken thighs if you can because they’re juicy, and frankly, they slap way harder than breast meat for soup.
I add in a splash of cream toward the end instead of right at the beginning—otherwise it can get weird and split if the heat’s too high (trust me, I’ve done it). Also, hit the soup with a squeeze of lemon before serving if you want brightness, but only if you like that vibe. My weirdest secret? About half a teaspoon of dried tarragon. People lose their minds (in a good way). If you’ve got some stale bread, toast it up for dipping, since you know you’ll want something to mop your bowl.
My whole family raved about this! Even my picky eater dunked bread until the pot was scraped clean. It’s now officially in the dinner rotation.
Chicken Mushroom Soup Ingredients
You’ll want to make sure you’ve got these things on hand before jumping in. I’ve made this enough to know what actually matters:
- 2 cups cooked chicken (rotisserie is easiest)
- 8 ounces mushrooms, sliced or roughly chopped (button or cremini work)
- 1 small onion, diced
- 2-3 carrots, chopped (about 1 cup)
- 2 celery stalks, chopped
- 3-4 garlic cloves, minced
- 4 cups chicken broth (the good stuff if possible)
- 1 cup milk
- 3/4 cup heavy cream
- 2 tablespoons olive oil or butter
- 1 tablespoon flour
- Salt, pepper, and a pinch of dried tarragon (optional)
- Lemon for finishing (if you want zing)
If you’re missing one veggie, don’t stress, it’s forgiving. 
How to Make Creamy Chicken and Mushroom Soup
First, grab a big ol’ pot and heat up the oil or butter. Toss in your onions, carrots, and celery. Let them go for a couple of minutes until they start smelling fantastic. Mushrooms are up next. Throw them in and let them get some golden spots. Be patient, it takes a bit—don’t crowd the pan or they’ll just steam. Garlic joins the party last so it doesn’t burn.
Sprinkle flour in, stir like a wild person, give it about a minute. Pour in the chicken broth slowly and keep stirring. If it’s lumpy, don’t freak out; it smooths out. Toss in the cooked chicken. Turn heat lower, add milk, then heavy cream. Season with salt, pepper, and tarragon. Simmer for about 15 minutes (don’t boil, keep it gentle). Taste and adjust, then finish with a little lemon if that floats your boat. Serve steaming hot so it’s extra comforting.
Chicken Mushroom Soup Recipe Substitutions
Now for some real talk. Not everyone has their fridge fully stocked (I never do). No rotisserie chicken? Use leftover grilled chicken or even diced turkey—works just as well. For mushrooms, any kind will do (even canned if you really have to, though fresh is best).
Dairy doesn’t work for everyone, so swap milk with any unsweetened plant milk, and coconut cream instead of heavy cream makes a surprisingly rich soup. Gluten-free? Use cornstarch instead of flour for thickening. If you’re out of carrots or celery (or just don’t like them), throw in peas or a handful of spinach at the end. Seriously, don’t let a missing ingredient slow you down. It’s all about working with what you have on hand.
How to Store Chicken and Mushroom Soup
Soup always seems to double itself by the next day, so here’s how to handle those leftovers: Let it cool off to room temp before sticking it in the fridge. Use a lidded container. It keeps about four days safely. Want it longer? Freeze in single portions and they’ll last up to three months—perfect for those nights when cooking sounds illegal.
To reheat, go gentle with the heat (like low on the stovetop or low power in the microwave), so the cream doesn’t separate and go weird. If it thickens too much, just stir in a splash of milk or broth to loosen things up. The flavors honestly get even better sitting overnight. No joke.
Common Questions
Q: Can I make creamy chicken and mushroom soup ahead of time?
A: Absolutely. It actually tastes better the next day.
Q: Do I have to use cream?
A: Nope, milk works or a non-dairy substitute. It just won’t be as rich.
Q: Can I freeze this soup?
A: Yup! Creamy chicken and mushroom soup freezes well, just make sure it’s fully cooled before freezing.
Q: Will kids eat this?
A: Chances are good, especially if they like chicken and not-too-strong flavors.
Q: Can I make it vegetarian?
A: For sure, use veggie broth and swap the chicken for potatoes or extra mushrooms.
Cozy Up and Give It a Go
There’s really nothing quite like homemade creamy chicken and mushroom soup when you want comfort and something truly tasty. Seriously, it beats anything from a can or carton. Play around with the ingredients or go wild with toppings. And if you want more ideas or a second opinion, the ideas over at Creamy Chicken and Mushroom Soup – Damn Delicious totally inspired my own tweaks. Plus, if you need extra cozy vibes, check out Coziest Creamy Chicken and Mushroom Soup – Little Broken for another take. Go on, grab your favorite bowl, and get simmering—let me know how it goes!
Creamy Chicken and Mushroom Soup
Ingredients Â
MethodÂ
- Grab a large pot and heat the olive oil or butter over medium heat.
- Add the diced onions, chopped carrots, and celery; cook for a few minutes until fragrant.
- Stir in the mushrooms and cook until they are golden brown, about 5-7 minutes.
- Add the minced garlic and cook for one additional minute.
- Sprinkle the flour into the pot and stir to combine, cooking for about one minute.
- Gradually pour in the chicken broth while stirring, ensuring there are no lumps.
- Add the cooked chicken, lower the heat, then stir in milk and heavy cream.
- Season with salt, pepper, and tarragon and let the soup simmer gently for about 15 minutes.
- Taste and adjust seasoning as needed, then finish with a squeeze of lemon before serving.
- Serve hot with toasted bread for dipping.
