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Creamy Chicken and Mushroom Soup

This homemade creamy chicken and mushroom soup is the perfect comfort food for rainy afternoons. Quick to prepare, it's packed with flavor and simple ingredients.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken (rotisserie is easiest) You can also use leftover grilled chicken or diced turkey.
  • 8 ounces mushrooms, sliced or roughly chopped (button or cremini work) Any mushrooms will do, even canned if necessary.
  • 1 small onion, diced
  • 2-3 pieces carrots, chopped (about 1 cup) Peas or spinach can be used as a substitute.
  • 2 stalks celery, chopped Feel free to omit if not available.
  • 3-4 cloves garlic, minced
  • 4 cups chicken broth Use high-quality broth for the best flavor.
  • 1 cup milk Can be substituted with any unsweetened plant milk.
  • 3/4 cup heavy cream Coconut cream can be used as a non-dairy alternative.
  • 2 tablespoons olive oil or butter
  • 1 tablespoon flour Substitute with cornstarch for gluten-free.
  • to taste Salt and pepper
  • 1/2 teaspoon dried tarragon (optional) Adds a unique flavor.
  • 1 piece Lemon for finishing Use for a zingy flavor before serving.

Method
 

Preparation
  1. Grab a large pot and heat the olive oil or butter over medium heat.
  2. Add the diced onions, chopped carrots, and celery; cook for a few minutes until fragrant.
  3. Stir in the mushrooms and cook until they are golden brown, about 5-7 minutes.
  4. Add the minced garlic and cook for one additional minute.
  5. Sprinkle the flour into the pot and stir to combine, cooking for about one minute.
  6. Gradually pour in the chicken broth while stirring, ensuring there are no lumps.
  7. Add the cooked chicken, lower the heat, then stir in milk and heavy cream.
  8. Season with salt, pepper, and tarragon and let the soup simmer gently for about 15 minutes.
  9. Taste and adjust seasoning as needed, then finish with a squeeze of lemon before serving.
  10. Serve hot with toasted bread for dipping.

Notes

Let the soup cool before refrigerating in a lidded container. It keeps for about four days. Freeze in portions for up to three months. Reheat gently to prevent separation of the cream.