Creamy Chicken and Mushroom Soup

Bowl of creamy chicken mushroom soup topped with herbs and served with crusty bread

Creamy Chicken and Mushroom Soup

A simple, creamy, and comforting chicken mushroom soup that's perfect for cozy nights. Made with tender chicken and earthy mushrooms in a rich broth.

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Prep Time 10

Cook Time 30

Total Time 40

Servings: 4 servings

Course: Main Course, Soup

Cuisine: American

Calories: 350

Ingredients Method Notes

Ingredients

Base Ingredients

2 tablespoons butter or olive oil For sautéing.
1 small onion, diced Adds sweetness and flavor.
3 cloves garlic, minced Use fresh for best flavor.
8 to 12 ounces mushrooms, sliced Cremini or white button mushrooms work well.

Soup Components

6 cups chicken broth Use low sodium if preferred.
2 to 3 cups cooked chicken, shredded or chopped Leftover chicken works great.
1 teaspoon dried thyme Or use Italian seasoning.
to taste Salt and black pepper Adjust to preference.
3/4 to 1 cup heavy cream or half and half For creaminess.

Optional Add-ins

A handful of spinach For added nutrition.
Grated parmesan For serving.
A small squeeze of lemon To brighten flavors.

Method

Cooking

In a large pot, melt butter over medium heat. Add onion and cook for 3 to 4 minutes until softened.
Add garlic and cook for 30 seconds.
Add mushrooms and cook for 6 to 10 minutes, stirring occasionally, until they release liquid and start to brown.
Sprinkle flour over the mushrooms and stir for 1 minute.
Slowly pour in broth while stirring. Bring to a gentle simmer.
Add chicken and thyme. Simmer for 8 to 10 minutes.
Lower heat. Stir in cream and heat gently for 2 to 3 minutes. Do not boil.
Taste and adjust seasoning. Add optional spinach, parmesan, or lemon if desired.

Notes

For best results, let the mushrooms brown and use warm broth. Adjust thickness as needed. This soup can be made in a slow cooker or Instant Pot, and leftovers keep well in the fridge or freezer.