Name: Creamy Chicken And Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 1.25 pounds boneless, skinless chicken thighs or breasts, cut into small bite-size pieces; 12 ounces cremini or baby bella mushrooms, sliced; 1 large yellow onion, finely chopped; 3 medium carrots, diced; 2 stalks celery, diced; 4 cloves garlic, minced; 3 tablespoons unsalted butter; 2 tablespoons olive oil; 1/4 cup all-purpose flour; 6 cups low sodium chicken broth or stock; 1 cup heavy cream; 1 1/2 teaspoons kosher salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves; 1 bay leaf; 1/2 teaspoon smoked paprika or sweet paprika; 1/2 teaspoon poultry seasoning; 1 cup cooked rice, egg noodles, or small pasta shapes, added at the end; 1/2 cup frozen peas or corn, stirred in during the last few minutes; 2 tablespoons chopped fresh parsley, for garnish

Creamy Chicken And Mushroom Soup Recipe tastes rich and cozy, with tender bites of chicken, earthy mushrooms, and a velvety broth that feels like a hug in a bowl. It works perfectly for busy weeknights or lazy weekends, since you can get it on the table in about 45 minutes. I tested this version on my own picky family, and they scraped the pot clean without a single complaint.

Why Make This Creamy Chicken And Mushroom Soup Recipe at Home

Homemade creamy chicken and mushroom soup gives you real flavor from fresh ingredients instead of mystery powder from a can. You control the salt, the creaminess, and the amount of chicken and veggies, so every bowl fits your taste and your budget.

You also stretch leftover chicken into a full meal that feels special. The recipe uses simple pantry staples, so you probably own most of what you need already.

“This Creamy Chicken And Mushroom Soup Recipe tastes like a cozy restaurant favorite but comes together in one pot at home, and my whole family asked for seconds. ★★★★★”

Ingredients You Need

Main ingredients

Chicken
- 1 to 1½ pounds boneless, skinless chicken thighs or breasts, cut into small bite-size pieces
- Thighs stay juicier and more forgiving, while breasts taste leaner and cook a bit faster.
Mushrooms
- 12 ounces cremini or baby bella mushrooms, sliced
- White button mushrooms also work, but cremini bring deeper flavor.
- You can mix in a handful of shiitake for extra savoriness.
Aromatics
- 1 large yellow onion, finely chopped
- 3 medium carrots, diced
- 2 celery stalks, diced
- 4 cloves garlic, minced
Fat and thickener
- 3 tablespoons unsalted butter
- 2 tablespoons olive oil
- ¼ cup all-purpose flour
- If you need gluten free, swap in a 1:1 gluten free flour blend or use 2 tablespoons cornstarch mixed with cold broth.
Broth and dairy
- 6 cups low sodium chicken broth or stock
- 1 cup heavy cream
- You can use half-and-half for a lighter version, or whole milk with an extra tablespoon of butter for richness.
- Shelf-stable boxed broth works great; I like low sodium brands so I can season properly.
Seasonings
- 1½ teaspoons kosher salt, plus more to taste
- ½ teaspoon black pepper
- 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
- 1 bay leaf
- ½ teaspoon smoked paprika or sweet paprika
- Optional: ½ teaspoon poultry seasoning for extra savory depth
Optional add-ins
- 1 cup cooked rice, egg noodles, or small pasta shapes, added at the end
- ½ cup frozen peas or corn, stirred in during the last few minutes
- 2 tablespoons chopped fresh parsley for garnish

Pantry shortcuts and substitutions

Use rotisserie chicken or leftover roast chicken to save time; add it near the end so it stays tender.
Keep frozen mirepoix (onion, carrot, celery mix) on hand and toss in 2 cups instead of chopping fresh veggies.
Use jarred minced garlic if you feel tired or rushed; 1½ teaspoons equals about 3 cloves.
If you only own bouillon paste or cubes, mix with hot water to make the broth; taste and adjust salt at the end.

Equipment list

Large heavy-bottomed pot or Dutch oven, at least 5 quarts
Cutting board and sharp chef’s knife
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle
Small bowl or measuring cup for slurry if you use cornstarch

Tips & Mistakes

Brown the mushrooms in batches so they caramelize instead of steaming in a crowded pan.
Cut the chicken into even pieces so everything cooks at the same rate.
Sauté the veggies until they soften and smell sweet; rushed veggies give flat flavor.
Sprinkle flour over the veggies and stir well to coat; this prevents flour lumps in the soup.
Add broth gradually while you stir so the flour blends smoothly and thickens evenly.
Keep the soup at a gentle simmer, not a hard boil, so the dairy stays silky and the chicken stays tender.
Taste and adjust salt near the end, since broth brands vary a lot in saltiness.
Add cooked rice, pasta, or noodles at the end so they do not swell and soak up all the broth.
Stir often after you add cream so the bottom does not scorch.
Cool leftovers quickly and store them in shallow containers to keep the texture and flavor fresh.

How to Make Creamy Chicken And Mushroom Soup Recipe

Step 1: Prep the ingredients

Chop the onion, carrots, and celery into small, even pieces so they cook quickly and evenly. Slice the mushrooms about ¼ inch thick. Cut the chicken into small bite-size cubes and pat them dry with paper towels so they brown better.

Measure out the flour, broth, cream, and seasonings before you start cooking. This small prep step keeps the cooking process smooth and relaxed.

Step 2: Brown the chicken

Heat 1 tablespoon olive oil in your large pot over medium-high heat. Add the chicken in a single layer and season with a pinch of salt and pepper. Cook 4 to 6 minutes, stirring once or twice, until the pieces look golden on the outside and mostly cooked through.

Transfer the chicken to a bowl and keep it nearby. You will finish cooking it in the soup so it stays juicy.

Step 3: Sauté the mushrooms

Add 1 tablespoon olive oil and 1 tablespoon butter to the same pot. Toss in half the mushrooms and spread them out so they sit in a single layer. Let them cook without stirring for 3 to 4 minutes so they brown, then stir and cook another 2 minutes.

Remove that batch to a plate, then repeat with the remaining mushrooms and another tablespoon of butter if the pot looks dry. Browning the mushrooms builds deep, savory flavor in the soup.

Step 4: Cook the aromatics

Reduce the heat to medium. Add the remaining butter to the pot, then add onion, carrots, and celery. Season with a pinch of salt and cook 5 to 7 minutes, stirring often, until the onion turns translucent and the veggies soften.

Stir in the garlic and cook about 30 seconds until it smells fragrant. Add thyme, paprika, bay leaf, and poultry seasoning if you use it, and stir to coat the veggies.

Step 5: Build the roux and add broth

Sprinkle the flour evenly over the veggies. Stir constantly for 1 to 2 minutes so the flour coats everything and loses its raw taste. The mixture will look thick and a bit pasty.

Slowly pour in about 1 cup of broth while you stir, scraping up any browned bits from the bottom of the pot. Keep adding broth in 1 to 2 cup increments, stirring until the mixture looks smooth before you add more, until you use all 6 cups.

Step 6: Simmer the soup

Return the browned chicken and mushrooms to the pot along with any juices they released. Stir to combine. Bring the soup up to a gentle simmer over medium heat.

Lower the heat slightly and let it simmer 15 to 20 minutes, stirring occasionally. The chicken will finish cooking, the flavors will blend, and the broth will thicken into a creamy base.

Step 7: Add cream and finish seasoning

Reduce the heat to low. Stir in the heavy cream and keep the soup just below a simmer for 5 minutes. Do not let it boil hard so the cream stays smooth.

Taste and add more salt and pepper if you need it. If you want extra veggies, stir in frozen peas or corn during the last 3 to 4 minutes so they heat through.

Step 8: Add optional starches

If you plan to serve the soup right away and want a heartier bowl, stir in cooked rice, noodles, or pasta at the very end. Let them warm in the soup for 2 to 3 minutes. If you plan to store leftovers, keep the starch separate and add it to each bowl so it does not soak up all the broth.

Remove the bay leaf. Sprinkle chopped fresh parsley over the top for color and freshness.

Variations I've Tried

Lighter version: Use half-and-half instead of heavy cream and add an extra cup of mushrooms. The soup still tastes creamy but feels a bit lighter.
Extra veggie version: Add chopped spinach or kale during the last 5 minutes of cooking. The greens wilt into the soup and make it feel more like a full one-bowl meal.
Herb-forward version: Swap thyme for a mix of thyme, rosemary, and a little sage. This version tastes perfect in cold weather and smells like a cozy holiday kitchen.
Garlic lover version: Double the garlic and add a small pinch of red pepper flakes with the spices. The heat stays gentle but cuts through the richness nicely.
No cream version: Stir in ½ cup plain Greek yogurt off the heat and whisk well, or blend 1 cup of the soup and stir it back in to thicken naturally.

How to Serve Creamy Chicken And Mushroom Soup Recipe

Ladle the creamy chicken and mushroom soup into warm bowls and top it with fresh parsley and a crack of black pepper. Serve it with crusty bread, garlic toast, or simple buttered rolls to soak up every bit of the broth. A crisp side salad or steamed green beans balances the richness without much effort. Kids usually love it with crackers on the side, and you can keep hot sauce on the table for anyone who wants extra kick.

How to store

Cool quickly: Let the soup cool at room temperature for no longer than 1 hour, then move it to shallow containers.
Fridge: Store in airtight containers in the refrigerator for 3 to 4 days.
Freezer: Freeze in freezer-safe containers or zip bags for up to 2 months; leave a little space at the top for expansion.
Reheating on the stove: Reheat gently over low to medium-low heat, stirring often, and add a splash of broth or milk if it looks too thick.
Reheating in the microwave: Heat in short bursts, 45 to 60 seconds at a time, stirring between each round so it heats evenly and the cream stays smooth.