A soul-soothing bowl of tender chicken, earthy mushrooms, and velvety broth—this creamy soup brings all the comfort of a home-cooked meal in one delicious spoonful.
Origin Creamy Chicken and Mushroom Soup
This dish takes inspiration from classic European cream-based soups, especially those from French and Central European kitchens where mushrooms and poultry are beloved staples. It’s a timeless comfort food, modernized for weeknight ease.
Why You’ll Love This Recipe
This soup is everything you crave on a chilly day—rich, velvety, and packed with flavor. The combination of tender chicken and savory mushrooms creates a hearty base, while the creamy broth brings it all together with luxurious warmth. It’s incredibly satisfying without being too heavy, and it comes together in just one pot, making cleanup a breeze. Whether you’re using up leftover chicken or starting fresh, this soup is a comforting go-to you’ll want to make again and again.
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Creamy Chicken and Mushroom Soup
8
servings15
minutes20
minutes300
kcalIngredients
2 tbsp olive oil or butter
1 small onion, finely chopped
2 garlic cloves, minced
8 oz mushrooms, sliced (button, cremini, or a mix)
2 tbsp all-purpose flour
4 cups chicken broth
1½ cups cooked shredded chicken (or rotisserie)
1 cup half-and-half or heavy cream
½ tsp dried thyme
Salt and black pepper, to taste
Optional: ½ cup cooked rice or egg noodles
Garnish: chopped fresh parsley or a dash of paprika
Directions
- Sauté veggies: In a large pot, heat olive oil over medium heat. Add onions and cook until soft, about 3–4 minutes. Stir in garlic and cook for another minute.
- Cook mushrooms: Add sliced mushrooms and cook until they release their juices and begin to brown, 6–8 minutes.
- Make the roux: Sprinkle flour over the mixture and stir for 1–2 minutes until it’s fully absorbed.
- Add broth: Slowly pour in the chicken broth, stirring constantly to prevent lumps. Bring to a simmer.
- Add chicken & cream: Stir in the cooked chicken, cream, thyme, salt, and pepper. Reduce heat and simmer gently for 10–15 minutes.
- Add rice/noodles (optional): If using, stir in the rice or noodles and heat through.
- Serve: Ladle into bowls, garnish with fresh parsley or a sprinkle of paprika, and enjoy warm with crusty bread.
Notes
- For a richer soup: Use heavy cream or add a splash of white wine with the broth.
- Make it lighter: Use milk instead of cream and skip the flour for a thinner broth.
- Vegetarian version: Swap chicken for white beans or tofu and use vegetable broth.
- Storage: Keeps well in the fridge for up to 4 days. Reheat gently—don’t boil, or the cream may separate
