Name: Creamy Chicken And Mushroom Soup Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 tablespoons olive oil or avocado oil; 2 tablespoons unsalted butter; 1 to 1.25 pounds boneless skinless chicken breasts or thighs, cut in small bite-size pieces; 8 to 10 ounces mushrooms, sliced (white button or cremini); 1 medium yellow onion, finely chopped; 2 medium carrots, peeled and diced; 2 stalks celery, diced; 3 to 4 cloves garlic, minced; 1 teaspoon salt, plus more to taste; 1/2 teaspoon black pepper; 1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves; 1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley; 1/2 teaspoon paprika (smoked or sweet); 1/3 cup all purpose flour; 6 cups low sodium chicken broth; 1 cup whole milk or half and half; 1/2 cup heavy cream; 1 tablespoon soy sauce or Worcestershire sauce; 1 whole bay leaf; 1/4 teaspoon crushed red pepper flakes; 1/2 whole lemon, juiced (to taste at the end); fresh parsley or chives, for garnish

Creamy Chicken And Mushroom Soup Recipe tastes rich, cozy, and savory with tender chicken, earthy mushrooms, and a velvety broth that feels like a hug in a bowl. It suits busy home cooks who want a comforting weeknight dinner in about 45 minutes without complicated steps. I first made a version of this on a freezing Chicago night, and my kids still ask for “that creamy chicken mushroom soup” every winter.

Why Make This Creamy Chicken And Mushroom Soup Recipe at Home

Homemade creamy chicken and mushroom soup tastes fresher and more flavorful than anything from a can. You control the salt, the creaminess, and the quality of the chicken and mushrooms, so every spoonful hits exactly how you like it.

You also stretch a couple of chicken breasts and a handful of mushrooms into a full, satisfying meal. Leftovers taste even better the next day, so you cook once and eat twice, which feels like a tiny life win.

“This Creamy Chicken And Mushroom Soup Recipe tastes like a cozy restaurant meal that somehow snuck into my kitchen on a weeknight. ★★★★★”

Ingredients You Need

Here is everything you need for a big pot of creamy chicken and mushroom soup that serves about 4 to 6 people.

Main ingredients

2 tablespoons olive oil or avocado oil
2 tablespoons unsalted butter
1 to 1.25 pounds boneless skinless chicken breasts or thighs, cut in small bite-size pieces
8 to 10 ounces mushrooms, sliced
- White button mushrooms work great.
- Baby bella or cremini mushrooms add deeper flavor.
1 medium yellow onion, finely chopped
2 medium carrots, peeled and diced
2 celery stalks, diced
3 to 4 garlic cloves, minced
1 teaspoon salt, plus more to taste
1/2 teaspoon black pepper
1 teaspoon dried thyme or 2 teaspoons fresh thyme leaves
1 teaspoon dried parsley or 2 tablespoons fresh chopped parsley
1/2 teaspoon paprika (smoked or sweet, your choice)

Broth and creamy base

1/3 cup all purpose flour
- You can use a gluten free all purpose blend if needed.
6 cups low sodium chicken broth
- I like Better Than Bouillon roasted chicken base for pantry convenience.
1 cup whole milk or half and half
- Whole milk gives a lighter texture.
- Half and half or light cream gives a richer, thicker soup.
1/2 cup heavy cream
- You can replace this with more half and half if you want it lighter.

Optional flavor boosters

1 tablespoon soy sauce or Worcestershire sauce
- This adds savory depth without tasting “soy saucy.”
1 bay leaf
1/4 teaspoon crushed red pepper flakes for a gentle kick
Juice of 1/2 lemon to brighten at the end
Extra fresh parsley or chives for garnish

Pantry shortcuts and substitutions

Use rotisserie chicken:
- Replace raw chicken with 2 to 3 cups shredded cooked chicken.
- Add it near the end so it stays tender.
Use frozen mirepoix mix:
- Replace onion, carrot, and celery with 2 cups frozen mirepoix to save chopping time.
Use canned mushrooms in a pinch:
- Fresh mushrooms taste better, but canned sliced mushrooms work if you drain them well.
Lighten it up:
- Use all milk and skip the heavy cream.
- Thicken slightly with a cornstarch slurry if needed.

Equipment list

Large heavy bottomed pot or Dutch oven
Sharp chef’s knife and cutting board
Wooden spoon or silicone spatula
Measuring cups and spoons
Ladle
Small bowl or measuring cup for mixing flour with liquid if you prefer a slurry

Tips & Mistakes

Brown the mushrooms well so they develop deep flavor instead of steaming in their own moisture.
Cut chicken in small, even pieces so it cooks quickly and stays tender.
Season in layers and taste as you go so the soup never tastes flat.
Do not rush the veggie sauté; soft, lightly caramelized onions and carrots give sweeter flavor.
Add milk and cream over gentle heat so they do not curdle.
Stir often after you add flour so it does not clump or stick to the bottom.
Keep the soup at a gentle simmer, not a hard boil, to protect the creamy texture.
Add cooked or rotisserie chicken near the end so it does not dry out.
Use low sodium broth so you control the salt level.
Cool leftovers quickly and store them in shallow containers so the texture stays nice.

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 at the same rate. Slice the mushrooms and cut the chicken into small bite-size chunks. Mince the garlic and measure out the flour, broth, milk, and cream so everything waits and you move smoothly.

Step 2: Brown the chicken

Heat 1 tablespoon oil and 1 tablespoon butter in a large pot over medium high heat. Pat the chicken dry with paper towels and season it lightly with salt and pepper. Add the chicken to the hot pot in a single layer and cook 4 to 6 minutes, stirring once or twice, until the pieces turn golden and cook through. Transfer the chicken to a bowl and keep it nearby.

Step 3: Sauté the mushrooms

Add the remaining 1 tablespoon oil and 1 tablespoon butter to the same pot. Add the sliced mushrooms in a single layer and leave them alone for 3 to 4 minutes so they brown. Stir and cook another 3 to 4 minutes until they release their liquid and that liquid cooks off, then season with a pinch of salt and pepper. Scoop out a small handful for garnish if you like and keep the rest in the pot.

Step 4: Cook the aromatics

Add the chopped onion, carrots, and celery to the pot with the mushrooms. Cook over medium heat 6 to 8 minutes, stirring often, until the veggies soften and the onions turn translucent and lightly golden. Add the garlic, thyme, parsley, paprika, and red pepper flakes if you use them, then cook 1 minute until fragrant.

Step 5: Add the flour

Sprinkle the flour over the vegetables and mushrooms. 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, which sets up a nice creamy base later.

Step 6: Add broth slowly

Pour in about 1 to 2 cups of chicken broth while you stir and scrape the bottom of the pot. Stir until the mixture turns smooth and no flour lumps remain. Add the rest of the broth, the bay leaf, soy sauce or Worcestershire if you use it, and a teaspoon of salt. Bring the soup to a gentle simmer.

Step 7: Simmer and add chicken back

Add the cooked chicken and any juices from the bowl back into the pot. Reduce the heat to medium low and let the soup simmer 10 to 15 minutes. Stir occasionally so nothing sticks and the flavors mingle.

Step 8: Add milk and cream

Lower the heat to low. Stir in the milk, then the heavy cream or half and half. Keep the soup just below a simmer and cook 5 to 10 minutes until it thickens slightly and feels silky. Do not let it boil hard after you add dairy.

Step 9: Adjust thickness and seasoning

If the soup looks too thick, add a splash of broth or milk until it reaches your favorite consistency. If it looks too thin, let it simmer a few more minutes or mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir that in, then cook a few minutes. Taste and adjust with more salt, pepper, and a squeeze of lemon juice to brighten.

Step 10: Finish and serve

Remove the bay leaf. Ladle the creamy chicken and mushroom soup into bowls. Top with the reserved sautéed mushrooms, fresh parsley or chives, and a crack of black pepper. Serve hot and enjoy that cozy, savory goodness.

Variations I've Tried

Herb heavy version
I load this with fresh thyme, rosemary, and parsley for a more rustic, herby flavor. This version tastes great with crusty bread and a simple green salad.
Rice or grain version
I add 1 cup cooked rice, quinoa, or barley near the end for a heartier soup. The grains soak up flavor and turn the soup into a full one bowl meal.
No cream, lighter version
I skip the heavy cream and use all milk or a mix of milk and chicken broth. I thicken it slightly with a cornstarch slurry so it still feels creamy without feeling heavy.
Extra veggie version
I toss in chopped spinach, kale, or peas in the last few minutes of cooking. The greens add color and a bit of freshness that balances the richness.
Rotisserie chicken shortcut
I shred a store bought rotisserie chicken and stir it in during the last 5 minutes. This trick cuts the cooking time and still gives deep chicken flavor.

How to Serve Creamy Chicken And Mushroom Soup Recipe

Serve this creamy chicken and mushroom soup hot with crusty bread, garlic toast, or warm dinner rolls to soak up every last bit. Add a simple side salad with crisp lettuce, cucumbers, and a light vinaigrette to balance the richness. You can also spoon the soup over cooked rice, egg noodles, or mashed potatoes for a very cozy, stick to your ribs dinner. Kids usually love it with crackers on top, which also adds a little crunch.

How to store

Cool the soup to room temperature within 1 to 2 hours, then transfer it to airtight containers.
Store in the fridge for up to 3 to 4 days.
Freeze in freezer safe containers or bags for up to 2 months, leaving some space at the top for expansion.
Reheat gently on the stove over low to medium heat, stirring often, and add a splash of broth or milk if the soup thickened in the fridge.
You can also reheat in the microwave in short bursts, stirring between each burst so it heats evenly and the creamy texture stays smooth.