Creamy Chicken and Mushroom Soup
So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!
Sorry, I know. Another mushroom recipe. Mushrooms are my favorite kind of vegetables and this is my sad attempt at eating “clean” for the new year of 2015.
Yes, eating clean as I slurp this amazingly cozy soup in 82 degree weather here in Southern California. And then dunking in some crusty garlic bread. You can’t forget that.
But then again, I did swap out the heavy cream for half and half. At least that’s something, right? Plus, there’s carrots and celery too. So yeah, definitely clean eating happening here as I drown myself in this epic creaminess.
Creamy Chicken and Mushroom Soup
Yield: 6 servings
Prep Time: 15 minutes
Cook Time: 15 minutes
Total Time: 30 minutes
So cozy, so comforting and just so creamy. Best of all, this is made in 30 min from start to finish – so quick and easy!
- 1 tablespoon olive oil
- 8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic, minced
- 8 ounces cremini mushrooms, thinly sliced
- 1 onion, diced
- 3 carrots, peeled and diced
- 2 stalks celery, diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half, or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
- 1 sprig rosemary
- Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
- Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
- Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
- Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
- Serve immediately, garnished with parsley and rosemary, if desired.
*Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.
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This looks so good! I love mushrooms and I bet they add so much flavor to the broth!
This recipe is only 6 servings how much more chicken for 8 servings??and ingredients should I add more??
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications. Sorry, Katrina!
How many cups is one serving ?
About 1 – 1 1/2 cups.
Increase by 1/4 or .25 for 8 servings
Just increase by 25%. It’s called MATH. LOL.
Actually you would increase it by 33% (6 x 1.33 = 7.98) Increasing it by 25% would only give you 7.5 servings
This sounds amazingly simple and delicious. I’m making a pot of this for Sunday Supper.
I’d love it if you shared this at What’d You Do This Weekend tomorrow with Tumbleweed Contessa.
You and I think the same when it comes to “clean” eating…teehee…there are vegetable in there so they do counterbalance the half and half…….
Thank you Chungah for the lovely soup recipe.
Can’t wait to try this. It’s 28 degrees here in Kentucky. I was wondering do the carrots get soft with this cooking time. Thank yall
You were smart to think of this BEFORE cooking! Just made this soup and it was absolutely delicious, but the veggies were crunchy. Yuck! I boiled the leftover soup for ten minutes and veggies became “soup tender”. Next time, I would boil for around 15 min after adding the broth but before adding the half and half. Hope you enjoy it.
JulieMac, it seems that your vegetables were cut into huge chunks. They should be diced small to ensure they are cooked through in the time frame listed in the recipe.
Did I miss when the bay leaf is to be removed?
The bay leaf should be discarded prior to serving.
This was very, very good! Thank you!
Do you know if this can be made in the crockpot instead of the stove top ?
Unfortunately, without further recipe testing, I cannot answer with certainty. As always, please use your best judgment regarding substitutions and modifications.
Yes prepare veggies and chicken as normal. Add to crock pot or slow cooker with 2 cups veggie stock. Cool on high for 2-3 hours or low 4 -5hours. Stir in cream before serving
After I cut my carrots I cover and microwave for 2 minutes. Softens them enough.
Also a good splash of Marsala wine would be yummy
Yes, the carrots should become tender in this time frame but it is best if they are diced small.
My sister made this soup last weekend and it was absolutely delicious but the carrots were not soft they were still quite crunchy. I would steam or cook the carrots ahead of time for sure.
CS, it may be best to dice them as small as possible.
I practically minced the carrots and they still were quite hard. I think it might help to sauté the carrots for a couple of minutes, first, to soften them before adding the remaining veggies. Except for too crunchy carrot bits, this soup was quite good!
Yes. I’ve made it three times.
I grate my carrots and find that it helps!
This is my kind of dinner! So comforting and delicious!
Have started making all homemade soups, ( no more cans for me ) This one will work very well for my(add a) cream soup recipes. Thank you
I’m going to try this recipe with a Thai twist-a variation of Tom Kha Gai; use coconut milk instead of half & half, and add lemon grass and eliminate the rosemary & thyme-maybe grate in a little fresh ginger and lemon zest and/or lemon juice to give it some acidity.
Doug that sounds like a great Thai twist… did you do it… how did it turn out?
I’m going to try with coconut milk too! Here’s hoping it turns out. 🙂
Just finished a bowl of this soup and it’s just delicious. 20 degrees where I am, so this was a perfect comfort food for our cold, cozy Sunday lunch! Thanks!
Oh yum! I love mushrooms…and the cold has finally arrived in Texas. Perfect time for some creamy soup!
Making this for dinner tonight!! I’m so excited, I make your recipes often and they are all amazing! Thank you 🙂
No one in my family likes mushrooms, any thoughts on a substitution? This looks and sounds delicious. Has anyone tried it just omitting the mushrooms? That is what I usually do, but it sounds like the “star” of this recipe. Thanks for any help you can give me.
Carole, if your family is not a fan of mushrooms, then I just don’t think this recipe is for you – it really is the star of this dish. But please feel free to try out this lemon chicken orzo soup and/or this chicken and potato chowder. They are sans mushrooms!
I know this is old, but I’ve always disliked mushrooms (although I like the idea of them and I’m trying to learn to like them), and I LOVED this soup.
Be sure to clean the mushrooms very well, since any dirt will give a “dirty” taste, which is one of the major things I dislike about mushrooms. Sauteeing them also improves the texture, and these particular mushrooms are sort of firm and meaty, not slimy. I used less than half the amount of mushrooms, and added a bit more of the veg, and added peas at the end to make up for it. If the mushrooms are sold loose, I suggest getting the smallest ones- if you are not quite there with the liking mushrooms, you will probably prefer it in smaller bites, and imo the smaller ones are just better for some reason.
This soup is MAGICAL. So flavorful, just a celebration of umami in your mouth. It’s everything I hoped mushrooms could be! I ended up using dried tarragon, and added fresh thyme & rosemary while cooking, and the flavors were amazing, although I’m sure it would be amazing as written with half the mushrooms. It would be easy to eat around the mushrooms if you find you don’t like them (although I’m enjoying them!), but I bet even the most ardent mushroom haters would be surprised at how wonderful this soup is. And if you’re trying to get into mushrooms, this might be the thing that gets you over the hump!
Not only are your recipes simple to make, and absolutely delicious, but your food photography is among the best I’ve seen! Mind me asking where you learned this part?
Thank you! I am actually self-taught with a lot of trial and error!
Ooooo girl! I’m totally addicted to mushrooms! Gonna make this asap.
Another fantastic recipe that my husband loved!! Thank you Chungah for sharing!
ps: your photos are dreamy!
Love all your recipes. I just tried this one and its great! For my taste, I feel like its missing something, a kick. Any recommendations?? Thanks.
Are you looking for more of a spicy kick to it? If so, smoked paprika or crushed red pepper flakes would be a great addition!
I could most def go for a gigantic bowl of this right about now! PS – I don’t believe apologies are necessary for amazing mushroom recipes! =)
DELICOUS! This will go into my folder. Thank you
I made this tonight and want to let you know that this was an excellent recipe. The soup had a lot of flavor. I would give it 5 stars!
I just made this soup for dinner. It was really good and reminded me of a soup I enjoyed in Quebec City. iIt did take me longer than the 30 minutes to prepare, however. Guess I am a slow chopper!
Wonderful photos. I could smell that soup. I could feel the creaminess on my tongue.
I love soup. You really did a number with a version of mushroom soup. I was at a gathering with a corgi this past Sat. So I talked about Butters. Just letting you know I was gossiping about your ‘family’.
Do you think I could substitute coconut creamer for the half and half and almond flour for the white flour?
Monica, you can certainly try substituting coconut creamer and almond flour but without further recipe testing, I cannot speak for how much this will change the overall taste/texture of the dish. Please use your best judgment to make the appropriate substitutions to fit your dietary restrictions.
Just made this tonight can u say delious.
My husband and I love mushrooms and we relly enjoyed this soup. We are trying to watch our calories so it was really nice to see the nutrition information listed. If you like mushrooms you will love this soup, the flavor of the mushrooms really come through (be sure to use the mushrooms called for in the recipe). This soup is delicious!
Just made this for supper and It’s a keeper! I’m gluten sensitive so I used arrowroot instead of flour and coconut milk in place of half n half. The thyme and bay leaf flavor adds so much, I wouldnt change that.
A mushroom based soup is so delicious. Especially if you can get a lot of other good grains in there with it
This looks SO delicious! Beautiful pics!
Just made this and it is absolutely delicious. Popping some bread in the oven as we speak to sop up all this goodness. Thanks for the recipe.
This is a fantastic recipe! Going into the rotation! Simple, very, very flavorful! Thanks!
Hi there. I was wondering if you can use the regular white button mushrooms instead of the cremini? None of our grocery stores carry the cremini. Will it change the taste?
White button mushrooms should work just fine.
Ctemini mushrooms are also called Baby Bella, if your store might carry those.! That is how my store had them labled .
Hi there! Thank you so much for this recipe I made it for my family and they absolutely loved it. Yet, we’re a pretty big family so I was wondering to increase the amount of servings should I just add more chicken broth or should I double up on all of the ingredients? Thank you!
You can easily double up or even triple all of the ingredients.
I made this today and oh my gosh, YUM! It was so so so good. My husband loved it too and suggested I add kielbasa to it. Yeah. He doesn’t understand clean eating or January resolutions!
Made this today using chicken breast and fat-free half and half to lighten it up a bit. It is terrific! Have made many of your soups and they are always a hit with my family. I love that you use a modified version of what we in Louisiana call the trinity…onions, celery and bell pepper… I love carrots! Thanks for the great recipes!
Making this this week! Using chicken thighs though, and adding wild rice. Cant wait to try!
This was damn good!! I pretty much tripled the recipe and glad I did. Totally delicious!
For leftovers, I did sprinkle with a little paprika… yeah, very nice! My husband and son almost ate it up all by themselves. Thanks for another awesome recipe!
Made this last Sunday – it was AWESOME. I tripled the recipe – my husband and son loved it.
I sprinkled a little paprika on a bowl of left over soup… even better! Thank you!
Hi, I’m from Dubai and made this yesterday
It was so yummy
I made this vegan by subbing:
Soy Curls for chicken
veggie broth for chicken broth
Almond milk for half/half
Margarine for Butter
I also used gluten free flour
It turned out great. Kids loved it too.
I am making this today! ( slow cooker) Looks fantastic!
I am making for dinner today–going to double the recipe and add a couple of handfuls of spinach and a cup of uncooked orzo. Should be great! Can’t wait!
This was so good! I made it last night and used chicken breasts instead, but it worked out well! Thanks 🙂
I was wondering what to cook for dinner tonight and found out this recipe, luckily I have just all the ingredients needed. Thank you for sharing.
I made a batch of this soup, and it’s great. Easy, tasty, filling…perfect on a cool evening. However, I also found it satisfying as this morning’s breakfast. Cheers!!
This look absolutely delicious! I’m making this for sure!
I love you blog!! every recipe i have made from here has turned out amazing!!
I made this tonight, and it was delicious. I used a combination of mushrooms and used leftover cooked chicken, which made it a tad easier. This is a hit! Will be making this a regular! Thanks for a great recipe!
Another hit! I could probably cook every night from your blog! Tonight, my Mom, Dad and Hubby all gave this wonderful soup a “thumbs up”! It is snowing here right now and this was perfectly comforting! Thanks Chungah!
made this tonight was another winner! When i was in the middle of cooking i kept thinking oh this just might not turn out right i admit i dont always follow directions completely for instance i used extra butter and it was salted because its all i had. I also used leftover chicken from 2 nights ago cooked it in olive oil then cut up a boneless breast and added that too.
I used more mushrooms then the recipe called for and extra bay leaves and rosemary.
At the end of the intial cooking stages, i threw in some baby spinach leaves and some french green beans!
IT WAS DELICIOUS SO GLAD I FOUND THIS COOKING SITE WONDERFUL RECIPES! I made some yummy buchman bread (copy cat outback steakhouse recipe) so good, but i am sure crackers or corn bread would go nice with this too.
This looks really good! But first look I thought it was Butternut Squash Chicken soup! That gives me an idea! Use that instead of the cream etc! Or I thought, I love blended carrots in soup that could help add creaminess without extra cream also! I can’t wait to try it!
Simply delicious,made this recipe for dinner, we ate it all, it is a keeper! Thank you
You could also sub. canned Evaporated Fat Free Milk for the 1/2 and 1/2. You get the creamyness without the fat.
I did sub the Evaporated milk for cream and it was delicious! Added extra vegys too because you can never have too much onions, celery, and carrots.
Thank you for including nutritional information on your wonderful recipes – I really appreciate it!
I made this tonight, and ended up dropping in about a tbsp. of Dijon mustard, which kicked the flavor up a bit for me. But it’s a delicious, hearty and gorgeous soup! Thank you for the recipe!
I made this tonight, and it was was absolutely delicious! I did put in Dijon mustard. Will definitely make again!!
What would you think about adding wild rice to this soup? I cant wait to make it.
That sounds like an amazing addition!
Holy delicious! This is probably the best soup I’ve made to date – and I make soups WEEKLY this time of year (Wisconsin winters)!
I had to alter the recipe because it was too cold for me to shop for ingredients. Instead of chicken thighs, I used breasts; I substituted the half and half for a can of evaporated milk. I added the milk and didn’t realize that the recipe called for 1/2 cup – so I added 1/2 cup of orzo to thicken the soup back up. Awesome addition!
I can’t wait to make this soup again, the original recipe, to share with my fiancé. I think I can convince him to like mushrooms with this hearty soup!
I made this last night for my husband and I and we both loved it! I love how it’s full of veggies, especially mushrooms which my husband loves. It was perfect comfort food a gloomy rainy day. It warmed me right up, the broth was so flavorful and it wasn’t heavy like I expected it to be with the addition of half & half. Thanks for all your delicious recipes by the way! I have been trying quite a few of them lately!
Made the soup tonight. Rather than use the dark meat I used left over shredded breast meat. Also added a 1/4 tsp of crushed red pepper. Was delicious. Didn’t have to buy anything special had everything on hand
I made this soup last night and instead of using chicken thighs, I purchased a roasted chicken from the grocery store and used the breast meat from the chicken. It was so delicious and quick to make. I also used Swanson’s Tuscan Chicken Broth which gave it added flavor!
Glad to see that you use chicken thighs rather than chicken breasts in your recipes! So much more flavor, and there’s no risk of their drying out!
Just made a variation of this for my family and it was a resounding success! Instead of thighs, I used chicken and apple sausage. I also used a variety of fresh carrots and mushrooms we got from our local farmers market. Everything came out just perfect! This was my first time trying one of your recipes, but I don’t think it will be the last!
Great recipe! Of course, all your recipes look awesome. Made this as per instructions the first time. The most difficult part was cutting up the raw chicken thighs and hoping I had cooked them enough. Second time I bought pulled dark meat from my local deli which made it much easier. Our local steak house serves an excellent chicken mushroom soup, but I think this recipe is much better. I did use 1½ cups of half and half to match the creaminess of their soup! Even my wife, who does not like mushrooms, raved about this soup!
Can’t get enough of mushrooms and love all of your recipes!
This soup tastes amazing best soup I’ve had/made in a long time 🙂
Just made this. Added some homemade flour dumplings. Delicious.
12 grams of fat. Typo?
The numbers are correct.
I made this for a small dinner party the other night and it went down so well! Absolutely delicious. My friend even took the recipe I printed out. I will definitely be trying your other recipes.. Thank you for sharing! 🙂
Can you put this in the freezer?
Unfortunately, I cannot answer this with certainty as I have never tried freezing this myself – there were no leftovers left to freeze! Please use your best judgment for freezing and reheating.
This came out sooo damn delicious. I did add cooked wild rice to it 5 minutes before serving.My new favorite soup.
could this possibly be done in a crock pot?
Unfortunately, it is very difficult to give exact conversion information to translate a traditional stovetop recipe to be used in a slow cooker without further recipe testing. However, here is an article worth checking out on a possible conversion guide: http://www.thekitchn.com/5-tips-for-converting-recipes-to-the-slow-cooker-189343.
I recently made a chicken vegetables soup (crockpot) similar to this one, minus the mushrooms and cream. I think if you add the mushrooms in the last hour or two then stir in the cream at the end, it might work.
So husband and I are trying to eat a little healthier without sacrificing the yummy and the budget, and bumped into this recipe and it was delicious!! But we did add some extras, we needed a little more flavor and tickness so we threw in some mozarella grated cheese, a little bit of cilantro sauce and a “pow”of cayenne pepper… outcome: beautifullllll, so yes thanks for the idea, this is definetly for mushroom lovers and soup lovers. Thanks for the recipe!
I made this exactly as posted…delicious! Thank you for sharing!
If I were to use heavy cream instead of half & half, would I use the same amount?
Yes, it would be the same amount.
All I can say is “Damn. Delicious!”
I can’t miss with your recipes, I pin things on Pinterest that look delicious, and half the time they’re your recipes. Keep up the amazing work!
Made this for dinner. Forgot to chunk up the chicken before browning- no worries, cut it up after taking it out of dutch oven. My problem was I should have cut the carrots into a smaller dice- they didn’t cook enough and I ended up simmering the soup an extra 15 minutes before adding 1/2 and 1/2 . Also added the red pepper flakes for a little zing. Loved the buttery goodness from the mushrooms- was a lovely fall meal!
Made this for dinner tonight. The best I have tasted in a long, long time. My husband even ate some and he is not a soup eater. Will definitely be cooking this again.
This is a great recipe! I added cilantro instead of parsley to finish and my family loved it! I think lemon grass could be could and make it Thai style. So many possible variations. I freezes well too. I made a triple batch!
I made this tonight and was highly impressed. I’m not usually a fan of mushrooms, but this is one dish that makes them great.
I am going to make this recipe. I have a question, can I use Baby Bella Mushrooms instead or the Crimini Mushrooms? I love love love Mushrooms. t/y
Making this in my crockpot tonight. The house smells so good. Can’t wait to try it. Thanks for sharing
I found this on pinterest this morning and knew I needed to make it for dinner tonight. The only thing I did different was use white button mushrooms and I added a little bit of Old Bay seasoning. I served it with french bread. This will go into our meal rotation! Thanks for sharing
Thanks for sharing information about recipes. I like your blog post.
I made this recipe this weekend, and it was amazing! It was a perfectly calm and creamy soup for the cold front that came through during the weekend. The only change I would have made was to sautéed the celery and carrots in the butter for an additional time before adding the onion, garlic, and mushrooms (depends on your preference of texture). I also added smoked paprika- previously suggested- and was very pleased with the depth it gave the soup! This recipe will definitely be a do again! Fun and easy to make with delicious results!
This soup IS Damn Delicious! It’s creamy and comforting without being heavy. The mushroom flavor comes through. It’s a very flexible recipe. I had to make a few substitutions for what I had on hand. I used mushroom broth and canned chicken breast. I browned my creminis first in unsalted butter until they were very brown & flavorful. Then put them aside. I sautéed the other vegetables about halfway soft then added the canned chicken, minced fresh garlic, thyme, rosemary and bay leaves. I also added a couple tablespoons of minced sweet red pepper (just because I like the color). I added the mushrooms back in with the broth. I had to mix the flour with a couple tbsp. of butter and add to thicken. I also added some freshly grated nutmeg after the half and half and added the fresh parsley. Sorry I didn’t mean to change your recipe that much, but this recipe is so forgiving. Thanks !
Can this soup become spicy by adding some chopped jalapenos to it? I like a creamy spicy soup.