Creamy chicken mushroom soup is a simple, savory soup that's made on the stovetop in about 30 minutes. It's a cozy, one-pot recipe that's perfect for a chilly day!
There's nothing better than staying inside on a cold day with a warm, comforting bowl of soup. You'll love this recipe because it's ready in about 30 minutes and comes together in a single pot on the stovetop.
Chicken mushroom soup is the perfect combination of nutrition and comfort. The creamy broth has a mild herbaceous flavor and is filled with mushrooms, onion, carrot, celery, garlic, and tender sauteed chicken.
Serve with some freezer garlic bread or buttermilk biscuits to turn this soup into a heartier meal.
Ingredients and substitutions
- Chicken - Cubed chicken breasts can be substituted with shredded and cooked rotisserie chicken or canned chicken to save time - simply skip the first step of the recipe.
- Butter - Unsalted butter and ⅛ teaspoon of salt can be substituted with salted butter if desired.
- Flour - All-purpose flour is mixed with the butter to create a roux, which is a paste that thickens your soup.
- Seasoning - Garlic, salt, pepper, thyme, and fresh parsley add a mild, savory flavor to your soup. Thyme could be substituted with an Italian seasoning blend if desired.
- Vegetables - Onion, celery, carrot, and mushroom make up the bulk of your soup. I don't recommend omitting any of these ingredients.
- Chicken broth - Can be substituted with vegetable broth. I recommend using regular broth, not low sodium or no sodium broth, for best flavor. If using a low sodium broth, then you may want to add extra seasoning to taste.
- Half & half - Half & half is a product in the US and Canada that's made with half cream and half whole milk. It can be substituted with whole milk for a slightly thinner soup or heavy cream for a thicker, creamier soup.
Tips and tricks
Use regular broth - For best flavor use regular broth, not low sodium. The salt in the broth adds significant flavor to the soup. If you must use low sodium broth, then I recommend increasing the seasoning listed in the recipe or adding a bit of salt and pepper to make up for the lost flavor.
Brown your mirepoix - Browning the mirepoix (onions, celery, and carrots) adds significant flavor to the soup. Give them a few minutes to lightly brown around the edges and allow the onions to turn translucent. It's important to add extra flavor where we can since there are so few ingredients in this recipe.
Frequently asked questions
The addition of dairy makes this soup creamy. We're using half & half in this recipe, which is a dairy product made of half cream and half milk. Don't have half & half on hand? Use half whole milk and half heavy cream instead. If substituting with all whole milk, your soup will turn out thinner. You could also substitute with all heavy cream for a very rich, creamy soup.
This soup has a mild, savory flavor. The onion, celery, carrot, garlic, salt, pepper, thyme, and broth are the flavor-adding ingredients in this recipe, so I don't recommend omitting any of them. If you're using a low sodium broth (which I don't recommend for this recipe), then you'll want to add extra seasoning to the recipe to make up for the loss in flavor. A spoonful of pesto or a dash of hot sauce can add extra flavor to your soup as well.
Leftover soup will keep for 2-3 days in a tightly sealed container in the refrigerator or up to 6 months in the freezer. If freezing, do not add half & half (cream based soups tend to separate upon thawing). Add the half & half when reheating your thawed soup instead.
This soup has a mild and savory herb flavor that pairs well with your favorite side salad and crusty bread. A few of my favorite sides include garlic butter croutons, flaky buttermilk biscuits, a pomegranate chopped salad, freezer garlic bread, or parmesan crisps.
Leftovers can be reheated on the stovetop over medium heat until desired temperature is reached or in the microwave.
Recommended
📖 Recipe
Creamy Chicken Mushroom Soup
Ingredients
- 16 ounces boneless, skinless chicken breasts, cubed
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ¼ cup unsalted butter, divided
- 1 small onion, diced
- 2 carrots, sliced
- 2 celery ribs, sliced
- 8 ounces button mushrooms, sliced
- 2 cloves garlic, minced
- ½ teaspoon thyme
- ¼ cup (30 g) all-purpose flour
- 32 ounces chicken broth
- 8 ounces half & half
- 1 tablespoon fresh parsley, chopped
Instructions
- Season chicken with salt and pepper. In a stock pot over medium heat, add 1 tablespoon butter. Add cubed chicken to pot. Brown on both sides, about 3 to 4 minutes. Remove from pan and set aside.
- Add remaining 3 tablespoons of butter, onions, carrots, celery, and mushrooms to pan. Cook for 4 to 5 minutes, or until edges begin to brown and onions turn translucent.
- Add garlic and thyme and cook for another 30 seconds.
- Add flour to vegetables and stir to create a paste. Cook for 1 minute.
- Add chicken broth to the pan and whisk to combine, scraping the bottom of the pan to release any browned bits. Add half & half and cooked chicken and stir to combine. Bring to a simmer and stir until thickened to your liking. This can take anywhere from 1 to 5 minutes.
- Remove from heat, portion into bowls, and top with fresh chopped parsley just before serving.
Equipment Recommendations
Notes
- Half & half can be substituted with whole milk (soup will be thinner) or heavy cream (soup will be creamier).
- Leftover soup will keep for 2-3 days in a tightly sealed container in the refrigerator or up to 6 months in the freezer. If freezing, do not add half & half (cream based soups tend to separate upon thawing). Instead, add half & half when reheating your thawed soup.
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