Creamy chicken mushroom soup is an easy, one-pot recipe that's ready in just 30 minutes. A warm, creamy soup is filled with mushrooms, celery, carrots, and chicken.
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.
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.