Creamy Chicken Soup with Mushrooms

This creamy chicken soup is warm, comforting and perfect for chilly days! All you need is 30-minutes and pantry staples to make this delicious one-pot soup.

Soup is always the answer when you want a hearty dinner. It’s wholesome and filling without needing too much effort to cook.

This chicken soup is rich, balanced, and incredibly satisfying. It’s simple enough for a quick weeknight meal and tastes even better the next day. You can also add it to casseroles, pot pies, or add more vegetables to change up the soup.

Why You’ll Love This

• Quick and delicious. The soup tastes like it has been simmering for hours even though it’s ready in 30-minutes.
• Perfect texture. The soup is thick without being gloopy making it easy to reheat and reuse.
• Meal-prep. Make a large batch and use it as a substitute for cream of chicken soup.

Creamy Chicken Soup Recipe

This chicken soup is made with simple pantry staple ingredients. Refer the the substitutes section if you are missing something.

Ingredients

• Chicken: Chicken thighs are my go-to choice as they stay juicy and don’t overcook easily. If using bone-in chicken thighs, the cooking time will increase slightly.
• Mushrooms: Cremini or button mushrooms add a deep, earthy flavor that makes the soup taste like it’s been simmering for hours.
• Onion: Yellow or white onions are perfect for their subtle sweetness. They are finely chopped so its melt into the soup.
• Garlic: Fresh garlic adds so much flavor. You can adjust the quantity to your liking.
• Flour: Flour is used to thicken the sauce without making it too heavy. It also adds a hint of nuttiness.
• Butter & olive oil: Butter adds flavor and olive oil prevents the butter from burning.
• Heavy cream: This gives the soup richness in taste and texture. You can also use half and half to make it lighter.
• Chicken stock: A good quality chicken stock is essential for this soup. Use homemade stock or low-sodium store bought stock.
• Parmesan cheese: Freshly grated parmesan cheese melts smoothly into the dish. Pre-shredded cheese tends to make the soup grainy.
• Herbs: Dried oregano and thyme add flavor. Fresh parsley is used as a garnish to brighten the soup.
• Salt and pepper

How to Make Creamy Chicken Soup

You’ll find a video tutorial and step-by-step instructions in the recipe card below. Here is a brief summary with tips.

1. Prep the vegetables: Clean and cut the mushrooms into thick slices. Finely chop the onion and mince the garlic so they blend into the soup.

2. Sear the chicken: Heat olive oil and butter in a large pot over medium-high heat. Sear the chicken thighs until lightly golden on both sides. Remove and set aside.

3. Sauté the vegetables: In the same pot, sauté the onion until soft and translucent. Add the mushrooms and sauté until they release moisture and turn golden brown. Next add the minced garlic and sauté for about 30 seconds.

4. Make the roux: Sprinkle flour over the mushrooms and stir well. Cook for a minute to remove the raw flour taste.

5. Add the stock: Slowly stir in warm chicken stock. Keep stirring to prevent lumps and create a smooth base. Bring to a gentle simmer.

6. Cook the chicken: Add the seared chicken with all of its juices back into the pot. Add dried oregano and thyme. Simmer for about 12 minutes or until the chicken is completely cooked through.

7. Shred the chicken: Once the chicken is cooked, remove and shred it into bite-sized pieces. Set it aside.

8. Make it creamy: Pour heavy cream into the pot and mix well. Let it simmer for 5 minutes to thicken the soup.

9. Add the chicken: Add the shredded chicken back into the soup and mix well.

10: Add cheese and garnish: Turn off the heat and stir in the grated parmesan cheese. Add crushed black pepper and fresh parsley. Taste and adjust salt and pepper to your liking.

Note: The soup will thicken slightly as it sits. If it feels too thick, add a splash of chicken stock to thin it out.

Substitute Ingredients

• Chicken thighs: Swap chicken thighs with shredded rotisserie chicken cut the cooking time by half.
• Heavy cream: Use half and half or milk for a lighter version.
• Parmesan cheese: Use pecorino Romano, gruyere, or cheddar cheese as needed. The flavor will change but it will still taste delicious.
• Flour: Cornstarch works as a gluten-free option. Use half the quantity mixed with water and add it during the last 5 minutes.
• Chicken stock: Use bouillon cubes mixed with water. Vegetable stock works too.
• Herbs: You can use Italian seasoning instead of dried oregano and thyme too. Fresh parsley can be replaced with chives.

Tips for the Best Creamy Chicken Soup

• Brown the mushrooms well to develop flavor.
• Warm the chicken stock before adding it in.
• Add stock gradually and stir continuously to prevent any lumps from forming.
• Keep the heat low after adding the cream or there are chances the soup will turn grainy.

Easy Variations

Vegetables: Add spinach, kale, broccoli, or carrots to bulk up the soup. They blend well without overpowering the soup.

Flavor boost: Garnish the soup with crispy bacon or pancetta. Season with spices like smoked paprika, cajun seasoning, Italian seasoning, or lemon pepper.

What to Serve with Creamy Chicken Soup

Bread: Garlic bread, butter toasted bread, or even plain crusty bread work well. Perfect for dunking or added as croutons.

Salad: A simple green salad makes for a lighter and wholesome meal.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days. Freeze for up to 3 months.

Reheat the soup with a splash of chicken stock as it would have thickened slightly. Simmer gently while stirring until heated through.

More Irresistible Creamy Chicken Recipes

Here are a few easy weeknight chicken recipes that are simple and comforting.

• Creamy Garlic Chicken
• Chicken Alfredo Pasta
• Garlic Parmesan Chicken

Please let me know how your creamy chicken soup turns out in the comments! Happy cooking 🙂