Chicken Mushroom Soup is basically the answer for those blustery, “I’m-not-leaving-this-couch” nights, right? I swear, it wraps you up from the inside out. The problem is, restaurant soup is never as satisfying — and way pricier. Plus, you always end up fishing for the good stuff. So, if you’re craving something that’s super creamy, chicken-loaded, and actually tastes like real food, you’re in the right spot. Get ready to transform a basic pot into a hug-in-a-bowl (no joke). Oh, and if you’re loving this cozy food theme, check out these cozy chicken dinners or this creamy African peanut soup for more warming ideas.
Top Tips for Making the Best Creamy Chicken Mushroom Soup
Let’s talk big wins here. I’ve made about a million pots of this before getting it “whoa, did I make that?” perfect. Biggest tip straight away: use real mushrooms and not those rubbery canned ones. Trust me. Sauté them until they get golden, almost a little brown. The difference is wild.
Another thing? Don’t drown the soup in cream. Add it slow. Too much and it’s just… soup with a side of guilt. Just enough keeps things cozy without feeling heavy. If the soup feels bland, it probably needs a pinch more salt — or a twirl of black pepper.
And please, I beg you, shred your cooked chicken with your hands. Sounds weird, but it gives texture, not those weird chunks. If you’ve got leftover rotisserie chicken, use it. Just dump and stir.
This soup hits the spot every single time — perfect for gloomy nights when nothing else will do. Even my picky eater licked the bowl!
Ingredients for Chicken Mushroom Soup
You don’t need anything fancy. Here’s what you actually need for a batch of the best chicken mushroom soup I’ve ever made:
- 2 tablespoons butter (or olive oil if you’re out)
- 1 big yellow onion, diced
- 3 garlic cloves, minced (don’t skip, just trust me)
- 8 ounces fresh mushrooms, sliced (any variety, button or cremini work)
- 2 medium carrots, diced
- 2 celery stalks, chopped up small
- 1/3 cup flour (for thickening)
- 5 cups chicken broth (homemade or store-bought, both work fine)
- 2 cups cooked chicken, shredded
- 1 cup half-and-half or milk (for creaminess)
- Salt and black pepper, to taste
- A handful of chopped fresh parsley or thyme (if you like)
How to Make Creamy Chicken and Mushroom Soup
Okay, here’s how I always do it — no drama, no fancy chef tricks.
First, melt your butter in a big pot over medium heat. Toss in your onion, garlic, carrots, and celery. Stir until they start to soften, maybe 5-7 minutes (sniff test: your kitchen should smell amazing).
Throw in those sliced mushrooms and cook ‘em until they’re golden all over, not just grey and limp.
Sprinkle the flour in, and stir. It’ll look weird and clumpy at first. That’s perfect. Cook it for about a minute.
Pour in the chicken broth, stirring like mad so nothing gets stuck. Bring the whole thing up to a gentle bubble, then toss in the shredded chicken. Lower heat and let it simmer a bit — say 10 minutes — so the flavors get to know each other.
Last, stir in your half-and-half or milk. Taste and adjust salt and pepper — add more if you like things punchy. Sprinkle chopped parsley on top, and you’re done.
Chicken Mushroom Soup Recipe Substitutions
Maybe you don’t have every ingredient — join the club. Swap away! No cream? Use whole milk for something lighter. All out of fresh herbs? Dried stuff will do, just go lighter. You can throw in spinach or kale if you want more veggies (I do this all the time for a “healthier” vibe).
Vegetarian? Sub in chickpeas and veggie broth — honestly, still delicious. If gluten’s a no-go, skip flour and add a splash of cornstarch mixed with cold water at the end.
Oh, and if someone in your family is suspicious of mushrooms, just chop them super tiny. They’ll disappear into creamy goodness.
Serving Suggestions
Here’s how I actually serve this on a weeknight:
- With a stack of toasted sourdough, buttered up, maybe a sprinkle of flaky salt
- Toss in a handful of frozen peas at the end for sweetness (my grandma’s trick)
- Cracked black pepper on top, don’t be shy with it
- A squeeze of lemon on each bowl wakes things right up
You could pair it with simple salads too — or honestly just eat it straight out of the pot if nobody’s watching.
How to Store Chicken and Mushroom Soup
I get it, you want leftovers. Luckily this chicken mushroom soup loves the fridge. Pour cooled soup into an airtight container, scoop out a bowl whenever. It’ll keep for about 3-4 days easily.
For freezing? That’s a bit tricky because soup with dairy sometimes separates. If you know you’ll freeze it, maybe leave the cream out, then add that after reheating.
Reheat on the stove if you’ve got the patience — or zap it in the microwave, though it might not be as creamy-perfect, still pretty tasty. Taste for seasoning before serving because flavors can mellow while chilling.
Common Questions
1. What’s the best chicken to use?
Use any cooked chicken you’ve got. Rotisserie chicken saves a ton of time and honestly, it’s my sneaky shortcut.
2. Can I make it gluten-free?
Yep, just sub cornstarch for flour. Mix a tablespoon with a splash of cold water, then stir it in at the end.
3. Does it get thicker the next day?
Sure does. It firms up, so add an extra splash of broth or milk when reheating.
4. Can I double the recipe?
Heck yes. These measurements double up with no issues — just grab a bigger pot.
5. What mushrooms should I use?
Cremini, button, even shiitake work. Go with what you’ve got, just skip canned if possible.
Time to Grab a Spoon and Dig In
There you have it, the coziest homemade soup to help you wind down on a chilly night — or, honestly, after any annoying day. If you’re hungry for similar flavors, you’ll probably love this smothered chicken rice dinner or even my weeknight hero, these baked chicken tacos. And since I know you love browsing other home cooks’ bests, I swear by these inspiring versions: try Little Broken’s Coziest Creamy Chicken and Mushroom Soup and Damn Delicious’s super-easy Creamy Chicken and Mushroom Soup for more ideas.
Now get your soup pot out already. You deserve something warm, rich, and just a little bit fancy (in a very five-star way… promise).
Creamy Chicken Mushroom Soup
Ingredients
Method
- Melt butter in a big pot over medium heat.
- Add onion, garlic, carrots, and celery. Stir until they soften, about 5-7 minutes.
- Add sliced mushrooms and cook until golden.
- Sprinkle in the flour and stir for about a minute.
- Pour in the chicken broth while stirring, and bring to a gentle bubble.
- Add shredded chicken, lower heat, and simmer for 10 minutes.
- Stir in half-and-half or milk, taste, and adjust seasonings as necessary.
- Top with chopped parsley or thyme, and serve.
