Go Back

Creamy Chicken Mushroom Soup

A cozy and satisfying chicken mushroom soup that's creamy, flavorful, and perfect for gloomy nights.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 360
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons butter (or olive oil if you’re out)
  • 1 big yellow onion, diced
  • 3 cloves garlic, minced Don't skip, just trust me.
  • 8 ounces fresh mushrooms, sliced Any variety, button or cremini work.
  • 2 medium carrots, diced
  • 2 stalks celery, 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 Use leftover rotisserie chicken if available.
  • 1 cup half-and-half or milk For creaminess.
  • to taste Salt and black pepper
  • a handful chopped fresh parsley or thyme Optional.

Method
 

Preparation
  1. Melt butter in a big pot over medium heat.
  2. Add onion, garlic, carrots, and celery. Stir until they soften, about 5-7 minutes.
  3. Add sliced mushrooms and cook until golden.
  4. Sprinkle in the flour and stir for about a minute.
  5. Pour in the chicken broth while stirring, and bring to a gentle bubble.
  6. Add shredded chicken, lower heat, and simmer for 10 minutes.
  7. Stir in half-and-half or milk, taste, and adjust seasonings as necessary.
  8. Top with chopped parsley or thyme, and serve.

Notes

For storing, cool soup before placing it in an airtight container; it lasts 3-4 days in the fridge. For freezing, omit cream and add after reheating to maintain creaminess.