Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and what you have is comfort in a bowl. This is one of those soups that can re-fuel you on those cold winter days when you’re craving a hearty creamy chicken recipe that’s full of sliced mushrooms in every bite. The earthy comfort of dried herbs makes this chicken soup recipe extra wonderful. Best of all, this recipe is from scratch and super fresh and delicious.
Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and decadent. We’ve tried it with both and results a are always still delicious! For added flavor, use boneless chicken thighs or use boneless skinless chicken breasts for a slightly lower fat version. The reason why this recipe has so much flavor is because we sauté the chicken first, which brings out a ton of flavor and aroma to the soup. So rather than just “boil the chicken”, this creamy mushroom soup simmers on low heat with fragrant sautéed chicken and mushrooms! The recipe uses dried herbs, but if you’re able to source fresh herbs, that’s even better! The fresh herbs will make this cream of chicken mushroom soup even brighter and fresher.
Add some crusty bread to dip into the soup or serve the soup in bread bowls to make it a complete meal. This soup is clean tasting without any thickeners or corn starch in it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.
Creamy Chicken And Mushroom Soup
1 tablespoon olive oil
8 ounces boneless, skinless chicken thighs, cut into 1-inch chunks
Kosher salt and freshly ground black pepper
2 tablespoons unsalted butter
3 cloves garlic, minced
8 ounces cremini mushrooms, thinly sliced
1 onion, diced
3 carrots, peeled and diced
2 stalks celery, diced
1/2 teaspoon dried thyme
1/4 cup all-purpose flour
4 cups chicken stock
1 bay leaf
1/2 cup half and half, or more, as needed*
2 tablespoons chopped fresh parsley leaves
1 sprig rosemary
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
Serve immediately, garnished with parsley and rosemary, if desired.
Half and half is equal parts of whole milk and cream. For 1 cup half and half, you can substitute 3/4 cup whole milk + 1/4 cup heavy cream or 2/3 cup skim or low-fat milk + 1/3 cup heavy cream.