Chicken and Mushroom Soup Recipe | Creamy, Hearty Comfort Food
1. Introduction
When the weather turns chilly or when you just need a comforting meal, few things hit the spot like a warm bowl of soup. This Chicken and Mushroom Soup is everything you love about comfort food—rich, creamy, and filled with tender chicken, earthy mushrooms, and a flavorful broth. It’s a dish that brings warmth and satisfaction with every spoonful, perfect for cozy dinners or even a hearty lunch.
What makes this soup stand out is how easy it is to make, yet it feels like a special meal. The combination of chicken and mushrooms adds depth and heartiness, while the creamy base ties everything together into a luscious, velvety soup. It’s customizable, too, so you can tweak it to your taste, whether you want a lighter version or to load it up with extra vegetables.
In this post, I’ll walk you through the ingredients and give you simple, clear instructions on how to make this chicken and mushroom soup. You’ll also get helpful tips and variations, plus suggestions on how to serve and store leftovers. Let’s get cooking!
2. Ingredients Breakdown
- Chicken Breast or Thighs: The main protein in this soup. Chicken breast is lean and cooks quickly, while thighs provide a richer, more flavorful base. You can use either depending on your preference. You can also use rotisserie chicken for a quicker prep time.
- Mushrooms: Mushrooms provide an earthy flavor and a nice texture contrast to the tender chicken. I recommend using cremini mushrooms, as they have a deeper flavor than white button mushrooms, but any variety will work.
- Vegetable or Chicken Broth: The broth is the base of the soup, providing a savory liquid that enhances the flavor. Chicken broth is classic, but vegetable broth works well if you want a lighter or vegetarian option.
- Heavy Cream: Heavy cream gives the soup its rich, creamy texture. You can substitute half-and-half or even coconut milk for a slightly lighter or dairy-free version.
- Onions and Garlic: Aromatics like onions and garlic are essential for building flavor in the soup. They should be sautéed until soft to bring out their sweetness and depth.
- Carrots and Celery: These vegetables add sweetness and crunch to the soup, balancing the richness of the chicken and cream. They also add a nice color contrast to the dish.
- Thyme and Bay Leaves: These herbs infuse the broth with their savory, earthy flavors, giving the soup a comforting, aromatic profile. You can use dried herbs or fresh, depending on what you have on hand.
- Butter and Olive Oil: For sautéing the vegetables and chicken, you’ll need a bit of fat. Butter adds richness, while olive oil provides a lighter option. You can use one or the other or combine them for added depth of flavor.
- Salt and Pepper: Essential for seasoning the soup. Be sure to taste and adjust as you go, as the broth may already add some saltiness.
- Flour (Optional): If you want a thicker soup, you can make a roux with butter and flour. This will help thicken the broth and give the soup a creamy consistency. If you prefer a gluten-free version, you can skip the flour or use cornstarch as a thickening agent.
3. Step-by-Step Instructions
- Prepare the Chicken: Start by cutting 2 chicken breasts (or thighs) into bite-sized pieces. Season them with salt and pepper. Heat a large pot over medium heat and add 1 tablespoon of olive oil. Cook the chicken for 5-7 minutes until browned and cooked through. Remove the chicken from the pot and set it aside.
- Sauté the Vegetables: In the same pot, add 1 tablespoon of butter. Once melted, add 1 diced onion, 2 chopped carrots, and 2 stalks of celery. Sauté for 5-7 minutes, stirring occasionally, until the vegetables soften and the onions become translucent. Add 2 cloves of minced garlic and cook for an additional minute until fragrant.
- Add the Mushrooms: Add 8 ounces of sliced mushrooms to the pot. Cook for 5-6 minutes, until the mushrooms release their moisture and start to brown.
- Make the Broth: Pour in 4 cups of chicken or vegetable broth and stir to combine. Scrape any browned bits off the bottom of the pot for added flavor. Add 2 dried bay leaves and 1 teaspoon of dried thyme (or a few sprigs of fresh thyme). Bring the soup to a simmer and cook for 10 minutes.
- Add the Cream and Chicken: Stir in 1 cup of heavy cream (or half-and-half for a lighter version) and return the chicken to the pot. Continue to simmer for another 5 minutes to heat everything through. Taste and adjust the seasoning with more salt and pepper, if needed.
- Thicken the Soup (Optional): If you prefer a thicker soup, you can make a roux by melting 1 tablespoon of butter in a small pan, adding 1 tablespoon of flour, and cooking it for 1-2 minutes. Slowly whisk in a bit of the soup liquid to make a smooth paste, then stir it back into the pot. This will thicken the soup.
- Serve: Once the soup has reached your desired consistency, remove the bay leaves and serve the soup hot. Garnish with fresh parsley or a sprinkle of grated Parmesan cheese, if desired.
4. Tips and Variations
- Make It Lighter: If you’re looking for a lighter version of this soup, use half-and-half or even a plant-based milk like almond milk instead of heavy cream. You can also skip the flour for a naturally lighter texture.
- Add Extra Veggies: You can add extra vegetables like spinach, peas, or zucchini for added nutrition and texture. Just toss them in when you add the cream to the soup.
- Herb Variations: If you don’t have thyme, rosemary, or sage would also work well in this soup. Fresh herbs can be added at the end for a burst of flavor.
- Use a Slow Cooker: This soup can be made in a slow cooker for a hands-off approach. Brown the chicken and sauté the vegetables, then transfer everything to the slow cooker. Add the broth, cream, and herbs and cook on low for 4-6 hours. This method will allow all the flavors to meld beautifully.
- Spicy Version: If you enjoy a little heat, add a pinch of crushed red pepper flakes or a dash of hot sauce to the soup for some kick.
5. Serving Suggestions
- Bread: Serve your Chicken and Mushroom Soup with a side of warm crusty bread or garlic bread. The bread will soak up the creamy broth, making each bite even more satisfying.
- Salad: Pair this soup with a light salad, such as a simple arugula salad with lemon vinaigrette or a spinach and apple salad with honey mustard dressing. The freshness of the salad balances the richness of the soup.
- Drinks: This soup pairs well with a crisp white wine, like Sauvignon Blanc or Chardonnay, or a light beer. If you’re serving it for lunch, a refreshing iced tea or lemonade would also be a great pairing.
- Garnishes: For a finishing touch, sprinkle some freshly grated Parmesan cheese on top, or add a few fresh herbs like parsley or thyme to bring out the flavors.
6. Storage and Reheating Instructions
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To store, make sure the soup has cooled down before transferring it to containers.
Reheating Instructions: To reheat, simply warm the soup on the stove over medium heat, stirring occasionally. You can also microwave individual portions in a microwave-safe container. Add a little more cream or broth if the soup thickens too much during storage.
Freezing Instructions: You can freeze the soup for up to 2 months. Make sure the soup has cooled completely before transferring it to a freezer-safe container. When you’re ready to eat it, thaw it overnight in the fridge and reheat on the stove.
7. Recipe Notes
- Can Be Prepped Ahead: This soup is perfect for meal prep! You can prepare the chicken and vegetables ahead of time and store them in the fridge until you’re ready to make the soup. Simply add everything to the pot, make the broth, and cook until done.
- Use Fresh Chicken: For the best flavor, use fresh chicken breast or thighs. If you’re using rotisserie chicken, add it toward the end of the cooking process to prevent it from drying out.
- Thicken or Thin: If the soup becomes too thick as it sits, you can add more broth or cream to loosen it up. If it’s too thin, you can add a little more flour to thicken it.
8. Nutrition Information (Per Serving)
| Nutrient | Value per Serving |
| Calories | 350 |
| Fat | 21g |
| Saturated Fat | 9g |
| Carbs | 12g |
| Sugar | 6g |
| Fiber | 2g |
| Protein | 30g |
| Sodium | 700mg |
| Cholesterol | 85mg |
| Calcium | 150mg |
| Iron | 2mg |
Nutrition information is an estimate and may vary based on specific ingredients used.
9. Recipe Card Summary
- Course: Main Course, Soup
- Cuisine: American, Comfort Food
- Servings: 4
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
Ingredients:
- 2 chicken breasts, diced
- 8 oz mushrooms, sliced
- 1 onion, diced
- 2 carrots, chopped
- 2 celery stalks, chopped
- 2 cloves garlic, minced
- 4 cups chicken or vegetable broth
- 1 cup heavy cream
- 1 tablespoon olive oil
- 1 tablespoon butter
- Salt and pepper to taste
- 1 tablespoon flour (optional for thickening)
Instructions:
- Cook chicken, then remove and set aside.
- Sauté vegetables in butter and oil.
- Add mushrooms, garlic, and cook until softened.
- Add broth, simmer for 10 minutes.
- Stir in cream, chicken, and seasonings.
- Adjust consistency with flour, if needed.
- Serve with fresh herbs or Parmesan.
Notes: Best served fresh. Leftovers can be stored for up to 3 days.
Nutrition Information: See above.
10. Final Thoughts or Conclusion
This Chicken and Mushroom Soup is the ultimate comfort food—creamy, hearty, and full of flavor. Whether you’re making it for a cozy dinner or preparing a batch for meal prep, it’s the perfect recipe for when you need something warming and satisfying. It’s easy to make, fully customizable, and can be enjoyed all week long.
Give it a try and let me know how it turns out! I’d love to hear your thoughts and any variations you try in the comments below. Enjoy your comforting bowl of Chicken and Mushroom Soup!