Creamy Chicken and Mushroom Soup

This soup came out of one of those evenings where I wanted comfort food but didn’t want to commit to a whole emotional cooking journey.

I had chicken. I had mushrooms. I had just enough energy to chop things unevenly and hope for the best.

I wasn’t aiming for “creamy perfection.” I just wanted something warm, filling, and forgiving. Somewhere between the mushrooms shrinking down and the cream going in,

I realized this was the kind of soup you eat in a big bowl, maybe with bread, maybe straight from the pot if no one’s watching.

It’s cozy without being fancy, and it doesn’t care if your chicken pieces aren’t all the same size.

Why I Keep Making This Dish (The Real Reasons)

1. Comfort on demand: This soup fixes bad days fast.
2. Feels fancy, isn’t: Creamy mushroom vibes without restaurant stress.
3. One-pot win: Less cleanup, more sitting down.
4. Flexible: Swap veggies, swap chicken cuts, still works.
5. Filling but not heavy: You’re full, not sleepy.
6. Leftovers shine: Somehow better the next day.
7. Hard to ruin: I’ve tried. It forgives you.

Tips I Learned the Hard Way

• Don’t overcook the chicken early: It finishes later. Trust the process.
• Let mushrooms cook down: They look like too much. They’re not.
• Cook the flour properly: Raw flour taste is not charming.
• Add dairy gently: Boiling cream is a mistake you only make once.
• Salt at the end: Broth brands lie about sodium.
• Stir more than you think: Creamy soups like attention.
• Adjust thickness late: You’re in control here.

Variations You Can Mess Around With

1. Thighs Instead of Breasts: Juicier, harder to mess up.
2. Extra Veggies: Spinach, kale, peas, or whatever’s aging in the fridge.
3. More Herbs: Rosemary or sage if you’re feeling bold.
4. Dairy-Free-ish: Use full-fat coconut milk and olive oil.
5. More Brothy: Add extra chicken broth for soup-soup vibes.
6. Stew Mode: Keep it thick and spoonable.
7. Over Carbs: Serve on mashed potatoes or rice.

How To Make Creamy Chicken and Mushroom Soup?

Ingredients

• 1.5 pounds boneless skinless chicken breasts, diced into bite-sized pieces
• Salt and pepper, for seasoning the chicken
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 16 ounces baby portabella mushrooms, sliced
• 1 cup white or yellow onion, diced small
• 3 to 4 cloves garlic, finely minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3 tablespoons all-purpose flour
• 1.5 cups chicken broth, plus more as needed
• 1 cup half-and-half
• 1 teaspoon Worcestershire sauce
• Salt and black pepper, to taste
• 2 to 3 cups fresh spinach or kale, optional
• 1 cup frozen peas, optional
• Fresh parsley, optional for garnish

Instructions

Step 1:
Dice the chicken into bite-sized pieces.

Step 2:
Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the chicken, season generously with salt and pepper, and cook for about 2 to 3 minutes, turning frequently to lightly sear all sides. Do not cook it through. Remove the chicken and set it aside.

Step 3:
Add the butter to the same pan, reduce heat to medium-low, and add the mushrooms and onions. Sauté for about 6 to 7 minutes, stirring often, until the mushrooms shrink and soften.

Step 4:
Add the garlic, thyme, and dried parsley. Sprinkle the flour evenly over the mixture and cook for 1 to 2 minutes, stirring constantly, until no dry flour remains.

Step 5:
Slowly pour in the chicken broth while stirring continuously. The mixture will bubble and thicken.

Step 6:
Add the half-and-half and Worcestershire sauce. Simmer gently for 3 to 4 minutes, stirring often, until slightly thickened.

Step 7:
Return the chicken to the pan, cover, reduce heat to low, and simmer for about 15 minutes, until the chicken is fully cooked through. Keep it at a gentle simmer, not a boil.

Step 8:
Uncover, taste, and season with additional salt and pepper as needed.

Step 9:
If using spinach, kale, or peas, stir them in and cook for about 5 minutes until tender.

Step 10:
Adjust thickness by simmering uncovered to thicken or adding more broth or half-and-half to thin.

Step 11:
Garnish with fresh parsley if using and serve hot.

Creamy Chicken and Mushroom Soup Recipe

Creamy Chicken and Mushroom Soup is a cozy one-pot meal made with tender chicken, sautéed mushrooms, onions, garlic, herbs, and a lightly thickened cream-based broth.

Ready in about 45 minutes, it’s hearty without being heavy, flexible with add-ins, and perfect for weeknight dinners, leftovers, or serving over mashed potatoes or rice for extra comfort.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 30 minutes mins

Total Time 45 minutes mins

Servings: 5

Calories: 344

Ingredients Method Notes

Ingredients

  

• 1.5 pounds boneless skinless chicken breasts diced into bite-sized pieces
• Salt and pepper for seasoning the chicken
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 16 ounces baby portabella mushrooms sliced
• 1 cup white or yellow onion diced small
• 3 to 4 cloves garlic finely minced
• 1 teaspoon dried thyme
• 1 teaspoon dried parsley
• 3 tablespoons all-purpose flour
• 1.5 cups chicken broth plus more as needed
• 1 cup half-and-half
• 1 teaspoon Worcestershire sauce
• Salt and black pepper to taste
• 2 to 3 cups fresh spinach or kale optional
• 1 cup frozen peas optional
• Fresh parsley optional for garnish

Method

 

1. Dice the chicken into bite-sized pieces.
2. Heat the olive oil in a large high-sided skillet or Dutch oven over medium-high heat. Add the chicken, season generously with salt and pepper, and cook for about 2 to 3 minutes, turning frequently to lightly sear all sides. Do not cook it through. Remove the chicken and set it aside.
3. Add the butter to the same pan, reduce heat to medium-low, and add the mushrooms and onions. Sauté for about 6 to 7 minutes, stirring often, until the mushrooms shrink and soften.
4. Add the garlic, thyme, and dried parsley. Sprinkle the flour evenly over the mixture and cook for 1 to 2 minutes, stirring constantly, until no dry flour remains.
5. Slowly pour in the chicken broth while stirring continuously. The mixture will bubble and thicken.
6. Add the half-and-half and Worcestershire sauce. Simmer gently for 3 to 4 minutes, stirring often, until slightly thickened.
7. Return the chicken to the pan, cover, reduce heat to low, and simmer for about 15 minutes, until the chicken is fully cooked through. Keep it at a gentle simmer, not a boil.
8. Uncover, taste, and season with additional salt and pepper as needed.
9. If using spinach, kale, or peas, stir them in and cook for about 5 minutes until tender.
10. Adjust thickness by simmering uncovered to thicken or adding more broth or half-and-half to thin.
11. Garnish with fresh parsley if using and serve hot.

Notes

This is the kind of soup that doesn’t care if your day went sideways.

It shows up warm, creamy, and reliable, and honestly, that’s enough sometimes.

Nutritional Information

Note: Nutritional values are approximate and may vary depending on ingredient size, quality, brand, location, and the proportions used. All nutritional information is calculated on a per-serving basis.

If you are following a medically restrictive diet, please consult your doctor o

How I Like to Serve This

• Big bowls, no sides: Just soup and peace.
• With crusty bread: Mandatory for dipping.
• Over mashed potatoes: Comfort level maxed out.
• With rice: Turns it into a full meal.
• Casual dinner: No explanation needed.
• Cold night fix: Blanket optional but encouraged.

Storage, Leftovers, and Next-Day Thoughts

1. Fridge Friendly: Keeps up to 5 days airtight.
2. Reheat Gently: Low heat or short microwave bursts.
3. Texture Change: Thickens overnight, still great.
4. Add Liquid When Reheating: Brings it back to life.
5. Freezing: Possible, just reheat carefully.
6. Next Day: Even cozier somehow.

FAQs (Real Questions People Actually Ask)

Can I use chicken thighs instead?
Yes, and they’re extra forgiving.

Is this soup or stew?
Somewhere happily in between.

Can I make it thinner?
Absolutely. Add more broth.

What if I don’t like mushrooms?
This may not be your soup, honestly.

Can I skip the cream?
You can, but it won’t be creamy.

Does it reheat well?
Yes, just don’t rush it.

Can I add more veggies?
Please do. This soup supports you.