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Creamy Chicken and Mushroom Soup Recipe

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.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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.