Creamy Chicken Mushroom Soup

Name: Creamy Chicken Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 8 oz mushrooms, sliced; 1 medium onion, chopped; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tbsp olive oil; 1 tsp thyme; Salt and pepper to taste; Fresh parsley for garnish

Highlighted under: Soulful Supper Recipes

I love making this Creamy Chicken Mushroom Soup because it warms me from the inside out. The combination of tender chicken, earthy mushrooms, and a rich, velvety broth creates a comforting bowl that's perfect for chilly evenings. As I simmer the ingredients, the home fills with an irresistible aroma that makes everyone eager to sit down and enjoy a bowl. Plus, it’s easy to prepare on a weeknight while still being impressive enough for guests. Trust me, once you try it, you'll be hooked!

Created by

Emma

Last updated on 2026-01-20T11:30:28.096Z

My journey with this Creamy Chicken Mushroom Soup started when I was searching for a way to use up leftover chicken from last night’s dinner. I decided to create a dish that would not only be hearty but also comforting and flavorful. Using a mix of fresh mushrooms added an earthy depth that elevated the soup to something truly special.

To make the soup really creamy without being overly heavy, I found that blending a portion of it created a fantastic texture. This simple technique allows the flavors to meld beautifully while still giving you chunks of tender chicken and mushrooms in every bite.

        Why You'll Love This Recipe
        Rich, creamy texture that's incredibly satisfying
Hearty and filling, perfect for dinner on a cold night
Loaded with nutrients from fresh vegetables and lean chicken

      

Exploring the Ingredients

The stars of this Creamy Chicken Mushroom Soup are undeniably the chicken and mushrooms. Using cooked, shredded chicken not only saves time but also allows the flavors of the soup to meld beautifully. I recommend using rotisserie chicken as it adds a nice depth of flavor without the extra work of cooking raw chicken. For the mushrooms, I love a mix of cremini and button mushrooms; they provide an earthy flavor profile that's key to the soup's richness. Slice them uniformly for even cooking and browning.

Don't overlook the importance of seasoning in this recipe. Thyme is a classic herb that complements the chicken and mushrooms wonderfully. If fresh thyme isn't available, you can substitute it with half the amount of dried thyme. Remember that the saltiness of the broth can vary, so I recommend adding salt gradually and tasting as you go. This will help you avoid an overly salty dish and keep all the flavors balanced.

Techniques for Creaminess

To achieve that luxuriously creamy texture, it's essential to add the heavy cream after the initial simmering. This allows the broth to thicken slightly before the cream is incorporated. When you do add the cream, lower the heat to prevent it from boiling, as this can cause curdling. Stirring continuously will help emulsify the ingredients, making for a velvety finish. I love keeping my cream at room temperature before mixing it; cold cream can shock the broth, making it less smooth.

If you're looking to lighten this recipe, consider using half-and-half instead of heavy cream. While this will yield a slightly less decadent soup, it will still maintain creaminess due to the fat content. Additionally, you can introduce non-dairy alternatives, such as coconut cream or cashew cream, if you're aiming for a dairy-free option. Just ensure that the chosen alternative pairs well with the existing flavors.

Ingredients

Gather the following ingredients to make this delicious soup:

Ingredients

2 cups cooked chicken, shredded
8 oz mushrooms, sliced
1 medium onion, chopped
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tbsp olive oil
1 tsp thyme
Salt and pepper to taste
Fresh parsley for garnish

Please ensure all ingredients are fresh for the best flavor.

Instructions

Follow these steps to create your soup:

Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for about 5 minutes until translucent. Stir in the minced garlic and sliced mushrooms, cooking until the mushrooms are browned.

Combine Ingredients

Once the mushrooms are cooked, add the shredded chicken, thyme, chicken broth, and bring to a simmer. Let it cook for about 15 minutes to meld the flavors.

Make it Creamy

Reduce the heat and stir in the heavy cream. Let the soup simmer for an additional 5 minutes. Season with salt and pepper to taste.

Serve and Enjoy

Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot. Enjoy your cozy meal!

You can also serve this soup with crusty bread for a complete meal.

Pro Tips

For an extra layer of flavor, consider adding a splash of white wine after sautéing the onions and mushrooms. It adds a nice depth and complements the creaminess beautifully.

Make-Ahead Tips

This soup can be prepared in advance, making it an excellent option for meal prep. You can store the soup in an airtight container in the refrigerator for up to three days. If you want to freeze it, I recommend omitting the cream and storing the base of the soup—chicken, broth, mushrooms, and seasonings—for up to three months. When you're ready to enjoy it, simply thaw it overnight in the refrigerator and then reheat it over low heat. Add the cream in during the final cooking phase to ensure its richness.

When reheating, do so gently to avoid overcooking the chicken. I suggest using a saucepan and warming it over low to medium heat until heated through, stirring occasionally. If the soup looks too thick after reheating, simply add a splash of chicken broth or water to adjust the consistency to your liking.

Serving Suggestions

This Creamy Chicken Mushroom Soup pairs beautifully with crusty bread or soft rolls for dipping. You could also serve it over a bed of rice or with egg noodles to make the meal even heartier. A sprinkle of freshly grated Parmesan cheese on top before serving adds a wonderful saltiness that complements the richness of the soup.

For a fresh contrast to the creaminess, consider serving a light, crisp salad on the side. A simple arugula salad with lemon vinaigrette can cleanse the palate nicely. If you have any leftovers, they make for a fantastic lunch option the next day, with all the flavors developing even further.

Questions About Recipes

→ Can I use different types of mushrooms?

Absolutely! A mix of button, cremini, or shiitake mushrooms can add great flavor.

→ Can I make this soup in advance?

Yes, this soup keeps well in the fridge for up to 3 days. Just reheat gently before serving.

→ Is it possible to freeze this soup?

Yes, you can freeze the soup (without the cream) for up to 3 months. Add the cream when reheating.

→ What can I substitute for heavy cream?

You can use half-and-half or a mixture of milk and cornstarch for a lighter version.