Chicken Mushroom Soup Recipe

Inspired by classic French bistro fare, this Chicken Mushroom Soup Recipe is a creamy and hearty recipe, which calls for chicken and mushrooms. It’s a classic, foolproof recipe, ready in about 30 minutes.

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Chicken Mushroom Soup Recipe Ingredients

• 8 oz chicken thighs (boneless, skinless), chopped
• Kosher salt & black pepper, to taste
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 8 oz cremini mushrooms, thinly sliced
• 1 onion, diced
• 3 carrots, peeled and diced
• 2 celery ribs, diced
• 3 garlic cloves, minced
• 1/2 tsp dried thyme
• 1/4 cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• 1/2 cup half and half (or more if needed)
• 2 tbsp chopped fresh parsley

How To Make Chicken Mushroom Soup

1. Season and cook the chicken: Start by sprinkling your chopped chicken thighs with a generous amount of kosher salt and black pepper. Heat the olive oil in a large heavy-bottomed pot over medium-high heat. Toss in the chicken and cook for about 2–3 minutes. You are looking for a nice golden-ish color on the outside; once you hit that, pull the chicken out and set it aside on a plate for later.
2. Sauté the veggies: In the same pot you just used for the chicken, add the butter. Once it is melted and bubbling, go in with your sliced cremini mushrooms, onion, carrots, and celery. Stir the vegetables frequently for about 3–4 minutes until they become soft and the onions look translucent and “cozy.”
3. Add garlic and thyme: Stir the minced garlic and dried thyme into the vegetable mixture. Cook for just about a minute—you’ll know it’s ready when the aroma starts smelling like “real soup” territory and the garlic is fragrant but not browned.
4. Thicken it up: Sprinkle the all-purpose flour over the sautéed vegetables. Stir everything constantly for about a minute until the flour is cooked out and you can no longer see any white streaks. It should form a light golden paste that coats the vegetables, which will serve as the thickener for your broth.
5. Add broth and chicken back: Slowly pour in the chicken stock while stirring to prevent any flour lumps. Add the cooked chicken back into the pot along with the bay leaf. Bring the mixture to a gentle boil, then reduce the heat and let it simmer for about 5–6 minutes, give or take, to let the flavors meld.
6. Finish with cream: Pour in the half and half and stir gently to combine. Let the soup warm through for a minute or two, but be careful not to let it reach a hard boil again, as this can cause the cream to separate. If the soup looks a bit too thick for your liking, feel free to splash in a bit more cream or broth. Give it a final taste and adjust the salt and pepper as needed.
7. Serve: Remove the bay leaf from the pot and discard it. Ladle the hot soup into bowls and sprinkle the fresh chopped parsley over the top for a bright, professional finish.

Recipe Tips

• How to get a deeper mushroom flavor: If you want a more intense earthy taste, let the mushrooms brown undisturbed in the butter for an extra 2 minutes before adding the other vegetables.
• Can I use chicken breasts instead of thighs: Yes, you can use breasts, but thighs stay much juicier during the simmering process and provide a richer flavor to the overall broth.
• How to make the soup even creamier: For an extra indulgent version, you can swap the half and half for heavy cream, or use an immersion blender to quickly pulse about one cup of the soup before adding the chicken back in.
• Why did my cream curdle: This usually happens if the soup is boiling too hard when the dairy is added. Always lower the heat to a gentle simmer before stirring in the half and half.

What To Serve With Chicken Mushroom Soup?

This Chicken Mushroom Soup Recipe is a creamy, hearty main dish that needs a starchy or fresh pairing! A slice of Crusty Sourdough Bread or a warm baguette is the quintessential choice for dipping into the rich, velvety broth. For a balanced meal, a Fresh Caesar Salad adds a lovely crisp contrast that pairs perfectly with the savory mushrooms! A side of Garlic Roasted Potatoes or a Grilled Cheese Sandwich pairs wonderfully with the comforting, herby notes of the soup.

How To Store Chicken Mushroom Soup

• Refrigerate: Store any leftovers in an airtight container in the refrigerator for up to 3–4 days. The soup will naturally thicken as it sits, so you may need to add a splash of water or milk when reheating.
• Freeze: While you can freeze this soup for up to 2 months, dairy-based soups can sometimes separate when thawed. For the best results, reheat slowly on the stove and whisk vigorously to bring the creamy texture back together.

Chicken Mushroom Soup Nutrition Facts

• Calories: 320
• Total Fat: 18g
• Cholesterol: 65mg
• Sodium: 840mg
• Total Carbohydrates: 16g
• Dietary Fiber: 3g
• Protein: 22g

Nutrition information is estimated and may vary based on ingredients and cooking methods used.

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