Chicken Mushroom Soup – Easy Cheesecake Factory Copycat

This Cheesecake Factory Chicken Mushroom Soup is creamy, quick, and loaded with mushrooms, chicken, and veggies. It’s the kind of soup that feels like a hug — but takes just 30 minutes and doesn’t dirty half your kitchen. Great for weeknights or when you need something warm without fuss.

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Quick Summary

• Prep time: 15 mins
• Cook time: 15 mins
• Flavor: savory, creamy, a little herby
• Great for: chill nights, quick meals, fridge clean-outs

Why I Like This Recipe

I wasn’t even in a soup mood, but it was one of those cold, slightly annoying evenings where takeout didn’t sound good either. Threw this together with stuff I already had and boom — tasted legit. The half-and-half makes it rich, but not heavy. And the mushrooms? Yeah. Always yes.

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
• ½ tsp dried thyme
• ¼ cup all-purpose flour
• 4 cups chicken stock
• 1 bay leaf
• ½ 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: Sprinkle salt and pepper over the chicken. Heat olive oil in a big pot, toss in the chicken, cook 2–3 mins until golden-ish. Pull it out, set aside.
2. Sauté the veggies: Same pot — add butter. Then go in with mushrooms, onion, carrots, celery. Stir for 3–4 mins until soft.
3. Add garlic and thyme: Stir in garlic and thyme. Cook for a minute — just until it starts smelling like “real soup” territory.
4. Thicken it up: Sprinkle in flour. Stir for about a minute until it doesn’t look raw anymore — like a light golden paste.
5. Add broth and chicken back: Pour in chicken stock. Add the cooked chicken and bay leaf. Simmer it 5–6 mins, give or take.
6. Finish with cream: Stir in the half and half. Warm it through (don’t boil). Add more if it’s too thick. Taste, adjust salt/pepper.
7. Serve: Take out the bay leaf. Sprinkle chopped parsley over the top. Done.

Tips for Success

• Chop chicken evenly — helps it cook faster + cleaner.
• Don’t skip the flour stir — that’s what makes it velvety later.
• Use half and half at the end — it’ll curdle if added too early.
• Thin mushroom slices = faster cooking and better texture.
• Taste before serving. Always. Trust your mouth.

Storage and Reheating

• Fridge: Cool completely first. Store in a sealed container. Good for 3–4 days.
• Freezer: Let it cool, then freeze in a flat container or bag. Reheats well — just stir gently as it thaws.
• Reheat: Medium-low heat in a saucepan, stirring often. Add a splash of milk or half and half if it thickened too much in the fridge.

Frequently Asked Questions

• Can I use chicken breast instead of thighs?
  Sure. Just don’t overcook it or it’ll go dry. Thighs stay juicier.
• Can I use milk instead of half and half?
  Yep, but it’ll be lighter. You might want to add a tiny pat of butter to make up for it.
• Is this soup freezer-friendly?
  Mostly, yes. The texture may shift slightly but it still tastes great.
• What mushrooms work best?
  Cremini are solid, but button mushrooms are fine too. Even a mix if that’s what’s in your fridge.
• Can I add noodles or rice?
  Totally. Cook them separately and add right before serving so they don’t soak up too much liquid.

Common Mistakes and How to Dodge Them

• Skipping the flour step: If you rush it, the soup won’t thicken. Give it a good minute of stirring — worth it.
• Adding half and half too early: If it boils, it might separate. Stir it in after everything’s done cooking.
• Undercooking the veggies: Nobody wants crunchy carrots in creamy soup. Let them soften properly before adding broth.
• Too much salt at the start: Stock already has salt, so wait and taste before adjusting.
• Not slicing mushrooms thin enough: Thick chunks take forever to cook and don’t blend into the broth as well.

Nutrition Facts (Per Serving)

• Calories: 290 kcal
• Total Fat: 17g
• Saturated Fat: 7g
• Cholesterol: 70mg
• Sodium: 650mg
• Potassium: 620mg
• Total Carbohydrate: 16g
• Dietary Fiber: 2g
• Sugars: 4g
• Protein: 18g

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