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Creamy Mushroom Soup with Chicken – Rich, Velvety & Comforting

There is something undeniably comforting about a warm bowl of creamy soup—especially on chilly days or cozy nights when you want something rich, satisfying, and nourishing. This Creamy Mushroom Soup with Chicken takes everything people love about classic mushroom soup and elevates it with tender, juicy chicken pieces that add protein, heartiness, and a beautiful flavor depth. The combination of earthy mushrooms, sautéed onions, fragrant garlic, and slow-simmered chicken creates a broth so rich and aromatic that it fills your kitchen with the smell of comfort. Once cream is added, the soup transforms into a velvety, silky experience that feels indulgent yet wholesome. Fresh herbs, the natural umami of mushrooms, and the savory richness of chicken all work together to create a soup that is as nourishing as it is luxurious. This is the kind of soup you want on rotation throughout fall and winter—but honestly, it’s so good you’ll probably enjoy it year-round. It’s perfect for weeknight dinners, meal prep lunches, or cozy family meals. It’s simple, flavorful, satisfying, and beautifully balanced. Let’s turn this comforting idea into a delicious, creamy chicken mushroom soup you’ll want to make again and again.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 6 servings
Ingredients Equipment Method Notes

Ingredients
  

Protein
  • 1 lb chicken breast or thighs, cooked and shredded or cubed
Vegetables & Aromatics
  • 500 g mushrooms sliced
  • 1 medium onion diced
  • 3 garlic cloves minced
  • 2 celery stalks chopped (optional but recommended)
Broth & Dairy
  • 4 cups chicken broth
  • 1 cup heavy cream
  • ½ cup milk optional for extra creaminess
Thickener
  • ¼ cup all-purpose flour
Seasoning & Herbs
  • 1 tsp salt
  • ½ tsp black pepper
  • ½ tsp paprika
  • 1 tsp dried thyme or 2 tsp fresh thyme
  • Optional: pinch of chili flakes
Oil or Butter
  • 2 tbsp olive oil or unsalted butter
Garnish
  • Parsley
  • Fresh cracked pepper
  • Extra sautéed mushrooms optional

Equipment

  • Large soup pot or Dutch oven
  • Cutting board
  • Chef’s knife
  • Wooden spoon
  • Measuring cups and spoons
  • Ladle
  • Whisk
  • Small bowl (optional for thickening mixture)

Method
 

Step 1: Cook or Prepare the Chicken
  1. Cook chicken breasts in broth, grill, or use leftover cooked chicken.
  2. Shred or dice and set aside.
Step 2: Sauté the Aromatics
  1. Heat olive oil or butter in a soup pot over medium heat.
  2. Add chopped onion and celery.
  3. Cook 5–6 minutes until soft and fragrant.
  4. Add minced garlic and cook 1 minute more.
Step 3: Add Mushrooms
  1. Add the sliced mushrooms to the pot.
  2. Cook 7–10 minutes, stirring often, until mushrooms release their juices and begin to brown.
Step 4: Season
  1. Add thyme, paprika, salt, pepper, and optional chili flakes.
  2. Stir for 30 seconds to bring out their aroma.
Step 5: Add Flour
  1. Sprinkle flour over the mushroom mixture.
  2. Stir constantly for 1–2 minutes to form a roux.
Step 6: Add Broth
  1. Slowly pour in chicken broth while whisking to prevent lumps.
  2. The soup should begin to thicken slightly.
Step 7: Add Chicken
  1. Add shredded or diced chicken into the soup.
  2. Stir and bring to a gentle simmer.
Step 8: Add Cream
  1. Reduce heat to low.
  2. Pour in the heavy cream (and milk if using).
  3. Stir gently until the soup becomes velvety and smooth.
  4. Do not boil.
Step 9: Adjust Texture
  1. Too thick? Add broth or milk.
  2. Too thin? Simmer longer or add a cornstarch slurry.
Step 10: Serve
  1. Ladle into bowls and garnish with parsley or extra sautéed mushrooms.

Notes

🧊 Storage & Reheating
Refrigerator
Keeps for 3–4 days.
Soup may thicken—add broth when reheating.
Freezer
Freeze without cream for up to 2 months.
Add cream after reheating to prevent separation.
Reheating
Stovetop, low heat
Microwave 1–2 minutes
Stir well to restore creaminess.
🥄 Variations
Creamy Chicken & Spinach: Add fresh spinach in the last 2 minutes.
Chicken & Wild Mushroom Soup: Use mixed mushrooms for earthy flavor.
Low-Carb Version: Replace flour with cornstarch.
Extra Thick: Add mashed potatoes or blend 1 cup of soup.
Healthy Version: Use milk instead of cream.
Loaded Veggie Style: Add carrots, peas, corn, or zucchini.
Herb Lovers: Add rosemary, sage, or basil.
Comfort-Boost: Serve with garlic bread or rice.
❓ 10 FAQs
1. Can I use rotisserie chicken?
Absolutely—rotisserie chicken adds extra flavor.
2. What mushrooms work best?
Cremini, white button, shiitake, or a mix.
3. Can I make this dairy-free?
Yes—use coconut milk for a creamy version.
4. How do I keep the soup from curdling?
Don’t boil after adding cream. Keep heat low.
5. Can I blend the soup?
Yes—blend partially or fully for smooth texture.
6. Can I make this in a crockpot?
Yes—add cream during the last 30 minutes.
7. Why did my soup thicken too much?
Potatoes, mushrooms, and flour absorb liquid. Add broth to thin.
8. What can I serve with this?
Bread, rice, salad, croutons, or roasted vegetables.
9. Can I use chicken thighs instead of breast?
Yes—they add richer flavor.
10. Is this soup good for meal prep?
Yes—it stores and reheats beautifully.
🏁 Conclusion
This Creamy Mushroom Soup with Chicken is the perfect blend of richness, comfort, and nourishing ingredients. The earthy mushrooms create a deep, savory base, while tender chicken adds satisfying protein and heartiness. The creamy broth ties everything together into a luxurious soup that feels indulgent without being overwhelming.
Whether you're preparing a warm bowl for a quiet night, feeding your family something cozy and wholesome, or adding a new favorite to your meal prep lineup, this recipe checks every box. It’s simple, flavorful, satisfying, and perfect for cold weather and beyond. With its velvety texture and rich aroma, one spoonful is enough to understand why this recipe becomes a favorite for anyone who tries it.
A warm bowl of comfort—creamy, hearty, and irresistibly delicious.