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by Diane
Buy our air fryer e-cookbooks today This creamy chicken mushroom soup recipe is loaded with made from scratch cream of mushroom soup flavor, sliced fresh mushrooms, and chunks of boneless skinless chicken breast or chicken thighs.
Easy Creamy Chicken Mushroom Soup Recipe
Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and what you have is comfort in a bowl. This is one of those soups that can re-fuel you on those cold winter days when you’re craving a hearty creamy chicken recipe that’s full of sliced mushrooms in every bite. The earthy comfort of dried herbs makes this chicken soup recipe extra wonderful. Best of all, this recipe is from scratch and super fresh and delicious.
VIDEO: Cream of chicken and mushroom soup
Best Chicken Soup Recipe Tips
- Though this chicken mushroom soup has a decadent dose of whipping cream, you can substitute with low fat milk, though the texture and flavor of the soup will be less rich and decadent. We’ve tried it with both and results a are always still delicious!
- For added flavor, use boneless chicken thighs or use boneless skinless chicken breasts for a slightly lower fat version.
- The reason why this recipe has so much flavor is because we sauté the chicken first, which brings out a ton of flavor and aroma to the soup. So rather than just “boil the chicken”, this creamy mushroom soup simmers on low heat with fragrant sautéed chicken and mushrooms!
- The recipe uses dried herbs, but if you’re able to source fresh herbs, that’s even better! The fresh herbs will make this soupeven brighter and fresher.
How to Make Creamy Chicken Mushroom Soup
- Start by sautéing the onions and garlic.
- Add chicken and cook until brown and fragrant. This is what adds flavor to the soup.
- Add the mushrooms and sauté with the chicken. Read recipe details below in the recipe box and step by step photos.
Add some crusty bread to dip into the soup or serve the soup in bread bowls to make it a complete meal. This soup is clean tasting without any thickeners or corn starch in it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.
Creamy Chicken Mushroom Soup
Yield: 6 servings
Prep Time: 10 minutes mins
Cook Time: 20 minutes mins
Total Time: 30 minutes mins
You can use chicken breast or thigh meat, whichever you prefer. If you want it less rich, use half & half or milk instead of the cream (most alternative "milks" work as well so long as it doesn't curdle when heated - pea milks often will curdle).
This soup is clean tasting without any flour or corn starch to thicken it. But if you like a thicker creamy chicken mushroom soup, just simmer it for a little longer or add your choice of thickener.
4.38 from 35 votes
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Ingredients
- 1 pound chicken (boneless skinless chicken breasts or thighs) (455g) , cut into small bite sized pieces
- 8 oz. sliced mushrooms (226g)
- 2 Tablespoons olive oil (30ml)
- 1/2 onion , diced
- 3 cloves garlic , minced or crushed
- 1/2 teaspoon salt , or to taste
- 1/2 teaspoon fresh cracked black pepper , or to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1 Tablespoon Worcestershire sauce (15ml)
- 4 cups chicken stock (946ml)
- 1/2 cup cream (120ml) (or half & half or milk)
- 2 Tablespoons flour (30ml) or corn starch (optional)
Instructions
Clean and slice mushrooms. Set aside. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.
Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.
Whisk optional flour/cornstarch into the cream (half & half or milk)until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.
Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste. If you don't season the soup with enough salt, it can be bland.
Video
Nutrition Information per Serving
Calories: 241kcal, Carbohydrates: 12g, Protein: 22g, Fat: 12g, Saturated Fat: 4g, Cholesterol: 64mg, Sodium: 545mg, Potassium: 669mg, Fiber: 1g, Sugar: 4g, Vitamin A: 124IU, Vitamin C: 3mg, Calcium: 30mg, Iron: 1mg
Course: Soup
Cuisine: American
Calories: 241
You’ll Love these Other Soup Recipes
- Favorite Slow Cooker Chicken Vegetable Soup
- Creamy Turkey Vegetable Soup (or Chicken)
- Stove Top Creamy Garlic Chicken Broccoli Soup: 30 minute recipe
- Instant Pot Creamy Garlic Chicken Broccoli Soup
- Check out all our Easy Soup Recipes Here:
- This recipe was originally published in 2014 and re-published in 2020 with new photos and an awesome video!
- More easy chicken soup recipes here.
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posted in: 30 Minute Recipes, 300+ Easy Meals, Chicken | Turkey, Gluten Free, Paleo, Side Dishes, Soups | Stews, Vegetables 28 comments
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Mushrooms Canada — Reply
You can never go wrong with a hearty, creamy bowl of mushroom soup! Thanks for sharing this delicious recipe…
-Shannon
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rabiya — Reply
Wonderful,it’s a very delicious recipe! -
Arpita Patel — Reply
I just came across this recipe and made it the other day. It was so amazing!!!! Filling, Comforting, Delicious. All kinds of wonderful in my belly!! Thank you so much for sharing this. This recipe will definitely be on repeat in my house. In fact I am going to make it again this weekend. -
carly borowicz — Reply
Yum!! This was so delicious I didn’t have any chicken so was just a mushroom soup but was so good. Even my 1 yr old and 3 yr old enjoyed it.-
Best Recipe Box — Reply
That’s so awesome that your kids enjoyed it! We’re so happy. 🙂
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Blossom Smith — Reply
I absolutely love soup and mushrooms so this is a win win for me. I will make this sure for sure~ it looks wonderful
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Mary — Reply
Never buying mushroom soup at the store anymore! This is so delicious! -
Rea — Reply
This is so good especially now that the weather is cooling down significantly. I added some extra carrots and celery and handful of chopped parsley. Thanks for a great mushroom soup recipe! -
Charlie — Reply
I love mushrooms! My fav soup! -
Marina — Reply
Best mushroom soup ever and so easy and great with chipotle hot sauce. I had leftover and froze a few batches for next week. Thanks for the recipe. -
Karen — Reply
Absolutely delicious. Everyone loved it -
Josephine — Reply
Can this be taken with bread or rice?
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Best Recipe Box — Reply
Hi, Yes you can serve it on rice or dip it with bread. It’s good both ways!
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Beth Wilson — Reply
Popups on this page are HORRIBLE! One, right after the other! Very irritating.
This recipe looks delicious. I love mushroom anything. I’ll give it a try. Thanks for sharing.
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Rosa — Reply
My kids really loved this soup. It’s a great way to get them to eat mushrooms. -
Peggy Ballard — Reply
Absolutely the best! I upped the spices for a more intense flavor (personal preference) however it’s good just as is!-
Best Recipe Box — Reply
thanks Peggy! Glad you customized it with extra spices!
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Reese — Reply
Brilliant recipe. Tastes amazing!-
Diane — Reply
Thanks so much Reese!
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Mandy Harrison — Reply
Fabulous, used leftover chicken, worked beautifully!-
Diane — Reply
Thanks Mandy! Leftover chicken can make magic! 🙂
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DJZ — Reply
I thickened this, with slightly more more cornstarch & cream. Once it was to the consistency I wanted as a soup, I poured all into a crock pot & let it simmer, until we were ready to eat. Everyone loved it…I will make it again!!-
Diane — Reply
Love the idea of the crockpot! So glad everyone enjoyed it. Thanks for sharing DJZ!
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Vic — Reply
One of the best soups I’ve made! I added some cayenne for zest and reames noodles and it came out great! Wonderful for WI winters.-
Diane — Reply
That’s awesome. The little extra spice sounds great!
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Pam Anderson — Reply
My husband loved this soup! I had some leftover rotisserie chicken breast that I used and threw in a couple T of better than boullion. I was lazy and sliced the garlic and used a large shallot because they always go bad on me before I use them. All in all very tasty-
Diane — Reply
Yay! Thanks for letting us know Pam and so glad you enjoyed the recipe.
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Lana — Reply
I Followed the recipe with some slight mods. I left out the worstershire and added diced carrots and extra herbs including 3 bay leaves. To thicken I made a rue with 4 tbsp butter and 4 tbsp flour. This turned out perfectly that the whole pot was gone within an hour. Thank you for sharing this recipe, I’m stashing it away in my favorites to use again soon.
