Creamy Chicken and Mushroom Soup
Creamy Chicken Mushroom Soup is a comforting meal that will fill you up and warm your hearts! Best of all, this is made in about 30 min from start to finish – so quick and easy!
Cooler Temps = Cozy Meals
If you aren’t making creamy soups when the weather cools down, you’re missing the point of autumn.
I absolutely love Fall and Winter! And with that out comes my love of making homemade soup that is full of flavor, filling and doesn’t take all day. Seriously, Y’all know that I am a 30-minute meal mom at heart. I even wrote the blog post Your Complete Weeknight Dinner Guide. So, for me, if I can make a soup in 30-minutes that’s delicious, then I know I have a good recipe on my hands.
This is one of those soups that can re-warm you from your head to your toes after spending time outside on these cold fall and winter days. The earthy comfort of dried herbs makes this chicken soup recipe extra wonderful. Best of all, this recipe is made from scratch, super fresh, delicious and perfect for the times when you’re craving a hearty creamy chicken recipe that’s full of sliced mushrooms in every bite.
Serve the soup as a first course or serve it as a lunch or supper soup with a sandwich or salad. If you are using pre-cooked chicken, add it to the soup about 10 minutes before it’s done.
If you make this recipe, let us know. Leave a comment, rate it, and don’t forget to take a picture and tag it #theycallmemamad on Instagram so we can see. I LOVE seeing what you come up with. Cheers, friends!
Creamy Chicken Mushroom Soup
- 1 tablespoon olive oil
- 8 ounces boneless skinless chicken thighs, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper
- 2 tablespoons unsalted butter
- 3 cloves garlic minced
- 8 ounces cremini baby bella mushrooms, thinly sliced
- 1 onion diced
- 3 carrots peeled and diced
- 2 stalks celery diced
- 1/2 teaspoon dried thyme
- 1/4 cup all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- 1/2 cup half and half or more, as needed*
- 2 tablespoons chopped fresh parsley leaves
- 1 teaspoon dried rosemary
Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken thighs with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken thighs, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper parsley and rosemary, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.