Creamy Chicken Mushroom Soup

Name: Creamy Chicken Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 cups cooked chicken, shredded; 1 cup mushrooms, sliced; 1 medium onion, diced; 2 cloves garlic, minced; 4 cups chicken broth; 1 cup heavy cream; 2 tablespoons olive oil; 1 teaspoon thyme; Salt and pepper to taste

Highlighted under: Comfort Food

I love making Creamy Chicken Mushroom Soup on chilly evenings when I crave something warm and comforting. This soup has become one of my go-to recipes because it combines tender chicken, earthy mushrooms, and a luscious, creamy base that warms you from the inside. The process is simple, and I enjoy the vibrant flavors that develop as the ingredients meld together. It's perfect for cozy family dinners and is easy to whip up on a busy weeknight, making it a favorite in our home.

Created by

Ella

Last updated on 2026-01-20T11:42:28.058Z

When I first tried my hand at making this soup, I was amazed at how rich and creamy it turned out. The secret lies in using a combination of fresh mushrooms and a touch of white wine that elevates the flavors beautifully. I learned that simmering the chicken in broth before shredding it results in a more tender texture and enhances the overall taste of the soup.

To make it even heartier, I often add a dash of thyme and a squeeze of lemon for brightness. Not only does this give a unique twist to the classic flavor profile, but it also elevates the entire dish. The warmth of this soup is something I can't resist, especially with some crusty bread on the side!

        Why You'll Love This Recipe
        Rich, creamy texture that's incredibly satisfying
Earthy mushrooms complement the tender chicken perfectly
Quick and easy to prepare, perfect for weeknight meals

      

Cooking Techniques for Maximum Flavor

When making Creamy Chicken Mushroom Soup, the sautéing step is crucial for developing depth in flavor. Sauté the onions until they are translucent; this typically takes about 5 minutes. If they begin to brown, you've used too high of a heat. After adding the garlic and mushrooms, be sure to let the mushrooms cook down until they are tender—around 5 to 7 minutes. This caramelization process enhances their earthy taste, making the soup more robust.

As you add the shredded chicken and broth, it’s essential to bring the mixture to a gentle boil before reducing the heat. This helps the chicken to reheat properly and meld with the broth’s flavors. Simmering for 15 minutes allows the thyme and spices to infuse fully into the soup, so resist the urge to skip this step. A gentle simmer—not a rolling boil—will prevent the chicken from becoming tough.

Ingredient Insights and Substitutions

The heavy cream in this recipe is what gives the soup its luxurious texture. If you're looking for a lighter version, half-and-half can be used, but it won’t yield the same creamy richness. For a dairy-free option, consider unsweetened coconut milk, though it will impart a distinct flavor. Make sure to stir it in slowly to prevent curdling when combined with the hot broth.

Mushrooms are the star ingredient in this recipe, and while button mushrooms are often used, I recommend trying a mix of shiitake and cremini for added depth. If you don’t have fresh mushrooms, you can substitute with 1 cup of dried mushrooms that have been rehydrated in warm water for about 30 minutes. This will add a unique umami flavor to your soup.

Ingredients

Gather all your ingredients before starting for a smoother cooking experience.

Ingredients

2 cups cooked chicken, shredded
1 cup mushrooms, sliced
1 medium onion, diced
2 cloves garlic, minced
4 cups chicken broth
1 cup heavy cream
2 tablespoons olive oil
1 teaspoon thyme
Salt and pepper to taste

Ensure to clean and slice the mushrooms before starting the cooking process.

Instructions

Follow these steps to create a comforting and creamy soup.

Sauté Vegetables

In a large pot, heat the olive oil over medium heat. Add the diced onions and sauté until translucent, about 5 minutes. Stir in the minced garlic and sliced mushrooms, cooking for another 5-7 minutes until the mushrooms are tender.

Add Chicken and Broth

Add the shredded chicken to the pot, followed by the chicken broth. Stir in the thyme, salt, and pepper. Bring the mixture to a gentle boil, then reduce heat and let it simmer for 15 minutes.

Stir in Cream

Lower the heat and slowly stir in the heavy cream. Let the soup simmer for another 5 minutes, allowing the flavors to meld together. Adjust seasoning as needed.

Serve hot, garnished with fresh herbs if desired.

Pro Tips

For an added depth of flavor, consider using homemade chicken broth instead of store-bought. It makes a significant difference!

Storage and Make-Ahead Tips

Creamy Chicken Mushroom Soup can be refrigerated for up to 3 days, but be aware the cream may thicken as it cools. If this happens, simply add a little extra chicken broth when reheating to achieve the desired consistency. For longer storage, you can freeze the soup for up to 3 months; however, be sure to skip the cream until you reheat it. Add the cream just before serving for the best texture.

To make this soup ahead of time, prepare the base—sauté the vegetables and add the broth and chicken—then cool completely before storing. When you’re ready to enjoy, simply reheat the base and stir in the cream. This not only saves time but also allows the flavors to develop even further as they sit.

Serving Ideas and Variations

Serve your Creamy Chicken Mushroom Soup with crusty bread or over a bed of rice for a heartier meal. Garnishing with fresh herbs like parsley or chives can add a pop of color and a fresh flavor contrast. I often like to sprinkle some grated Parmesan on top for an extra layer of flavor just before serving.

For a different twist, try adding vegetables like spinach or kale during the last few minutes of cooking for added nutrition. Alternatively, you could make it a spicy version by adding a pinch of red pepper flakes or a drizzle of hot sauce. This soup is wonderfully versatile, allowing for numerous variations based on what you have in your pantry.

Questions About Recipes

→ Can I use a different type of meat?

Yes, you can substitute with turkey or even a plant-based protein for a vegetarian option.

→ How can I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop before serving.

→ Is this soup freezable?

Absolutely! Freeze in individual portions for quick meals later, just be sure to leave out the cream until reheating.

→ Can I add more vegetables?

Definitely! Feel free to add carrots or celery for extra nutrition and flavor.