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Creamy Chicken and Mushroom Soup
4.9 from 498 votes

Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup combines browned chicken thighs with cremini mushrooms, aromatic vegetables, and a creamy broth made from chicken stock thickened with flour and enriched with half and half. The soup is seasoned with thyme, garlic, and bay leaf, then finished with fresh parsley, delivering a comforting, velvety texture and rich flavor.

Prep Time
15 mins
Cook Time
15 mins
Total Time
30 mins
Servings: 6 servings
Course: Main Course, Soup

Ingredients

  • 8 ounces chicken thighs cut into 1-inch chunks, boneless, skinless
  • salt to taste, Kosher salt and freshly ground
  • black pepper to taste, Kosher salt and freshly ground
  • 2 tablespoons olive oil
  • 2 tablespoons butter unsalted
  • 8 ounces cremini mushrooms thinly sliced
  • 1 onion diced
  • 3 carrot peeled and diced
  • 2 ribs celery diced
  • 3 cloves garlic minced
  • ½ teaspoon thyme dried
  • ¼ cup all-purpose flour
  • 4 cups chicken stock
  • 1 bay leaf
  • ½ cup half and half or more, as needed*
  • 2 tablespoons parsley chopped fresh leaves

Instructions

    Cup of Yum
  1. Season chicken thighs with salt and pepper, to taste.
  2. Heat olive oil in a large stockpot or Dutch oven over medium heat. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  3. Melt butter in the stockpot or Dutch oven over medium heat. Add mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes.
  4. Stir in garlic and thyme until fragrant, about 1 minute.
  5. Whisk in flour until lightly browned, about 1 minute.
  6. Stir in chicken stock, bay leaf and chicken, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
  7. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  8. Serve immediately, garnished with parsley, if desired.

Notes

  • Half and half is made equal parts whole milk and cream; you can substitute with combinations of milk and cream as preferred.