When the air gets crisp and you start craving something that feels like a warm hug in a bowl, you know it’s soup season. Forget those watery broth soups; I’m talking about real comfort. As a chef, getting that perfect creamy consistency is a fun challenge, but trust me, this Chicken & Mushroom Cream Soup nails it every single time. It’s luxurious, packed with earthy mushrooms and tender chicken, and honestly, it’s way simpler than you think to whip up on a weeknight. I’ve perfected the roux in this recipe so you get that velvety texture without any fuss. If you love classics, you should check out my take on the best chicken soup recipe, but for now, this creamy dream is where we’re focusing. It’s my go-to dinner when I need something satisfying that looks impressive but cooks super fast.
Why This Chicken & Mushroom Cream Soup is a Comfort Soup Recipes Favorite
I know what you’re thinking: creamy soups are fussy. Not this one! As a chef, I’ve streamlined the process so you get that rich, restaurant-quality texture without spending five hours in the kitchen. This Chicken & Mushroom Cream Soup is seriously tested and approved. It’s one of those soups that just makes the whole house smell amazing, perfect for those chilly evenings.
- It has that unbeatable home-cooked feel, landing it squarely in the best of my comfort soup recipes collection.
- The balance is perfect—creamy but not heavy, flavorful but simple.
- It’s a fantastic entry point if you’re new to making scratch soups.
You can find tons more ideas for seasonal favorites over in my comforting soup recipes for every season collection, but this one gets made the most often.
Quick Prep for Your Chicken & Mushroom Cream Soup
Honestly, this is soup magic disguised as a weeknight dinner. The active cooking time is so fast! You are looking at maybe 30 minutes on the stovetop, and when you factor in chopping, the total time is just 45 minutes. That speed is why I love this Chicken & Mushroom Cream Soup recipe so much for busy days. Don’t let the rich taste fool you; cleanup is super fast too!
Flavor Depth from Simple Ingredients
The real secret here isn’t fancy ingredients, it’s using the right supporting flavors. The earthy blend of thyme and rosemary wakes up the mushrooms instantly. And I always sneak in a dab of Dijon mustard before the cream goes in. It doesn’t make the Chicken & Mushroom Cream Soup taste ‘mustardy,’ but it adds this wonderful background tang that cuts through the richness. It’s a trick I picked up years ago in a busy kitchen!
Essential Ingredients for Perfect Chicken & Mushroom Cream Soup
When we talk about making this Chicken & Mushroom Cream Soup shine, the ingredients list is crucial. I’ve laid out exactly what you need below so you can shop confidently. Trust me, having everything measured and ready makes the whole process smooth, which is what we want when cooking something comforting like this!
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 tbsp olive oil
- ½ tsp salt and ½ tsp black pepper (for the chicken)
- 2 tbsp butter
- 12 oz (340 g) mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp paprika
- Salt & pepper to taste (for seasoning the soup base)
- ¼ cup flour (this is key for thickening!)
- 4 cups (960 ml) chicken broth
- 1 ½ cups whole milk or half-and-half
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ¼ cup Parmesan cheese (optional)
- Fresh parsley for garnish
- Lemon juice (optional)
I know that list looks like a lot, but most of it is pantry stock! If you’re hunting for other creamy ideas, my creamy Parmesan Italian sausage soup uses a similar thickening base.
Ingredient Notes and Substitutions
You don’t have to follow this list exactly, especially when it comes to the chicken. I often use chicken thighs because they stay juicy in soup, but breasts work great too! If you prefer a slightly lighter soup, you can swap out the whole milk for half-and-half, but that extra splash of heavy cream is what gives this Chicken & Mushroom Cream Soup its luxurious body, so try to keep that in.
The Parmesan is totally optional, but I throw it in almost every time! It melts right in during the last few minutes and adds this salty, nutty depth. If you skip it, just make sure you taste and adjust your regular salt and pepper before serving, okay?
Stovetop Instructions for Making Chicken & Mushroom Cream Soup
Making this Chicken & Mushroom Cream Soup is a simple process, but timing is everything, especially when we start building that incredible flavor profile. First things first, get your chicken cooked in the olive oil until it’s just done, then scoop it out and let it hang out on a plate while we work on the base. Don’t wipe out that pot—that’s flavor gold!
Next, we hit the mushrooms. This is where technique really matters! Melt that butter and cook the mushrooms until they seriously start shrinking and browning—that’s the earthy flavor coming out. Once they look happy, throw in your onion and garlic until they smell amazing. Then, sprinkle in the flour and spices (thyme, rosemary, paprika) and stir it for a full minute. That’s your roux happening! Whisk in that broth slowly, then add your milks and that little bit of Dijon mustard. Let it simmer gently for about 6 to 8 minutes—watch it thicken up nicely!
Once it’s thick and velvety, toss the cooked chicken back in, let it warm through, and stir in Parmesan if you’re using it. A little squeeze of lemon juice at the very end always brightens everything up, which is one of my favorite little finishing touches. If you’re looking for another comforting stovetop classic, take a peek at my recipe for chicken and dumplings!
Expert Tip: Browning Mushrooms for Maximum Flavor
Listen, mushrooms are mostly water, right? If you cram too many into the pot at once, they just steam themselves. That makes them rubbery and sad! If your pot feels crowded when you go to brown your mushrooms, just cook them in two separate batches. It takes an extra five minutes, but I promise you get that deep, concentrated mushroom flavor that defines a great Chicken & Mushroom Cream Soup.
Tips for Success When Making Your Chicken & Mushroom Cream Soup
Okay, you’ve got the steps down, but let’s talk about nailing the texture and getting that seasoning spot-on, because that’s what separates an okay soup from an unforgettable one. When you’re simmering the soup before adding the dairy, make sure you taste that broth first. This is your last chance to build the base flavor before things get too creamy!
For texture, the key is patience during the thickening phase. Once you add the flour/roux mixture and the broth, let it bubble really gently—don’t boil it hard! Whisking frequently while it simmers for those 6 to 8 minutes ensures there are absolutely no lumps hiding in your Chicken & Mushroom Cream Soup. Also, if you love a tang, don’t skip that optional squeeze of lemon juice right at the end. It wakes everything up!
If you enjoy other soups with this rich flavor profile, you have to try my creamy chicken Parmesan soup recipe next. It’s just as comforting!
Making This Chicken & Mushroom Cream Soup Ahead of Time
I often get asked if this creamy soup keeps well, and the answer is a resounding yes! For the absolute best results when making this Chicken & Mushroom Cream Soup ahead of time, I really recommend keeping the final dairy addition separate. Cook the soup base—the broth, mushrooms, chicken, herbs, and flour thickening—completely, and chill that part overnight.
When you’re ready to eat the next day (or freeze it for later!), just gently reheat the base until it’s steaming. Then, whisk in the milk and heavy cream right before the final simmer. Adding the cream when reheating prevents that slightly grainy texture that sometimes happens when you try to reheat a fully dairy-laden soup. It keeps your Chicken & Mushroom Cream Soup looking and tasting perfectly fresh.
If you’re looking for other hands-off options, you might want to check out my collection of Crockpot Soup Recipes! They are fantastic for meal prepping.
Serving Suggestions for Your Creamy Soup
This soup is so rich and satisfying, it really sings when paired with something simple and crunchy! For the ultimate cozy experience, especially if you’re serving this hearty meal to friends, you absolutely must serve it in a homemade bread bowl. My recipe notes on creating the perfect hollowed-out bread bowl are fantastic for this.
If bread bowls feel like too much work, keep things light on the side. A simple side salad with a bright vinaigrette cuts through the creaminess beautifully. Honestly, anything that offers a bit of acid or crunch works wonderfully. When I’m looking for ideas on what to pair with rich soups, I often look at my notes for what to serve with French onion soup—the principles are the same!
Storage and Reheating Instructions for Leftover Chicken & Mushroom Cream Soup
Leftovers of this glorious Chicken & Mushroom Cream Soup are the best! In the fridge, it keeps really well for about three days. Store it in a completely sealed container, but here’s my big secret for reheating: Dairy separates, right? You have to be gentle.
When you reheat a bowl, take it slow. Use low heat on the stove and stir constantly. Don’t let it boil furiously once that cream is in there! If it looks just a touch thick the next day—which happens because the flour keeps absorbing liquid—just whisk in a tiny splash of fresh milk or broth until it’s back to that perfect, velvety consistency. These leftovers make the coziest reminder of why you made this soup in the first place. For more chilly weather dining, check out my latest winter soup recipes!
Frequently Asked Questions About Chicken & Mushroom Cream Soup
I always get asked the same few questions when people try this recipe for the first time, so let’s clear up any guesswork so you can master this Chicken & Mushroom Cream Soup! If you’re browsing for more great chilly-weather inspiration, make sure you check out my cozy, healthy soup recipes section.
Can I make this a Crockpot Soup Recipes version?
You totally can! If you want to turn this into one of your favorite Crockpot Soup Recipes, brown your chicken, sauté your mushrooms/onions/garlic on the stovetop first, and then transfer everything to the slow cooker with the broth and spices. Cook on low for 6 hours. Important: don’t add the milk or heavy cream until the last 30 minutes of cooking, right before you stir in the Parmesan!
Is this considered one of the Healthier Soup Recipes?
It’s on the richer side because of the cream, but we can definitely nudge it toward the lighter side. If you want Healthy Soup Recipes version, use low-fat milk instead of whole milk, skip the Parmesan, and load up on extra vegetables, like celery or carrots, for bulk! The flavor is still fantastic, even when leaning healthier.
How does this compare to other Fall Soups And Stews?
Well, lots of Fall Soups And Stews are tomato-based or beef-based, but this one hits that cozy, earthy sweet spot. The combination of mushrooms and cream just screams autumn harvest to me! It’s thicker and creamier than a traditional broth-based soup, making it feel more substantial for a chilly night.
I think my Chicken & Mushroom Cream Soup is too thin, what happened?
Oops, too thin usually means the flour didn’t have enough time to work its magic! Don’t panic. Make a small slurry—mix one tablespoon of flour or cornstarch with two tablespoons of cold water until it’s totally smooth. Whisk that right into your simmering soup base. Let it bubble gently for five minutes while stirring, and watch it thicken up beautifully right before your eyes!
Estimated Nutritional Data for This Chicken & Mushroom Cream Soup
As a chef, I always tell people that while flavor is my main mission, knowing what’s in your bowl is important too! Here are the general estimates for one serving of this rich soup. Remember, since we’re using heavy cream and butter, this is definitely a comforting indulgence!
- Calories: 450
- Fat: 28g
- Protein: 35g
- Carbohydrates: 15g
These numbers are just a guide, of course. If you manage to sneak in extra veggies or use lighter milk, those numbers will shift! For more nutritious takes on hearty meals, take a look at my guides on healthy recipes for weight loss.
Print
Chicken and Mushroom Cream Soup
- Total Time: 45 min
- Yield: 6 servings 1x
- Diet: Vegetarian
Description
A rich, creamy soup featuring tender chicken and earthy mushrooms, seasoned with thyme and rosemary.
Ingredients
- 1 lb (450 g) chicken breasts or thighs, diced
- 1 tbsp olive oil
- ½ tsp salt
- ½ tsp black pepper
- 2 tbsp butter
- 12 oz (340 g) mushrooms, sliced
- 1 medium onion, diced
- 3 garlic cloves, minced
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp paprika
- Salt & pepper to taste
- ¼ cup flour
- 4 cups (960 ml) chicken broth
- 1 ½ cups whole milk or half-and-half
- 1 cup heavy cream
- 1 tbsp Dijon mustard
- ¼ cup Parmesan cheese (optional)
- Fresh parsley for garnish
- Lemon juice (optional)
Instructions
- Heat olive oil in a large soup pot over medium-high heat. Add diced chicken, season with salt and pepper. Cook 5–6 minutes, stirring occasionally, until chicken is cooked through. Transfer chicken to a plate and set aside.
- In the same pot, melt the butter. Add mushrooms in a single layer and cook 5–7 minutes without stirring much until they brown and reduce in size. Season lightly with salt and pepper.
- Add diced onion and minced garlic. Cook 3–4 minutes until softened and fragrant.
- Sprinkle flour over the mixture and stir well. Cook 1–2 minutes. Add thyme, rosemary, and paprika. Stir to coat the vegetables evenly.
- Gradually pour in the chicken broth while whisking. Add milk, heavy cream, and Dijon mustard. Bring to a gentle simmer. Simmer 6–8 minutes, stirring occasionally, until the soup thickens.
- Return cooked chicken to the pot. Simmer 2–3 minutes for flavors to blend. If using Parmesan, add it now and stir until melted. Taste and adjust seasoning. Add lemon juice if desired.
- Ladle into bowls and garnish with fresh chopped parsley and extra cracked pepper.
Notes
- If the pot is crowded when browning mushrooms, cook them in two batches to prevent steaming.
- Mushrooms often absorb salt, so taste and adjust seasoning before serving.
- Prep Time: 15 min
- Cook Time: 30 min
- Category: Dinner
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6
- Sodium: 650
- Fat: 28
- Saturated Fat: 15
- Unsaturated Fat: 10
- Trans Fat: 0.5
- Carbohydrates: 15
- Fiber: 2
- Protein: 35
- Cholesterol: 120
Keywords: Chicken & Mushroom Cream Soup, Winter Soup Recipes, Fall Soup Recipes, Crockpot Soup Recipes, Healthy Soup Recipes, Comfort Soup Recipes, Soup Ideas