Creamy Chicken and Mushroom Soup

A skillet filled with creamy mushroom and chicken stew, garnished with chopped parsley, with a wooden spoon and ladle resting in the pan.

5 from 5 votes

Creamy Chicken and Mushroom Soup

🍗🍄‍🟫 Almost like a stew because it's thick and rich, and loaded with tender chicken and hearty mushrooms in every bite! You won't find any condensed or canned soup in this 100% homemade soup recipe that's comforting, easy, and ready in 45 minutes!

Prep Time15

Cook Time30

Course: Chicken, Soup

Cuisine: Chicken, Soup

Keyword: chicken and mushroom soup, creamy chicken and mushroom soup, mushroom and chicken soup

Servings:

Calories: 344cal

Equipment

large skillet must be high-sided OR
Dutch Oven
decorative wooden spoon similar to in the photo

Ingredients

1.5 pounds boneless skinless chicken breasts diced into bite-sized pieces (boneless skinless chicken thighs may be substituted)
Salt and Pepper for seasoning the chicken
1 tablespoon olive oil
1 tablespoon unsalted butter
16 ounces baby portabella mushrooms sliced (also known as cremini or baby bella mushrooms; shitake or white button mushrooms or a combo may be substituted)
1 cup white onion diced small (or yellow onion)
3-4 cloves garlic finely minced
1 teaspoon dried thyme or to taste
1 teaspoon dried parsley or to taste
3 tablespoons all-purpose flour
1.5 cups chicken broth plus more if desired (reduced sodium or regular may be used; if you want a thinner soup and not as stew-like/thick, add more broth at the end)
1 cup half-and-half
1 teaspoon Worcestershire sauce
Salt and black pepper for seasoning the soup
2-3 cups loosely packed fresh spinach leaves or kale leaves optional
1 cup frozen peas optional
Fresh parsley optional for garnishing

Instructions

Dice the chicken into bite-sized pieces.
To a large, high-sided skillet (makes sure it can hold the liquid volume that you'll be adding later) or Dutch oven, add the olive oil, chicken, generously season with salt and pepper, and cook for about 2-3 minutes over medium-high heat to sear the chicken; flip and turn frequently.
Tip - You are not cooking the chicken through so don't overcook it at this stage or it will be tough later! Remove it after it's seared on all sides and set aside in a bowl.
Add the butter, mushrooms, diced onions, reduce the heat to medium-low, sauté for about 6-7 minutes or until the mushrooms have shrunk in size and are tender; stir very frequently.
Add the garlic, thyme, dried parsley, evenly sprinkle the flour, and cook for 1-2 minutes. There should be no visible clumps or lumps of flour; stir with a wooden spoon nearly continuously.
Tip - The flour is going to create a roux when mixed with the butter, and this is necessary to help thicken the soup later, so don't short-change this step. Apart from that, you want to make sure to cook it long enough that you won't taste raw flour later.
Slowly add the chicken broth while stirring continuously. Note that it will bubble up.
Slowly add the half-and-half, Worcestershire sauce, simmer for 3-4 minutes over medium-low, or until it has thickened slightly; stir very frequently.
Add the chicken back in, cover with a lid, reduce the heat to low, and simmer for about 15 minutes covered, or until done. Note - At this point the chicken needs to be completely cooked through.
Simmering Tip - Make sure it's a simmer and not a fast boil because anytime there's dairy involved, you need to treat dairy proteins with caution so that they don't separate or "break" which creates a very unsightly and curdled appearance.
Uncover, taste the soup, and as necessary, add salt and pepper.
Seasoning Tips - Depending on if you used reduced sodium chicken broth or regular broth, and your general preference for saltiness, you will probably want to add 1 to 2 teaspoons of salt and 3/4 to 1 teaspoon pepper. If the soup tastes at all flat, bland, or boring, it's an indicator that it needs more salt, so don't be afraid to add it. The same can be said for pepper, but salt is more crucial.
Extra Veggies: Optionally, if you'd like to add greens or veggies, feel free to add a few handfuls of fresh spinach leaves, kale, chard, or frozen peas (they don't have to be thawed) and allow them to soften and wilt for about five minutes; stir frequently.
Thickness Tips: Depending on how thick you like your soup, you can either simmer uncovered for a few minutes to encourage it to thicken more. Or, if it's too thick for your liking, feel free to add additional chicken broth and/or a splash more of half-and-half, as desired.
Optionally, garnish with fresh parsley and serve immediately. You can either serve it in bowls like a stew; add mashed potatoes or rice to your bowls first and then top it with the soup or place the soup "next" to the carbs, or whatever works best for you.

Notes

Storage: Leftover soup will keep airtight in the refrigerator for up to 5 days. Reheat gently in the microwave for about 30 seconds, or as desired, taking care not to overheat because anytime there is dairy in a soup you need to be mindful that the dairy proteins do not become overheated. I don't love the idea of freezing soups with cream in them, but I think you will be fine with this one. Take care when you are thawing/reheating not to overheat it.

Nutrition