Easy, Creamy Comfort Food
If you’re looking for a cozy, satisfying meal that’s easy to make and full of flavor, this Chicken and Cream of Mushroom Soup is the perfect recipe. Made with tender chicken, fresh mushrooms, and a rich, creamy broth, this soup is a classic comfort food that works just as well for weeknight dinners as it does for meal prep or cold-weather lunches.
This homemade version is far better than anything from a can. It’s creamy without being heavy, deeply savory, and simple enough for beginner cooks. Whether you’re craving comfort food or searching for an easy one-pot meal, this chicken mushroom soup delivers every time.
Why You’ll Love This Chicken and Cream of Mushroom Soup
- Easy to make with simple pantry ingredients
- One-pot recipe, perfect for busy weeknights
- Rich, creamy texture without tasting overly heavy
- Great for leftovers and freezer-friendly
- A comforting classic the whole family will love
This soup is also incredibly versatile. You can customize it to be gluten-free, low-carb, or extra hearty depending on your needs. If you’re in the mood for something a bit different, try our Chicken Tortellini Soup or a lighter option like Spinach Soup.
Ingredients for Chicken and Cream of Mushroom Soup
Here’s everything you’ll need to make this creamy chicken mushroom soup from scratch:
Main Ingredients
- 2 tablespoons butter or olive oil
- 1 small onion, diced
- 3 cloves garlic, minced
- 8 ounces mushrooms, sliced (button or cremini work best)
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works great)
- 3 cups chicken broth
- 1 cup heavy cream (or half-and-half for a lighter option)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- ½ teaspoon dried thyme
- ¼ teaspoon paprika (optional)
Optional Add-Ins
- 1 tablespoon flour or cornstarch (for extra thickness)
- Fresh parsley or thyme for garnish
- A splash of white wine for depth of flavor
How to Make Chicken and Cream of Mushroom Soup
This homemade chicken mushroom soup comes together in just a few simple steps.
Step 1: Sauté the Aromatics
In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onion and cook for 3–4 minutes until softened. Stir in the garlic and cook for another 30 seconds until fragrant.
Step 2: Cook the Mushrooms
Add the sliced mushrooms to the pot. Cook for 5–7 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown. This step builds deep flavor, so don’t rush it.
Step 3: Add Broth and Seasonings
Pour in the chicken broth, then add salt, pepper, thyme, and paprika. Stir well and bring the soup to a gentle simmer.
Step 4: Add the Chicken
Stir in the cooked chicken. Let the soup simmer for about 10 minutes so the flavors can meld together.
Step 5: Make It Creamy
Lower the heat and slowly pour in the cream, stirring constantly. If you want a thicker soup, whisk in flour or cornstarch mixed with a little water. Simmer for another 5 minutes until the soup reaches your desired consistency.
Step 6: Serve
Taste and adjust seasoning as needed. Serve hot, garnished with fresh herbs if desired.
Tips for the Best Creamy Chicken Mushroom Soup
- Use fresh mushrooms for the best flavor and texture
- Don’t boil after adding cream to prevent curdling
- For extra richness, replace half the broth with milk or more cream
- Want a smoother texture? Blend part of the soup with an immersion blender
Variations and Substitutions
This chicken and cream of mushroom soup recipe is easy to customize:
Gluten-Free
Skip the flour or use cornstarch as a thickener.
Low-Carb or Keto
Use heavy cream and avoid flour entirely.
Dairy-Free
Swap the cream for full-fat coconut milk or a dairy-free cream alternative.
Extra Hearty
Add cooked rice, wild rice, or diced potatoes to make it more filling.
What to Serve with Chicken Mushroom Soup
This creamy soup pairs beautifully with:
- Crusty bread or garlic toast
- Grilled cheese sandwich
- Side salad with a light vinaigrette
- Biscuits or dinner rolls
Storage and Freezing Instructions
Refrigeration
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freezing
This soup can be frozen for up to 2 months. For best results, freeze before adding cream, then add it when reheating.
Reheating
Reheat gently on the stovetop over low heat, stirring frequently.
Frequently Asked Questions
Can I add raw chicken to cream of mushroom soup?
Yes, simply add diced raw chicken when you add the broth and simmer until fully cooked.
How do I thicken chicken mushroom soup?
Use flour, cornstarch, or let it simmer longer to reduce naturally.
Can this soup be made ahead of time?
Absolutely. The flavors improve after a day in the fridge.
Final Thoughts
This Chicken and Cream of Mushroom Soup is the ultimate comfort food—simple, creamy, and packed with savory flavor. It’s perfect for chilly evenings, meal prep, or whenever you need a warm, satisfying bowl of homemade goodness.
If you enjoyed this recipe, be sure to save it, share it, and check out more easy chicken soup recipes on the blog.