Creamy Chicken Mushroom Soup

Name: Creamy Chicken Mushroom Soup
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4 servings
Ingredients: 2 tablespoons olive oil; 1 onion, diced; 3 garlic cloves, minced; 8 ounces mushrooms, sliced; 2 cups cooked chicken, shredded; 4 cups chicken broth; 1 cup heavy cream; Salt and pepper to taste

Highlighted under: Hearty Food Recipes

I absolutely love making this Creamy Chicken Mushroom Soup on chilly evenings. The warmth it brings, combined with the rich flavors of chicken, mushrooms, and herbs, creates a comforting bowl that feels like a hug in a mug. Each spoonful is creamy and packed with nutrients, and it takes just 30 minutes from start to finish. Whether served with crusty bread or on its own, this soup is my go-to recipe for cozy nights or when I'm feeling under the weather.

Created by

Lena

Last updated on 2026-01-20T14:26:28.315Z

When I first experimented with this recipe, I wanted something hearty and creamy that could easily be made in a hurry. The combination of sautéed onions, fresh mushrooms, and shredded chicken creates a depth of flavor that is truly satisfying. I learned that simmering the mushrooms longer helps extract their earthy taste, which enriches the entire soup.

This soup is not only delicious but also versatile; I often add in extra vegetables depending on what's in my fridge. Carrots, peas, or even spinach blend beautifully with the base. It’s the perfect way to clear out leftover produce while making something delightful!

        Why You'll Love This Recipe
        Rich, creamy texture that's both comforting and satisfying
Hearty and filling, perfect for cold days
Quick and easy to make, suitable for busy weeknights

      

Perfecting Your Sauté

Sautéing the onion at a medium heat is crucial for building flavor in this soup. You want to cook it until it becomes translucent, which typically takes around 5 minutes. This initial step allows the onion to sweeten and develop its full flavor, setting the stage for the rest of the ingredients. Avoid high heat, as this can caramelize the onion too quickly, leading to a burnt taste instead of a rich, mellow base.

Once you've added the garlic, be mindful not to overcook it. Stir and cook for no more than a minute before incorporating the mushrooms. They should be cooked until they're soft and have released their moisture, usually around 7 minutes. If necessary, add a splash of broth to prevent sticking while ensuring they maintain their shape and texture.

Balancing the Flavors

The heavy cream in this recipe not only provides richness but also serves to mellow the flavors and create that coveted creamy texture. I recommend gradually stirring it in over low heat to prevent curdling. If you prefer a lighter option, you could substitute half-and-half, but keep in mind that you'll lose some of that velvety mouthfeel.

Adding salt and pepper at the end allows you to fine-tune the flavor profile. This step is essential for bringing out the taste of the mushrooms and chicken, which can often be a bit subdued. Taste the soup after adding them and adjust accordingly—sometimes a little extra salt or a dash of lemon juice can elevate it beautifully.

Ingredients

Soup Essentials

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

Feel free to add any additional spices or vegetables you like!

Instructions

Sauté the Base

In a large pot, heat the olive oil over medium heat. Add the diced onion and sauté until translucent, about 5 minutes.

Add Garlic and Mushrooms

Stir in the minced garlic and sliced mushrooms. Cook until the mushrooms are soft and have released their moisture, about 7 minutes.

Combine and Simmer

Add the shredded chicken and chicken broth to the pot. Bring to a simmer and then reduce the heat to low for 5 minutes.

Finish with Cream

Stir in the heavy cream and season with salt and pepper. Heat through for another 3-5 minutes, then serve warm.

Enjoy your homemade creamy chicken mushroom soup!

Pro Tips

For an added kick, consider adding a pinch of thyme or rosemary for extra flavor. Additionally, using homemade chicken broth can elevate the taste significantly!

Storing and Reheating

This Creamy Chicken Mushroom Soup can be made ahead and stored in the refrigerator for up to 3 days. To store, simply let the soup cool before transferring it to an airtight container. When you're ready to enjoy leftover soup, reheat it gently over medium-low heat on the stove, stirring occasionally. Avoid bringing it to a boil, as this can separate the cream and change the soup's texture.

If you plan to freeze the soup, consider omitting the heavy cream before freezing, as cream-based soups can sometimes become grainy when thawed. Instead, freeze the base with the chicken and broth, then stir in the cream when you reheat it. This ensures a smoother texture and fresher taste.

Serving Suggestions

For an extra layer of flavor and presentation, serve the soup with a sprinkle of fresh herbs like parsley or thyme on top, which complements the earthy notes of the mushrooms beautifully. Crusty bread is a classic pairing that not only adds a nice crunch but also helps to soak up the delicious broth. I often recommend a slice of sourdough or a warm baguette.

You could also enhance this soup with toppings like croutons for added crunch, or a dollop of sour cream to contrast the soup's richness. For those seeking a bit of spice, a drizzle of sriracha or a pinch of chili flakes can provide a lovely kick, making this dish customizable to your taste preferences.

Questions About Recipes

→ Can I use other types of meat?

Absolutely! This recipe works well with turkey or even leftover roast beef.

→ How can I make this soup healthier?

You can substitute half of the heavy cream with low-fat milk or broth to reduce calories.

→ Is there a vegetarian option for this soup?

Yes! Replace the chicken with tofu or chickpeas and use vegetable broth instead.

→ Can I freeze this soup?

Yes, this soup freezes well. Just be sure to cool it completely before transferring it to airtight containers.