Creamy Chicken Mushroom Soup
This creamy chicken mushroom soup is cozy, savory, and full of tender chicken, sliced mushrooms, carrots, and celery in a silky homemade broth. It tastes like classic comfort food with just enough richness to make every spoonful satisfying.
My daughter actually requested we make this because she saw it on TikTok. Totally delicious — I can see why it is all over the internet. It is going to be a new favorite for us.
It comes together in one pot in about 35 minutes and feels special without being complicated. Serve it with crusty bread and a little extra black pepper on top.
Why This Recipe Works
Browning the mushrooms first gives the soup a deeper, savory flavor instead of a watery broth. A simple flour-and-butter base thickens it just enough, while cream is added at the end so the soup stays smooth.
Using cooked shredded chicken keeps the process quick and the meat tender. Fresh parsley at the finish brightens the whole bowl. The result is a restaurant-style soup that still feels homemade.
Creamy Chicken Mushroom Soup
Prep Time: 10 minutes | Cook Time: 25 minutes | Total Time: 35 minutes | Servings: 6
Ingredients
- 2 tablespoons unsalted butter
- 1 tablespoon olive oil
- 8 ounces cremini or white mushrooms, sliced
- 1 medium yellow onion, diced
- 2 medium carrots, sliced
- 2 celery stalks, diced
- 3 garlic cloves, minced
- 3 tablespoons all-purpose flour
- 5 cups low-sodium chicken broth
- 3 cups cooked shredded chicken
- ¾ cup heavy cream
- 1 teaspoon Italian seasoning
- ½ teaspoon freshly ground black pepper
- Kosher salt to taste
- Fresh parsley, chopped, for serving
Instructions
- Melt the butter with the olive oil in a large pot over medium-high heat. Add the mushrooms and cook for 5–6 minutes, until browned and most of their liquid has evaporated.
- Add the onion, carrots, and celery. Cook for 5 minutes, until the vegetables begin to soften. Stir in the garlic and cook for 30 seconds.
- Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
- Gradually whisk in the chicken broth. Add the Italian seasoning and black pepper. Bring to a gentle simmer and cook for 10 minutes, until the vegetables are tender.
- Stir in the shredded chicken and heat through for 2–3 minutes.
- Reduce the heat to low. Stir in the cream and warm through for 1–2 minutes. Do not boil after adding the cream.
- Taste and season with salt.
- Ladle into bowls and finish with fresh parsley and extra black pepper. Serve hot.
Notes
- Rotisserie chicken is an easy shortcut and works perfectly here.
- Do not crowd the mushrooms. Browning them first is what gives the broth its rich flavor.
- For a thicker soup, mash a few vegetables against the side of the pot or add an extra teaspoon of flour.
- Leftovers keep in the refrigerator for up to 4 days. Reheat gently and add a splash of broth if the soup has thickened.
Make It Your Own
Add a handful of spinach or peas at the end for extra color. A pinch of thyme or a splash of white wine after cooking the mushrooms deepens the flavor. This soup is also excellent with egg noodles or rice stirred in just before serving.
Frequently Asked Questions
Can I use raw chicken instead of cooked?
Yes. Add 1 to 1¼ pounds of boneless chicken to the broth and simmer until cooked through. Remove, shred, and return it to the pot before adding the cream.
Can I make this soup ahead of time?
Yes. Prepare the soup through the chicken step, then add the cream when reheating so the broth stays smooth.
Can I freeze it?
Cream-based soups can separate after freezing. For best results, freeze the soup before adding the cream, then finish it after thawing.
This creamy chicken mushroom soup is simple, comforting, and easy to see why it keeps showing up online. It is the kind of recipe that becomes a regular request — especially when someone in the house asks for it first. I hope it becomes a new favorite at your table too.
