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    Home » Recipes » Soups and Stews » Creamy Chicken and Mushroom Soup

    By Amy · Published: Oct 7, 2020 · Updated: Oct 7, 2020 · This post may contain affiliate links. Please read my disclosure policy. 4 Comments

    Creamy Chicken and Mushroom Soup

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    A two-image vertical collage of soup with overlay text in the center.
    A white bowl of chicken soup with overlay text.

    This creamy, comforting and savory soup utilizes the convenience of a rotisserie (or leftover) chicken. Full of chicken, mushrooms and veggies, it’s a satisfying dinner in minimal time.

    A closeup of a white bowl of soup garnished with fresh thyme.

    What I love about this soup is that it’s on the table in 40 minutes from start to finish, but tastes like it simmered for hours.

    One of the things I enjoy during fall and winter is making cozy soups and stews, and this is one of my favorites.

    This pairs perfectly with crusty French bread and a garden salad for a complete meal, and couldn’t be easier to make!

    Your Simple Ingredients

    An overhead view of ingredients for preparing chicken soup.

    Substitutions

    • Mushrooms – I use baby bella (cremini) mushrooms, but white mushrooms will work as well.
    • Heavy cream – Half-and-half can be substituted, but I prefer using heavy cream.

    How to Make it

    A two-image collage showing steps of cooking vegetables and mushrooms for soup.
    • Cook the vegetables in butter for five minutes in a 6-quart Dutch oven or soup pot.
    • Add mushrooms and garlic and cook until mushrooms are tender.
    Overhead view of soup in a Dutch oven before simmering.
    • Add flour and stir to combine, then add broth, thyme and cooked chicken.
    • Stir, then simmer (covered) until vegetables are tender.
    • Remove from heat and stir in heavy cream, salt and pepper.
    Overhead view of soup in a Dutch oven with a stainless ladle.

    Enjoy!

    More Cozy Soups You’ll Love

    • Easy Chicken Noodle Soup
    • French Onion Soup
    • Loaded Baked Potato Soup

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    A closeup of a white bowl of soup.

    Creamy Chicken and Mushroom Soup

    A creamy, comforting and satisfying soup utilizing the convenience of leftover or shredded rotisserie chicken. Ready in just 40 minutes!
    Print Pin Rate
    Course: Soup
    Cuisine: American
    Keyword: chicken and mushroom soup, creamy chicken and mushroom soup
    Prep Time: 10 minutes
    Cook Time: 30 minutes
    Total Time: 40 minutes
    Servings: 8 cups
    Author: Amy

    Ingredients

    • 2 tablespoons butter unsalted
    • 1 cup peeled and chopped carrots chopped into ¼ inch pieces
    • ½ cup sliced celery
    • 1 ½ cups chopped yellow onion
    • 8 ounces fresh baby bella mushrooms sliced
    • 2 teaspoons minced fresh garlic
    • ¼ cup all-purpose flour
    • 4 cups chicken broth low sodium
    • ½ teaspoon dried thyme
    • 3 cups fully cooked shredded chicken
    • ¾ cup heavy cream
    • ½ teaspoon salt
    • ½ teaspoon black pepper
    • Fresh thyme sprigs optional garnish

    Instructions

    • Melt butter over medium heat in a Dutch oven or soup pot. Add carrots, celery and onion and cook for 5 minutes, stirring frequently.
    • Add mushrooms and garlic. Continue to cook (stirring frequently) until mushrooms are tender (about 4 to 5 minutes).
    • Slowly add flour while stirring. Add broth, thyme and cooked chicken. Stir to combine.
    • Bring to a simmer, stirring frequently. Cover and reduce heat to maintain a simmer.
    • Simmer for about 15 minutes (stirring occasionally), or until vegetables are tender.
    • Remove from heat and stir in heavy cream, salt and pepper.
    • Garnish with fresh thyme sprigs when serving (if desired).

    Notes

    • White mushrooms can be substituted for baby bella
    • Half-and-half can be substituted for heavy cream

    Nutrition

    Calories: 237kcal | Carbohydrates: 10g | Protein: 16g | Fat: 15g | Saturated Fat: 8g | Cholesterol: 77mg | Sodium: 643mg | Potassium: 433mg | Fiber: 1g | Sugar: 3g | Vitamin A: 3138IU | Vitamin C: 13mg | Calcium: 44mg | Iron: 1mg

    If provided, nutritional info is a courtesy, is not guaranteed and should only be considered as a guideline.

    Tried this recipe?Mention @TheBlondCook or tag #theblondcook!

    Originally published January 2016. Updated with new photographs, new text and republished October 2020.

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    Reader Interactions

    Comments

    1. Annie says

      January 05, 2016 at 8:58 pm

      What a beautiful soup! I love love love mushrooms so this is so my kind of meal!

      Reply
      • Amy @ The Blond Cook says

        January 06, 2016 at 1:17 pm

        Thanks so much, Annie! I love mushrooms too! 🙂

        Reply
    2. Amanda Brooks says

      January 04, 2016 at 9:02 pm

      YUM! This is exactly what I need with all the cold weather DC has been getting lately 🙂 Headed to the grocery store tomorrow to pick up the ingredients. Happy to see the only thing I’m missing is the chicken broth! Love easy recipes 🙂 Thanks for sharing!

      Amanda
      AnchoredtoSunshine.com

      Reply
      • Amy @ The Blond Cook says

        January 06, 2016 at 1:18 pm

        Thanks, Amanda! It’s so cold here on the coast of NC too. Hope you enjoy it!

        Reply

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    Hey, I'm Amy Brinkley! Welcome to my online kitchen. I love cooking simple, family-friendly recipes with everyday ingredients.

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