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.
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
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
- 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.
- 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.
Enjoy!
More Cozy Soups You’ll Love
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Creamy Chicken and Mushroom Soup
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
Nutritional info is provided as a courtesy, is not guaranteed and should only be considered as a guideline.
Originally published January 2016. Updated with new photographs, new text and republished October 2020.
Annie says
What a beautiful soup! I love love love mushrooms so this is so my kind of meal!
Amy @ The Blond Cook says
Thanks so much, Annie! I love mushrooms too! 🙂
Amanda Brooks says
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
Amy @ The Blond Cook says
Thanks, Amanda! It’s so cold here on the coast of NC too. Hope you enjoy it!