Front view of a white bowl of chicken soup by a white napkin and spoons.

Creamy Chicken and Mushroom Soup

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 6 servings 1x


  • 2 tablespoons unsalted butter
  • 1 tablespoon extra virgin olive oil
  • 3/4 pound boneless, skinless chicken breast, diced
  • 1 cup peeled and diced carrots
  • 1/2 cup diced celery
  • 1 1/2 cups diced yellow onion
  • 1 (10 ounce) package baby bella mushrooms, thinly sliced (or mushrooms of your choice)
  • 2 teaspoons minced fresh garlic
  • 2 tablespoons all-purpose flour
  • 4 cups chicken broth
  • 1/2 teaspoon dried thyme leaves
  • 3/4 cup heavy cream
  • 1/4 teaspoon salt (or to taste)
  • 1/4 teaspoon black pepper (or to taste)


  1. In a dutch oven or large saucepan heat butter and olive oil over medium heat. Add diced chicken, carrots, celery and onion. Cook until chicken is almost done, about 6 to 7 minutes (stirring frequently).
  2. Add mushrooms and garlic and continue to cook, stirring frequently, until mushrooms are tender (about 4 to 5 minutes).
  3. Slowly add flour while stirring to combine. Add chicken broth and thyme and stir well to combine. Bring to a simmer, stirring frequently.
  4. Cover. Reduce heat to maintain a gentle simmer. Cook for approximately 15 minutes, or until vegetables are tender.
  5. Add cream and stir to combine. Season with salt and pepper and heat thoroughly before serving.

  • Category: Soup
  • Method: Boil
  • Cuisine: American

Keywords: creamy chicken and mushroom soup