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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!
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 8 cups


  • 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


  • 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).


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