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A closeup of a white bowl of soup.

Creamy Chicken and Mushroom Soup

A creamy, comforting and satisfying soup!
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