Name: Creamy Mushroom Chicken Soup
Prep time: 15 min
Cook time: 25 min
Total time: 40 min
Cuisine: American
Ingredients: 1½ lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces; 2 tbsp olive oil (divided); 1 medium onion, finely chopped; 3 garlic cloves, minced; 12–16 oz mushrooms, sliced; 4 cups chicken broth (low-sodium); 1 cup heavy cream (or half-and-half for a lighter version); 1 tbsp Dijon-style mustard; 1 tsp dried thyme (or 1 tbsp fresh); ½ tsp salt, plus more to taste; ½ tsp black pepper, plus more for finishing; 1 tbsp lemon juice (optional); 2 tbsp chopped fresh parsley or fresh thyme leaves

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The moment this creamy mushroom chicken soup starts simmering, the whole kitchen feels calmer. You get that cozy, peppery aroma of sautéed mushrooms and onions, plus tender chicken pieces nestled in a silky, herb-kissed broth. It’s the kind of bowl you make on a chilly evening when you want comfort that still feels simple and homemade, no complicated steps, just real ingredients and a big, satisfying spoonful.

If you love soups that feel rich without being heavy, this one hits the sweet spot: golden-seared chicken, mushrooms in every bite, and a creamy finish that “hugs” the spoon.

What Makes This Special

This soup stands out because it builds flavor in layers:

Searing the chicken first gives that lightly browned, savory depth.
Mushrooms + onion create an earthy base that tastes restaurant-level.
A gentle creamy finish makes it feel luxurious without needing fancy ingredients.

It’s also flexible: you can keep it light, make it thicker, or add a little starch if you want it extra hearty.

Ingredients and Key Notes

Main Ingredients

1½ lb boneless, skinless chicken breasts or thighs, cut into bite-size pieces
2 tbsp olive oil (divided)
1 medium onion, finely chopped
3 garlic cloves, minced
12–16 oz mushrooms, sliced
4 cups chicken broth (low-sodium)
1 cup heavy cream (or half-and-half for a lighter version)
1 tbsp Dijon-style mustard
1 tsp dried thyme (or 1 tbsp fresh)
½ tsp salt, plus more to taste
½ tsp black pepper, plus more for finishing
1 tbsp lemon juice (optional, brightens without tasting “lemony”)

Finish

2 tbsp chopped fresh parsley or fresh thyme leaves

Notes

Chicken thighs = richer, more tender.
Chicken breasts = leaner, still great if you don’t overcook.
Mushrooms: any mix works (button, cremini, etc.).

Step by Step

Sear the chicken
Heat 1 tbsp olive oil in a large pot over medium-high heat. Season chicken with salt + pepper, then sear 3–4 minutes until lightly golden. Remove to a plate (it will finish cooking later).
Sauté the mushrooms
Add the remaining oil, then mushrooms. Cook 6–8 minutes until they release liquid and start to brown.
Build the base
Add onion and cook 3 minutes until soft. Stir in garlic for 30 seconds until fragrant.
Simmer
Pour in chicken broth and scrape the bottom of the pot. Add thyme (and mustard if using). Simmer 8–10 minutes.
Make it creamy
Lower heat. Stir in cream. Return chicken to the pot and simmer gently 6–8 minutes until chicken is cooked through.
Final taste + finish
Add lemon juice if using. Taste and adjust salt/pepper. Finish with fresh herbs and extra black pepper on top.

Prep: ~15 minutes

Cook: ~25 minutes

Total: ~40 minutes

Servings: 6

Plan Ahead

Chop onions + slice mushrooms up to 2 days ahead.
Cook the soup fully, then reheat gently, flavors actually deepen overnight.

How to Store Leftovers

Fridge: airtight container, up to 4 days
Freezer: up to 2 months (cream soups freeze best when cooled fast; reheat slowly and stir well)

Reheat tip: warm on low heat, avoid boiling so the cream stays smooth.

Perfect Pairings

Toasted bread or garlic toast
Simple green salad with vinaigrette
Roasted potatoes or a baked sweet potato
Steamed green beans or broccoli

Make It Your Own

Thicker soup: mix 1 tbsp cornstarch + 2 tbsp water, stir in during simmer.
More hearty: add cooked rice, small pasta, or diced potatoes.
More veggies: add spinach in the last 2 minutes.
Dairy-free: use coconut cream + dairy-free broth (flavor changes slightly but still cozy).

FAQs

Can I use milk instead of cream?

Yes, but it will be thinner. Half-and-half is the best middle option.

How do I avoid dry chicken?

Don’t fully cook it during searing, just brown it. It finishes gently in the broth.

Which mushrooms taste best?

Cremini give a deeper flavor, but any mushroom works.

Final Thoughts

This creamy mushroom chicken soup is one of those recipes that feels like comfort food without being fussy. It’s rich, peppery, full of mushrooms, and perfect for meal prep or a cozy dinner at home. Make it once, and it’ll end up on your “repeat” list.

Creamy Mushroom Chicken Soup

Author: anastasia-rice
Total Time: 40 minutes
Yield: 6 servings 1x
Diet: None

Print Recipe

Description

A comforting creamy mushroom chicken soup that’s rich in flavor and easy to make, perfect for chilly evenings.

Instructions

Heat 1 tbsp olive oil in a large pot over medium-high heat. Season chicken with salt and pepper, then sear for 3–4 minutes until lightly golden. Remove to a plate.
Add the remaining oil, then add mushrooms. Cook for 6–8 minutes until they release liquid and start to brown.
Add onion and cook for 3 minutes until soft. Stir in garlic for 30 seconds until fragrant.
Pour in chicken broth and scrape the bottom of the pot. Add thyme and mustard if using. Simmer for 8–10 minutes.
Lower the heat. Stir in cream. Return chicken to the pot and simmer gently for 6–8 minutes until chicken is cooked through.
Add lemon juice if using. Taste and adjust salt and pepper. Finish with fresh herbs and extra black pepper on top.

Notes

Chicken thighs provide a richer, more tender texture while chicken breasts are leaner. Any mix of mushrooms works well. For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp water and stir in during simmering.

Prep Time: 15 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American