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Chicken Mushroom Soup

Chicken Mushroom Soup

This hearty and creamy chicken mushroom soup is packed with tender chicken, earthy mushrooms, and a rich broth. It's the perfect comfort food for chilly days!
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Course Soup
Cuisine American

Equipment

  • Large pot or Dutch oven
  • Cutting board and knife
  • Wooden spoon
  • Measuring Cups and Spoons
  • Whisk

Ingredients
  

  • 2 tbsp olive oil
  • 1 tbsp butter
  • 1 small onion finely chopped
  • 3 cloves garlic minced
  • 2 carrots peeled and diced
  • 2 celery stalks diced
  • 8 oz mushrooms sliced (white button or cremini)
  • 1 tsp dried thyme
  • 1 tsp dried oregano
  • ½ tsp salt or to taste
  • ½ tsp black pepper or to taste
  • ¼ cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup heavy cream or half-and-half for a lighter version
  • 2 cups cooked shredded chicken rotisserie or leftover chicken works great
  • 1 cup baby spinach optional
  • ½ cup grated Parmesan cheese optional, for extra richness
  • Fresh parsley for garnish

Instructions
 

  • Step 1: Prepare the Ingredients
  • Chop all vegetables – finely dice the onion, carrots, and celery. Slice the mushrooms.
  • Mince the garlic and shred the cooked chicken if not already prepared.
  • Step 2: Sauté the Vegetables
  • Heat 2 tbsp olive oil and 1 tbsp butter in a large pot over medium heat.
  • Add chopped onions, carrots, and celery. Sauté for 5-6 minutes until softened.
  • Stir in sliced mushrooms and cook for another 3-4 minutes, stirring occasionally, until they release their juices.
  • Add garlic, thyme, oregano, salt, and black pepper. Stir and cook for 30 seconds until fragrant.
  • Step 3: Create the Base of the Soup
  • Sprinkle ¼ cup flour over the vegetables and stir well to coat them evenly.
  • Cook for 1-2 minutes, stirring constantly, to remove the raw flour taste.
  • Gradually pour in 4 cups chicken broth, whisking continuously to prevent lumps.
  • Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes until slightly thickened.
  • Step 4: Add Chicken and Cream
  • Stir in 2 cups shredded chicken and let it cook for 5 minutes to absorb the flavors.
  • Pour in 1 cup heavy cream and mix well. Simmer for another 5 minutes to allow the soup to thicken.
  • Step 5: Final Touches and Serving
  • Stir in baby spinach (if using) and let it wilt for 1 minute.
  • If desired, add ½ cup grated Parmesan cheese for extra richness.
  • Taste and adjust seasoning with more salt or pepper if needed.
  • Serve hot, garnished with fresh parsley and extra Parmesan.

Video

Notes

✔ Use fresh mushrooms – They add a deep, earthy flavor.
✔ Want a thinner soup? Add extra broth until the desired consistency is reached.
✔ Make it gluten-free – Substitute flour with cornstarch (mix 2 tbsp with ¼ cup water).
✔ For extra flavor – Add a splash of white wine before adding the broth.
✔ Storage – Keeps well in the fridge for 3 days or freezes for up to 3 months.