This homemade Creamy Chicken and Mushroom Soup is an easy, one-pot recipe that’s ready in just 30 minutes. A warm, creamy soup perfect for a cold winter day. This recipe is quick, easy, and the entire family will love it.
Tools you’ll need
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Why I love this one pot soup recipe
This creamy, cozy, and delectable chicken and mushroom soup is loaded with chunks of chicken, mushrooms, and veggies and flavored with aromatic spices. I love this one pot soup recipe because it’s so quick and easy to make this bowl of comfort. Pair it with a baguette or any bread for a hearty and delicious meal.
RELATED: Instant Pot Seafood Chowder
What you’ll need to make this Creamy Mushroom and Chicken Soup
Don’t be intimidated by this list of ingredients because chances are you already have the majority of these in your pantry.
- Boneless chicken breasts cut into bite-size pieces
- Olive oil
- Unsalted butter
- Garlic
- Onion
- Carrots
- Celery
- Mushrooms
- Dried thyme
- Dried rosemary
- Oregano
- Chili flakes
- Salt and pepper
- All-purpose flour
- Chicken stock
- Bay leaf
- Half and half cream
- Chopped parsley
Be sure to check out the full ingredient list and printable recipe in the recipe card below.
How to make…
Step 1: In a bowl season chicken pieces with salt and pepper, to taste.
Step 2: Heat oil in a pan, add chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
Step 3: In the same pan, melt butter over medium heat, add minced garlic, and sauté until garlic becomes fragrant.
Step 4: Next add onions, carrots, and celery, cook for 2-3 minutes then add mushrooms and cook for another 2 minutes, stirring occasionally.
Step 5: Add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix. Now, add all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
Step 7: Add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes whisking continuously.
Step 8: Stir in half and half and let it cook for another 1-2 minutes. Season with extra salt and pepper if required.
Step 9: Serve immediately, garnished with chopped parsley.
Make this One Pot Creamy Chicken and Mushroom Soup, then check out my Stove Top Spicy Italian Sausage Tortellini Soup, Slow Cooker Bacon and Bean Soup, and Creamy Gnocchi Bacon Soup and more of my healthy soup recipes.
TIPS AND FREQUENTLY ASKED QUESTIONS
Read on for tips and how to avoid making this soup a disaster.
Other soup recipes to try
- Instant Pot Seafood Chowder – rich and hearty, super filling and a total comfort food. You’ll wow everyone with this simple Seafood Chowder recipe that only takes 30 minutes to make!
- Creamy Gnocchi Bacon Soup – This soup is so comforting and delicious…it’ll warm you inside and out. One of the best soups ever!
- Vegan Spring Minestrone Soup – One pot healthy Vegan Spring Minestrone Soup recipe is a delicious celebration of spring vegetables. Asparagus, kale, and fennel all shine in this simple and delicious minestrone soup.
One Pot Creamy Chicken and Mushroom Soup Recipe
Creamy, cozy, and delectable chicken mushroom soup loaded with chunks of chicken, mushrooms, and veggies and flavored with aromatic spices. This quick and easy soup is a bowl of comfort. Pair it with a baguette or any bread for a hearty and delicious meal.
Ingredients
- 0.5 lb boneless chicken breasts cut into bite-size pieces
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 4 large garlic cloves minced
- 1 large onion diced
- 2 carrots diced
- 2 stalks of celery diced
- 1 cup mushrooms thinly sliced
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried rosemary
- 1 teaspoon oregano
- 1 teaspoon chili flakes (optional)
- 1 teaspoon black pepper powder (divided)
- 1 teaspoon salt (divided)
- 3 tablespoons all-purpose flour
- 4 cups chicken stock
- 1 bay leaf
- ½ cup half and half
- 2 tablespoons chopped parsley
Instructions
- In a bowl season chicken pieces with salt and pepper, to taste.
- Heat oil in a pan, add chicken pieces, and cook until golden (about 2-3 min), once done transfer the chicken onto a plate.
- In the same pan, melt butter over medium heat, add minced garlic, and sauté until garlic becomes fragrant. Next add onions, carrots, and celery, cook for 2-3 minutes then add mushrooms and cook for another 2 minutes, stirring occasionally.
- Add dried thyme, rosemary, oregano, chili flakes, black pepper, and salt; give it a good mix. Now, add all-purpose flour and sauté everything until the flour is lightly browned for about 1 minute.
- Add chicken stock, bay leaf, and cooked chicken pieces; let it cook for 5-6 minutes whisking continuously.
- Stir in half and half and let it cook for another 1-2 minutes. Season with extra salt and pepper if required. Switch off the flame
- Serve immediately, garnished with chopped parsley.
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Nutrition Information:
Yield: 5 Serving Size: 1 bowlAmount Per Serving: Calories: 292Total Fat: 14gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 65mgSodium: 773mgCarbohydrates: 19gFiber: 3gSugar: 7gProtein: 22g
The provided nutrition information is an estimate and it does not take brands into account. I use an automatic API to calculate this information.
