Stupid-Easy Recipe for Creamy Chicken Mushroom Soup (#1 Top-Rated)


A generous amount of mushrooms and fresh herbs give this soup richness and freshness. Cream cheese creates a velvety texture without the risk of curdling you’d have from milk. For even more complex flavors, feel free to riff on the basic recipe by substituting your favorite in-season wild mushrooms for some of the regular ones. The recipe is a Yummly original created by Stephanie Spencer.

Satisfy your sweet tooth with this easy-to-make recipe for Creamy Chicken Mushroom Soup.

1. Info for Creamy Chicken Mushroom Soup

  • Cook Time: 1 hr 5 min
  • Total Time: 1 hr 5 min
  • Servings: 6
  • Calories: 329 kcal

2. Ingredients for Creamy Chicken Mushroom Soup

  • 1 onion (medium)
  • 2 large carrots
  • 2 celery ribs
  • 1 lb. cremini mushrooms (or a mix of other varieties of fresh mushrooms)
  • 2 tsp. fresh thyme leaves (finely chopped)
  • 2 tsp. fresh rosemary leaves (finely chopped)
  • 1 1/2 Tbsp. extra-virgin olive oil (for chicken)
  • 1 lb. boneless, skinless chicken thighs (4 thighs)
  • 1/4 tsp. salt (for chicken)
  • 1/2 tsp. black pepper (for chicken)
  • 1 Tbsp. extra-virgin olive oil (for vegetables)
  • 1/8 tsp. salt (for vegetables)
  • 1/4 tsp. black pepper (for vegetables)
  • 2 garlic cloves (finely chopped)
  • 1/2 cup dry white wine (such as Chardonnay)
  • 2 Tbsp. all-purpose flour
  • 1/2 cup chicken broth (for flour)
  • 4 oz. cream cheese (cut into cubes for easier mixing)
  • 3 1/2 cup chicken broth (for soup)
  • 2 Tbsp. fresh parsley
  • 1/8 tsp. salt (or to taste, for serving)
  • Fresh parsley sprigs (for serving, or small fresh rosemary sprigs)

3. Directions:

3.1 Prep

Cut the onion, carrots, and celery into 1/4 inch dice. Set aside in a medium bowl. Slice the mushrooms, finely chop the thyme and rosemary, and set them aside in another bowl.

3.2 Stove

Heat the oil in a Dutch oven over medium-high heat. Add the chicken and sprinkle with salt and pepper. Cook until meat is golden on underside and releases easily from pan, 4-7 minutes. Flip with tongs and cook until golden on second side, 2-4 minutes (it’s OK if chicken isn’t completely cooked through). Transfer to a cutting board, and set aside.

Add the oil, onion, carrot, celery, salt, and pepper to Dutch oven and cook over medium-high heat, stirring occasionally, until vegetables are tender and beginning to turn golden, 6-9 minutes. Add garlic to vegetables and cook until fragrant, about 30 seconds.

Stir the mushrooms, herbs, and wine into vegetable mixture. Cover and cook to soften mushrooms and release their liquid, 5-7 minutes. Remove lid and cook, stirring occasionally, until liquid evaporates and mushrooms begin to brown, 4-5 minutes.

Add the flour and cook until light golden and fragrant, 1-2 minutes. Whisk in the chicken broth.

Whisk in the cream cheese. Slowly whisk in the remaining broth. Chop chicken into 1/2-inch pieces, and stir into soup.

Bring soup to a boil, then reduce to a simmer and cook until slightly thicker, 5-7 minutes. Meanwhile, chop the parsley and stir half into soup.

3.3 Serve

Season soup to taste with salt. Ladle into bowls, sprinkle with remaining chopped parsley, and add a parsley sprig to each serving.


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