Go Back
Creamy chicken and mushroom soup: Reliable stovetop weeknight dinner with seared mushrooms Pinterest recipe pin

Creamy Chicken and Mushroom Soup

A family-friendly, velvety chicken and mushroom soup made with a light roux, browned mushrooms, and a gentle dairy finish for stable creaminess.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 1 1/2 pounds boneless skinless chicken thighs trimmed and cut into 1-inch pieces
  • 12 ounces mushrooms sliced (6 oz cremini + 6 oz white button)
  • 1 medium yellow onion diced (about 1 cup)
  • 2 garlic cloves minced
  • 3 tablespoons unsalted butter divided
  • 1 tablespoon olive oil
  • 2 tablespoons all-purpose flour
  • 4 cups low-sodium chicken stock
  • 1 1/2 cups whole milk
  • 1/4 cup half-and-half or 1/4 cup heavy cream
  • 1 tablespoon Dijon mustard
  • 1 teaspoon soy sauce optional
  • 1/2 teaspoon dried thyme or 1 teaspoon fresh thyme leaves
  • Salt and black pepper to taste start with 1 teaspoon salt
  • 1/4 cup chopped fresh parsley
Optional additions
  • 1/4 cup grated Gruyère or sharp cheddar optional
  • 1 tablespoon cornstarch + 1 tablespoon cold water optional thickener

Equipment

  • 1 12-inch skillet
  • 1 4-6 quart Dutch oven or soup pot
  • 1 Wooden spoon or heatproof spatula
  • 1 Sharp chef's knife

Method
 

Prepare the ingredients; Pat the chicken pieces dry and season lightly with salt and pepper. Slice mushrooms, dice the onion, and mince the garlic.
  1. Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch skillet over medium-high heat. Add mushrooms in a single layer and let them brown undisturbed for 2 minutes, then stir and cook 3-4 more minutes until caramelized; transfer to a bowl.
  2. In the same skillet reduce heat to medium and add a little more butter if needed; add the diced onion and cook 4-5 minutes until translucent, then add garlic and cook 30 seconds until fragrant.
  3. Add 2 tablespoons butter to the onion mixture and sprinkle in 2 tablespoons flour. Stir constantly 1-2 minutes to form a light roux and cook out the raw flour taste.
  4. Gradually whisk in 4 cups chicken stock in two additions, scraping up browned bits. Bring to a gentle simmer, add the browned mushrooms and chicken pieces, then simmer gently for 12-15 minutes until chicken reaches 165°F.
  5. Remove the pot from heat and stir in 1 1/2 cups milk and 1/4 cup half-and-half. Return to low heat and warm gently, avoiding a boil, until the soup thickens slightly, 3-5 minutes.
  6. Stir in 1 tablespoon Dijon mustard, 1 teaspoon soy sauce (if using), 1/2 teaspoon thyme, and 1/4 cup chopped parsley. Taste and adjust salt and pepper. If thicker texture is desired, simmer uncovered 5-10 minutes or whisk a cornstarch slurry (1 tablespoon cornstarch + 1 tablespoon cold water) and add it gradually while the soup simmers so the starch cooks and the texture becomes glossy.
  7. If using cheese, stir in 1/4 cup grated Gruyère off heat until melted. Serve hot with extra parsley as garnish.

Notes

Brown mushrooms before adding them to the soup for concentrated flavor. Add dairy off heat or over very low heat to avoid curdling. Refrigerate leftovers up to 3 days; freeze before adding milk for best texture and finish with fresh dairy when reheating. If using a cornstarch slurry, whisk it smooth and add it gradually while simmering so the starch cooks and thickens the soup evenly.