Creamy Chicken and Mushroom Soup

Creamy Chicken and Mushroom Soup is a comforting meal that will fill you up and make plenty of servings so you can have leftovers for lunch or freeze the rest! Best of all, this is made in about 30 min from start to finish – so quick and easy!

I made this soup couple of weeks ago and it was a pretty cold day. It was so good to have a delicious cozy soup for lunch. A cousin of my husband stopped by on that day and I was so glad that I had made that soup. It’s not just comforting and delicious; it’s sure to become a favorite at your table. Both my husband and his cousin had seconds, and they said it was very good.

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Looking to add something tasty to your weekly menu? This recipe is a fantastic choice! Soups are some of the easiest meals you can make – and the best part is that you can have leftovers for lunch or dinner.

Hope you enjoy this creamy chicken and mushroom soup as much as we did!

What you need

• 4 Tbsp olive oil
• 1 lb boneless, skinless chicken breasts, cut into 1-inch chunks
• 1 tsp garlic powder
• Salt and freshly ground black pepper
• 2 medium onions, diced
• 16 oz cremini mushrooms, thinly sliced
• 6 carrots, peeled and diced
• 4 stalks celery, diced
• 5 – 6 cloves garlic, minced
• 1 tsp dried thyme
• 1/4 cup arrowroot starch
• 8 cups chicken stock
• 1 cup half and half, or more, as needed
• 2 Tbsp chopped fresh parsley leaves
• spring rosemary

Preparation

Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt, and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.

Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots, and celery. Cook, stirring occasionally, until tender, about 5 – 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.

In a large bowl, whisk in arrowroot starch with 1/4 cup of the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.

Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.

Serve immediately, garnished with fresh rosemary, if desired.

If you enjoyed this Creamy Chicken and Mushroom Soup recipe or any other recipe on my blog, please leave a ⭐ star rating and let me know how it went in the 📝 comments below. Thanks for visiting!

5 from 8 votes

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Creamy Chicken and Mushroom Soup

By: Neli Howard

Creamy Chicken and Mushroom Soup – a perfect bowl of comfort on a cold day and done in under 30 minutes. Perfect for the chilly weather!

Prep Time: 10 minutes minutes

Cook Time: 20 minutes minutes

Total Time: 30 minutes minutes

Servings: 12

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Ingredients  

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• ▢ 4 Tablespoon extra virgin olive oil
• ▢ 1 lb chicken breasts, boneless and skinless, cut into 1-inch chunks
• ▢ 1 teaspoon garlic powder
• ▢ Salt and freshly ground black pepper
• ▢ 2 medium onions, diced
• ▢ 16 oz Baby Bella mushrooms, thinly sliced
• ▢ 6 carrots, peeled and diced
• ▢ 4 stalks celery, diced
• ▢ 5 – 6 cloves garlic, minced
• ▢ 1 teaspoon dried thyme
• ▢ ¼ cup arrowroot starch
• ▢ 8 cups chicken stock
• ▢ 1 cup half and half, or more, as needed
• ▢ 2 Tablespoon chopped fresh parsley leaves
• ▢ spring rosemary

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Instructions 

• Heat olive oil in a large stockpot over medium heat. Season chicken breasts with garlic powder, salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
• Heat another 2 Tbsp oil in the stockpot over medium heat. Add onion, mushrooms, carrots and celery. Cook, stirring occasionally, until tender, about 5 – 6 minutes. Stir in minced garlic, thyme until fragrant, about 1 minute.
• In a large bowl, whisk in arrowroot starch with 1/4 cup of the chicken stock until combined, about 1 minute. Add in remaining chicken stock, chicken breasts and arrowroot starch mixture to the stockpot, and cook, stirring constantly, until slightly thickened, about 4-5 minutes.
• Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
• Serve immediately, garnished with fresh rosemary, if desired.

Video

Nutrition

Serving: 324g | Calories: 192kcal | Carbohydrates: 11.8g | Protein: 13.6g | Fat: 10.2g | Saturated Fat: 3g | Polyunsaturated Fat: 7.2g | Cholesterol: 41mg | Sodium: 676mg | Fiber: 1.6g | Sugar: 3.6g

Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.

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Disclaimer: The information provided in this recipe is for informational purposes only and should not be considered medical or nutritional advice. I am not a doctor or a dietitian. Always consult a qualified healthcare provider for personalized guidance regarding your diet or health. For more details, please read my full disclosure page.