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Creamy Chicken and Mushroom Soup – a healthy, 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 is not only nutritious and comforting but also delicious. Both my husband and his cousin had seconds, and they said it was very good.

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

If you have a resolution for the new year to start eating healthy this is a great recipe to add to your weekly routine. 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!

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

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.

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

How To Make Creamy Chicken and Mushroom Soup

5 from 8 votes

Creamy Chicken and Mushroom Soup

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
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 12
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Ingredients 

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
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About Neli Howard

Welcome to my kitchen! I am Neli Howard and the food blogger behind Delicious Meets Healthy. I started Delicious Meets Healthy in 2014 while working in public accounting. While everything I did at work was very analytical and detail oriented, I have enjoyed cooking because I get to use my creativity and experiment with flavors and textures of different foods.

5 from 8 votes

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33 Comments

      1. I used the xantham gum (about 1/4 tsp mixed in 1 1/2 cups stock) and it worked great. Husband said it was one of my best soups. Thanks for recipe.

  1. 5 stars
    Husband and I were looking for a different chicken soup to use up some leftover chicken and stock. This soup was delicious. We eat soup even in the summer with a cold salad. Only think we did different was we added leftover roast chicken instead of chicken breast. The mushrooms were a great addition. We will most likely eat this in lest thN 2 days!

    1. I haven’t tried using rice starch, but I think it should work as long as it’s a starch.

    1. Yes, I used 1 lb chicken breast for the soup. If you prefer to have more chicken, you are welcome to use more. 🙂

  2. I’m confused with the part of directions #3 whisk arrowroot with 1/3 cup of broth till BROWNED?? Do you mean combined? You state to add arrowroot mixture to stockpot next. How do you get it light browned when you just whisk in bowl?

      1. Thanks for the quick reply. I’ve saved the recipe to my files and will be making this soon. Looks so delicious. ??

  3. That looks delicious and tasty! Half of the battle with healthy food is making it look edible, which you have clearly mastered 🙂 YUM!

    1. Thanks, Jennifer! Yes, healthy food doesn’t need to be bland. This chicken & mushroom soup was so flavorful!