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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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Table of Contents
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.
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Creamy Chicken and Mushroom Soup
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Ingredients
- 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
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
Nutrition Disclaimer: Nutritional values are estimates and may vary with ingredients, brands, and portion sizes. For accuracy, use your preferred nutrition calculator.
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.
Can I use a teaspoon or 2 (whatever the conversion is) of xanthum gum instead of arrowroot starch for fewer carbs?
Yes, Anne, you can you xantham gum instead of arrowroot starch. Hope you enjoy it!
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.
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!
Can we use Rice Starch in place of Arrowroot Starch?
I haven’t tried using rice starch, but I think it should work as long as it’s a starch.
Mushroom soup is one of my favs! So many health benefits in mushrooms!
Love all the fresh mushrooms and carrots packed into this soup!
This looks fantastic, but I can’t have diary. What would you suggest a replacement for the half and half be?
Coconut milk (from a can) is thick and should work.
Does not seem correct that only 1 one lb breast is enough for thi???
Yes, I used 1 lb chicken breast for the soup. If you prefer to have more chicken, you are welcome to use more. ๐
This sounds incredible!
Thanks, Carolyn! ๐ Hope you liked it!
Thanks, Carolyn! ๐ Hope you liked it!
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?
Hi Margie,
Thanks for pointing this out, I updated the directions. It should say combined.
Thanks for the quick reply. I’ve saved the recipe to my files and will be making this soon. Looks so delicious. ??
That looks delicious and tasty! Half of the battle with healthy food is making it look edible, which you have clearly mastered ๐ YUM!
Thanks, Jennifer! Yes, healthy food doesn’t need to be bland. This chicken & mushroom soup was so flavorful!