Creamy Chicken and Mushroom Soup

There is something deeply comforting about a bowl of creamy chicken and mushroom soup. This version feels classic yet elevated with golden mushrooms, fresh thyme, a hint of white wine, and velvety broth. It’s the kind of soup you make when the weather turns cool and you’re craving something hearty but still fresh.

I came up with this recipe after bringing home a rotisserie chicken and wanting to stretch it into a comforting meal that also felt special. The key step is pre-steaming the mushrooms before browning them in butter, which deepens their flavor and keeps the texture just right.

Using Homemade Chicken Stock

It’s also crucial, in my opinion, to use homemade chicken stock. Not only does it add flavor, but it has tons of health benefits. I typically make a large batch of chicken stock earlier in the week, keep it in the fridge, and then use it up through the week making some cozy soups. Simple steps and real ingredients come together for a soup that tastes like a slow-simmered labor of love, but it is ready in under an hour.

For this recipe I use my Staub Dutch Oven (affiliate link) for this recipe because it heats evenly and keeps the soup warm when serving.

Why You’ll Love This Soup

• Uses rotisserie chicken for easy prep
• Naturally creamy without canned soup
• Rich in flavor thanks to mushrooms, thyme, white wine, and homemade chicken stock
• Reheats beautifully for lunch or leftovers
• Family friendly and cozy for cold days

Tips and Variations

• Swap wine with 1 to 2 tablespoons white wine vinegar for a no alcohol version
• Use half and half in place of cream for a lighter texture
• Add wild rice to make it heartier
• Serve with a warm slice of whole-wheat sourdough bread for dipping and extra comfort.
  Looking for a bread recipe? Try my no-knead whole-wheat sourdough recipe: No-Knead Whole Wheat Sourdough Bread

Storage

• Store in an airtight container in the fridge up to 4 days or freeze up to 3 months.
• Add cream after thawing for best texture.

The Ultimate Creamy Chicken and Mushroom Soup

Cozy up with this creamy chicken and mushroom soup packed with rich flavor, fresh herbs, and rotisserie chicken. Quick to make and great for leftovers.

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 35 minutes mins

Total Time 50 minutes mins

Servings: 8

Course: budget dinners, Chicken, Dinner, lunch, Main Course, Soup

Cuisine: American

Ingredients Method Notes

Ingredients

  

• 1 large onion diced
• 2 carrots diced
• 2 celery stalks diced
• 16 ounces mushrooms sliced
• 1 tablespoon fresh thyme or 1 teaspoon dried
• 4 tablespoons butter divided
• 3 tablespoons all purpose flour (sub 1-for-1 gluten free flour to make it gluten free)
• 6 to 7 cups chicken broth or stock
• ½ cup dry white wine
• ½ to 1 teaspoon umami seasoning or poultry seasoning optional
• ½ teaspoon salt plus more to taste
• Black pepper to taste
• ½ cup heavy cream
• 3 cups cooked rotisserie chicken shredded or chopped

Optional Add Ins

• 1 cup frozen peas
• 2 cups baby spinach
• 1 cup dry wild rice see note

Notes

If you want to ad wild rice, cook 1 cup of wild rice with 3 cups of water separately and add into the soup at the end and simmer for 15 minutes. If adding dry wild rice to soup, simmer for 45-50 minutes, or until it is tender but still has a slight chew. While the first option may result in a better texture, let’s be honest, the second method sounds much easier : ) I made this without wild rice and just served it with homemade bread on the side. Wild rice can be expensive and hard to find, and I don’t recommend any wild rice ‘blends’ for this. Just pure wild rice. 

Method

 

1. Steam the sliced mushrooms in a microwave safe bowl for 2 to 3 minutes, then drain.
2. Melt 2 tablespoons butter in a large pot over medium heat.
3. Add onion, carrots, and celery. Cook with a pinch of salt for about 7 minutes until softened.
4. Push vegetables to the side. Add 1 tablespoon butter and the mushrooms. Season with thyme, salt, and pepper. Let brown for 3 to 5 minutes.
5. Add remaining butter and sprinkle in the flour. Stir and cook for 1 minute.
6. Pour in wine and stir until absorbed.
7. Gradually whisk in 4 cups broth. Stir until smooth.
8. Add chicken and 2 more cups broth. Simmer 10 to 15 minutes.
9. Reduce heat and stir in the cream. Adjust seasonings.

This post contains affiliate links, which means I may earn a small commission if you make a purchase through them—at no extra cost to you. I only share products I truly use and love.