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Creamy Mushroom Chicken Soup

Creamy mushroom chicken soup simmers chicken, browned cremini mushrooms, and vegetables in a rich broth finished with heavy cream. The result is a hearty soup with tender shredded chicken and a smooth, velvety texture.
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Prep Time 15 minutes
Cook Time 37 minutes
Total Time 52 minutes
Servings: 6 servings
Course: Dinner
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter
  • 12 oz cremini mushrooms sliced
  • 1 yellow onion medium, diced
  • 2 celery ribs, diced
  • 2 cloves garlic minced
  • 0.33 cup all-purpose flour
  • 6 cups low-sodium chicken broth
  • 1 lb chicken breasts boneless, skinless
  • 1 tsp dried thyme
  • 1 bay leaf
  • 1 tsp kosher salt
  • 0.5 tsp black pepper
  • 1 cup heavy cream

Equipment

  • 1 6-quart Dutch oven

Method
 

  1. Melt the butter in a 6-quart Dutch oven over medium-high heat.
  2. Add the mushrooms and cook for 8 to 10 minutes, stirring occasionally, until browned and their liquid has evaporated.
  3. Add the onion and celery and cook for 4 to 5 minutes, stirring occasionally, until softened.
  4. Stir in the garlic and cook for 30 seconds.
  5. Sprinkle the flour over the vegetables and cook, stirring constantly, for 1 minute.
  6. Gradually whisk in the chicken broth until smooth.
  7. Add the chicken breasts, thyme, bay leaf, salt, and pepper, and bring the soup to a gentle boil over medium-high heat.
  8. Reduce the heat to maintain a gentle simmer and cook uncovered for 15 to 20 minutes, until the chicken reaches 165°F in the thickest part.
  9. Transfer the chicken to a plate.
  10. Remove and discard the bay leaf.
  11. Shred the chicken with two forks.
  12. Stir the heavy cream into the soup and simmer gently for 3 to 5 minutes without boiling.
  13. Return the shredded chicken to the pot and heat through.

Notes

Store in an airtight container in the refrigerator for up to 3 days; freezing is not recommended because the cream may separate. Keep the soup at a gentle simmer after adding cream and do not boil. For a gluten-free option, use a 1:1 gluten-free flour blend.