20 Creamy Chicken and Mushroom Soup Delicious Recipes

Zesty, comforting, and utterly satisfying—creamy chicken and mushroom soup is the ultimate cozy meal for chilly evenings or busy weeknights. Whether you’re craving a classic version or something with a twist, we’ve gathered 20 delicious recipes that are sure to warm your soul. Dive in and find your new favorite bowl of comfort!

Creamy Garlic Chicken and Mushroom Soup

Sometimes you just need that perfect bowl of comfort that warms you from the inside out. This creamy garlic chicken and mushroom soup hits all the right notes—it’s rich, satisfying, and surprisingly easy to pull together on a busy weeknight.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 4 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 tablespoons of olive oil
– 2 tablespoons of butter
– 2 tablespoons of all-purpose flour
– A couple of fresh thyme sprigs
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until it becomes translucent and fragrant.
3. Stir in the minced garlic and cook for 1 minute exactly, until fragrant but not browned.
4. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Push the mushroom mixture to one side of the pot and add the chicken pieces in a single layer.
6. Cook the chicken for 5-6 minutes, turning once, until it’s no longer pink on the outside.
7. Sprinkle 2 tablespoons of flour over everything in the pot and stir continuously for 1 minute to cook out the raw flour taste.
8. Gradually pour in 4 cups of chicken broth while stirring constantly to prevent lumps from forming.
9. Add 2 tablespoons of butter and the fresh thyme sprigs to the pot.
10. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
11. Remove the thyme sprigs and stir in 1 cup of heavy cream.
12. Heat through for 3-4 minutes until the soup is steaming hot but not boiling.
13. Season with salt and freshly ground black pepper until the flavors are balanced.

Dive into this velvety soup where the tender chicken and earthy mushrooms swim in the most luxurious garlic-infused broth. The creaminess wraps around every ingredient like a cozy blanket, making it perfect for dunking crusty bread or serving over buttery mashed potatoes for the ultimate comfort meal.

Slow Cooker Chicken and Wild Mushroom Soup

Picture this: it’s a chilly afternoon, and you’re craving something warm and comforting without spending hours in the kitchen. You toss a few simple ingredients into your slow cooker, and by dinnertime, your house smells incredible. This chicken and wild mushroom soup is exactly that kind of easy, cozy meal.

Ingredients

• 1.5 pounds of boneless, skinless chicken thighs
• 8 ounces of mixed wild mushrooms, sliced
• 1 large yellow onion, chopped
• 3 cloves of garlic, minced
• 2 large carrots, sliced into coins
• 2 stalks of celery, chopped
• 6 cups of chicken broth
• 1 cup of heavy cream
• 2 tablespoons of olive oil
• 1 tablespoon of fresh thyme leaves
• 1 teaspoon of salt
• ½ teaspoon of black pepper
• 1 bay leaf

Instructions

1. Heat 2 tablespoons of olive oil in a large skillet over medium-high heat until it shimmers.
2. Season 1.5 pounds of chicken thighs with 1 teaspoon of salt and ½ teaspoon of black pepper.
3. Sear the chicken thighs for 4-5 minutes per side until golden brown (this builds flavor—don’t skip it!).
4. Transfer the seared chicken to your slow cooker.
5. In the same skillet, add the chopped onion and sauté for 3-4 minutes until translucent.
6. Add the minced garlic and sliced wild mushrooms, cooking for another 5 minutes until the mushrooms release their liquid.
7. Scrape the mushroom mixture into the slow cooker with the chicken.
8. Add the sliced carrots, chopped celery, 1 tablespoon of fresh thyme, and 1 bay leaf to the slow cooker.
9. Pour in 6 cups of chicken broth, ensuring everything is submerged.
10. Cover and cook on low for 6 hours or high for 3 hours until the chicken shreds easily with a fork.
11. Remove the chicken thighs and shred them using two forks (tip: let them cool slightly to avoid burning your fingers).
12. Return the shredded chicken to the slow cooker.
13. Stir in 1 cup of heavy cream and heat for 15 more minutes on high (add it at the end to prevent curdling).
14. Discard the bay leaf before serving.

Just ladle this into bowls and watch how the tender chicken and earthy mushrooms melt together. The broth is velvety from the cream but still light enough for a cozy weeknight. Try topping it with crispy croutons or a sprinkle of fresh parsley for extra crunch and color.

Thai Coconut Chicken and Mushroom Soup

Zesty and comforting, this Thai coconut chicken and mushroom soup is exactly what you need when you want something warm and flavorful. It comes together quickly and fills your kitchen with the most amazing aromas.

Ingredients

• 1 pound of boneless, skinless chicken thighs
• 8 ounces of sliced cremini mushrooms
• 1 can (13.5 ounces) of full-fat coconut milk
• 4 cups of chicken broth
• 2 tablespoons of red curry paste
• 1 tablespoon of fish sauce
• 1 tablespoon of lime juice
• 1 teaspoon of brown sugar
• 1 thumb-sized piece of ginger, grated
• 2 cloves of garlic, minced
• A handful of fresh cilantro leaves
• A couple of thinly sliced green onions

Instructions

1. Heat a large pot over medium heat and add the chicken thighs.
2. Cook the chicken for 5-7 minutes per side until golden brown and cooked through.
3. Remove the chicken from the pot and let it rest on a cutting board for 5 minutes before shredding it with two forks.
4. In the same pot, add the sliced cremini mushrooms and cook for 4-5 minutes until they release their liquid and start to brown.
5. Add the minced garlic and grated ginger to the pot, stirring constantly for 1 minute until fragrant.
6. Stir in the red curry paste and cook for 1 minute to bloom the spices.
7. Pour in the chicken broth and coconut milk, scraping any browned bits from the bottom of the pot.
8. Add the fish sauce, brown sugar, and shredded chicken to the pot.
9. Bring the soup to a gentle simmer over medium heat, then reduce to low and cook for 15 minutes to let the flavors meld.
10. Remove the pot from heat and stir in the lime juice.
11. Ladle the soup into bowls and top with fresh cilantro leaves and sliced green onions.

Just ladle this creamy soup into bowls and watch how the tender chicken and earthy mushrooms swim in that rich coconut broth. The lime juice brightens everything up, making each spoonful both comforting and refreshing—perfect with a side of steamed jasmine rice or crusty bread for dipping.

Herbed Chicken and Portobello Mushroom Soup

Unbelievably cozy and perfect for chilly evenings, this herbed chicken and portobello mushroom soup will warm you right up. You’ll love how the earthy mushrooms and tender chicken come together in a rich, savory broth that feels like a hug in a bowl.

Ingredients

• 1 lb boneless, skinless chicken thighs
• 2 large portobello mushroom caps
• 1 medium yellow onion
• 3 cloves garlic
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp olive oil
• 1 tbsp fresh thyme leaves
• 1 tsp dried rosemary
• A couple of bay leaves
• Salt and black pepper

Instructions

1. Dice the onion and mince the garlic cloves.
2. Heat 2 tbsp olive oil in a large pot over medium heat until shimmering.
3. Add the diced onion and cook for 5 minutes, stirring occasionally, until translucent.
4. Add the minced garlic and cook for 1 minute until fragrant.
5. Slice the portobello mushrooms into ½-inch thick pieces.
6. Add mushroom slices to the pot and cook for 6-7 minutes until they release their liquid and become tender.
7. Cut chicken thighs into 1-inch chunks and season with salt and pepper.
8. Push vegetables to one side and add chicken to the pot.
9. Cook chicken for 5-6 minutes, turning occasionally, until no longer pink on the outside.
10. Pour in 4 cups chicken broth and add 1 tbsp fresh thyme, 1 tsp dried rosemary, and bay leaves.
11. Bring to a boil, then reduce heat to low and simmer for 20 minutes until chicken is cooked through.
12. Remove bay leaves and stir in 1 cup heavy cream.
13. Heat for 3-4 minutes until warmed through but not boiling.
14. Season with additional salt and pepper if needed.

Buttery soft mushrooms and tender chicken chunks swim in a creamy, herb-infused broth that’s deeply satisfying. The rosemary and thyme give it such a comforting aroma that fills your kitchen. Try serving it with crusty bread for dipping or over rice for a heartier meal.

Spicy Chicken and Shiitake Mushroom Soup

Feeling that chill in the air? You need a bowl of this soul-warming soup. It’s got just the right amount of kick to clear your sinuses and the most incredible savory depth from the mushrooms.

Ingredients

– A couple of boneless, skinless chicken thighs, cut into bite-sized pieces
– A good handful of dried shiitake mushrooms
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– A 1-inch piece of fresh ginger, grated
– 1 tablespoon of olive oil
– 4 cups of chicken broth
– 1 tablespoon of soy sauce
– 1 teaspoon of chili flakes (or more if you’re brave!)
– A big handful of fresh spinach
– A splash of rice vinegar
– Salt and freshly cracked black pepper

Instructions

1. Place the dried shiitake mushrooms in a bowl and cover them with 2 cups of very hot water. Let them soak for 20 minutes until they’re soft and plump.
2. While the mushrooms soak, heat 1 tablespoon of olive oil in a large pot over medium heat.
3. Add the diced onion to the pot and cook for 5-7 minutes, stirring occasionally, until it becomes soft and translucent.
4. Add the minced garlic and grated ginger to the pot and cook for 1 more minute, just until they become fragrant.
5. Season the bite-sized chicken pieces with a pinch of salt and pepper, then add them to the pot.
6. Cook the chicken for 5-6 minutes, stirring occasionally, until it’s no longer pink on the outside.
7. Remove the now-soft shiitake mushrooms from their soaking liquid, but save the liquid! Slice the mushrooms, discarding the tough stems.
8. Carefully pour the reserved mushroom soaking liquid into the pot, avoiding any sediment at the bottom—this liquid is packed with flavor.
9. Add the 4 cups of chicken broth, 1 tablespoon of soy sauce, and 1 teaspoon of chili flakes to the pot.
10. Bring the soup to a boil, then immediately reduce the heat to low, cover the pot, and let it simmer gently for 25 minutes.
11. Stir in the big handful of fresh spinach and the splash of rice vinegar, cooking for just 1-2 more minutes until the spinach has wilted.
12. Taste the soup and adjust the seasoning with more salt and pepper if needed.

Doesn’t that smell amazing? The broth is deeply savory with a slow-building heat, while the chicken stays incredibly tender. Try serving it over a scoop of jasmine rice for a truly satisfying meal.

One-Pot Chicken and Mushroom Noodle Soup

Dreading another pile of dishes after cooking? This cozy one-pot wonder comes together with minimal cleanup and maximum comfort. You’ll love how the savory chicken and earthy mushrooms create the most satisfying broth.

Ingredients

• 1 tablespoon of olive oil
• 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 ounces of cremini mushrooms, sliced
• 1 medium yellow onion, chopped
• 2 carrots, sliced into coins
• 2 celery stalks, chopped
• 4 cloves of garlic, minced
• 6 cups of chicken broth
• a couple of sprigs of fresh thyme
• 1 bay leaf
• 8 ounces of wide egg noodles
• a big splash of heavy cream
• a handful of fresh parsley, chopped
• salt and black pepper

Instructions

1. Heat the olive oil in a large pot or Dutch oven over medium-high heat until it shimmers.
2. Season the chicken pieces generously with salt and pepper.
3. Add the chicken to the hot pot and cook for 5-7 minutes, stirring occasionally, until browned on all sides. Tip: Don’t crowd the pot—cook in batches if needed for better browning.
4. Transfer the browned chicken to a clean plate and set aside.
5. Add the sliced mushrooms to the same pot and cook for 5-6 minutes, stirring occasionally, until they release their liquid and turn golden brown.
6. Stir in the chopped onion, carrots, and celery, and cook for another 4-5 minutes until the vegetables begin to soften.
7. Add the minced garlic and cook for 1 minute until fragrant.
8. Pour in the chicken broth, scraping the bottom of the pot to lift any browned bits.
9. Add the thyme sprigs and bay leaf, then return the browned chicken to the pot.
10. Bring the soup to a boil, then reduce the heat to low, cover, and simmer for 15 minutes.
11. Uncover the pot and stir in the egg noodles. Tip: For perfectly cooked noodles, simmer uncovered for exactly 8 minutes, stirring occasionally.
12. Remove the pot from the heat and discard the thyme stems and bay leaf.
13. Stir in the heavy cream and chopped parsley. Tip: Add the cream off the heat to prevent curdling.
14. Season with additional salt and pepper if needed.

Every spoonful delivers tender chicken, silky noodles, and a rich, creamy broth that’s deeply comforting. The mushrooms add an earthy depth that makes this feel gourmet, while the fresh parsley gives it a bright finish. Try topping it with extra black pepper and a crusty baguette for dipping.

Healthy Chicken and Mushroom Quinoa Soup

Looking for a cozy, nourishing meal that comes together without fuss? This chicken and mushroom quinoa soup is exactly what you need on a chilly day. It’s packed with protein and earthy flavors that’ll warm you right up.

Ingredients

– A couple of boneless, skinless chicken breasts
– About 8 ounces of sliced cremini mushrooms
– One yellow onion, diced
– A couple of carrots, chopped
– Two cloves of garlic, minced
– 1 cup of quinoa
– 6 cups of chicken broth
– A splash of olive oil
– A pinch of salt and black pepper
– A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and chopped carrots, cooking for 5 minutes until the onion turns translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add the sliced cremini mushrooms and cook for 6–7 minutes until they release their liquid and start to brown.
5. Place the chicken breasts in the pot and pour in 6 cups of chicken broth.
6. Bring the broth to a boil, then reduce the heat to low, cover, and simmer for 20 minutes until the chicken is fully cooked (internal temperature should reach 165°F).
7. Remove the chicken with tongs, let it cool for 5 minutes, then shred it using two forks.
8. Tip: Reserve a bit of parsley for garnish to add freshness at the end.
9. Stir 1 cup of quinoa into the pot, cover, and simmer for 15 minutes until the quinoa is tender and has “tails” sprouting.
10. Return the shredded chicken to the pot and season with a pinch of salt and black pepper.
11. Tip: For deeper flavor, let the soup sit off the heat for 10 minutes before serving.
12. Stir in the chopped fresh parsley just before serving.
13. Tip: If the soup thickens too much, add a splash of broth or water to reach your preferred consistency.

What a comforting bowl! The quinoa adds a slight chewiness, while the mushrooms give an earthy depth that pairs perfectly with the tender chicken. Try topping it with a sprinkle of red pepper flakes for a spicy kick, or serve it with crusty bread for dipping into the savory broth.

French Onion Chicken and Mushroom Soup

Brrr, is it getting chilly where you are? This cozy French onion chicken and mushroom soup is exactly what you need to warm up from the inside out. It’s like your favorite French onion soup got a serious protein upgrade and decided to move in for the season.

Ingredients

– 2 tablespoons of olive oil
– 2 large yellow onions, thinly sliced
– 8 ounces of cremini mushrooms, sliced
– 1 pound of boneless, skinless chicken thighs
– 4 cloves of garlic, minced
– 6 cups of beef broth
– 1 tablespoon of Worcestershire sauce
– A couple of fresh thyme sprigs
– 1 bay leaf
– 4 slices of crusty bread
– 1 cup of shredded Gruyère cheese

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven over medium heat for 2 minutes until shimmering.
2. Add 2 thinly sliced yellow onions and cook for 25-30 minutes, stirring occasionally, until they turn deep golden brown and caramelized. Tip: Don’t rush this step—the slow caramelization builds the soup’s foundation flavor.
3. Add 8 ounces of sliced cremini mushrooms and cook for 8-10 minutes until they release their liquid and turn golden brown.
4. Push the onion-mushroom mixture to the sides and add 1 pound of chicken thighs.
5. Cook the chicken for 6-7 minutes per side until golden brown and internal temperature reaches 165°F.
6. Remove the chicken to a cutting board and shred it using two forks.
7. Add 4 minced garlic cloves to the pot and cook for 1 minute until fragrant.
8. Pour in 6 cups of beef broth and 1 tablespoon of Worcestershire sauce, scraping any browned bits from the bottom.
9. Add the shredded chicken back to the pot along with a couple of thyme sprigs and 1 bay leaf.
10. Simmer the soup uncovered for 20 minutes to let the flavors meld together. Tip: Keep it at a gentle bubble—too vigorous boiling can make the chicken tough.
11. While the soup simmers, toast 4 slices of crusty bread until golden and crisp.
12. Remove the thyme stems and bay leaf from the soup.
13. Ladle the hot soup into oven-safe bowls and top each with a toasted bread slice.
14. Sprinkle 1 cup of shredded Gruyère cheese evenly over the bread-topped bowls.
15. Broil the bowls for 2-3 minutes until the cheese is melted and bubbly with golden spots. Tip: Watch closely during broiling—cheese can go from perfectly melted to burnt in seconds.

Finally, that cheesy crust gives way to the most incredible combination of sweet caramelized onions, earthy mushrooms, and tender chicken in every spoonful. For a fun twist, serve it with extra toasted bread on the side for dipping into that rich, savory broth.

Cheesy Chicken and Mushroom Chowder

Feeling that chill in the air? You need a bowl of something warm and comforting. This creamy chowder with tender chicken and earthy mushrooms is just the thing to cozy up with.

Ingredients

– A couple of boneless, skinless chicken breasts
– A good glug of olive oil
– One medium yellow onion, chopped
– A couple of cloves of garlic, minced
– About 8 ounces of cremini mushrooms, sliced
– 4 cups of chicken broth
– 2 cups of heavy cream
– 2 cups of shredded sharp cheddar cheese
– A couple of tablespoons of all-purpose flour
– A big pinch of salt and a few grinds of black pepper

Instructions

1. Heat a large pot over medium-high heat and add a good glug of olive oil.
2. Season both sides of the chicken breasts with a big pinch of salt and a few grinds of black pepper.
3. Cook the chicken breasts for 6-7 minutes per side, until they reach an internal temperature of 165°F and the outside is golden brown.
4. Remove the chicken from the pot and set it aside on a cutting board to rest for 5 minutes.
5. Tip: Letting the chicken rest ensures it stays juicy when you shred it later.
6. Add the chopped onion to the same pot and cook for 4-5 minutes, until it becomes soft and translucent.
7. Stir in the minced garlic and cook for 1 more minute, just until it becomes fragrant.
8. Add the sliced mushrooms and cook for 6-8 minutes, stirring occasionally, until they have released their liquid and started to brown.
9. Sprinkle the flour over the mushroom mixture and stir constantly for 1 minute to cook out the raw flour taste.
10. Slowly pour in the chicken broth while continuously stirring to prevent any lumps from forming.
11. Bring the mixture to a gentle boil, then reduce the heat to low and let it simmer for 10 minutes.
12. While the soup simmers, use two forks to shred the rested chicken into bite-sized pieces.
13. Tip: Shredding the chicken against the grain makes it extra tender in the chowder.
14. Stir the shredded chicken and heavy cream into the pot.
15. Let the chowder heat through for 3-4 minutes, but do not let it boil once the cream is added.
16. Tip: Keeping the temperature below a boil prevents the cream from curdling.
17. Remove the pot from the heat and gradually stir in the shredded cheddar cheese until it’s fully melted and the chowder is smooth.
18. Buttery, tender chicken and earthy mushrooms swim in that ultra-creamy, cheesy broth. Try serving it in a bread bowl for the ultimate cozy meal, where you can eat the container too.

Lemon Thyme Chicken and Mushroom Soup

Brrr, nothing beats a warm bowl of soup when the weather turns chilly. This lemon thyme chicken and mushroom version is my go-to comfort food—it’s cozy, flavorful, and comes together in one pot, making cleanup a breeze.

Ingredients

• 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
• 8 oz cremini mushrooms, sliced
• 1 medium yellow onion, diced
• 2 cloves garlic, minced
• 2 tbsp olive oil
• 4 cups chicken broth
• 1 cup heavy cream
• 2 tbsp fresh lemon juice
• 1 tbsp fresh thyme leaves
• Salt and black pepper, to season

Instructions

1. Heat 2 tbsp olive oil in a large pot over medium-high heat until it shimmers.
2. Add the diced onion and cook for 4–5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it.
4. Add the sliced mushrooms and cook for 6–7 minutes, stirring now and then, until they’ve released their liquid and started to brown.
5. Push the veggies to one side of the pot and add the chicken pieces in a single layer.
6. Sear the chicken for 3–4 minutes per side until golden brown—this builds flavor, so don’t rush it.
7. Pour in 4 cups chicken broth and scrape up any browned bits from the bottom of the pot.
8. Bring the soup to a gentle boil, then reduce the heat to low and simmer uncovered for 15 minutes.
9. Stir in 1 cup heavy cream and 1 tbsp fresh thyme leaves.
10. Simmer for another 5 minutes to let the flavors meld—don’t let it boil, or the cream may separate.
11. Turn off the heat and stir in 2 tbsp fresh lemon juice.
12. Season with salt and black pepper until it tastes just right to you. Perfectly creamy and bright, this soup balances earthy mushrooms with zesty lemon and savory chicken. Try serving it with crusty bread for dipping or over a scoop of rice to make it extra hearty.

Smoky Bacon Chicken and Mushroom Soup

Brrr, there’s nothing like a cozy bowl of soup when the weather turns chilly. This smoky bacon chicken and mushroom soup is my go-to comfort food that feels like a warm hug from the inside out. You’re going to love how the flavors come together in this hearty, satisfying dish.

Ingredients

– 4 slices of thick-cut bacon, chopped into small pieces
– 1 pound boneless, skinless chicken thighs, cut into bite-sized chunks
– 8 ounces cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 4 cups chicken broth
– 1 cup heavy cream
– 2 tablespoons olive oil
– 1 teaspoon smoked paprika
– A good pinch of salt and black pepper
– Fresh parsley for garnish

Instructions

1. Heat a large pot over medium heat and cook the chopped bacon until crispy, about 6-8 minutes.
2. Remove the bacon with a slotted spoon and set aside, leaving the bacon drippings in the pot.
3. Add the chicken pieces to the pot and cook until browned on all sides, about 5-7 minutes.
4. Remove the chicken and set aside with the bacon.
5. Add the olive oil to the pot, then sauté the diced onion until translucent, about 4-5 minutes.
6. Add the sliced mushrooms and cook until they release their liquid and start to brown, about 6-8 minutes.
7. Stir in the minced garlic and cook for 1 minute until fragrant.
8. Sprinkle in the smoked paprika and stir to coat everything evenly.
9. Return the cooked chicken and bacon to the pot.
10. Pour in the chicken broth and bring to a gentle boil.
11. Reduce heat to low, cover, and simmer for 20 minutes to let the flavors meld.
12. Stir in the heavy cream and simmer for another 5 minutes without boiling.
13. Season with salt and pepper, then garnish with fresh parsley.

Just imagine dipping some crusty bread into this creamy, smoky soup—the tender chicken and earthy mushrooms create the most satisfying texture. That smoky bacon flavor really shines through in every spoonful, making this perfect for cozy nights or when you need some serious comfort food therapy.

Asian-Inspired Chicken and Mushroom Soup

A warm, comforting bowl of this Asian-inspired chicken and mushroom soup is just what you need on a chilly day. You’ll love how the savory broth comes together with tender chicken and earthy mushrooms in under an hour. It’s the kind of simple, satisfying meal that feels like a hug from the inside.

Ingredients

– 1 pound of boneless, skinless chicken thighs, cut into bite-sized pieces
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 1 tablespoon of freshly grated ginger
– 6 cups of chicken broth
– 2 tablespoons of soy sauce
– 1 tablespoon of sesame oil
– A couple of green onions, sliced
– A splash of rice vinegar

Instructions

1. Heat 1 tablespoon of sesame oil in a large pot over medium heat until it shimmers.
2. Add the diced yellow onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and grated ginger, cooking for 1 minute until fragrant.
4. Add the sliced cremini mushrooms and cook for 8 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Tip: Don’t crowd the mushrooms—cook them in a single layer for the best browning.
6. Push the vegetables to one side of the pot and add the chicken pieces in a single layer.
7. Cook the chicken for 6 minutes, turning once, until no longer pink on the outside.
8. Pour in 6 cups of chicken broth and 2 tablespoons of soy sauce, scraping the bottom of the pot to lift any browned bits.
9. Bring the soup to a boil, then reduce the heat to low and simmer for 20 minutes with the lid slightly ajar.
10. Tip: Simmering with the lid ajar helps concentrate the flavors without boiling over.
11. Stir in a splash of rice vinegar just before serving to brighten the broth.
12. Tip: Taste the broth after adding the vinegar—if it needs more salt, add an extra teaspoon of soy sauce.
13. Ladle the soup into bowls and top with sliced green onions.

Mmm, the tender chicken and meaty mushrooms soak up that savory, ginger-kissed broth beautifully. Serve it with a sprinkle of extra green onions and a side of steamed rice for a complete meal that’s both nourishing and deeply satisfying.

Rosemary Chicken and Cremini Mushroom Soup

Very few things beat a cozy bowl of soup on a crisp fall day. You’ll love how the rosemary and mushrooms create this incredible earthy aroma that fills your whole kitchen. It’s the kind of meal that just feels like a warm hug.

Ingredients

– 1.5 pounds of boneless, skinless chicken thighs, cut into bite-sized pieces
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 3 cloves of garlic, minced
– 2 tablespoons of olive oil
– 6 cups of chicken broth
– 1 cup of heavy cream
– 2 tablespoons of fresh rosemary, chopped
– 1 teaspoon of salt
– ½ teaspoon of black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large Dutch oven or heavy-bottomed pot over medium-high heat until shimmering.
2. Add 1.5 pounds of cubed chicken thighs and cook for 6-8 minutes, stirring occasionally, until golden brown on all sides.
3. Transfer the cooked chicken to a clean plate using a slotted spoon, leaving the drippings in the pot.
4. Add the diced onion to the same pot and cook for 4-5 minutes until translucent and fragrant.
5. Stir in the sliced cremini mushrooms and cook for another 6-7 minutes until they’ve released their liquid and started to brown.
6. Add the minced garlic and cook for 1 minute until fragrant, being careful not to burn it.
7. Pour in 6 cups of chicken broth, scraping the bottom of the pot to release any browned bits.
8. Return the cooked chicken to the pot along with any accumulated juices.
9. Stir in 2 tablespoons of fresh rosemary, 1 teaspoon of salt, and ½ teaspoon of black pepper.
10. Bring the soup to a boil, then reduce heat to low and simmer uncovered for 20 minutes to let the flavors meld.
11. Stir in 1 cup of heavy cream and heat through for 3-4 minutes until warmed but not boiling.
12. Ladle the soup into bowls and serve immediately.

Keep in mind that the rosemary-infused broth becomes incredibly rich and aromatic as it simmers. The chicken stays wonderfully tender while the mushrooms add this meaty texture that makes every spoonful satisfying. Try serving it with some crusty bread for dipping—you’ll want to soak up every last drop of that creamy broth.

Tomato Basil Chicken and Mushroom Soup

Nothing beats a cozy bowl of soup on a crisp fall day. You’re going to love this tomato basil chicken and mushroom soup—it’s hearty, comforting, and comes together in no time. Perfect for those busy weeknights when you need something satisfying without the fuss.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized pieces
– A couple of cups of sliced cremini mushrooms
– 1 large onion, chopped
– 3 cloves of garlic, minced
– A 28-ounce can of crushed tomatoes
– 4 cups of chicken broth
– A splash of olive oil, about 2 tablespoons
– A handful of fresh basil leaves, chopped
– A pinch of salt and black pepper to season

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the chopped onion and cook for 5 minutes, stirring occasionally, until softened and translucent.
3. Stir in the minced garlic and cook for 1 minute until fragrant—be careful not to burn it, as this can make the soup bitter.
4. Add the sliced cremini mushrooms and cook for 6-7 minutes, stirring now and then, until they release their liquid and start to brown.
5. Push the veggies to the side and add the chicken pieces in a single layer; season with a pinch of salt and black pepper.
6. Cook the chicken for 5-6 minutes, turning once, until it’s no longer pink on the outside—this ensures it stays juicy when simmered later.
7. Pour in the 28-ounce can of crushed tomatoes and 4 cups of chicken broth, scraping the bottom of the pot to lift any browned bits for extra flavor.
8. Bring the soup to a boil, then reduce the heat to low, cover, and let it simmer for 20 minutes to let the flavors meld together.
9. Stir in the chopped fresh basil and simmer for another 2 minutes until just wilted.
10. Taste and adjust seasoning with more salt or pepper if needed, but avoid over-salting since the broth already adds saltiness. Velvety and rich, this soup has a smooth texture from the tomatoes and tender chunks of chicken that soak up the herby basil notes. Serve it with a crusty baguette for dipping, or ladle it over cooked pasta to turn it into a heartier meal—it’s versatile enough to make any dinner feel special.

Low-Carb Chicken and Mushroom Soup

Nothing beats a warm bowl of soup on a chilly day, and this low-carb chicken and mushroom version is exactly what you need. It’s cozy, filling, and comes together with minimal effort—perfect for those busy weeknights when you want something wholesome without the fuss.

Ingredients

– 1 pound of boneless, skinless chicken breasts, cut into bite-sized chunks
– 8 ounces of cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves of garlic, minced
– 4 cups of chicken broth
– 1 cup of heavy cream
– 2 tablespoons of olive oil
– A couple of fresh thyme sprigs
– A splash of lemon juice
– Salt and freshly ground black pepper

Instructions

1. Heat 2 tablespoons of olive oil in a large pot over medium heat until it shimmers.
2. Add the diced onion and cook for about 5 minutes, stirring occasionally, until it turns soft and translucent.
3. Stir in the minced garlic and cook for 1 more minute until fragrant—be careful not to burn it.
4. Add the sliced mushrooms and cook for 8–10 minutes, stirring now and then, until they release their liquid and start to brown. Tip: Don’t crowd the mushrooms in the pot to ensure they caramelize nicely instead of steaming.
5. Push the mushroom mixture to one side of the pot and add the chicken chunks in a single layer.
6. Cook the chicken for 6–8 minutes, turning once, until it’s no longer pink on the outside. Tip: Let the chicken sear without moving it too much for a golden crust.
7. Pour in 4 cups of chicken broth and add the thyme sprigs, then bring everything to a gentle boil.
8. Reduce the heat to low, cover the pot, and let it simmer for 15 minutes until the chicken is fully cooked through.
9. Remove the thyme sprigs and stir in 1 cup of heavy cream.
10. Simmer for another 5 minutes without boiling to let the soup thicken slightly. Tip: Avoid boiling after adding cream to prevent curdling.
11. Finish with a splash of lemon juice, and season with salt and pepper to your liking.
Zesty and creamy, this soup has a rich umami depth from the mushrooms, balanced by the bright hint of lemon. Serve it with a sprinkle of fresh herbs or a side of crisp salad for a complete, comforting meal that’s as easy as it is delicious.

Rustic Chicken and Mushroom Barley Soup

Nothing beats a cozy bowl of soup on a crisp fall day. You’ll love how this rustic chicken and mushroom barley soup warms you right up with its earthy flavors and satisfying texture. It’s the perfect comfort food that feels both nourishing and indulgent.

Ingredients

– A couple of tablespoons of olive oil
– One large yellow onion, chopped
– Two carrots, peeled and diced
– Two celery stalks, chopped
– Three cloves of garlic, minced
– One pound of cremini mushrooms, sliced
– One pound of boneless, skinless chicken thighs
– Six cups of chicken broth
– One cup of pearl barley
– A couple of bay leaves
– A splash of soy sauce
– A handful of fresh parsley, chopped

Instructions

1. Heat two tablespoons of olive oil in a large Dutch oven over medium heat until shimmering.
2. Add the chopped onion, diced carrots, and chopped celery, then cook for 8 minutes until softened.
3. Stir in the minced garlic and cook for 1 minute until fragrant.
4. Add the sliced mushrooms and cook for 10 minutes until they release their liquid and turn golden brown.
5. Push the vegetables to the sides of the pot and add the chicken thighs, cooking for 6 minutes per side until browned.
6. Pour in six cups of chicken broth, scraping the bottom to lift any browned bits.
7. Stir in one cup of pearl barley and add the bay leaves.
8. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 45 minutes until the barley is tender.
9. Remove the chicken thighs with tongs and shred them using two forks.
10. Return the shredded chicken to the pot and stir in a splash of soy sauce.
11. Remove the bay leaves and stir in the chopped parsley.

A rich, brothy base cradles tender chicken and chewy barley in every spoonful. The mushrooms add an earthy depth that pairs wonderfully with the subtle sweetness of carrots. Try serving it with crusty bread for dipping or topping with extra parsley for a fresh finish.

Creamy Truffle Chicken and Mushroom Soup

There’s nothing quite like a warm, comforting bowl of soup on a chilly day, and this creamy truffle chicken and mushroom version is about to become your new favorite. You get rich, earthy flavors in every spoonful, and it comes together surprisingly easily. Trust me, your kitchen is going to smell amazing while this simmers.

Ingredients

– 1 tablespoon of olive oil
– 1 chopped yellow onion
– 2 minced garlic cloves
– 8 ounces of sliced cremini mushrooms
– 1 pound of diced boneless, skinless chicken thighs
– 4 cups of chicken broth
– 1 cup of heavy cream
– A splash of truffle oil
– A couple of fresh thyme sprigs

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium heat until it shimmers.
2. Add 1 chopped yellow onion and cook for 5 minutes, stirring occasionally, until it turns translucent.
3. Stir in 2 minced garlic cloves and cook for 1 minute until fragrant. Tip: Don’t let the garlic burn, or it’ll turn bitter.
4. Add 8 ounces of sliced cremini mushrooms and cook for 8 minutes, stirring now and then, until they release their liquid and start to brown.
5. Push the veggies to one side and add 1 pound of diced boneless, skinless chicken thighs.
6. Cook the chicken for 6-7 minutes, turning pieces occasionally, until they’re no longer pink on the outside.
7. Pour in 4 cups of chicken broth and add a couple of fresh thyme sprigs.
8. Bring everything to a boil, then reduce the heat to low and let it simmer for 15 minutes. Tip: A gentle simmer helps the chicken become tender without toughening.
9. Stir in 1 cup of heavy cream and a splash of truffle oil.
10. Let the soup heat through for 5 more minutes without boiling. Tip: Avoid boiling after adding cream to keep it from curdling.
11. Remove the thyme sprigs before serving. Get ready for a velvety, luxurious soup that’s packed with savory chicken and earthy mushrooms. It’s fantastic with a crusty baguette for dipping, or try topping it with extra truffle oil and cracked black pepper for an elegant touch.

Curried Chicken and Mushroom Soup

A warm bowl of this curried chicken and mushroom soup is exactly what you need when the weather turns chilly. It’s creamy, comforting, and packed with flavor that’ll make your kitchen smell amazing. You’ll love how easy it is to throw together for a cozy weeknight dinner.

Ingredients

– 1 lb boneless, skinless chicken thighs, cut into bite-sized pieces
– 8 oz cremini mushrooms, sliced
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 tbsp olive oil
– 2 tbsp curry powder
– 4 cups chicken broth
– 1 cup heavy cream
– A couple of handfuls of fresh spinach
– Salt and black pepper

Instructions

1. Heat 1 tablespoon of olive oil in a large pot over medium-high heat until it shimmers.
2. Add the diced onion and cook for 4-5 minutes, stirring occasionally, until translucent and fragrant.
3. Stir in the minced garlic and cook for 30 seconds until aromatic but not browned.
4. Add the sliced mushrooms and cook for 6-7 minutes, stirring occasionally, until they release their liquid and turn golden brown.
5. Push the vegetables to one side and add the chicken pieces in a single layer, seasoning with salt and pepper.
6. Cook the chicken for 4-5 minutes, turning once, until lightly browned on both sides but not fully cooked through.
7. Sprinkle 2 tablespoons of curry powder over everything and stir continuously for 1 minute to toast the spices.
8. Pour in 4 cups of chicken broth, scraping any browned bits from the bottom of the pot.
9. Bring the soup to a boil, then reduce heat to low, cover, and simmer for 15 minutes until chicken is cooked through.
10. Stir in 1 cup of heavy cream and heat for 2-3 minutes until warmed through but not boiling.
11. Turn off the heat and stir in the fresh spinach until just wilted, about 1 minute.
12. Taste and adjust seasoning with additional salt and pepper if needed.

Deliciously creamy with tender chicken and earthy mushrooms, this soup has just the right amount of curry warmth. The spinach adds a fresh pop of color and nutrition. Serve it with crusty bread for dipping or over steamed rice for a heartier meal.

Instant Pot Chicken and Mushroom Soup

You know those chilly evenings when all you want is something warm and comforting without spending hours in the kitchen? This Instant Pot chicken and mushroom soup is your answer—it’s cozy, flavorful, and ready in a flash.

Ingredients

– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– One chopped yellow onion
– A couple of minced garlic cloves
– 8 ounces of sliced cremini mushrooms
– 4 cups of chicken broth
– 1 cup of heavy cream
– A sprinkle of dried thyme
– Salt and black pepper to your liking

Instructions

1. Turn your Instant Pot to the “Sauté” setting and let it heat up for 2 minutes.
2. Pour in a splash of olive oil and swirl it around to coat the bottom.
3. Add the chopped yellow onion and cook for 3–4 minutes, stirring often, until it turns soft and translucent.
4. Toss in the minced garlic cloves and stir for 30 seconds until fragrant—be careful not to burn it.
5. Tip: Use fresh garlic for the best flavor; it makes a big difference compared to pre-minced jars.
6. Add the sliced cremini mushrooms and cook for 4–5 minutes, stirring occasionally, until they release their liquid and start to brown.
7. Place the boneless, skinless chicken breasts on top of the mushroom mixture.
8. Pour in the 4 cups of chicken broth, making sure it covers the chicken.
9. Sprinkle in the dried thyme, salt, and black pepper.
10. Secure the Instant Pot lid, set the valve to “Sealing,” and pressure cook on high for 10 minutes.
11. Tip: For tender chicken, avoid overcooking; 10 minutes under pressure is perfect for breasts.
12. Once done, let the pressure release naturally for 5 minutes, then carefully quick-release any remaining steam.
13. Remove the chicken breasts and shred them with two forks on a cutting board.
14. Return the shredded chicken to the pot.
15. Stir in the 1 cup of heavy cream until well combined.
16. Tip: For a lighter option, swap heavy cream with half-and-half, but the soup will be less creamy.
17. Let the soup simmer on “Sauté” for 2–3 minutes to heat through, but don’t let it boil.

So creamy and rich, this soup has tender chicken and earthy mushrooms in every spoonful. Serve it with crusty bread for dipping, or stir in a handful of spinach at the end for a veggie boost—it’s comfort in a bowl.

Homestyle Chicken and Mushroom Dumpling Soup

Gosh, is there anything more comforting than a warm bowl of soup on a crisp day? This homestyle chicken and mushroom dumpling soup is pure cozy vibes in a bowl, with fluffy dumplings that soak up all that savory goodness. You’re going to love how simple it is to make from scratch.

Ingredients

– A couple of boneless, skinless chicken breasts
– A splash of olive oil
– 8 ounces of sliced cremini mushrooms
– 1 medium yellow onion, chopped
– 2 carrots, chopped
– 2 celery stalks, chopped
– 4 cloves of garlic, minced
– 8 cups of chicken broth
– 2 bay leaves
– 1 teaspoon of dried thyme
– 1 cup of all-purpose flour
– 2 teaspoons of baking powder
– 1/2 teaspoon of salt
– 1/2 cup of milk
– 2 tablespoons of melted butter
– A handful of fresh parsley, chopped

Instructions

1. Heat a splash of olive oil in a large pot over medium-high heat.
2. Add the chicken breasts and cook for 6-8 minutes per side until golden brown and cooked through (internal temperature should reach 165°F).
3. Remove the chicken from the pot and set aside to cool slightly, then shred it using two forks.
4. In the same pot, add the sliced cremini mushrooms and cook for 5-7 minutes until they release their liquid and turn golden brown.
5. Add the chopped onion, carrots, and celery, and cook for another 5 minutes until the vegetables begin to soften.
6. Stir in the minced garlic and cook for 1 minute until fragrant.
7. Pour in the chicken broth, then add the bay leaves and dried thyme.
8. Bring the soup to a boil, then reduce the heat to low and let it simmer for 15 minutes to allow the flavors to meld.
9. While the soup simmers, make the dumpling dough by whisking together the flour, baking powder, and salt in a medium bowl.
10. Stir in the milk and melted butter until just combined—don’t overmix or the dumplings will be tough.
11. Drop tablespoon-sized scoops of the dumpling dough directly into the simmering soup.
12. Cover the pot and let the dumplings cook for 15 minutes without peeking (this keeps them light and fluffy).
13. Remove the pot from the heat and stir in the shredded chicken and chopped parsley.
14. Discard the bay leaves before serving.

Wow, those dumplings turn out so pillowy-soft while soaking up the rich, mushroomy broth. The shredded chicken stays tender, and the fresh parsley adds a bright finish. Serve it with crusty bread for dipping, and you’ve got the ultimate comfort meal that feels like a warm hug.

Summary

Creamy chicken and mushroom soup is the ultimate comfort food, and these 20 recipes prove just how versatile and delicious it can be. We hope you found some new favorites to warm up your kitchen! Don’t forget to leave a comment telling us which recipe you loved most, and share this roundup on Pinterest so other home cooks can discover these cozy bowls of goodness, too.