This cozy Chicken and Cream of Mushroom Soup is everything you want on a cold night—or honestly, any night when you just need a warm, creamy bowl of something good. It’s hearty, super flavorful, and way easier to make than you’d think. The mushrooms bring earthy depth, the cream makes it dreamy, and the added chicken turns it into a full meal. Basically, it’s soup that eats like dinner.
We’re building flavor step-by-step with caramelized onions, garlic, wine, herbs, and a sneaky mix of chicken broth + bouillon that gives it that rich, restaurant-quality taste. And don’t worry—if you’ve got leftover rotisserie chicken, this is a great way to use it up.
😍Why You’ll Love It
It’s one of those soups that feels like it took all day... but didn’t. The mushrooms give it deep, savory flavor, the cream makes it silky, and the chunks of tender chicken make it hearty enough for a full meal. Oh, and it reheats beautifully the next day.
✅What You’ll Need
- Butter + Oil – for that rich base flavor.
- Onion + Garlic – essential aromatics that make the whole kitchen smell amazing.
- Fresh Mushrooms – We love cremini/Baby Bellas, but white mushrooms work too.
- Fresh Thyme – earthy and bright, adds so much depth.
- Dry White Wine – adds acidity and flavor (or just sub in more broth!).
- Flour – thickens the soup so it’s nice and creamy.
- Chicken Broth + Bouillon Cubes – trust us, using both makes a huge flavor difference.
- Heavy Cream or Half & Half – whatever you have works.
- Cooked Chicken – rotisserie, grilled, or meal-prepped... just chop it up and toss it in.
🔪How to Make It
This is just a quick step-by-step—scroll to the recipe card for the full details!
- Sauté onions in melted butter and oil, then add garlic.
- Add mushrooms and thyme; cook until browned and tender.
- Deglaze with wine and let it simmer.
- Stir in flour and cook briefly to remove raw taste.
- Whisk in broth, then add bouillon, salt, and pepper.
- Simmer until thickened, then stir in cream.
- Add cooked chicken, warm through, and finish with fresh parsley and thyme.
✨Tips and Variations
- No wine? Totally fine. Just add more broth.
- Want it veggie? Use veggie broth and vegetarian bouillon.
- Need a shortcut? Use pre-sliced mushrooms and rotisserie chicken.
- Like it thicker? Simmer it a bit longer or add a touch more flour.
- Got leftovers? This soup gets even better the next day. Store it in the fridge for up to 3 days and reheat gently on the stovetop.
🗄️Storage and Reheating
Store any leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, warm gently on the stovetop over low heat or in the microwave in short intervals, stirring in between. Add a splash of broth or cream if the soup thickens too much.
More Delicious Soup Recipe!
Creamy Potato and Hamburger Soup
The BEST Sausage Tortellini Soup
It’s cozy, creamy, and honestly kind of fancy without the effort. Serve it with a hunk of crusty bread or a side salad and you’ve got the ultimate comforting dinner.
Cream of Mushroom Soup
Ingredients
- 4 tablespoons unsalted butter
- 1 tablespoon oil
- 1 medium onion diced
- 4 cloves garlic minced
- 1 ½ pounds fresh brown mushrooms sliced
- 4 teaspoons chopped thyme divided
- ½ cup dry white wine
- 6 tablespoons all-purpose flour
- 4 cups low-sodium chicken broth or stock
- salt to taste
- ½ teaspoon ground black pepper
- 2 beef bouillon cubes crumbled
- 1 cup heavy cream or or half and half
- 2 cups diced cooked chicken rotisserie or pre-cooked breast/thigh works great
- ½ tablespoon fresh parsley chopped (to serve)
Instructions
- In a large pot, heat 4 tablespoons unsalted butter and 1 tablespoon oil over medium-high heat until melted and shimmering. Add 1 medium onion (diced) and sauté for 2–3 minutes, or until softened. Stir in 4 cloves garlic (minced) and cook for another minute until fragrant.
- Add 1 ½ pounds fresh brown mushrooms and 4 teaspoons chopped thyme. Cook, stirring occasionally, for about 5 minutes until the mushrooms release their moisture and begin to brown. Pour in ½ cup dry white wine and let it simmer for 3 minutes, allowing the alcohol to cook off and the flavors to deepen.
- Sprinkle 6 tablespoons all-purpose flour over the mushrooms and stir well to coat. Cook for 2 minutes to eliminate any raw flour taste. Gradually pour in 4 cups low-sodium chicken broth or stock, stirring continuously to avoid lumps. Bring the mixture to a gentle boil, then reduce the heat to medium-low.
- Season with salt, ½ teaspoon ground black pepper, and 2 beef bouillon cubes (crumbled). Cover and let the soup simmer for 10–15 minutes, stirring occasionally, until it thickens slightly.
- Lower the heat and stir in 1 cup heavy cream . Let it gently simmer (but don’t let it boil) until the soup is creamy and heated through. Add in 2 cups diced cooked chicken and stir to combine, allowing it to warm through in the soup.
- Finish with ½ tablespoon fresh parsley. Taste and adjust seasoning if needed. Serve warm with crusty bread or over rice for a hearty meal.
Nutrition
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