Creamy Chicken Mushroom Soup Recipe That's Easy and Quick

Creamy Chicken Mushroom Soup

Course: Soup
Cuisine: American
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 6 servings
Calories: 241 kcal

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  • 1 pound chicken (boneless skinless chicken breasts or thighs) (455g) , cut into small bite sized pieces
  • 8 oz. sliced mushrooms (226g)
  • 2 Tablespoons olive oil (30ml)
  • 1/2 onion , diced
  • 3 cloves garlic , minced or crushed
  • 1/2 teaspoon salt , or to taste
  • 1/2 teaspoon fresh cracked black pepper , or to taste
  • 1/4 teaspoon dried thyme
  • 1/4 teaspoon dried oregano
  • 1 Tablespoon Worcestershire sauce (15ml)
  • 4 cups chicken stock (946ml)
  • 1/2 cup cream (120ml) (or half & half or milk)
  • 2 Tablespoons flour (30ml) or corn starch


  1. Clean and slice mushrooms. Set aside.
  2. Heat a large pot over medium-high heat and then add oil. Stir in onions and garlic and cook until translucent.

  3. Add chicken and cook chicken for about 2 minutes. Add salt, pepper, thyme, oregano, worcestershire sauce, and mushrooms. Stir and cook until mushrooms become soft.

  4. Whisk flour/cornstarch into the cream (half & half or milk) until fully incorporated. Then add chicken broth and cream into the soup. Stir together with chicken and bring to boil, then immediately lower heat to a simmer.

  5. Simmer soup for 10-15 minutes, or until the chicken is cooked, soup is thick and the flavors are combined. Add additional salt to taste.

Recipe Video