Creamy Chicken and Mushroom Soup

  • 30 mins
  • 17 ingredients


  • Olive Oil 1 Tbsp
  • Uncooked Diced Chicken 3/4 Cup
  • Unsalted Butter 2 Tbsp
  • Garlic, Minced 3 Cloves
  • Mushrooms, Thinly Sliced 8 oz
  • Onion, Diced 1
  • Carrots, Diced 3
  • Celery, Diced 2 Stalks
  • Thyme, Dried 1/2 tsp
  • Gluten Free All-Purpose Flour 1/4 Cup
  • Chicken Stock 4 Cups
  • Bay Leaf 1
  • Half & Half 1/2 Cup or as needed
  • Fresh Parsley, Chopped 2 Tbsp
  • Rosemary 1 Sprig
  • Salt to taste
  • Pepper to taste


  1. Heat olive oil in a large stockpot or Dutch oven over medium heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Melt butter in the stockpot or Dutch oven over medium heat. Add garlic, mushrooms, onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in thyme until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute. Whisk in chicken stock, bay leaf and chicken, and cook, whisking constantly, until slightly thickened, about 4-5 minutes.
  4. Stir in half and half until heated through, about 1-2 minutes; season with salt and pepper, to taste. If the soup is too thick, add more half and half as needed until desired consistency is reached.
  5. Serve immediately, garnished with parsley and rosemary, if desired.


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