Mastering Mushroom Cream of Chicken: Recipes, Tips, and FAQs

There’s nothing quite as comforting as a warm, creamy bowl of Mushroom Cream of Chicken soup. Whether enjoyed on its own with a slice of crusty bread or used as a base for casseroles and sauces, this homemade version is far richer and fresher than anything from a can. Packed with tender chicken, earthy mushrooms, and a silky-smooth broth, this recipe will quickly become a staple in your kitchen. Plus, it’s super easy to make and can be customized to fit your dietary needs!

If you love creamy soups, you might also enjoy my Creamy Parmesan Chicken Soup—just as rich and comforting! 😋

Ingredients & Substitutions

Chicken

I use boneless, skinless chicken breasts, but you can swap them for chicken thighs for extra flavor. Chicken thighs have a slightly higher fat content, which adds more juiciness and depth to the dish. If you prefer a richer, more tender texture, try using bone-in, skinless thighs and remove the bones before serving.

Short on time? Rotisserie chicken or shredded leftover chicken works great, too! If using pre-cooked chicken, add it towards the end to prevent overcooking. You can also use canned chicken in a pinch, but fresh or pre-cooked options will yield the best texture.

Mushrooms

I prefer baby bella (cremini) mushrooms for their deep, earthy flavor, but you can use white button mushrooms (learn more about their nutrition here) or even a mix of different mushrooms like shiitake and portobello for a more complex taste

Butter & Flour (For the Roux)

A roux (a mixture of butter and flour) is the secret to making this soup ultra-creamy. If you’re gluten-free, swap the all-purpose flour for cornstarch or a gluten-free flour blend.

Chicken Broth

Using low-sodium chicken broth lets you control the salt levels. If you want a slightly different taste, vegetable broth works as well. For an even richer broth, try making your own by simmering chicken bones with herbs and vegetables for a few hours.

To intensify the umami flavor, you can add a splash of soy sauce, Worcestershire sauce, or even a teaspoon of miso paste. If you enjoy a hint of sweetness, a small amount of coconut milk can add a delightful contrast.

Cream & Milk

For a perfectly creamy texture, I use a mix of heavy cream and whole milk. Looking for a lighter option? Use half-and-half or evaporated milk instead.

Seasonings

A blend of garlic, onion powder, thyme, salt, and black pepper enhances the flavor. Fresh garlic and onions can be used in place of powder for a more aromatic and robust taste.

For a kick, try adding a pinch of paprika or cayenne pepper! If you love a hint of smokiness, smoked paprika is a fantastic addition. A splash of white wine or sherry can also elevate the depth of flavor in the soup, making it taste even more gourmet.

How to Make Mushroom Cream of Chicken Soup

1. Cook the Mushrooms: Melt butter in a large pot over medium heat. Sauté the mushrooms until they release their juices and turn golden brown.
2. Make the Roux: Stir in the flour and cook for about a minute to remove the raw flour taste.
3. Add the Broth & Chicken: Slowly pour in the chicken broth while stirring constantly. Add the chicken and let it simmer until fully cooked and tender.
4. Make it Creamy: Pour in the milk and heavy cream, stirring until the soup becomes smooth and creamy.
5. Season & Serve: Add seasonings and let the soup simmer for a few more minutes. Taste and adjust seasonings as needed.

Ways to Enjoy Mushroom Cream of Chicken

• Casserole Base: Replace canned cream of chicken soup with this homemade version in your favorite casseroles.
• Sauce for Chicken & Rice: Pour over grilled chicken or rice for a rich, creamy meal.
• Chicken Pot Pie Filling: Thicken slightly and use as a delicious filling for pot pies.

Storage Tips

• Refrigerator: Store in an airtight container for up to 3-4 days.
• Freezer: Freeze in a freezer-safe container for up to 2 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm slowly on the stove over low heat, stirring often to prevent separation.

Frequently Asked Questions (FAQs)

1. Can I make this soup dairy-free?
Absolutely! Use olive oil or vegan butter instead of regular butter and swap milk for almond, coconut, or oat milk (unsweetened).

2. Can I use canned mushrooms instead of fresh?
Yes, but fresh mushrooms make a big difference! If using canned, drain, rinse well, and reduce cooking time.

3. How can I make this soup thicker?

• Reduce the broth by 1/2 cup.
• Add an extra tablespoon of flour to the roux.
• Stir in a cornstarch slurry (1 tbsp cornstarch + 2 tbsp cold water) at the end and let it simmer.

4. Can I make this soup ahead of time?
Yes! This soup tastes even better the next day. Store in the fridge for up to 4 days or freeze for up to 2 months.

5. What can I serve with this soup?

• Crusty Bread: A warm, toasty baguette or dinner roll for dipping is chef’s kiss! 😘 (Check out this sourdough bread guide for a homemade option!)
• Garlic Toast: Adds a crispy, buttery touch.
• Side Salad: A fresh green salad balances the richness.
• Rice or Pasta: Pour over rice or egg noodles for a filling meal.
• Mashed Potatoes: Use as a creamy sauce over mashed potatoes!

Final Thoughts – Why You NEED to Make This Soup!

If you’re craving something creamy, comforting, and packed with flavor, this Mushroom Cream of Chicken soup is a must-try. Whether you’re cozying up on a chilly night, meal-prepping for the week, or looking for a homemade alternative to canned soup, this one is a winner every time.

Made with tender chicken, earthy mushrooms, and a rich, velvety broth, this soup is both nourishing and indulgent. Serve it with a crusty baguette or a side of buttery crackers for the perfect pairing. You can also use it as a base for casseroles or pasta dishes to elevate your meals with deep, savory flavors.

So grab a spoon, take a sip, and let that creamy, mushroomy goodness warm your soul! ❤️