One-Pot Creamy Chicken Soup Is the Coziest Dinner You'll Make This Month

There are few things more comforting than a pot of creamy soup, and this one is the epitome of coziness. If really great mushroom soup joined forces with creamy chicken soup, then this creamy chicken and mushroom soup is exactly what you’d get. You can expect big mushroom flavor (it is half mushroom soup, after all!), lots of hearty, thick-cut veggies, juicy pieces of shredded chicken, and a super-savory broth that’s creamy without feeling heavy or too rich. Plus, there’s a smart grocery-store shortcut that keeps it easy.

Why You’ll Love It

• It’s unbelievably cozy! You’ve got two of the most comforting creamy soups packed into one pot. And best of all, it’s still light enough that going back for a second bowl isn’t out of the question.

• There’s a double dose of mushrooms. To make this soup as flavorful and savory as possible, it uses a combination of fresh and dried mushrooms, plus a splash of soy sauce.

Key Ingredients in Creamy Chicken and Mushroom Soup

• Dried mushrooms: Dried porcini or wild mushrooms are both great here, and they give the soup a deeper mushroom flavor that you wouldn’t get from fresh mushrooms alone.

• Cremini mushrooms: The recipe calls for whole mushrooms, but if you want to save a little prep work, pick up a container of pre-sliced mushrooms.

• Chicken: Keep this super easy by picking up a rotisserie chicken (then try the viral hack for shredding the chicken in one minute). Small rotisserie chickens are ideal for using up all the meat in the soup, but if you have a larger bird, you can use any leftover chicken for salads, sandwiches, enchiladas, tacos, or pasta.

• Flour: The creaminess in this soup doesn’t come from dairy alone. All-purpose flour works to thicken the broth and give it a creamy consistency.

• Half-and-half: Stirred in at the very end of cooking, this gives the soup body and more creaminess, without being as heavy as cream.

Helpful Swaps

• An equal amount of white button mushrooms, shiitake mushrooms, or a combination of mixed fresh mushrooms can be used in place of cremini mushrooms.

• If you don’t have half-and-half, whole milk is the next best substitute. In a pinch 2% milk will get the job done, but makes a lighter soup that might not be quite as thick. If you want to go all-in with a rich and creamy soup, you can use heavy cream as a substitute.

• Low-sodium vegetable broth can be used in place of chicken broth.

Creamy Chicken and Mushroom Soup Recipe

Savory mushroom soup meets creamy chicken soup — it’s the epitome of coziness.

Prep time 20 minutes

Cook time 40 minutes to 45 minutes

Makes about 8 cups

Serves 6 to 8

Ingredients

• 1 1/2 cups boiling water

• 1 ounce dried porcini or wild mushrooms

• 4 tablespoons (1/2 stick) unsalted butter

• 1 medium yellow onion, diced (about 1 1/2 cups)

• 3 medium carrots, peeled, halved lengthwise, and cut crosswise into 1/4-inch-thick pieces (about 1 3/4 cups)

• 2 medium stalks celery, cut crosswise into 1/4-inch-thick pieces (about 1 cup)

• 1 3/4 teaspoons kosher salt, divided, plus more as needed

• 1/2 teaspoon dried thyme

• 1/4 teaspoon freshly ground black pepper

• 8 ounces cremini or baby bella mushrooms, trimmed and thinly sliced (about 3 cups)

• 3 cloves garlic, minced

• 1/4 cup all-purpose flour

• 1 (32-ounce) carton low-sodium chicken broth (about 4 cups)

• 2 tablespoons soy sauce or tamari

• 3 cups shredded, cooked chicken, from 1 (1 1/2- to 2-pound) rotisserie chicken

• 1 cup half-and-half

• Finely chopped fresh parsley leaves, for garnish (optional)

Instructions

1. Place 1 1/2 cups boiling water and 1 ounce dried porcini mushrooms in a medium heatproof bowl. Soak until the mushrooms are almost softened, about 15 minutes.

2. Melt 4 tablespoons unsalted butter in a Dutch oven or large pot over medium heat. Add 1 medium diced yellow onion, 3 peeled and chopped medium carrots, 2 chopped medium celery stalks celery, 1 3/4 teaspoons kosher salt, 1/2 teaspoon dried thyme, and 1/4 teaspoon black pepper. Cook, stirring occasionally, until the onion is softened and translucent, 5 to 7 minutes.

3. Meanwhile, line a fine-mesh strainer with cheesecloth and fit over a bowl or liquid measuring cup. Pour the soaked mushrooms through the strainer. Reserve the liquid and coarsely chop the mushrooms (leave behind any grit trapped in the cheesecloth).

4. Add the rehydrated mushrooms and 8 ounces thinly sliced cremini mushrooms to the pot. Cook, stirring occasionally, until the fresh mushrooms release their liquid, about 5 minutes. Stir in 3 minced garlic cloves and cook until fragrant, about 1 minute.

5. Sprinkle 1/4 cup all-purpose flour over the vegetables. Cook, stirring constantly, for 1 minute to cook the floury taste out. While stirring constantly, pour in the reserved soaking liquid from the mushrooms, 1 (32-ounce) carton low-sodium chicken broth, and 2 tablespoons soy sauce. Scrape the bottom of the pot with a wooden spoon to release any stuck-on bits. Increase the heat to medium-high and bring to a lively simmer.

6. Reduce the heat as needed to maintain a gentle simmer. Cover and simmer, stirring occasionally, until the flavors meld and the soup is slightly thickened, about 25 minutes.

7. Stir in 3 cups shredded, cooked chicken. Cover and cook for 5 minutes more. Remove the pot from the heat. Stir in 1 cup half-and-half. Taste and season with more kosher salt as needed. Garnish with finely chopped fresh parsley leaves if desired.

Recipe Notes

Storage: Refrigerate leftovers in an airtight container for up to 4 days, or freeze for up to 3 months.

Further Reading

The One Cookware Brand That Gordon Ramsay Can’t Stop Talking About

Do Water Filters Really Work — And Which Ones Are the Best?