Creamy Chicken Mushroom Soup

Susan Feliciano


I tried to copy this after a soup I had at a restaurant in Knoxville. I never thought to ask them for their recipe. This is pretty close, though.

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★★★★★ 3 votes
30 Min
1 Hr
Stove Top


2 lb
chicken breast or thighs, bone-in, skin on
4 c
water (or more)
stalk celery with tops
good sized slice of onion
baby carrots
fresh ground black pepper
fresh or dried thyme leaves
2 Tbsp
8 oz
fresh button mushrooms, chopped
2 Tbsp
1 c
half and half
1 c
cooked white rice or wild rice blend
salt and pepper to taste
just a pinch of herbs du provence


1First, make chicken stock: Cover chicken with water in a large pot or dutch oven. Add the celery, onion, carrots, pepper and thyme. Bring to a boil, then simmer covered, for 45 minutes. Remove chicken and set aside to cool. Strain stock and discard vegetables, set aside. There should be about 2 1/2 cups of stock. Remove meat from chicken and shred.

2Heat butter in same pot over medium heat. Cook mushrooms in butter until well done. Add all but 1/4 cup of the strained chicken stock and bring to a simmer. Stir the cornstarch into the 1/4 cup stock and add to the soup, cooking and stirring until it thickens. Slowly stir in the half and half. Return the shredded chicken to the pot, and stir in the cooked rice. Simmer all together 5-10 minutes until flavors blend. Add salt and pepper to taste. May also stir in just a pinch of Herbs du Provence right before serving.

About this Recipe

Course/Dish: Chicken, Chicken Soups
Main Ingredient: Chicken
Regional Style: American