cream of mushroom and cream of chicken recipe

The Best cream of mushroom and cream of chicken recipe

I’ve been making cream of mushroom and cream of chicken soups for years, and they’re honestly two of my go-to recipes when I need something quick, comforting, and versatile. There’s just something about the rich, creamy texture and the deep, savory flavors that makes them feel like a warm hug in a bowl. My kids absolutely love them—especially when I use them as a base for casseroles or serve them over mashed potatoes. They’re the kind of recipes that work just as well for a busy weeknight dinner as they do for a cozy weekend meal when you want something simple but satisfying.

What I really appreciate about these soups is how easy they are to customize. You can keep them light with a little extra broth or make them heartier by adding shredded chicken, diced potatoes, or even a handful of wild rice. Plus, they’re packed with protein and nutrients, especially if you use fresh mushrooms or homemade chicken stock. I always make a big batch because they freeze beautifully, so I can pull them out whenever I need a last-minute meal. They’re also a great way to sneak in some extra veggies—like finely chopped carrots or celery—without anyone even noticing. If you’re looking for a recipe that’s both practical and delicious, these two are winners in my book.

Cream of Mushroom and Cream of Chicken Soup Duo

4.5 from 1773 votes

A comforting pair of creamy soups—rich cream of mushroom with earthy flavors and velvety cream of chicken with tender poultry. Perfect for cozy meals or as a base for casseroles.

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Prep Time20 mins

Cook Time40 mins

Resting Time0 mins

Total Time60 mins

Servings: 6Cuisine: InternationalCalories: 320 kcal

🥘Ingredients

For the Cream of Mushroom Soup

• 1/4 cup unsalted butter
• 1 lb fresh mushrooms (cremini or white), sliced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken or vegetable broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/4 tsp nutmeg (optional)

For the Cream of Chicken Soup

• 1/4 cup unsalted butter
• 1 lb boneless, skinless chicken breasts, diced
• 1 small onion, finely chopped
• 2 cloves garlic, minced
• 1/4 cup all-purpose flour
• 2 cups chicken broth
• 1 cup heavy cream
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp poultry seasoning
• 1/2 cup frozen peas (optional)

Garnish (Optional)

• Fresh parsley, chopped
• Extra cream for drizzling
• Crusty bread or crackers

👨‍🍳Directions

1. 1 Prepare the ingredients: Slice mushrooms, chop onions, mince garlic, and dice chicken breasts.
2. 2 For the cream of mushroom soup: In a large pot, melt 1/4 cup butter over medium heat. Add sliced mushrooms and cook until softened (5-7 mins). Add chopped onion and garlic, cooking until fragrant (2-3 mins).
3. 3 Sprinkle flour over the mushroom mixture and stir to coat. Cook for 1-2 mins to remove the raw flour taste.
4. 4 Gradually pour in 2 cups broth while whisking to avoid lumps. Bring to a simmer and cook until slightly thickened (5 mins).
5. 5 Stir in heavy cream, salt, pepper, thyme, and nutmeg. Simmer for 5-7 mins until creamy. Remove from heat and set aside.
6. 6 For the cream of chicken soup: In the same pot (or a second one), melt 1/4 cup butter over medium heat. Add diced chicken and cook until no longer pink (5-6 mins). Remove chicken and set aside.
7. 7 In the same pot, add chopped onion and garlic. Cook until softened (3-4 mins). Sprinkle flour over the mixture and stir to coat. Cook for 1-2 mins.
8. 8 Gradually pour in 2 cups broth while whisking. Bring to a simmer and cook until slightly thickened (5 mins).
9. 9 Stir in heavy cream, salt, pepper, and poultry seasoning. Add the cooked chicken back to the pot and simmer for 5 mins. Stir in peas (if using) and cook for 2 more mins.
10. 10 Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley and a drizzle of cream. Pair with crusty bread or crackers.

🔧Equipment

• Large pot or Dutch oven
• Cutting board
• Chef’s knife
• Wooden spoon
• Measuring cups and spoons
• Whisk

📊Nutrition Facts (per serving)

🔥Calories: 320 kcal🧈Total Fat: 22g💛Saturated Fat: 13g❤️Cholesterol: 85mg🧂Sodium: 700mg🌾Total Carbs: 15g🥦Dietary Fiber: 1g🍬Sugars: 3g🥩Protein: 14g

📝Notes

Tips: For a lighter version, substitute half-and-half for heavy cream. To store, refrigerate in airtight containers for up to 3 days or freeze for up to 3 months. Reheat gently on the stove, adding a splash of broth or milk to thin if needed.

These creamy soups are the kind of easy, comforting recipes that never let you down—whether it’s a busy weeknight or a big family dinner. Cream of mushroom and cream of chicken both come together quickly, taste rich without being fussy, and pair perfectly with everything from casseroles to pot pies. They’re the kind of dishes that make people feel taken care of, and that’s exactly why they’ll always have a place in my kitchen.

❓ Frequently Asked Questions About Cream of Mushroom and Cream of Chicken Soup Duo

1. Can I use fresh mushrooms instead of canned cream of mushroom soup?

Yes! You can substitute canned cream of mushroom soup with fresh mushrooms. Sauté 8 oz of sliced mushrooms in butter until soft, then add 1 cup of heavy cream, 1 cup of chicken or vegetable broth, and seasonings (salt, pepper, garlic powder). Simmer until thickened, then blend if you prefer a smoother texture. This homemade version is richer and fresher than canned soup.

2. How can I make cream of chicken soup from scratch?

To make homemade cream of chicken soup, start by cooking 1 lb of chicken breast (or thighs) until tender, then shred or chop it. In a separate pan, melt 4 tbsp of butter, whisk in 4 tbsp of flour to make a roux, and cook for 1-2 minutes. Gradually add 2 cups of chicken broth and 1 cup of milk or cream, stirring until thickened. Add the cooked chicken, salt, pepper, and a pinch of garlic powder. Simmer for 5-10 minutes until creamy.

3. Can I make these recipes dairy-free or gluten-free?

Absolutely! For a dairy-free version, use coconut milk, almond milk, or cashew cream instead of heavy cream or milk, and replace butter with olive oil or dairy-free margarine. For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend (like rice flour or cornstarch) in the roux. Ensure your broth is also gluten-free, as some store-bought versions contain additives.

4. What dishes can I use cream of mushroom or cream of chicken in?

Both soups are incredibly versatile! Cream of mushroom is perfect for: – Green bean casserole – Mushroom gravy for mashed potatoes – Chicken or turkey pot pie – Pasta sauces (like stroganoff) – As a base for creamy soups or stews

Cream of chicken works well in: – Chicken and rice casserole – Chicken pot pie – Creamy chicken noodle soup – Enchiladas or burritos – As a sauce for baked chicken or vegetables

5. How long can I store homemade cream of mushroom or chicken soup?

Homemade versions last 3-4 days in the fridge when stored in an airtight container. For longer storage, freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating on the stove over low heat, stirring occasionally to prevent separation. If the soup thickens too much after freezing, stir in a little broth or milk while reheating.