This creamy chicken and mushroom soup is easy to make. The mix of vegetables and thyme adds richness, while the bone-in chicken flavors the broth. If you're in a hurry, you can skip the chicken breasts and add rotisserie chicken at the end instead. Source:, August 2020

Julia Levy


Ingredient Checklist


Instructions Checklist
  • Cook chicken, skin-side down, in a large heavy pot over medium-high heat until the skin is golden brown and the fat has rendered, about 6 minutes. Transfer the chicken to a plate; remove and discard the skin.

  • Add mushrooms and onion to the drippings in the pot; cook over medium-high heat, stirring occasionally, until the mushrooms are browned and the onion is softened, about 7 minutes. Add carrots, garlic and thyme; cook, stirring constantly, until fragrant, about 1 minute. Add flour; cook, stirring constantly, until toasted, about 1 minute. Add milk, broth and salt; stir to combine. Nestle the chicken into the mixture. Bring to a boil over high heat; reduce heat to maintain a simmer. Cook until an instant-read thermometer inserted into the thickest portion of the chicken registers 165 degrees F, 20 to 25 minutes. (Do not remove from heat.)

  • Transfer the chicken to a cutting board; let rest for 5 minutes. Shred the meat into bite-size pieces; discard bones. Stir the shredded chicken and peas into the soup. Serve hot.

Nutrition Facts

377 calories; total fat 12.9g 20% DV; saturated fat 4.8g; cholesterol 105mg 35% DV; sodium 499mg 20% DV; potassium 1148mg 32% DV; carbohydrates 23g 7% DV; fiber 2.9g 11% DV; sugar 11g; protein 42.4g 85% DV; exchange other carbs 2; vitamin a iu 3956IU; vitamin c 7mg; folate 70mcg; calcium 212mg; iron 3mg; magnesium 65mg; thiamin -1mg.