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Cream of Chicken Mushroom Soup

Cream of Chicken Mushroom Soup

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Course: Soup
Cuisine: American
Keyword: cream of chicken mushroom soup, chicken mushroom soup
Author: Dawn Yucuis


  • 2 tablespoons butter
  • 1 medium onion chopped
  • 2 tablespoons flour
  • 32 ounces chicken broth homemade or store purchased
  • 3 cups milk I used 2%, but use what you prefer
  • 2 stalks celery finely chopped
  • 2 medium potatoes peeled and cut into small cubes
  • 2 to 3 cups of cooked chicken cut into bite sized pieces
  • 2 to 3 cups sliced mushrooms
  • 1 bay leaf
  • 1 teaspoon Rosemary
  • Salt and pepper to taste


  • In a Dutch oven or a large soup kettle, add the butter and onions. Saute for 4 to 5 minutes until the onions are starting to get tender.
  • Add the flour and stir in until well blended. Add your chicken broth stirring as you pour the broth in, once the broth is added pour in the milk stirring as it is added.
  • Add the celery, potatoes, mushrooms, chicken, bay leaf, and rosemary. Season with salt and pepper. Continue to cook until the celery and potatoes are tender.