Creamy Mushroom Chicken and Potato Soup

Ever wonder what to do with leftover chicken or turkey from Thanksgiving Day?! Well I have you covered. This Creamy Mushroom Chicken and Potato Soup is the perfect post Thanksgiving Day meal and its so incredibly delicious, flavorful, and comforting. Its like a huge hug in a bowl…a soup you will find yourself enjoying all winter season long.

I typically make this soup with rotisserie chicken, however, considering I know we will have leftover turkey…I will sub the chicken for turkey when I make this soup this weekend. It is just as delicious with turkey!

Make sure you add these ingredients to your grocery shopping list and give this soup a try. Double the recipe for a larger crowd or to freeze…serve with some sweet cornbread…YUM, YUM, YUM. This one is made for all of you mushroom lovers out there! ENJOY!



  • 4 tablespoons of salted butter
  • 1 1/2 lbs of mushrooms, sliced *I use (white, baby, and shiitake mushrooms)
  • 1 sweet onion, diced
  • 2 carrots, diced
  • 3 cloves are garlic, minced
  • 1 teaspoon of thyme
  • 6 cups of chicken broth
  • 2-3 Yukon gold potatoes, uncooked and cubed
  • 1 1/2 cups of chicken (or leftover turkey), diced or shredded
  • 1 cup of full fat milk or cream
  • 1 cup of grated parmesan cheese
  • kosher salt and cracked pepper


Melt 3 tablespoons of butter over medium/high heat and add mushrooms. Cook the mushrooms for about 10-15 minutes or until their liquids have released and evaporated. Move to a bowl and set aside.

Melt 1 tablespoon of butter in the same pan and add the onions and carrots. Cook for 8-10 minutes or until they are tender. Reduce heat some so they don’t burn.

Mix in the minced garlic and thyme and sauté for 1 minute.

In a large stock pot…toss in the potatoes, chicken/turkey, mushrooms, carrots, onions, etc and then add your chicken broth. Reduce the heat to a simmer, cook covered for 25-30 minutes.

Finally, gently stir in the milk and cheese. Cook for an additional 3-5 minutes until cheese is melted and all flavors are well combined.

Serve your soup and sprinkle some kosher salt and cracked pepper on top.

Plate up, grab your cornbread, and ENJOY!!!