Oven Baked Chicken Thigh Mushroom Soup Recipe

This rich, creamy Oven Baked Chicken Thigh Mushroom Soup is made with bone-in chicken thighs, cremini mushrooms, and heavy cream, ready in 60 minutes. The tender chicken pulls right off the bone into the savory, herb-infused broth after baking. I love making this on chilly evenings for a hands-off dinner.

Why This Classic Works

I used to make all my soups entirely on the stovetop, constantly hovering and stirring to prevent scorching. Moving the pot to the oven provides an even, gentle heat that tenderizes the meat without boiling the broth.

The real surprise was how much the mushrooms benefit from this method. They absorb the chicken drippings while baking, turning an ordinary creamy soup into a deeply savory meal.

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Oven Baked Chicken Thigh Mushroom Soup Ingredients

• 1 tbsp olive oil
• 6 bone-in, skin-on chicken thighs
• 1 large yellow onion, diced
• 3 cloves garlic, minced
• 16 oz cremini mushrooms, sliced
• 4 cups chicken broth
• 1 cup heavy cream
• 1 tbsp fresh thyme leaves
• 1 tsp salt
• 1/2 tsp black pepper

How To Make Oven Baked Chicken Thigh Mushroom Soup

1. Sear the Chicken: Preheat your oven to 375°F. Heat olive oil in a Dutch oven over medium-high heat. Sear chicken thighs skin-side down for 5 minutes until brown, then remove.
2. Saute the Veggies: Lower the heat to medium. Add the onions and mushrooms, and cook for 8 minutes until the mushrooms release their moisture and brown.
3. Build the Broth: Stir in the garlic and fresh thyme, cooking for 1 minute until fragrant. Pour in the chicken broth, scraping up any browned bits from the bottom.
4. Bake the Soup: Return the chicken thighs to the pot. Cover with a lid and bake in the preheated oven for 40 minutes until the chicken is tender.
5. Finish with Cream: Remove the pot from the oven. Take out the chicken to shred the meat, discarding bones and skin. Stir the shredded chicken and heavy cream back into the soup.

Recipe Tips

• Use a heavy pot: A cast-iron Dutch oven transfers heat evenly in the oven and prevents the soup from cooking too rapidly.
• Do not skip the sear: Browning the chicken skin renders the fat, which adds massive flavor to the mushrooms when you saute them.
• Warm the cream: Let the cream come to room temperature before adding it. Stirring cold cream into hot soup can sometimes cause it to split.

What To Serve With Chicken Mushroom Soup

Serve this hearty soup with thick slices of crusty sourdough bread to soak up the creamy broth. A crisp green salad with an acidic vinaigrette cuts through the richness nicely.

How To Store

Keep leftover soup in an airtight container in the fridge for up to 4 days. Reheat gently on the stovetop over low heat. Freezing is not recommended because the heavy cream may separate when thawed.

FAQs

Can I use boneless skinless chicken thighs?

Yes, you can use boneless thighs. Skip the initial searing step and simply cut them into bite-sized pieces before adding them to the broth to bake.

Can I make this dairy-free?

You can swap the heavy cream for full-fat canned coconut milk or an unsweetened dairy-free creamer. The flavor will change slightly but it remains rich and satisfying.

Do I have to bake it?

While baking provides even heat and tenderizes the chicken beautifully, you can simmer this covered on the stovetop over low heat for 40 minutes instead.

Nutrition

• Calories: 450 kcal
• Total Fat: 32 g
• Saturated Fat: 14 g
• Cholesterol: 145 mg
• Sodium: 850 mg
• Total Carbohydrate: 8 g
• Protein: 28 g

Try More Recipes:

• Chicken Tortilla Soup In Stove Top Recipe
• Chicken Thigh Noodle Soup Recipe
• Asian Chicken Meatball Soup Recipe