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Creamy, savory, and filled with tender chicken and plenty of mushrooms, this chicken mushroom soup is the kind of cozy meal that makes you want to linger over the last spoonful. Serve it hot with crusty bread for an easy, comforting dinner.
There’s something especially satisfying about a pot of mushroom soup simmering on the stove. The mushrooms cook down with onion, celery, garlic, rosemary, and thyme, filling the kitchen with a rich, woodsy aroma before the chicken and broth even go in.
What I love about this recipe is that the finished soup feels creamy and comforting without being overwhelmingly rich. Chicken makes it hearty, mushrooms give the broth lots of savory depth, and a splash of cooking sherry brings everything together. Best of all, it’s ready in just 33 minutes, so you don’t have to save it for a slow Sunday afternoon.
Why You’ll Love This Recipe
This is a great soup to make when you’re craving something warm and substantial but still want dinner to be simple.
It’s wonderfully creamy. Heavy cream gives the broth a smooth, silky finish, but there’s enough chicken broth to keep the soup from feeling too heavy.
The mushrooms really shine. With 18 ounces of mushrooms in the pot, you get plenty in every bowl. Using mixed varieties is an easy way to add even more flavor and texture.
It makes a satisfying meal. Between the chicken, mushrooms, vegetables, and creamy broth, a bowl can easily stand on its own for dinner.
It’s weeknight-friendly. The soup takes 10 minutes to prep and 23 minutes to cook, for a total time of just 33 minutes.
The flavor is simple but layered. Rosemary, thyme, garlic, parsley, and cooking sherry complement the earthy mushrooms and turn an everyday chicken soup into something a little more special.
Chicken Mushroom Soup Ingredients
Here are the key ingredients that give this chicken mushroom soup its creamy texture and rich, savory flavor:
- Chicken – You can use either boneless chicken breast or boneless chicken thighs. Chicken breast keeps the soup a little lighter, while thighs give you slightly richer, more tender pieces of chicken.
- Mushrooms – Mushrooms are a big part of this soup, so using a mix of varieties adds extra flavor and texture. Cremini, shiitake, oyster, or white button mushrooms can all work well.
- Butter – Used to sauté the vegetables and start building the flavorful base of the soup.
- Sweet Onion and Celery – These cook in the butter at the beginning and give the broth a savory, slightly sweet foundation.
- Garlic – With 5-6 cloves in the pot, garlic adds plenty of flavor and works especially well with the mushrooms and herbs.
- Rosemary and Thyme – These herbs bring a warm, earthy flavor that complements both the chicken and mushrooms.
- Cooking Sherry – A small amount is used to deglaze the pot, picking up all those flavorful bits from the bottom and adding another layer of depth to the broth.
- Chicken Broth – This makes up the main body of the soup and keeps the creamy broth from becoming too rich or heavy.
- Heavy Cream – Just 2/3 cup gives the broth its smooth, creamy finish without turning this into an overly thick cream soup.
- Cornstarch – Whisked into the heavy cream before it goes into the pot, the cornstarch helps thicken the broth. The recipe also allows you to use arrowroot for ketogenic.
- Fresh Parsley – Stirred in at the end for a little freshness and color.
- Salt and Pepper – The soup starts with 1 teaspoon salt and 1/4 teaspoon black pepper while the chicken cooks, then you can taste and adjust the seasoning before serving.
Step-by-Step Instructions
First, start the vegetables. Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
Next, cook the mushrooms and herbs. Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
Now, build the broth. Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.
Chop the chicken. When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
Finally, make the soup creamy. Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.
Expert Tips
For really good mushroom flavor, give the mushrooms time to soften and cook down before you add the sherry and broth. They’ll lose some of their volume as they cook, and their savory flavor will become more concentrated.
Make sure the cornstarch and heavy cream are completely smooth before adding them to the soup. I like to whisk them together thoroughly in a small bowl first. This little step helps you get that creamy, evenly thickened broth without cornstarch lumps.
Once the cream is in the pot, a gentle simmer is all you need. There’s no reason to vigorously boil the soup at this stage, especially when you want the broth to stay smooth and creamy.
And wait until the end to make your final salt adjustment. Chicken broth can vary quite a bit in saltiness, so taste the finished soup first and season from there.
Recipe Variations
Want to make this chicken mushroom soup your own? There are a few easy ways to change it up while keeping the basic recipe the same.
For an even heartier bowl, add chunks of potatoes. If you like something fresh to balance the creamy broth, finish the soup with a little fresh lemon juice.
You can also give it some heat with cayenne pepper or crushed red pepper flakes. Or stir in fresh spinach for an extra vegetable and a pop of green.
The recipe already gives you some flexibility with the main ingredients, too. You can use boneless chicken breasts or boneless chicken thighs, and the 18 ounces of mushrooms can be a mixture of varieties.
Storage & Reheating
This is a handy soup to make ahead because the leftovers keep well. Transfer cooled soup to an airtight container and refrigerate it for 4 to 6 days.
You can also freeze it for up to 6 months.
Because the broth contains heavy cream, be gentle when reheating it. Let frozen soup warm toward room temperature first, then reheat it over medium-low heat. Keeping the heat moderate helps prevent the cream from separating.
Serving Suggestions
This chicken mushroom soup is hearty enough to be dinner all by itself, but I especially like the idea of serving it with something that can soak up that creamy, savory broth.
A thick slice of crusty bread, warm biscuits, or crisp crackers would all be delicious alongside it. If you want to keep the meal lower in carbohydrates, pair the soup with low-carb bread or crackers instead.
For something fresh on the side, try a simple green salad or roasted vegetables. The freshness of the vegetables is a nice contrast to the creamy soup.
And when you’re ready to serve, ladle the soup into bowls while it’s piping hot and scatter a little extra fresh parsley over the top. Then grab some bread and dig in.
Recipe FAQs
1. Can I use chicken thighs instead of chicken breasts?
Yes, you can definitely use boneless chicken thighs or boneless chicken breasts. Chicken breasts are a little leaner, while thighs will give you slightly richer, more tender pieces of chicken. Both work great in this soup.
2. What kind of mushrooms are best for this soup?
A mix of mushrooms works really well and gives the soup more flavor and texture. Try a combination of cremini, shiitake, oyster, or white button mushrooms. You can also use just one variety if that’s what you have on hand.
3. How do I know when the chicken is fully cooked?
After simmering for 15 minutes, check the thickest part of the chicken. The easiest way to know for sure is with a meat thermometer—it should reach 165°F. Then remove the chicken with tongs and chop it into bite-size pieces.
4. How do I keep the cornstarch from clumping?
Whisk the cornstarch and heavy cream together really well before adding them to the soup. Make sure there are no lumps, then slowly whisk the mixture into the pot. This will help give you a smooth and creamy broth.
5. Can I make this chicken mushroom soup ahead of time?
Yes! This is a great soup to make ahead. Store it in an airtight container in the refrigerator for 4 to 6 days, or freeze it for up to 6 months. When you’re ready to eat, reheat it over medium-low heat so the cream stays smooth and doesn’t separate.
Creamy Chicken Mushroom Soup
Ingredients
- 2 tbsp unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms, mixed varieties
- 1 tsp fresh chopped rosemary
- 1 tsp dried thyme
- 1/3 cup cooking sherry
- 1 pound boneless chicken breast, or boneless chicken thighs
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tbsp cornstarch (or arrowroot for ketogenic)
- 1/4 cup Chopped parsley
- Salt and pepper, to taste
Instructions
- Place the butter in a large 6-8 quart soup pot over medium heat. After the butter melts, add the onion, celery, and garlic.
- Cook for 2-3 minutes. Add the mushrooms, rosemary, and thyme, then continue sautéing until the mushrooms soften and reduce in volume.
- Pour in the dry sherry and use it to deglaze the pot. Add the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the soup to a boil, reduce the heat, and simmer for 15 minutes, or until the chicken breasts are cooked through.
- Remove the cooked chicken from the pot with tongs. Cut it into bite-size pieces.
- Whisk the cornstarch into the heavy cream until completely smooth and free of lumps. Whisk this mixture into the soup and let it simmer until the broth thickens. Return the chopped chicken to the pot and stir in the parsley. Taste and add additional salt and pepper as needed.
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Recipe Notes
Nutrition
Calories: 215kcal | Carbohydrates: 9g | Protein: 16g | Fat: 12g | Saturated Fat: 6g | Cholesterol: 70mg | Sodium: 952mg | Potassium: 722mg | Fiber: 1g | Sugar: 3g | Vitamin A: 610IU | Vitamin C: 24mg | Calcium: 53mg | Iron: 1.5mg
