Creamy Chicken Mushroom Soup
A hearty but not overly heavy soup filled with chicken, mushrooms, herbs, and a gently creamy broth. Cooking sherry adds depth, while rosemary, thyme, garlic, and parsley give the soup plenty of savory flavor.
Print Pin Servings: 8
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.
