Why You’ll Love Chicken Mushroom Soup Recipe
This soup is packed with comforting flavors and a wonderfully creamy texture without being too heavy. The combination of mushrooms, fresh rosemary, thyme, and chicken creates a deep, savory taste that feels both rustic and elegant. It is also easy to make in one pot, which means less cleanup and more convenience. Whether you need a warming family dinner or a make-ahead meal for the week, this recipe delivers.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
2 tablespoons 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 teaspoon fresh chopped rosemary
1 teaspoon 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 tablespoon cornstarch, or arrowroot for ketogenic
1/4 cup chopped parsley
Salt and pepper, to taste
Directions
Add the butter to a large 6- to 8-quart soup pot and place it over medium heat. Once the butter has melted, add the chopped onion, celery, and minced garlic.
Sauté for 2 to 3 minutes until the vegetables begin to soften and become fragrant. Add the sliced mushrooms, rosemary, and thyme, then continue cooking until the mushrooms soften and release their moisture.
Pour in the cooking sherry to deglaze the pot, scraping up any flavorful bits from the bottom. Add the whole chicken breasts, chicken broth, 1 teaspoon of salt, and 1/4 teaspoon of black pepper. Bring the soup to a boil.
Reduce the heat and let the soup simmer for about 15 minutes, or until the chicken is fully cooked through.
Remove the chicken breasts with tongs and chop them into bite-size pieces.
In a small bowl, whisk the cornstarch into the heavy cream until smooth and free of lumps. Slowly whisk this mixture into the soup pot. Let the soup simmer for a few more minutes until it thickens slightly.
Return the chopped chicken to the pot and stir in the parsley. Taste the soup and adjust the seasoning with more salt and pepper as needed. Serve hot.
Servings and timing
This recipe makes 8 servings.
Prep and cook time comes to about 33 minutes total, making it a great option for a comforting meal that does not take all evening to prepare.
Variations
You can easily customize this soup to fit your preferences. Swap chicken breasts for boneless chicken thighs if you want even more flavor and tenderness. For a lower-carb version, use arrowroot instead of cornstarch as noted in the recipe. You can also add extra vegetables such as carrots, spinach, or kale for more color and nutrition.
For a deeper mushroom flavor, use a mix of cremini, shiitake, and button mushrooms. If you want a thicker, more stew-like soup, increase the cornstarch slightly. For a lighter version, replace the heavy cream with half-and-half, though the broth will be less rich.
Storage/Reheating
Store leftover soup in an airtight container in the refrigerator for up to 4 days. The flavors often become even better after a day, making this an excellent make-ahead option.
To reheat, warm the soup gently on the stovetop over medium-low heat, stirring occasionally until heated through. You can also microwave individual portions in short intervals, stirring in between. If the soup thickens too much after chilling, add a splash of chicken broth or cream to loosen it.
If you plan to freeze it, keep in mind that creamy soups can sometimes separate slightly after thawing. For best results, freeze the soup before adding the cream, then stir in the cream when reheating.
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes, boneless chicken thighs work very well in this recipe and add extra richness and tenderness.
What kind of mushrooms are best for this soup?
A mix of mushrooms gives the best flavor. Cremini, white button, and shiitake mushrooms are all great choices.
Can I make this soup ahead of time?
Yes, this soup reheats beautifully and can be made a day or two in advance.
How do I know when the chicken is fully cooked?
The chicken should be opaque throughout and reach an internal temperature of 165°F.
Can I make this soup without sherry?
Yes, you can leave it out or replace it with a splash of extra broth if needed. The sherry adds depth, but the soup will still taste delicious without it.
How can I make the soup thicker?
You can add a little more cornstarch mixed with cold cream or broth if you want a thicker consistency.
Is this soup keto-friendly?
It can be made keto-friendly by using arrowroot instead of cornstarch, as suggested in the recipe.
Can I add noodles or rice?
Yes, cooked noodles or rice can be stirred in before serving if you want to make the soup even heartier.
What herbs pair well with chicken mushroom soup?
Rosemary, thyme, parsley, and even a little sage all complement the flavors in this soup very well.
Can I freeze leftovers?
Yes, but creamy soups may separate slightly after thawing. Reheat gently and stir well to bring the texture back together.
Conclusion
Chicken Mushroom Soup is a comforting, flavorful recipe that combines simple ingredients into a rich and satisfying meal. With tender chicken, savory mushrooms, fresh herbs, and a creamy broth, it is the kind of soup you will want to make again and again. It is easy enough for a busy weeknight, yet cozy and delicious enough to serve anytime you need a warm, homemade bowl of comfort.
Chicken Mushroom Soup
A rich and comforting chicken mushroom soup made with tender chicken, earthy mushrooms, and a creamy herb-infused broth. Perfect for a hearty meal any day of the week.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet onion, chopped
- 1 cup chopped celery
- 5–6 cloves garlic, minced
- 18 ounces sliced mushrooms
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup cooking sherry
- 1 pound boneless chicken breast or thighs
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch
- 1/4 cup chopped parsley
- Salt and pepper to taste
Instructions
- Melt the butter in a large soup pot over medium heat. Add the onion, celery, and garlic, and sauté for 2-3 minutes.
- Add the mushrooms, rosemary, and thyme. Continue sautéing until the mushrooms soften and release their moisture.
- Pour in the cooking sherry to deglaze the pot. Add the chicken, chicken broth, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15 minutes until the chicken is cooked through.
- Remove the chicken, chop into bite-size pieces, and set aside.
- Whisk the cornstarch into the heavy cream until smooth, then stir into the soup. Simmer until thickened.
- Return the chopped chicken to the pot, add parsley, and adjust seasoning with salt and pepper before serving.
Notes
- Use arrowroot instead of cornstarch for a lower-carb option.
- Chicken thighs can be used for a richer flavor.
- Store leftovers in the refrigerator for up to 3 days.
- This soup can be frozen without the cream; add cream when reheating.
Nutrition
- Serving Size: 1 bowl
- Calories: 320 kcal
- Sugar: 4 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 95 mg
