Welcome to a truly comforting classic: our easy, homemade chicken mushroom soup! This recipe combines rich, earthy umami flavors with tender chicken in a creamy, satisfying broth.
It is perfect for a cozy night in, offering a low-carb and high-protein meal that’s both healthy and incredibly delicious. Get ready to enjoy a nourishing dish with minimal effort.
Table of Contents
Why You’ll Love This Chicken Mushroom Soup
You will adore this chicken mushroom soup for so many reasons.
- Deliciously rich and creamy texture that feels indulgent yet light.
- Deep, earthy mushroom umami flavor that truly shines.
- Tender, succulent chicken pieces cooked to perfection in every spoonful.
- Quick and easy to prepare, making it ideal for busy weeknights.
- Healthy, low-carb, and keto-friendly, fitting various dietary needs.
- Incredibly satisfying and comforting, like a warm hug in a bowl.
Ingredients
Gathering your ingredients is the first step to creating this delightful chicken mushroom soup. Always use fresh, high-quality items for the best flavor.
- 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 (cremini, shiitake)
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup dry sherry
- 1 pound boneless chicken breast
- 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
Notes & Substitutions
- For your mushrooms, cremini (baby bellas) offer a fantastic earthy flavor, but feel free to mix in some shiitake for added depth.
- If you prefer, white button mushrooms also work well for a milder taste in this creamy chicken mushroom soup. Instead of chicken breasts, you can use boneless, skinless chicken thighs for a richer flavor and even more tender texture, or shred leftover rotisserie chicken at the end to save time.
- For thickening, cornstarch is an excellent choice, but if you are strictly ketogenic, arrowroot powder is a great low-carb alternative.
- You can also make this soup dairy-free by using full-fat coconut milk or a cashew cream instead of heavy cream.
Equipment
You won’t need many specialized tools to whip up this hearty soup.
- A large 6-8 quart soup pot or Dutch oven is essential for cooking everything.
- You will also need a cutting board and a sharp knife for chopping vegetables.
- A whisk is helpful for blending the cornstarch into the cream smoothly.
- Tongs will assist in removing the cooked chicken from the pot easily.
Instructions For The Best Chicken Mushroom Soup
Follow these simple steps to create your perfect bowl of chicken mushroom soup. This recipe is designed to be straightforward and rewarding for any home cook.
- Sauté Aromatics: Add the butter to a large 6-8 quart soup pot and set it over medium heat. Once melted, add the chopped onions, celery, and minced garlic. Sauté for 2-3 minutes, stirring occasionally, until the vegetables begin to soften and become fragrant.
- Add Mushrooms & Herbs: Stir in the sliced mushrooms, fresh chopped rosemary, and dried thyme. Continue to sauté until the mushrooms soften significantly, release their liquid, and cook down, which typically takes about 5-7 minutes.
- Deglaze and Simmer: Deglaze the pot with the dry sherry, scraping up any browned bits from the bottom of the pot with a wooden spoon. Next, add the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil, then immediately reduce the heat to a gentle simmer. Cook for 15 minutes, or until the chicken breasts are thoroughly cooked through and reach an internal temperature of 165°F (74°C).
The USDA recommends that all poultry reach a safe minimum internal temperature of 165°F (73.9°C) to ensure it is thoroughly cooked and safe to eat. - Shred Chicken: When the chicken is fully cooked, carefully remove the breasts from the pot using tongs. Place them on a clean cutting board and chop them into bite-size pieces. Set the chopped chicken aside.
- Thicken and Finish: In a small bowl, whisk the cornstarch into the heavy cream until thoroughly combined and no clumps remain. Pour this heavy cream mixture into the simmering soup pot, whisking constantly to incorporate it smoothly. Allow the soup to simmer gently for another 5-7 minutes, stirring occasionally, until it thickens to your desired consistency.
- Combine and Serve: Stir the chopped chicken back into the soup. Add the fresh chopped parsley. Taste the soup and adjust the seasoning with additional salt and pepper as needed. Serve your delicious creamy chicken mushroom soup hot!
Pro Tips & Troubleshooting
- Achieving the best flavor in your creamy chicken mushroom soup involves a few key techniques.
- Always sear your mushrooms properly in a single layer without overcrowding the pan; this allows them to caramelize and develop deep, earthy flavors. Deglazing the pot after sautéing vegetables and mushrooms is crucial for incorporating all those flavorful browned bits into the broth.
- To ensure the chicken remains tender and moist, consider poaching it gently in the broth, rather than boiling it aggressively.
- Prevent cream separation by whisking the cornstarch or thickener into the cold heavy cream before adding it to the hot soup, and then simmer gently without boiling once the cream is added.
- If your soup is too thin, create a slurry with a bit more cornstarch and cold water, then whisk it into the simmering soup.
- For an extra boost of flavor, finish your hearty chicken mushroom soup with a squeeze of lemon juice or a sprinkle of fresh chives.
Serving, Storage & Variations
Serving Suggestions
This hearty chicken mushroom soup pairs wonderfully with a variety of sides. Serve it alongside crusty artisan bread or warm garlic bread for dipping. A light, fresh green salad with a vinaigrette dressing offers a nice contrast. For low-carb options, consider serving it with a side of steamed green beans or roasted asparagus.
Storage & Reheating
Store leftover creamy chicken mushroom soup in an airtight container in the refrigerator for up to 3-4 days. To reheat, gently warm on the stovetop over medium-low heat, stirring occasionally, until heated through. Avoid boiling, which can cause the cream to separate. You can also microwave individual portions.
Variations
Feel free to customize your chicken mushroom soup. Add extra vegetables like diced carrots, peas, or spinach for added nutrients and color. Experiment with different herb combinations such as fresh dill or tarragon for new flavor profiles. Adjust the spice level with a pinch of red pepper flakes if you like a little heat.
Nutrition Information
This flavorful chicken mushroom soup offers a nourishing and satisfying meal.
| Nutrient | Amount |
|---|---|
| Servings | 1.5 cups |
| Calories | 215 kcal |
| Carbohydrates | 9 g |
| Protein | 16 g |
| Fat | 12 g |
| Saturated Fat | 6 g |
| Cholesterol | 70 mg |
| Sodium | 952 mg |
| Potassium | 722 mg |
| Fiber | 1 g |
| Sugar | 3 g |
| Vitamin A | 610 IU |
| Vitamin C | 24 mg |
| Calcium | 53 mg |
| Iron | 1.5 mg |
Values are approximate and may vary based on specific ingredients and preparation methods.
Mushrooms are recognized for their potential health benefits, providing vitamins, minerals, and compounds that support overall wellness.
Frequently Asked Questions
What does “deglaze” mean?
Deglazing means adding liquid, like sherry or broth, to a hot pan to dissolve and scrape up the browned bits stuck to the bottom. These “fond” bits are packed with flavor and add depth to your chicken mushroom soup.
Can this be made in a crockpot?
Yes, you can adapt this recipe for a crockpot. Sauté the aromatics and mushrooms on the stovetop first for best flavor, then combine all ingredients (except cream and thickener) in the crockpot and cook on low for 4-6 hours. Stir in the cream and thickener in the last 30 minutes.
What can I use instead of sherry?
If you prefer not to use sherry, dry white wine like Sauvignon Blanc or Pinot Grigio is a great substitute. For a non-alcoholic option, simply use an equal amount of additional chicken broth.
Conclusion
This creamy chicken mushroom soup is a true winner, offering rich flavors, tender chicken, and a wonderfully comforting texture. It’s incredibly easy to make, perfect for beginners, and a fantastic way to enjoy a healthy, low-carb meal. We hope you feel inspired to create this delightful dish in your kitchen soon. Give this recipe a try tonight; your family will surely love this satisfying and delicious soup!
Mushrooms provide a range of antioxidants and other nutrients that may contribute to heart health and protect the body from cancer, according to Medical News Today. Learn more about the health benefits of mushrooms.
Chicken Mushroom Soup
Ingredients
Equipment
Method
- In a large soup pot, melt butter over medium heat. Add chopped onion, celery, and minced garlic; sauté 2‑3 minutes until softened.
- Add sliced mushrooms, rosemary and thyme. Cook 5‑7 minutes until mushrooms release liquid and soften.
- Pour in dry sherry, scraping any browned bits off the pot bottom. Add chicken breast, chicken broth, salt and pepper. Bring to boil, then reduce to simmer for 15 minutes until chicken reaches 165 °F.
- Remove chicken and chop into bite‑size pieces. Return to pot.
- In a bowl, whisk heavy cream with cornstarch until smooth. Stir into soup and simmer 5‑7 minutes until thickened.
- Stir in chopped parsley. Adjust seasoning. Serve hot.
Nutrition
Notes
- Cremini or mixed mushrooms add depth; chicken thighs can replace breast for richer texture.
- If avoiding alcohol, substitute dry sherry with extra chicken broth.
- Arrowroot powder works in place of cornstarch for keto‑friendly thickening.
