Chicken Mushroom Soup
by Sommer Collier — on Jan 13, 2026 Nothing hits the spot quite like this comforting and warm bowl of creamy chicken mushroom soup. It’s light yet satisfying ,and loaded with tender chicken, earthy mushrooms all nestled in a savory, umami-packed broth.
To me, mushrooms are the purest flavor of fall and I’m obsessed with the intense rustic depth they give any dish. This chicken mushroom soup is no exception. It’s luxuriously creamy, robust and packed with hearty mushrooms and tender chicken that keep you feeling full and satisfying. This is one of those nourishing recipes I keep on my rota when I want to feel good, along with this detox southwest soup, because it’s nutritious and so incredibly easy to make.
Sommer’s Recipe Highlights
Nourishing – From the fiber packed medley of mushrooms to the juicy, tender chunks of chicken, every slurp of this soup is wholesome and nourishing.
Easy weeknight meal – All it takes is a few easy steps, a handful of fresh ingredients and 30 minutes to make this standout chicken mushroom soup.
Cozy – Whether it’s for a brisk fall afternoon or a wintry evening, a bowl of this creamy soup is sure to hit the spot. Did I mention that it’s perfect for meal prepping, too?!
Key Ingredients and Tips
- Chicken breast – To make those tender and juicy chunks of chicken, I prefer to use boneless and skinless chicken breast.
- Mushrooms – The star of the show! I use a medley of different types of mushrooms to add extra depth and texture.
- Sweet onion – Sweet onion is so important to build the base of this broth, and it helps balance out the earthy flavors of the mushrooms.
- Herbs – To get those herby aromas, I use fresh rosemary, parsley and some dried thyme.
- Dry sherry – Just a splash of this stuff adds a ton of richness and flavor to the entire pot of soup!
- Heavy cream – This gives that signature luxurious creamy texture that makes this dish insatiable.
- Cornstarch – To thicken up the soup you can use either a little bit of cornstarch or arrowroot.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Build the base – To start off, I melt some butter in a large pot, and I saute the onion, garlic and celery until they’re tender and soft.
Hearten it up – Then, I stir in the mushrooms, rosemary and thyme and I cook those for a few minutes until the mushrooms have softened. Mmmm, the kitchen is smelling really good right about now!
Deglaze and chicken-ify – I pour in a splash of dry sherry to deglaze the bottom of the pan, and then I add in the chicken breasts and chicken broth. I let that come to a boil and simmer until the chicken is cooked through. Usually that takes 15-20 minutes.
Remove the chicken – Once the chicken is cooked, I remove it from the pot and chop it into small and juicy chunks.
Make it creamy – In a separate bowl, I thicken the heavy cream with a pinch of cornstarch and then I add that all back into the pot. Then in goes the chicken, and a generous sprinkle of fresh parsley, and you’re ready to enjoy!
Recipe Variations
- Potatoes – Add in chunks of potatoes to make this soup even heartier.
- Lemon – Freshen up every spoonful by mixing in fresh lemon juice.
- Heat – Mix in a dash of cayenne pepper to make this spicy.
- Spinach – Stir in fresh spinach to add a pop of color and extra nutritional value.
Serving Suggestions
This wholesome soup is wonderful on its own, but you can also serve it with some lovely side dishes to create a more hearty meal! Keep in mind, some of these options are not low carb, but some of them are! Here are some of my favorites:
Frequently Asked Questions
Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing them in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and slow cook another 30-60 minutes to thicken. In the end, you will have a super creamy homemade chicken mushroom soup!
Storing
This soup can keep in an airtight container in the fridge for 4 to 6 days. It also freezes well and will last in the freezer for up to 6 months. Just make sure to rewarm the soup at room temperature before reheating, then heat on medium-low so the cream doesn’t separate.
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More Delicious Soup Recipes You Might Like:
Chicken Mushroom Soup
Video
Ingredients
- 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 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
Instructions
- Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
- Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
- 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.
- When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
- 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.
This soup is amazing! So creamy and flavorful, and the mushrooms make it extra hearty.
Oh my gosh, I’m so glad this recipe is back! I used to make it all the time and then it disappeared off your site and I didn’t know why. I saw it come up in my feed this evening and I was so excited. I will be making this again this week. It’s absolutely perfect the way that it is.
I made this soup for dinner and everyone loved it! The mushrooms and the touch of sherry made the broth incredibly flavorful. I also appreciate the tips for poaching the chicken—it stayed perfectly tender. Such a cozy, satisfying low-carb meal!