If you’re craving something comforting, nourishing, and downright delicious, you’ve got to try this Creamy Chicken Mushroom Soup Recipe. It’s pure comfort in a bowl—rich, velvety, and loaded with tender chicken and earthy mushrooms. I’ve been making this soup on chilly nights for years, and every time I do, it feels like a warm hug from the inside. Stick around because I’m going to walk you through my best tips and tricks so your soup turns out perfect every single time.

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Why This Recipe Works

Deep flavor layers: Sautéing the onions, garlic, and mushrooms together builds a rich, umami-packed base.
Creamy texture without heaviness: Using a cornstarch and cream slurry thickens the soup perfectly, keeping it silky and luscious.
Fresh herbs and sherry: These add a subtle brightness that lifts the entire soup beyond the ordinary.
Easy, approachable steps: No fancy techniques here, just simple cooking you can master even on a busy weeknight.

Creamy Chicken Mushroom Soup, comforting chicken and mushroom soup, velvety chicken mushroom soup, easy chicken mushroom soup recipe, hearty mushroom soup - A close-up view of a light creamy soup filled with sliced mushrooms and small pieces of chicken, sprinkled with chopped green herbs and tiny dried herbs throughout. The soup has a smooth texture with floating bits of green and brown, and a silver ladle scoops a portion showing three layers of sliced mushrooms, chicken bits, and the creamy broth all mixed. The soup is in a deep white bowl, resting on a white marbled surface. Photo taken with an iphone --ar 2:3 --v 7

Ingredients & Why They Work

Each ingredient in this Creamy Chicken Mushroom Soup Recipe plays an important role to build comforting warmth and complexity. Plus, I’ve included some tips to help you shop wisely and choose the best produce.

Unsalted butter: Gives you control over salt levels and adds creamy richness to sautéing vegetables.
Sweet onion: Offers a mellow sweetness that balances the earthiness of mushrooms.
Celery: Adds subtle crunch and freshness, giving the soup a nice aromatic foundation.
Garlic cloves: Fresh garlic is key for savory depth—don’t be stingy here!
Mushrooms (mixed varieties): Combining shiitake, cremini, or baby bella mushrooms amps up flavor and texture; pick firm, fresh ones.
Fresh rosemary: Its piney notes infuse the soup lightly without overpowering it.
Dried thyme: Earthy and classic with chicken soup, tying flavors together perfectly.
Dry sherry: A splash deglazes the pan and brings subtle sweetness and depth—you can substitute with white wine if needed.
Boneless chicken breast: Cooked whole then shredded or chopped keeps the chicken juicy and tender.
Chicken broth: Homemade or good-quality store-bought broth makes all the difference in flavor.
Heavy cream: Provides luscious creaminess; be sure to whisk it smooth with cornstarch to avoid clumps.
Cornstarch (or arrowroot): Thickens the soup gently without heaviness and works great for keto diets if you choose arrowroot.
Chopped parsley: Adds fresh brightness right before serving and balances the rich soup.
Salt and pepper: Essential for seasoning but add gradually—you can always add more later!

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Tweak to Your Taste

The beauty of this Creamy Chicken Mushroom Soup Recipe is it’s a blank canvas. I love to play around with the herbs and add-ins depending on the season or what’s in my fridge, which makes each batch feel unique. Feel free to customize it to your heart’s content—it’s all about what makes you and your loved ones happy.

Variation: I sometimes swap out rosemary for sage in fall—it adds a lovely woodsy note that pairs beautifully with mushrooms.
Dairy-Free: If you want to skip the cream, try using coconut milk or oat cream for a dairy-free twist; just be mindful it alters the flavor slightly.
Make it spicy: Adding a pinch of cayenne or red pepper flakes can give the soup a nice kick without overpowering it.
Veggie boost: Feel free to toss in some diced carrots or potatoes for more heartiness.

Step-by-Step: How I Make Creamy Chicken Mushroom Soup Recipe

Step 1: Sauté the Aromatics and Mushrooms

Start by melting butter over medium heat in a large soup pot—something about that smell totally signals comfort to me. Toss in your chopped onion, celery, and garlic, and sauté for a couple of minutes until fragrant and soft. Next, add your mushrooms along with rosemary and thyme. Keep stirring as the mushrooms release their moisture and shrink down, soaking up all those flavors. This step creates the flavor base, so don’t rush it! It should take about 5-7 minutes for the mushrooms to soften and become aromatic.

Step 2: Deglaze and Add Chicken & Broth

Pour in the dry sherry to deglaze your pot—this lifts all those delicious browned bits from the bottom and adds a subtle sweetness. Let it simmer for a minute, then nestle your whole chicken breasts right into the pot. Pour in chicken broth, sprinkle in salt and pepper, and bring it all to a gentle boil. Once boiling, reduce the heat and let it simmer for 15 minutes or until the chicken is cooked through. You’ll know it’s ready when it’s opaque and no longer pink in the middle.

Step 3: Chop Chicken and Thicken Soup

Carefully remove the chicken breasts with tongs and place them on a cutting board. Chop them into bite-size pieces—this step always reminds me how much better soup feels when you have those satisfying chunks of tender chicken. Meanwhile, whisk cornstarch into heavy cream until smooth—this prevents clumps later on. Slowly whisk the cream mixture into the simmering soup. Stir gently and let it thicken for a few minutes. The soup should have a velvety texture without being overly thick.

Step 4: Finish with Parsley and Final Seasoning

Return the chopped chicken to the pot and sprinkle in fresh parsley for a burst of color and brightness. Give it a final taste and add salt or pepper as needed. I always taste several times because sometimes the salt needs a little boost at the end after everything has cooked down. Once that’s done, your creamy chicken mushroom soup is ready to serve!

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Pro Tips for Making Creamy Chicken Mushroom Soup Recipe

Don’t skip deglazing: It might seem optional, but that flash of sherry lifts the flavor and makes the soup extra special.
Use whole chicken breasts: Cooking the breasts whole keeps the chicken moist; slicing it before cooking dries it out.
Whisk cream and starch separately: Helps you avoid lumps and ensures smooth thickening.
Simmer, don’t boil after adding cream: High heat can cause the cream to curdle—gentle simmer keeps it silky.

How to Serve Creamy Chicken Mushroom Soup Recipe

Garnishes

I’m a sucker for a simple fresh garnish like chopped parsley or a sprinkle of thyme—it adds a lovely pop of color and freshness. Sometimes, I drizzle a little extra cream on top or add a grind of black pepper for that final elegant touch.

Side Dishes

This soup pairs wonderfully with crusty artisan bread or garlic toast. I also love serving it alongside a crisp green salad or roasted vegetables to round out the meal. For extra cozy vibes, buttery dinner rolls or a warm grilled cheese sandwich are perfect companions.

Creative Ways to Present

For special occasions, I’ve served this soup in individual bread bowls—that adds a fun and rustic touch that guests always rave about! Another idea is to ladle it into pretty bowls and sprinkle with toasted pine nuts or crispy shallots for texture contrasts that impress.

Make Ahead and Storage

Storing Leftovers

I usually store leftovers in airtight containers in the fridge for up to 3 days. The soup thickens as it sits, so don’t be surprised if it looks denser when reheated—you can simply stir in a splash of broth or water to loosen it back up.

Freezing

This Creamy Chicken Mushroom Soup Recipe freezes well, but note the texture of the cream might change slightly. I recommend freezing it without cream if you want to keep the perfect consistency, then adding fresh cream when reheating.

Reheating

Reheat gently on low heat, stirring often. If the soup seems too thick, add a bit of chicken broth or water. Avoid bringing it to a hard boil to keep the cream from separating. Trust me—it tastes just as good the next day!

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more flavor and tenderness to your soup. Just make sure to adjust the cooking time slightly, as thighs may take a bit longer to cook through compared to breasts.
Is it possible to make this soup dairy-free?

Yes! You can replace the heavy cream with coconut milk or a plant-based cream alternative. Just keep in mind that the flavor and texture will differ slightly, but it’s still delicious and creamy.
Can I make this soup in a slow cooker?

You can, but I recommend sautéing the aromatics and mushrooms on the stove first to deepen the flavor, then transfer everything to the slow cooker with chicken and broth. Add the cream and thicken at the end to prevent curdling.
What’s the best way to prevent cream from curdling?

Adding the cream mixture slowly into the hot soup while stirring and simmering gently (not boiling) helps prevent curdling. Whisking the cornstarch with cream beforehand also stabilizes the texture.
Can I make this soup ahead of time?

Definitely! It actually tastes even better the next day after the flavors meld. Just reheat gently and add a splash of broth if it’s too thick.

Final Thoughts

Honestly, this Creamy Chicken Mushroom Soup Recipe has become one of my go-to dishes when I want something that feels like a warm cuddle but is easy to make and packs serious flavor. It’s simple enough for weeknight dinners but special enough for guests. Give it a try—you’ll be making it again and again, trust me. And hey, if you adapt the recipe, I’d love to hear your spin on it!