If you’re craving something that feels like a warm hug in a bowl, you’ve got to try this Creamy Chicken Mushroom Soup Recipe. It’s rich, comforting, and packed with flavors that just dance on your palate. I promise, once you whip this up, it’ll become your go-to soup whenever chilly days roll around—or anytime you want some serious cozy vibes. Stick with me here, because I’m about to share all my little secrets for making it absolutely irresistible.

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Why This Recipe Works

Layered Flavor: Sautéing the mushrooms with herbs and deglazing with sherry builds deep, savory complexity.
Perfect Creaminess: Heavy cream thickened gently with cornstarch adds silkiness without heaviness.
Tender Chicken: Simmering the chicken breasts whole keeps them moist before chopping back into the soup.
Balanced Herbs & Aromatics: The rosemary, thyme, and garlic create a fragrant background without overpowering the soup.

Creamy Chicken Mushroom Soup, Chicken Mushroom Soup recipe, comforting mushroom soup, easy chicken and mushroom soup, hearty creamy 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

Every ingredient in this Creamy Chicken Mushroom Soup Recipe plays a starring role to make sure your bowl overflows with richness and comfort. When you shop, look for fresh mushrooms—it really lifts the whole dish—and pick chicken breasts with a good pinkish hue for juiciness.

Creamy Chicken Mushroom Soup, Chicken Mushroom Soup recipe, comforting mushroom soup, easy chicken and mushroom soup, hearty creamy soup - Flat lay of unsalted butter in a small white ceramic bowl, a large peeled and chopped sweet onion on a white plate, chopped celery on a white plate, several peeled garlic cloves scattered neatly, an assortment of fresh sliced mushrooms on a white ceramic dish, fresh chopped rosemary sprigs, dried thyme in a small white bowl, dry sherry in a small white bowl, two whole boneless chicken breasts, clear chicken broth in a small white bowl, heavy cream in a small white bowl, cornstarch in a small white bowl, chopped fresh parsley on a white plate, coarse salt and whole black peppercorns in small white bowls, all arranged symmetrically and balanced, placed on a clean white marble surface, soft natural light, photo taken with an iPhone, professional food photography style, fresh ingredients, white ceramic bowls, no bottles, no duplicates, no utensils, no packaging --ar 2:3 --v 7 --p m7354615311229779997

Unsalted butter: Adds that golden richness and helps soften veggies without overwhelming flavors.
Sweet onion: Brings natural sweetness that balances savory mushrooms and herbs.
Celery: Gives a subtle crunch and freshness to the soup’s base.
Garlic: Essential aromatic that wakes up the entire dish.
Mixed mushrooms: Using varieties like cremini and shiitake adds depth and texture.
Fresh rosemary: Woody herb that complements chicken perfectly without being too strong.
Dried thyme: Earthy and aromatic, it blends beautifully with the creamy broth.
Dry sherry: A splash of this deglazes the pan and adds a subtle nutty sweetness.
Boneless chicken breast: Lean protein that cooks quickly and remains tender when simmered gently.
Chicken broth: The heart of the soup’s savory base—opt for a good-quality one or homemade for best results.
Heavy cream: Brings luscious creaminess, balancing the savory and earthy flavors.
Cornstarch: Thickens the soup without clumps—arrowroot works well if you’re keto-friendly.
Fresh parsley: Brightens the final dish with a pop of color and freshness.
Salt and pepper: To taste, always tune these carefully to bring out each ingredient’s best.

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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.

Make It Your Way

I love how flexible this Creamy Chicken Mushroom Soup Recipe is—you can easily adjust herbs or swap out the cream for coconut milk if you want a dairy-free spin, and it still turns out comforting and rich. Don’t hesitate to make this your own!

Variation: Adding a splash of white wine instead of sherry adds a crisp note I really enjoy when entertaining guests.
Dairy-Free Option: Swap heavy cream for coconut cream and use arrowroot instead of cornstarch—I’ve done that for friends with dietary restrictions, and it’s a hit.
Extra Veggies: Toss in diced carrots or parsnips when sautéing the onions for extra sweetness and nutrition.
Make It Heartier: Adding cooked wild rice or barley makes it a full meal—perfect when you want cozy and filling.

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

Step 1: Sauté the Aromatics and Mushrooms

I start by melting the unsalted butter over medium heat in a large soup pot—this creates a lovely base without burning. Then I toss in the chopped onion, celery, and minced garlic, stirring for about 2-3 minutes until everything starts to soften and the kitchen smells heavenly. Next, in go the sliced mushrooms, rosemary, and thyme. I cook them down until the mushrooms release their liquid and become tender but not mushy—this usually takes about 5-7 minutes. This step builds the soup’s deep flavor foundation, so don’t rush it!

Step 2: Deglaze and Simmer the Chicken

Now here’s a little trick: I deglaze the pot with dry sherry, scraping up all those beautiful browned bits from the bottom—they pack so much flavor. Then I nestle the whole boneless chicken breasts right into the pot and add the chicken broth, salt, and pepper. Bringing it all to a boil, I immediately reduce the heat to a simmer. I let the chicken cook gently for about 15 minutes until it’s fully cooked but still juicy. This method keeps the chicken tender and easy to chop later.

Step 3: Finish with Cream, Thicken, and Add Chicken

Once the chicken is cooked, I carefully remove it from the pot and chop it into bite-sized pieces—this is when the soup starts looking like the cozy vision you want. Meanwhile, I whisk the cornstarch into the heavy cream until completely smooth to avoid clumps (this little step is key!). Adding this mixture back into the soup, I simmer gently until it thickens beautifully—just enough to coat the back of a spoon but still velvety. Finally, the chopped chicken and fresh parsley go in, and I taste test to add more salt or pepper as needed. It’s the moment when the flavors truly come together.

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Tips from My Kitchen

Don’t Rush the Mushrooms: Let them cook until soft and juicy to avoid rubbery texture and boost flavor.
Avoid Clumps in Cream: Always whisk cornstarch into the cream before adding for smooth thickening.
Simmer, Don’t Boil: Keeping a gentle simmer while cooking chicken keeps it tender and juicy.
Taste as You Go: Balance salt and pepper gradually—it’s easier to add than to fix over-salting.

How to Serve Creamy Chicken Mushroom Soup Recipe

Creamy Chicken Mushroom Soup, Chicken Mushroom Soup recipe, comforting mushroom soup, easy chicken and mushroom soup, hearty creamy soup - A gray bowl filled with creamy soup that has chunks of light beige cooked chicken, sliced brown and white mushrooms, and small pieces of green celery, all mixed in a pale, creamy broth with green parsley leaves scattered on top, sitting on a wooden table next to a dark gray plate with two silver spoons and a purple bowl, with a white napkin that has colorful patterns to the side, the surface beneath is a white marbled texture photo taken with an iphone --ar 2:3 --v 7

Garnishes

I love finishing this soup with a sprinkle of fresh chopped parsley for color and brightness. If I’m feeling fancy, a little drizzle of truffle oil or a handful of crunchy fried shallots adds a wonderful extra touch that always impresses guests.

Side Dishes

A warm, crusty baguette or some garlic bread is my favorite side to soak up every last bit of this soup. Sometimes I pair it with a simple arugula salad tossed with lemon vinaigrette for a fresh contrast.

Creative Ways to Present

For special occasions, I’ve served this soup in mini bread bowls—it turns eating into a fun, interactive experience everyone loves. Garnishing with microgreens or edible flowers can also make the presentation feel extra special just by adding a pop of color.

Make Ahead and Storage

Storing Leftovers

I usually store leftover Creamy Chicken Mushroom Soup Recipe in airtight containers in the fridge for up to 3 days. When you reheat, do so gently on the stove over low heat to avoid curdling the cream. It reheats beautifully so you’ll want to make extra!

Freezing

Freezing creamy soups can be tricky, but I’ve had good luck with this one by leaving out the cream and adding it fresh after thawing. Freeze the broth, chicken, and mushrooms in a deep container for up to 2 months.

Reheating

When reheating, thaw overnight in the fridge if frozen. Warm the soup slowly over medium-low heat, stirring frequently, then whisk in fresh cream if you left it out during freezing. This keeps your soup silky and fresh-tasting.

FAQs

Can I use other types of mushrooms for this soup?

Absolutely! You can mix cremini, shiitake, button, or even portobello mushrooms. I find a blend offers the best texture and flavor complexity, but feel free to use what’s fresh or available to you.
Is there a way to make this soup dairy-free?

Yes! Swap out heavy cream for full-fat coconut milk or coconut cream, and use arrowroot powder instead of cornstarch to thicken. The soup still turns out creamy and comforting with a slightly different but delicious flavor profile.
Can I use chicken thighs instead of breasts?

You sure can! Chicken thighs tend to stay juicy and add more flavor but take a bit longer to cook. Just simmer them until tender, then chop and add back the same way.
What’s the best way to thicken the soup without cornstarch?

If you don’t have cornstarch, you can use arrowroot powder or make a simple flour roux with butter and flour before adding broth. Another trick is to puree a small portion of the soup and stir it back in for natural thickness.
How long does this soup keep in the fridge?

Stored in an airtight container, this soup stays fresh for 3 to 4 days in the refrigerator. Always reheat gently and stir well before serving.

Final Thoughts

This Creamy Chicken Mushroom Soup Recipe holds a special place in my kitchen because it’s simple yet so satisfying—and every time I make it, it feels like sharing a little comfort with whoever’s lucky enough to eat it. I really hope you’ll give it a try and enjoy every spoonful as much as I do. Trust me, once you taste that velvety cream swirling with earthy mushrooms and juicy chicken, you’ll understand why it’s a recipe I keep coming back to again and again.