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Creamy Chicken Mushroom Soup with Herbs Recipe

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4.4 from 15 reviews

A comforting and hearty Chicken Mushroom Soup made with tender chicken breasts, sautéed mushrooms, fresh herbs, and a creamy finish. This savory soup combines the earthiness of mixed mushrooms with aromatic rosemary and thyme, all simmered in a rich chicken broth and thickened with creamy heavy cream and cornstarch for a perfect meal any day.

  • Total Time: 33 minutes
  • Yield: 8 servings

Ingredients

Base Ingredients

  • 2 tablespoons unsalted butter
  • 1 large sweet onion, peeled and chopped
  • 1 cup chopped celery
  • 5-6 cloves garlic, peeled and minced

Mushrooms and Herbs

  • 18 ounces sliced mushrooms (mixed varieties)
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon dried thyme

Chicken and Broth

  • 1/3 cup cooking sherry
  • 1 pound boneless chicken breast or boneless chicken thighs
  • 8 cups chicken broth

Cream and Thickener

  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch or arrowroot (for ketogenic option)

Finishing Touches

  • 1/4 cup chopped parsley
  • Salt and black pepper to taste

Instructions

  1. Sauté Aromatics: Add the butter to a large 6-8 quart soup pot and heat over medium. Once melted, add the chopped onions, celery, and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
  2. Cook Mushrooms and Herbs: Add the sliced mushrooms, fresh rosemary, and dried thyme to the pot. Continue sautéing until the mushrooms soften and reduce in size, releasing their moisture.
  3. Deglaze and Simmer: Pour in the cooking sherry to deglaze the pot, scraping any browned bits from the bottom. Add whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the soup to a boil, then reduce heat to low and simmer gently for 15 minutes or until the chicken is cooked through.
  4. Prepare Chicken: Use tongs to remove the cooked chicken breasts from the pot. Chop the chicken into bite-size pieces for easier eating.
  5. Thicken Soup and Finish: Whisk the cornstarch into the heavy cream until smooth with no lumps. Stir this cream mixture into the simmering soup, allowing it to thicken slightly. Return the chopped chicken to the pot, add the chopped parsley, then taste and adjust seasoning with salt and pepper as needed. Serve hot.

Notes

  • You can substitute chicken thighs for a juicier texture if preferred.
  • Arrowroot powder is a good alternative to cornstarch for those on a ketogenic diet.
  • Use a variety of mushrooms such as cremini, shiitake, and button mushrooms for richer flavor.
  • For a lighter soup, use half-and-half instead of heavy cream.
  • Leftover soup can be refrigerated for up to 3 days or frozen for longer storage.
  • Author: Monica
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://monicarecipes.com/creamy-chicken-mushroom-soup-with-herbs-recipe/