If you’re craving comfort in a bowl, this Creamy Chicken Mushroom Soup Recipe is exactly what you need. It’s cozy, rich, and just packed with flavor—the kind of soup that feels like a warm hug after a long day. Whether you’re looking for a hearty lunch or a simple dinner, this recipe will quickly become a favorite in your kitchen. So grab your apron, and let me walk you through one of my absolute go-to soups that’s both fuss-free and downright delicious.

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Why This Recipe Works

Balanced Flavors: The savory mushrooms and tender chicken blend perfectly with herbs, creating a layered yet subtle taste.
Creamy Texture Without Overload: Heavy cream thickens the soup just right, without making it feel heavy or greasy.
Simple Ingredients: Uses pantry staples and fresh produce that are easy to find, making prep quick and stress-free.
Flexible & Customizable: You can adjust herbs, cream levels, or even swap chicken for turkey, making it your own.

Creamy Chicken Mushroom Soup, hearty mushroom chicken soup, comforting chicken and mushroom dinner, easy creamy chicken mushroom recipe, cozy mushroom chicken bowl - 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 here plays a key role in building depth and comfort. Picking fresh mushrooms and real herbs will elevate your soup, and don’t skip the sherry—it adds a subtle, sophisticated layer that really wakes up the flavors.

Unsalted butter: Essential for sautéing veggies without adding extra salt, giving you full control of seasoning.
Sweet onion: Adds natural sweetness and a gentle base flavor to the soup.
Celery: Provides aromatic crispness and balances the creaminess.
Garlic: For that aromatic depth that makes the soup irresistible.
Mushrooms (mixed varieties): Combining types like cremini and shiitake adds earthiness and complexity.
Fresh rosemary and dried thyme: Classic herbs that complement chicken and mushrooms perfectly.
Dry sherry: Not just a cooking liquor, it brightens flavors and adds slight acidity.
Boneless chicken breast: Lean, tender protein that cooks quickly without drying out.
Chicken broth: The flavorful liquid base, homemade or store-bought works well.
Heavy cream: Adds creamy richness and helps thicken the soup.
Cornstarch (or arrowroot): For thickening the soup gently without lumps.
Parsley: Freshness to finish, lifting the final dish.
Salt and pepper: To taste, because seasoning is everything.

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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 that this Creamy Chicken Mushroom Soup Recipe is a blank canvas—you can easily swap ingredients or adjust spices to suit your mood or pantry. It’s how I’ve kept coming back to it over the years, tweaking little details each time.

Variation: When I want a lighter version, I swap heavy cream for half-and-half and skip the cornstarch; it’s a bit less thick but still delicious.
Herb swaps: Try fresh tarragon or sage if you can get your hands on them for a more autumnal vibe.
Keto-friendly option: Replace cornstarch with arrowroot or simply go without thickener—you’ll still get a creamy feel from the heavy cream.
Vegetarian twist: Omit chicken and add extra mushrooms and a splash of soy sauce for umami depth.

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

Step 1: Sauté the Aromatics and Mushrooms

Start by melting the butter in a large, heavy-bottomed soup pot over medium heat. Toss in the chopped onion, celery, and minced garlic. Sauté them just until the onion turns translucent—about 2-3 minutes. Then, add your sliced mushrooms along with the rosemary and thyme. Cooking the mushrooms until they soften and release their moisture is key—it concentrates their flavor and prevents your soup from tasting watery later.

Step 2: Deglaze and Add the Chicken

Pour in the dry sherry to deglaze the pot, scraping up all those tasty browned bits stuck to the bottom. This little step always makes the soup taste richer. Next, nestle in the whole chicken breasts, pour in the chicken broth, and season with salt and pepper. Bring everything to a boil, then lower the heat and let it simmer gently for about 15 minutes until the chicken is cooked through.

Step 3: Finish with Cream and Parsley

Remove the chicken breasts with tongs and chop them into bite-sized pieces. Meanwhile, whisk your cornstarch into the heavy cream until smooth—that little mix keeps the soup silky and thickened without any lumps. Stir the cream mixture into the pot and let the soup simmer until it thickens up. Finally, stir in the chopped chicken and fresh parsley. Taste and adjust salt and pepper as needed—this is the moment you make it perfect for your palate.

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Tips from My Kitchen

Don’t Overcrowd the Pan: Give your mushrooms space to brown nicely; otherwise, they’ll steam, and your soup loses some depth.
Use a Sharp Knife: Chopping the chicken into even pieces ensures every bite is perfectly tender and prevents chewy chunks.
Whisk Cornstarch Thoroughly: Clumps can ruin the soup’s texture, so take your time with this step for silky smoothness.
Taste As You Go: Salting at the end is crucial because the broth and other ingredients bring saltiness gradually.

How to Serve Creamy Chicken Mushroom Soup Recipe

Garnishes

I usually sprinkle chopped fresh parsley right before serving for a hit of color and brightness. Sometimes I like a little squeeze of fresh lemon or a sprinkle of grated Parmesan on top—both give a lovely zesty or salty kick that makes each spoonful pop.

Side Dishes

Crusty bread or buttery garlic toast are my go-to sides, perfect for dipping into all that creamy goodness. A simple green salad with a tangy vinaigrette also pairs amazingly well to balance the richness.

Creative Ways to Present

For special dinners, I like serving this soup in cute mini crocks or hollowed-out sourdough bread bowls—super cozy and Instagram-worthy! Adding a swirl of cream on top or some fresh chives also turns it into a lovely centerpiece for your table.

Make Ahead and Storage

Storing Leftovers

I store leftovers in airtight containers in the fridge and find the soup tastes even better the next day as the flavors have had time to meld. It keeps well for up to 3 days without losing that creamy, comforting texture.

Freezing

Freezing creamy soups can be tricky because cream can separate, but if you skip the cream before freezing and add it fresh when reheating, it works wonderfully. Alternatively, freeze leftovers without cream and stir it in once thawed and heated.

Reheating

Reheat gently on the stove over low heat, stirring occasionally. If the soup thickens too much, splash in a bit of broth or water to loosen it up. Always add more cream or seasoning last, once hot.

FAQs

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add extra richness and tenderness. Just adjust cooking time slightly since thighs might take a few minutes longer to cook through, but otherwise, swap them in without any issues.
Is there a dairy-free option for this soup?

Yes! You can omit the heavy cream or use unsweetened coconut cream or cashew cream as a substitute. Keep in mind the flavor and texture will shift slightly, but it’ll remain delicious and creamy.
Why do we use dry sherry in this Creamy Chicken Mushroom Soup Recipe?

Dry sherry adds a subtle layer of acidity and sweetness that brightens the soup and balances the earthiness of mushrooms and richness of cream. It’s optional but highly recommended for depth.
Can I make this soup in a slow cooker?

Yes, you can! Brown the aromatics and mushrooms in a pan first, then transfer everything to the slow cooker with broth and chicken. Cook on low for 4-6 hours, add cream and cornstarch at the end, and cook a bit more until thickened.

Final Thoughts

This Creamy Chicken Mushroom Soup Recipe is one of those dishes that always makes me feel at home—no fancy ingredients, just honest comfort food done right. I hope you’ll find as much joy in making and eating it as I do, and that it fills your kitchen with warmth and satisfying flavors. Give it a try, and don’t be shy about making it your own—this soup is as much yours as it is mine now!