If you’re craving comfort in a bowl, this Creamy Chicken Mushroom Soup Recipe is exactly what you need. It’s rich, velvety, and packed with tender chicken and earthy mushrooms, making it a perfect dish for cool evenings or when you simply want some cozy homemade goodness. Trust me, once you make this, it’ll become your go-to soup for easy dinners or even meal prep!

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Why This Recipe Works

Balanced flavors: The mix of fresh herbs, garlic, and sherry adds layers without overpowering the creamy base.
Creaminess without heaviness: Using cornstarch and heavy cream thickens the soup perfectly for a luscious texture.
Quick and straightforward: This recipe comes together in just about 30 minutes, making it practical for busy weeknights.
Comfort in every bite: The chicken and mushrooms soak up flavors beautifully, delivering cozy satisfaction.

Creamy Chicken Mushroom Soup, hearty chicken mushroom soup, easy homemade soup, comforting mushroom soup, quick creamy chicken 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 a key role in creating its rich and comforting profile. The freshness of herbs and vegetables contrasts with the creamy broth, while the sherry adds a lovely depth of flavor that you might not expect. Let me walk you through why I love each element.

Creamy Chicken Mushroom Soup, hearty chicken mushroom soup, easy homemade soup, comforting mushroom soup, quick creamy chicken 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: Gives a lovely base for sautéing veggies and mushrooms without adding extra salt, so you control seasoning better.
Sweet onion: Adds a natural sweetness and body to the soup’s flavor.
Celery: Brings a subtle, refreshing bite and crunch when sautéed.
Garlic cloves: Essential for that comforting, savory aroma which makes any soup better.
Sliced mushrooms: I like mixed varieties for a variety of textures and earthy flavors.
Fresh rosemary: A few sprigs add a piney, fresh note that complements chicken really well.
Dried thyme: Classic herb for soups and stews that complements mushrooms and chicken perfectly.
Dry sherry: Adds a subtle nutty and slightly sweet flavor to deglaze and unlock the mushroom’s umami.
Boneless chicken breast: Tender, lean protein that cooks relatively quickly and blends beautifully into the soup.
Chicken broth: The hearty liquid base that carries all the flavors.
Heavy cream: Gives that luscious creaminess you’re after for this soup without being overly heavy.
Cornstarch: Keeps the soup thick and silky — a little goes a long way.
Fresh parsley: Brightens and freshens the finished dish with a pop of green.
Salt and pepper: Essential for balancing and highlighting all the flavors.

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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

I’m all about making recipes your own, and this creamy chicken mushroom soup is incredibly flexible. I like to tweak it depending on the season or my mood, and trust me, it always turns out delicious.

Variation: Adding a splash of white wine instead of sherry gives it a slightly different but equally delightful twist. Once, I swapped it out when I didn’t have sherry, and the soup still had a lovely depth.
Dietary modification: For a lighter version, swap heavy cream with coconut milk or a plant-based creamer and use arrowroot instead of cornstarch; it works surprisingly well.
Seasonal change: In fall, I toss in some diced carrots and fresh thyme instead of dried for a sweeter, herbier twist I loved serving at a family gathering.

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

Step 1: Sauté the Aromatics & Mushrooms

Start by melting the unsalted butter in a large pot over medium heat. Toss in the chopped onion, celery, and minced garlic, and sauté for 2-3 minutes. You want the veggies to soften and become fragrant without browning too much. Then add the sliced mushrooms along with rosemary and thyme. Stir occasionally, letting the mushrooms cook down until they’re tender and releasing their beautiful earthy juices — about 6-8 minutes.

Step 2: Deglaze and Add Chicken & Broth

Pour in the dry sherry to deglaze the pot, scraping up any flavorful bits stuck to the bottom. This step adds so much flavor! Next, nestle your chicken breasts into the pot. Pour in the chicken broth, sprinkle in salt and pepper, then bring everything to a gentle boil. As soon as it reaches a boil, lower the heat to a simmer and cook until the chicken is tender and cooked through, around 15 minutes.

Step 3: Shred Chicken & Thicken Soup

Use tongs to take the chicken breasts out and place them on a cutting board. Once cool enough, chop into bite-size pieces — I like to keep them a bit chunky for texture. Meanwhile, whisk the cornstarch into the heavy cream until smooth with no lumps. Pour this creamy mix back into the soup pot and stir well. Let it simmer gently until thickened, which shouldn’t take long — about 5 minutes. Finally, stir in the chopped chicken and fresh parsley. Give it one more taste and adjust salt and pepper as needed.

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Pro Tips for Making Creamy Chicken Mushroom Soup Recipe

Don’t Skip Deglazing: It elevates the mushroom flavor dramatically — I never skip this step, and it makes the soup taste restaurant-quality.
Gentle Simmer for Chicken: Avoid boiling hard; gentle simmering keeps the chicken tender and juicy.
Whisk Cornstarch Well: Mixing cornstarch into cream before adding avoids clumps — save yourself the trouble of soup with lumps!
Fresh Herbs Over Dried: Whenever possible, I add fresh parsley at the end for brightness and fresh flavor that dried herbs can’t match.

How to Serve Creamy Chicken Mushroom Soup Recipe

Creamy Chicken Mushroom Soup, hearty chicken mushroom soup, easy homemade soup, comforting mushroom soup, quick creamy chicken 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 topping this soup with a sprinkle of extra chopped fresh parsley or a few twists of freshly cracked black pepper. Sometimes I add a little drizzle of good-quality olive oil or a tiny pinch of smoked paprika for warmth and color. If you’re feeling fancy, a dollop of sour cream or crème fraîche makes it feel extra indulgent!

Side Dishes

It pairs beautifully with crusty artisan bread — perfect for dunking. Sometimes I serve it alongside a crisp green salad with vinaigrette to balance the richness. For something heartier, warm garlic bread or soft dinner rolls really complement the soup’s creaminess.

Creative Ways to Present

For a cozy dinner party, I like to serve this soup in rustic mugs or mini cast iron bowls, garnished with fresh herbs and a little toasted bread on the side. It feels intimate and inviting. Another fun idea is to hollow out a small round loaf of bread and ladle the soup inside — it’s rustic and totally Instagram-worthy!

Make Ahead and Storage

Storing Leftovers

I store leftovers in an airtight container in the fridge and it keeps really well for up to 3 days. The flavors actually deepen overnight, so leftovers taste even better! Just be sure to cool it before refrigerating and give it a good stir before reheating.

Freezing

I’ve frozen this soup a couple of times and it works well — just freeze in portion-sized containers. When thawed, the texture might be slightly different since cream can separate, but reheating gently and stirring often helps bring it back to silky perfection.

Reheating

I reheat leftovers slowly on the stovetop over low heat, stirring frequently. You can add a splash of chicken broth or cream if it seems too thick. Avoid microwaving without stirring, as the soup can heat unevenly and separate.

FAQs

Can I use other types of mushrooms in this soup?

Absolutely! This recipe is flexible with mushroom varieties. I love mixing cremini, shiitake, and button mushrooms for depth, but portobellos or chanterelles work great too — just slice them evenly to cook uniformly.
Is there a dairy-free version of this Creamy Chicken Mushroom Soup Recipe?

Yes! You can skip the heavy cream or substitute it with coconut milk or other dairy-free creamers. Use arrowroot powder instead of cornstarch for thickening to keep it keto-friendly and dairy-free.
Can I use chicken thighs instead of breasts?

Definitely! Chicken thighs add extra juiciness and flavor. Just adjust the cooking time slightly — thighs might take a few minutes longer to cook through but tenderize beautifully in the broth.
How can I make this soup thicker or thinner?

If you want it thicker, add a little more cornstarch slurry (cornstarch mixed with cream). For a thinner soup, simply add extra chicken broth or a splash of water while reheating.

Final Thoughts

This Creamy Chicken Mushroom Soup Recipe is one of those dishes I always reach for when I want a little comfort and warmth that feels both indulgent and homemade. It’s straightforward but packed with flavor — exactly what you want when you’re craving something cozy without fuss. I hope you’ll make it, savor it, and maybe even share it, because it’s too good to keep to yourself. Happy cooking!