Chicken Mushroom Soup
by Sommer Collier — on Jan 13, 2026 
When I’m in the mood for a light, yet power-packed meal, I simmer up satisfying bowls of my warm, creamy chicken mushroom soup recipe. This dinner-time hero is loaded with tender chicken and earthy mushrooms, all nestled in a savory, umami-packed broth that happens to be lean. I feel good about serving it to my family, and they feel good about slurping it down!
To me, mushrooms are the purest flavor of fall, and I’m obsessed with the intense rustic depth they give any dish. This chicken mushroom soup is no exception. It’s luxuriously creamy, robust, and packed with hearty mushrooms and tender chicken that keep you feeling full and satisfied. This is one of those nourishing recipes I keep on rotation when I want to feel good, along with this detox southwest soup, because it’s nutritious and so incredibly easy to make.
GeorgeP – ⭐⭐⭐⭐⭐ Oh my gosh, I’m so glad this recipe is back! I used to make it all the time and then it disappeared off your site and I didn’t know why. I saw it come up in my feed this evening and I was so excited. I will be making this again this week. It’s absolutely perfect the way that it is.
Sommer’s Recipe Highlights
Nourishing – From the fiber-packed medley of mushrooms to the juicy chunks of chicken, every slurp of this soup is wholesome and nourishing. Not to mention, it’s low carb and low calorie, so I can enjoy as much as I want!
Easy Weeknight Meal – I love to make this recipe when I’m in a hurry to get dinner on the table. All it takes is a handful of fresh ingredients, a little chopping, and less than 30 minutes to simmer this standout chicken soup.
Meal Prep – Did I mention that it’s perfect for meal prepping, too?! Similar to my mushroom chicken recipe, the leftovers keep well for several days, and the flavor and texture are just as good after reheating.
Key Ingredients and Tips
- Chicken – To make those juicy chunks of chicken, I prefer boneless, skinless chicken breast, or boneless chicken thighs.
- Mushrooms – The star of the show! I use a medley of mushrooms to add extra depth and texture. I often mix cremini, oyster, and shiitake mushrooms. However, using all white button mushrooms will work as well.
- Onion – Sweet onion is so important for building the base flavor of this broth, and its sweetness helps balance the earthy flavors of the mushrooms.
- Herbs – To get those herby aromas, I use fresh rosemary, parsley, and dried thyme.
- Dry sherry – Just a splash of this boozy condiment adds a ton of depth and unique flavor to the entire pot of soup.
- Heavy cream – Just a little cream gives this dish its signature luxurious, creamy texture, making it insatiable.
- Cornstarch – To thicken up the soup, you can use either a little bit of cornstarch or arrowroot.
How To Make
Find the full recipe with ingredient proportions, detailed instructions, and a video tutorial in the printable form at the bottom of the post.
Build the base – To start off, I melt some butter in a large pot, and I saute the onion, garlic, and celery until they are tender and soft.
Heat it up – Then, I stir in the mushrooms, rosemary, and thyme, and cook them for a few minutes until the mushrooms have softened. Mmmm, the kitchen is smelling really good right about now!
Deglaze and chicken-ify – I pour in a splash of dry sherry to deglaze the bottom of the pan. Then I add in the chicken pieces and chicken broth. I let that come to a boil and simmer until the chicken is cooked through. Usually, that takes 15-20 minutes.
Remove the chicken – Once the chicken is cooked, I remove it from the pot and chop it into small chunks that will fit on a spoon.
Make it creamy – In a separate bowl, I thicken the heavy cream with a pinch of cornstarch, and I stir that all back into the pot. Then in goes the chopped chicken, a generous sprinkle of fresh parsley, and you’re ready to enjoy!
Recipe Variations
- Potatoes – Add in chunks of potatoes to make this soup even heartier.
- Lemon – Freshen up every spoonful by mixing in fresh lemon juice.
- Heat – Mix in a dash of cayenne pepper or crushed red pepper flakes to make this spicy.
- Spinach – Stir in fresh spinach to add a pop of color and extra nutritional value.
Serving Suggestions
This wholesome one-pot meal is wonderful on its own, but sometimes I also serve it with a few lovely side dishes to create a heartier meal! Keep in mind, some of these options are not low carb, but some of them are! Here are some of my favorites:
- Low Carb Cauliflower Crackers
- Magic Mug Low Carb Bread Recipe
- Cathead Biscuits
- Steakhouse Salad (Romaine Hearts Salad)
- Jennifer Aniston Bulgur Salad
Frequently Asked Questions
If the chicken has been simmering in the broth for at least 15 minutes, it’s most likely cooked through. To check for doneness, you can press the thickest part of the chicken with your finger. If it bounces right back, it’s done.
You can also use dry sherry, white wine, or omit the alcohol and add extra chicken broth. However, I feel like when you do this, you lose an important part of the flavor.
Use a small whisk or a fork to whisk the two ingredients vigorously until very smooth. Then whisk this creamy slurry into the soup.
Storing
This soup can keep in an airtight container in the fridge for 4 to 6 days. It also freezes well and will last in the freezer for up to 6 months. Just make sure to rewarm the soup at room temperature before reheating, then heat on medium-low so the cream doesn’t separate.
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More Delicious Soup Recipes You Might Like:
Chicken Mushroom Soup
Video
Ingredients
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 cloves garlic, peeled and minced
- 18 ounces sliced mushrooms, mixed varieties
- 1 teaspoon fresh chopped rosemary
- 1 teaspoon dried thyme
- 1/3 cup cooking sherry
- 1 pound boneless chicken breast, or boneless chicken thighs
- 8 cups chicken broth
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup chopped parsley
- Salt and pepper
Instructions
- Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
- Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
- Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.
- When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
- Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.
The world has gone metric why are you still using the quaint imperial system?
I love this soup! The broth is creamy, but not too creamy. It’s actually perfect.
This soup is amazing! So creamy and flavorful, and the mushrooms make it extra hearty.
Oh my gosh, I’m so glad this recipe is back! I used to make it all the time and then it disappeared off your site and I didn’t know why. I saw it come up in my feed this evening and I was so excited. I will be making this again this week. It’s absolutely perfect the way that it is.
I made this soup for dinner and everyone loved it! The mushrooms and the touch of sherry made the broth incredibly flavorful. I also appreciate the tips for poaching the chicken—it stayed perfectly tender. Such a cozy, satisfying low-carb meal!