Creamy Chicken Mushroom Soup Recipe
A comforting and creamy chicken mushroom soup featuring tender chicken breast, sautéed mushrooms, aromatic herbs, and a touch of sherry. This hearty soup is simmered to perfection and thickened with heavy cream and cornstarch, making it a perfect meal for cozy days.
- Prep Time: 10 minutes
- Cook Time: 23 minutes
- Total Time: 33 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Salt
Ingredients
Soup Base
- 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
Chicken and Broth
- 1/3 cup cooking sherry
- 1 pound boneless chicken breast (or boneless chicken thighs)
- 8 cups chicken broth
- Salt and pepper to taste (1 teaspoon salt, 1/4 teaspoon black pepper initially)
Finishing Ingredients
- 2/3 cup heavy cream
- 1 tablespoon cornstarch (or arrowroot for ketogenic)
- 1/4 cup chopped parsley
Instructions
- Prepare the aromatics: Add the butter to a large 6-8 quart soup pot and set it over medium heat. Once the butter is melted, add the chopped onions, celery, and minced garlic. Sauté them gently to develop their flavors, cooking for about 2-3 minutes until softened.
- Sauté mushrooms and herbs: Add the sliced mushrooms, fresh chopped rosemary, and dried thyme to the pot. Continue sautéing until the mushrooms have softened and cooked down, releasing their moisture and flavor into the base.
- Deglaze and add chicken: Pour in the cooking sherry to deglaze the pot, scraping any browned bits off the bottom. Then add the whole boneless chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring the mixture to a boil, then lower the heat and let it simmer gently for 15 minutes or until the chicken is thoroughly cooked through.
- Chop the chicken: Remove the fully cooked chicken breasts from the pot using tongs. Chop the breasts into bite-sized pieces suitable for the soup.
- Thicken the soup and finish: Whisk the cornstarch into the heavy cream, ensuring there are no lumps. Slowly whisk this mixture into the simmering soup to thicken it. Stir in the chopped chicken and add the fresh parsley. Taste the soup and adjust seasoning with salt and pepper as needed before serving.
Notes
- You can substitute chicken thighs for a slightly richer flavor.
- Arrowroot can replace cornstarch for a ketogenic or gluten-free alternative.
- Use a mix of mushroom varieties like cremini, shiitake, and button for deeper flavor.
- If you prefer a thicker soup, increase the cornstarch to 1.5 tablespoons.
- This soup freezes well; cool completely before freezing.
Find it online: https://bitezly.com/creamy-chicken-mushroom-soup-recipe/
