Go Back
A comforting bowl of Chicken Mushroom Soup is shown as the featured image for this delicious recipe.

ULTIMATE CHICKEN MUSHROOM SOUP

This Chicken Mushroom Soup is a comforting classic, elevated with simple techniques to unlock maximum flavor. It's a creamy, earthy soup that warms you from the inside out. One spoonful and you'll be hooked!
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 350
Ingredients Equipment Method Notes

Ingredients
  

  • 1 tablespoon olive oil
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 8 ounces cremini mushrooms, sliced
  • 4 cloves garlic, minced
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/2 cup dry sherry optional
  • 1 teaspoon dried thyme
  • 1/2 teaspoon dried sage
  • 1 pound boneless, skinless chicken breasts, cooked and shredded
  • Salt to taste
  • Pepper to taste
  • Fresh parsley, chopped for garnish
  • Crusty bread, for serving

Equipment

  • Large pot or Dutch oven
  • Knife
  • Cutting board
  • Measuring spoons
  • Measuring cups
  • Ladle
  • Spoon

Method
 

  1. Heat the olive oil in a large pot or Dutch oven over medium heat.
  2. Add the chopped onion, carrots, and celery and cook until softened, about 5-7 minutes.
  3. Add the sliced mushrooms to the pot and cook until they release their moisture and begin to brown, about 8-10 minutes. Cook in batches if necessary.
  4. Stir in the minced garlic and cook for another minute until fragrant.
  5. Pour in the chicken broth and bring to a simmer.
  6. Add the dried thyme and sage, salt, and pepper.
  7. If using, stir in the dry sherry.
  8. Reduce the heat to low, cover, and simmer for 15-20 minutes to allow the flavors to meld.
  9. Stir in the shredded chicken and heavy cream. Heat through gently, being careful not to boil the soup after adding the cream.
  10. Ladle the Chicken Mushroom Soup into bowls and garnish with fresh parsley, if desired.
  11. Serve with crusty bread for dipping.

Notes

For a richer flavor, use a blend of different mushroom varieties like shiitake and oyster mushrooms. To prevent the cream from curdling, make sure the soup is not boiling when you add it. Leftovers can be stored in an airtight container in the refrigerator for up to 3-4 days or frozen for longer storage. If the soup is too thin, simmer uncovered to reduce the liquid, or whisk a tablespoon of cornstarch with a tablespoon of cold water and stir into the simmering soup.