Chicken Mushroom Soup
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, because it’s nutritious and so incredibly easy to make.
- 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