Description

Craving a warm, hearty soup that’s both comforting and packed with savory goodness? This Chicken Mushroom Soup is your perfect choice! Featuring tender chicken, earthy mushrooms, and a creamy broth infused with rosemary and thyme, this soup delivers rich flavors in a low-carb, gluten-free package

Ingredients

Here’s what you need to make this Chicken Mushroom Soup. Each ingredient adds to the creamy, savory, and umami-rich magic.

Unsalted Butter (2 tablespoons): Adds richness for sautéing.
Sweet Onion (1 large, chopped): Provides a sweet, savory base.
Celery (1 cup, chopped): Adds earthy flavor and subtle crunch.
Garlic (5–6 cloves, minced): Infuses aromatic depth.
Sliced Mushrooms (18 oz, mixed varieties): Delivers earthy, umami flavor (e.g., cremini, shiitake, button).
Fresh Rosemary (1 tsp, chopped): Brings warm, piney notes.
Dried Thyme (1 tsp): Adds savory, herbaceous depth.
Dry Sherry (⅓ cup): Enhances flavor with a subtle, nutty richness.
Boneless Chicken Breast (1 lb): Provides lean, tender protein.
Chicken Broth (8 cups): Forms the flavorful soup base.
Heavy Cream (⅔ cup): Creates a creamy, luxurious texture.
Cornstarch (1 Tbsp, or arrowroot for keto): Thickens the broth.
Chopped Parsley (¼ cup): Adds a fresh, vibrant garnish.
Salt and Pepper (to taste): Seasons to perfection.

Substitutions and Variations

Butter: Swap with olive oil, avocado oil, or ghee for a dairy-free option.
Mushrooms: Use a single variety (e.g., cremini) or add oyster or portobello for different textures.
Dry Sherry: Substitute with white wine, apple cider vinegar (1 Tbsp diluted with water), or omit for an alcohol-free version.
Chicken Breast: Replace with boneless chicken thighs, shredded rotisserie chicken, or tofu for a vegetarian version.
Heavy Cream: Use coconut cream for dairy-free or half-and-half for a lighter option (may be less creamy).
Cornstarch/Arrowroot: Omit for a thinner soup or use ½ tsp xanthan gum for a keto-friendly thickener.
Add-Ins: Stir in 1 cup spinach, kale, or ½ cup shredded cheddar for extra flavor or greens.
Vegetarian Version: Omit chicken, use vegetable broth, and add more mushrooms or zucchini

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Instructions

Step 1: Sauté the Vegetables

In a large 6–8 quart soup pot over medium heat, melt 2 Tbsp unsalted butter.
Add 1 large chopped sweet onion, 1 cup chopped celery, and 5–6 minced garlic cloves. Sauté for 2–3 minutes until fragrant.
Add 18 oz sliced mushrooms, 1 tsp chopped rosemary, and 1 tsp dried thyme. Sauté for 5–7 minutes until mushrooms soften and release their juices.

Tip: Stir occasionally to prevent sticking; chop vegetables uniformly for even cooking.

Step 2: Deglaze and Build the Base

Deglaze the pot with ⅓ cup dry sherry, scraping up any browned bits.
Add 1 lb boneless chicken breasts (whole), 8 cups chicken broth, 1 tsp salt, and ¼ tsp black pepper.
Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until chicken is cooked through (internal temperature 165°F).

Tip: Skim any foam from the surface for a clearer broth.

Step 3: Shred Chicken

Remove chicken breasts with tongs and chop or shred into bite-sized pieces. Set aside.

Tip: Use two forks to shred or a knife for quick chopping; ensure pieces are bite-sized for easy eating.

Step 4: Thicken the Soup

In a small bowl, whisk 1 Tbsp cornstarch (or arrowroot for keto) into ⅔ cup heavy cream until no clumps remain.
Whisk the cream mixture into the soup pot and simmer for 2–3 minutes to thicken.

Tip: Stir constantly while adding cream to ensure a smooth, lump-free texture.

Step 5: Finish and Serve

Stir the chopped chicken and ¼ cup chopped parsley back into the soup.
Taste and adjust seasoning with additional salt and pepper as needed.
Ladle into bowls and serve hot.

Tip: For a richer presentation, garnish with extra parsley or a drizzle of olive oil.