There’s nothing like a steaming bowl of creamy mushroom chicken soup to wrap you in warmth when the weather turns chilly. This recipe has been my go-to comfort food for years, it’s rich without being heavy, packed with immune-boosting goodness, and comes together in just 35 minutes. I love how the earthy mushrooms meld with tender chicken in that velvety cream base. Whether you’re fighting off a cold (it works better than medicine, I swear!) or just craving something cozy, this soup delivers. Bonus? It’s easily tweaked for keto or low-calorie diets. My kids call it “hug in a bowl”, and once you try it, you’ll see why!
Why You’ll Love This Creamy Mushroom Chicken Soup
Trust me, this isn’t your average chicken soup, it’s the kind of recipe you’ll crave weekly. Here’s why:
- Comfort in a bowl: That silky cream base hugs earthy mushrooms and tender chicken like your favorite blanket
- 30-minute miracle: From chopping to slurping faster than takeout arrives
- One-pot wonder: Fewer dishes mean more time for second helpings
- Healthier than you’d think: Packed with protein and immunity boosters (garlic’s our secret weapon!)
- Shape-shifter recipe: Keto? Swap cream for coconut milk. Watching calories? I’ve got tricks for that too
35-Minute Creamy Mushroom Chicken Soup That Heals & Comforts
A rich and comforting creamy mushroom chicken soup, perfect for cold days or when you need a healthy meal.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Lactose
Ingredients
- 2 cups chicken breast, diced
- 1 cup mushrooms, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 1 tbsp olive oil
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add onion and garlic, sauté until soft.
- Add chicken and cook until browned.
- Stir in mushrooms and thyme, cook for 5 minutes.
- Pour in chicken broth and bring to a boil.
- Reduce heat, simmer for 15 minutes.
- Add heavy cream, stir well.
- Season with salt and pepper.
- Serve hot.
Notes
- For a keto version, use full-fat cream.
- For a low-calorie version, replace heavy cream with coconut milk.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 90mg
Ingredients for Creamy Mushroom Chicken Soup
Gathering the right ingredients makes all the difference in this creamy mushroom chicken soup. Here’s what you’ll need, with my tried-and-true prep notes:
- 2 cups diced chicken breast (about 300g, or buy pre-cut to save time)
- 1 cup sliced mushrooms (cremini for earthiness, button for mildness, or mix both!)
- 1 chopped onion (yellow works best, but red adds sweetness in a pinch)
- 2 minced garlic cloves (or 1 tbsp pre-minced, no judgment here)
- 3 cups chicken broth (homemade if you’re fancy, boxed if you’re human)
- 1 cup heavy cream (sub coconut milk for dairy-free, it’s shockingly good)
- 1 tbsp olive oil (butter works too for extra richness)
- 1 tsp fresh thyme (dried works, but use half the amount)
- Salt & pepper (to taste, I’m heavy-handed with both)
Pro tip: Keep the cream cold until the last minute, it blends smoother when chilled!
How to Make Creamy Mushroom Chicken Soup
Okay, friends, let’s make magic happen! This creamy mushroom chicken soup comes together like a dream if you follow these steps:
- Sizzle your aromatics: Heat olive oil in your favorite soup pot over medium heat. Toss in those chopped onions and minced garlic, sauté for 3-4 minutes until they turn soft and smell irresistible (that’s when you know it’s working).
- Brown the chicken: Add diced chicken breast and cook for 5-6 minutes, stirring occasionally, until it’s no longer pink. Don’t rush this, those golden edges add so much flavor!
- Mushroom magic: Stir in sliced mushrooms and thyme. Cook another 5 minutes until mushrooms release their juices and shrink down. This is when your kitchen starts smelling like a cozy bistro.
- Broth time: Pour in chicken broth, scrape up any tasty browned bits from the pot bottom (that’s flavor gold!), and bring to a gentle boil.
- Simmer session: Reduce heat to low and let it bubble happily for 15 minutes, this melds all the flavors together beautifully.
- Creamy finale: Remove from heat before stirring in cold heavy cream (this prevents curdling). Season with salt and pepper until it tastes like heaven.
That’s it! You’ve just made the most comforting soup ever in under 30 minutes.
Tips for Perfect Creamy Mushroom Chicken Soup
- Deglaze like a pro: When adding broth, use a wooden spoon to scrape up all those flavorful browned bits stuck to the pot, they’re packed with umami!
- Thickness tweaks: Too thick? Add splash of broth. Too thin? Simmer uncovered for 5 extra minutes.
- Herb hack: Fresh thyme leaves make all the difference, just strip them off the stems by running your fingers downward.
- Cream caution: Never let the soup boil after adding cream, it’ll separate and break your heart (and your soup).
Creamy Mushroom Chicken Soup Variations
This creamy mushroom chicken soup is like Play-Doh for grown-ups, mold it however you like! My favorite twists:
- Keto superstar: Keep the full-fat cream and throw in extra mushrooms, it’s practically carb-free!
- Low-calorie hack: Swap cream for coconut milk (the canned kind) and watch the calories drop while keeping that lush texture.
- Green boost: Toss in two handfuls of baby spinach during the last 2 minutes, it wilts perfectly and sneaks in extra nutrients.
Bonus: This soup’s naturally gluten-free and paleo-friendly if you use coconut milk. My vegetarian friends even make it with tofu instead of chicken!
Serving Suggestions for Creamy Mushroom Chicken Soup
This creamy mushroom chicken soup shines brightest when paired right, here’s how I love to serve it:
- Crusty bread dunkers: A warm baguette or garlic toast is perfect for soaking up every last drop (my kids fight over the “soup bread” every time!)
- Fresh crunch: A simple side salad with lemon vinaigrette cuts through the richness beautifully
- Protein boost: Serve over cooked quinoa or brown rice for extra staying power
Kid tip: Let them add oyster crackers or goldfish, it makes the soup “fun” and cools it down faster!
Storing and Reheating Creamy Mushroom Chicken Soup
This creamy mushroom chicken soup tastes even better the next day, if you can resist eating it all at once! Here’s how to keep it perfect:
- Fridge storage: Cool completely, then store in airtight containers for up to 3 days. The flavors actually deepen overnight!
- Reheating magic: Warm gently over low heat, stirring frequently. Never let it boil, that cream will separate faster than my kids spotting vegetables.
- Freezer hack: Freeze without the cream, just thaw, reheat, then stir in fresh cream before serving. Works like a charm!
Pro tip: Label containers with dates, this soup disappears fast in my house!
Creamy Mushroom Chicken Soup Nutritional Info
Let’s talk numbers, because this creamy mushroom chicken soup packs way more nutrition than you’d expect from something so delicious! Here’s the scoop per generous bowl (about 1.5 cups):
- 320 calories, Feels indulgent but won’t wreck your diet
- 24g protein, Thanks to all that chicken (hello, muscle fuel!)
- 8g carbs, Mostly from the mushrooms and onions
- 22g fat, The cream gives it that luxurious texture
- 2g fiber, Mushrooms sneak some in there
Important note: These numbers can change based on your ingredients, using coconut milk instead of cream? Your fat content shifts. Extra mushrooms? More fiber! That’s why I love this soup, it adapts to whatever your body needs. If you are looking for other healthy healing chicken vegetable soup recipes, check out this link.
What really matters? This soup delivers comfort and nutrition in every spoonful. The garlic and mushrooms bring immune-boosting benefits, while the protein keeps you full for hours. Not bad for something that tastes this good, right? For more comforting meals, you might enjoy this rustic farmhouse chicken stew soup recipe.
FAQs About Creamy Mushroom Chicken Soup
Can I freeze this soup?
Absolutely! Just skip the cream when freezing, it doesn’t thaw well. Freeze the broth-chicken-mushroom base for up to 3 months. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream. Works like a charm every time!
Is this recipe keto-friendly?
You bet! With full-fat cream and low-carb mushrooms, it’s practically designed for keto. For even fewer carbs, use extra mushrooms and skip any starchy toppings. My keto friends swear by adding a dollop of sour cream right before serving, divine!
How do I make it dairy-free?
Easy-peasy! Swap the heavy cream for full-fat coconut milk (the canned kind). It gives the same luxurious texture with a subtle tropical twist. I actually prefer this version sometimes, the coconut plays beautifully with the earthy mushrooms. For more dairy-free inspiration, see what they are cooking up over at Family Tastes.
Can I use chicken thighs instead of breast?
Oh yes, and they add amazing richness! Just cook them a few minutes longer, about 8-10 minutes, until no pink remains. The dark meat makes the soup even more comforting on chilly nights.
Why did my soup separate?
Don’t panic! This happens if the soup boils after adding cream. Next time, remove from heat before stirring in cream, and reheat gently. If it’s already separated, whisk in a teaspoon of cornstarch mixed with cold water while reheating, it’ll smooth right out.
Alright, soup lovers, it’s your turn now! Whip up this creamy mushroom chicken soup and make it your own. Did you add extra garlic? Throw in some spinach? Maybe swap the cream for coconut milk? I want to hear all about your delicious experiments! Drop your twists (and any questions) in the comments below, nothing makes me happier than seeing how you make my recipes your own. Now grab that soup pot and get cooking!