Nothing chases away winter chills or soothes a scratchy throat quite like a steaming bowl of creamy mushroom garlic chicken soup. This recipe became my go-to last year when our whole house caught that nasty flu going around. I swear, between the immune-boosting garlic, protein-packed chicken, and earthy mushrooms, we were back on our feet faster than with any medicine! What makes this soup special? It’s creamy without being heavy, packed with flavor, and ready in about 30 minutes – perfect for when you need comfort fast. Whether you’re fighting off a cold or just craving something warm and satisfying, this soup hits all the right notes.
Why You’ll Love This Creamy Mushroom Garlic Chicken Soup
Trust me, this isn’t your average chicken soup! Here’s what makes it special:
- Creamy dreaminess: That silky texture from heavy cream (or coconut milk) hugs every spoonful of tender chicken and mushrooms
- Cold-fighting power: Packed with garlic’s natural immunity boosters and protein to help you recover faster
- Weeknight hero: Ready in 30 minutes flat, I’ve made this after work when I’m too tired to cook anything complicated
- Your soup, your rules: Swap in kale instead of mushrooms, use thighs instead of breasts, or go dairy-free, it’s all good!
Seriously, once you try this cozy bowl of comfort, you’ll understand why it’s my winter staple.
Print30-Minute Creamy Mushroom Garlic Chicken Soup Heals Your Gut Magically
A rich and creamy mushroom garlic chicken soup packed with flavor and health benefits. Perfect for cold days, immune support, or a comforting meal.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Calorie
Ingredients
- 2 tbsp olive oil
- 1 lb chicken breast, diced
- 8 oz mushrooms, sliced
- 4 garlic cloves, minced
- 1 onion, chopped
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for keto)
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add diced chicken and cook until browned. Remove and set aside.
- In the same pot, sauté onions, garlic, and mushrooms until soft.
- Pour in chicken broth and bring to a simmer.
- Add cooked chicken back to the pot along with thyme and rosemary.
- Stir in heavy cream and simmer for 10 minutes.
- Season with salt and pepper. Serve hot.
Notes
- For a keto version, replace heavy cream with coconut milk.
- Add spinach or kale for extra nutrients.
- Store leftovers in the fridge for up to 3 days.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg
Ingredients for Creamy Mushroom Garlic Chicken Soup
Here’s everything you’ll need to make my favorite cozy soup, I promise it’s all simple stuff you probably already have! The magic happens when these basic ingredients come together:
- 2 tbsp olive oil, Or butter if you’re feeling indulgent (I sometimes do both!)
- 1 lb chicken breast, diced, Thighs work great too for extra richness
- 8 oz mushrooms, sliced, I use cremini, but any mushrooms will do
- 4 garlic cloves, minced, Don’t skimp! This is where the immune-boosting magic happens
- 1 onion, chopped, Yellow or white, whatever’s in your pantry
- 4 cups chicken broth, Homemade if you’ve got it, but store-bought works perfectly
- 1 cup heavy cream, For keto folks, coconut milk makes an amazing substitute
- 1 tsp thyme + 1 tsp rosemary, Fresh is wonderful, but dried works in a pinch
- Salt and pepper to taste, I always add extra black pepper for that warming kick
See? Nothing fancy, just real, wholesome ingredients that transform into something magical. The best part? You can tweak this list based on what you’ve got. No mushrooms? Try spinach. Out of cream? A splash of milk will do in a pinch. Cooking should be fun, not stressful!
How to Make Creamy Mushroom Garlic Chicken Soup
Okay, let’s get cooking! This creamy mushroom garlic chicken soup comes together faster than you’d think, I promise it’s easier than ordering takeout. Just follow these simple steps:
- Heat the oil in your favorite soup pot over medium heat. I use my trusty Dutch oven, that heavy bottom prevents burning.
- Brown that chicken! Add your diced chicken and let it get nice and golden. Don’t stir too much, those browned bits equal flavor! Takes about 5 minutes. Remove the chicken and set aside (don’t worry, it’s coming back!).
- Sauté the aromatics. In that same pot (with all those tasty chicken juices), toss in your onions, garlic, and mushrooms. Cook until the mushrooms release their liquid and everything gets soft and fragrant, about 5 more minutes. Your kitchen should smell amazing right now!
- Pour in the broth and bring it to a gentle simmer. Use a wooden spoon to scrape up any browned bits from the bottom, that’s liquid gold for flavor!
- Welcome back the chicken! Add your cooked chicken back to the pot along with the thyme and rosemary. Let everything get acquainted for about 5 minutes.
- The creamy finale: Stir in your heavy cream (or coconut milk) and let the soup simmer gently for 10 minutes, no boiling! This lets all the flavors marry beautifully.
- Taste and season. Add salt and pepper until it’s just right for you. I always add extra black pepper, it gives the soup a lovely warmth.
Pro Tips for Perfect Creamy Mushroom Garlic Chicken Soup
After making this dozens of times (seriously, my family requests it weekly), here are my best tricks:
- Deglaze like a pro: After sautéing the veggies, splash in a bit of broth and scrape the pan bottom, those browned bits add incredible depth.
- Cream control: Want it thicker? Simmer longer. Too thick? Add more broth. You’re the boss of your soup!
- Greens boost: Toss in a handful of spinach or kale during the last 5 minutes for extra nutrients and color.
- Garlic lover? Roast your garlic first for a mellower, sweeter flavor that’s still packed with benefits.
- Time saver: Use pre-chopped mushrooms and onions if you’re in a hurry, I won’t tell!
See? Making restaurant-quality creamy mushroom garlic chicken soup at home is totally doable. Now grab your spoon and get ready for cozy perfection!
Variations of Creamy Mushroom Garlic Chicken Soup
One of my favorite things about this recipe is how easily it adapts to different diets and tastes! Here are the variations I make most often, each one keeps that comforting soul of the original while putting its own spin on things:
Keto Creamy Dreamy Version
When I’m doing keto, I simply swap the heavy cream for full-fat coconut milk, it gives the same luxurious texture with fewer carbs. The coconut adds this subtle tropical note that pairs surprisingly well with the earthy mushrooms. My husband (not even keto!) actually prefers this version now!
Lighter Low-Calorie Option
For days when I’m watching calories, I use half the cream and replace the rest with unsweetened almond milk. You still get that creamy feel without all the fat. Bonus: adding extra mushrooms bulks it up for fewer calories, they’re like little flavor sponges!
Veggie-Packed Power Bowl
Sometimes I go wild with greens, a handful of spinach or kale stirred in at the end, maybe some diced zucchini with the mushrooms. The soup becomes this vibrant, nutrient-dense meal that still feels indulgent. My kids don’t even notice the extra veggies when they’re swimming in that creamy broth!
Dairy-Free Comfort
For my lactose-intolerant friends, I make this with coconut milk or even blended cauliflower for creaminess. A splash of nutritional yeast adds that savory depth you’d normally get from dairy. It’s just as comforting, promise!
The beauty of this soup? It welcomes all your creative twists while staying fundamentally delicious. Whether you’re keto, counting calories, or just cleaning out the fridge, this recipe adapts without losing its soul-warming magic.
Serving Suggestions for Creamy Mushroom Garlic Chicken Soup
Now that you’ve made this glorious pot of creamy mushroom garlic chicken soup, let’s talk about how to serve it up right! I’ve tried this soup every which way, and here are my absolute favorite pairings:
Crusty bread is a must, I mean, how else are you going to sop up every last drop of that creamy broth? My go-to is a warm baguette, but garlic bread takes it to next-level delicious. On lazy days, even simple toast points or oyster crackers do the trick.
For something lighter, a crisp green salad balances the soup’s richness perfectly. I love a simple arugula salad with lemon vinaigrette, the peppery greens and bright acidity cut through the creaminess beautifully. If you are looking for more general recipe ideas, check out Family Tastes.
When I want to make it a heartier meal, a scoop of quinoa or brown rice right in the bowl transforms it into a complete dinner. The grains soak up the flavors while adding nice texture contrast. For another hearty option, check out this hearty chicken lentil soup recipe.
Now for the fun part, garnishes! Here’s where you can really make it your own:
- Fresh parsley or thyme leaves for a pop of color
- A sprinkle of grated Parmesan (because cheese makes everything better)
- A drizzle of truffle oil if you’re feeling fancy
- Crumbled turkey bacon for extra smokiness
- A dollop of Greek yogurt for tang (my secret weapon!)
My family likes to set up a “soup bar” with all the toppings, it makes dinner feel special without any extra work. However you serve it, this creamy mushroom garlic chicken soup is guaranteed to warm you from the inside out!
Storage & Reheating Instructions
This creamy mushroom garlic chicken soup keeps beautifully, making it perfect for meal prep or leftovers (though in my house, we rarely have any left!). Here’s how to store it right so every bowl tastes as good as the first:
Fridge storage: Let the soup cool completely before transferring to airtight containers. It’ll stay fresh for 3-4 days, the flavors actually deepen overnight! I always make extra because it’s even better the next day.
Freezing tips: If you want to freeze it (smart move for future you!), skip the cream and freeze just the broth with chicken and veggies. When ready to eat, thaw overnight in the fridge, reheat gently, then stir in fresh cream. This prevents separation and keeps that perfect creamy texture. Frozen soup keeps for 1 month without losing quality.
Reheating: Always reheat on the stovetop over low heat, microwaving can make the cream separate and turn grainy. Stir frequently and add a splash of broth if it’s thickened too much. Trust me, the extra few minutes are worth it for that silky-smooth texture!
Pro tip: If you’ve added greens like spinach, they’ll lose some vibrancy when stored. No worries taste-wise, but for best presentation, add fresh greens when reheating. If you are looking for a similar recipe made in a pressure cooker, try this Instant Pot creamy chicken soup recipe.
Nutritional Information
Let’s talk numbers, but remember, these are estimates based on my standard recipe using heavy cream. Your exact counts might vary depending on specific ingredients or tweaks you make (and I always encourage tweaking!). Here’s the nutritional breakdown per generous bowl:
- Calories: 320, Cozy comfort that won’t wreck your diet
- Protein: 28g, All that chicken keeps you full for hours
- Carbs: 10g, Mostly from the mushrooms and onions
- Fiber: 2g, Add extra veggies to bump this up
- Fat: 18g, That’s where the creamy magic happens!
A few important notes about variations:
The keto version with coconut milk has similar calories but fewer carbs (about 6g per serving). When I make the light version with half cream/half almond milk, it drops to about 250 calories and 12g fat, still creamy but leaner. For another lighter option, see this lemon rosemary chicken soup recipe.
What I love most? This soup packs serious nutrition beyond just the macros. You’re getting immune-boosting garlic, anti-inflammatory mushrooms, and high-quality protein, comfort food that actually loves you back!
Frequently Asked Questions
Can I use chicken thighs instead of breasts?
Absolutely! Thighs add wonderful richness. Just increase browning time by 2-3 minutes since they’re fattier. The soup might need a pinch less salt too, thighs naturally have more flavor.
Is this soup freezer-friendly?
Yes, with one trick: freeze just the broth with chicken and veggies, then add fresh cream when reheating. This prevents separation. Frozen portions keep their flavor beautifully for a month, perfect for quick meals later!
How can I make it dairy-free?
Easy! Coconut milk is my go-to substitute, the full-fat kind gives that same luxurious texture. For nut allergies, try blended cauliflower or silken tofu for creaminess. You’ll still get that comforting feel without dairy. If you enjoy dairy-free options, you might like this creamy mushroom herb chicken soup recipe.
Can I make this in a slow cooker?
You bet! Brown the chicken and sauté veggies first (this builds flavor), then dump everything except cream into the crockpot. Cook on low 4-5 hours. Stir in cream during the last 30 minutes. Perfect for coming home to a ready meal!
What’s the best mushroom variety to use?
I love cremini for their meaty texture, but any mushrooms work! Button mushrooms keep it simple, shiitakes add earthiness, and portobellos make it extra hearty. Mix and match for fun flavor combos, I often use whatever’s on sale.
Final Thoughts
There you have it, my absolute favorite creamy mushroom garlic chicken soup that’s as good for your soul as it is for your health! I’d love to hear how yours turns out. Snap a pic and tag me if you make it, nothing makes me happier than seeing friends and family enjoying this cozy bowl of comfort. Happy cooking!