There’s something magical about a steaming bowl of Creamy Mushroom Herb Chicken Soup when the weather turns chilly. I remember one particularly blustery November evening when I was fighting off the sniffles, this soup became my ultimate comfort food. The rich aroma of sautéed mushrooms and herbs filled my tiny apartment, and with that first spoonful, I swear I could feel my immune system cheering!
This isn’t just any chicken soup, it’s a velvety, herb-infused hug in a bowl that comes together in about 30 minutes. The combination of earthy mushrooms, tender chicken, and that luscious cream base (though I’ll show you how to lighten it up if you prefer) creates something truly special. Whether you’re battling a cold, needing cozy nourishment, or just craving something delicious, this recipe delivers warmth and wellness in every bite.
Why You’ll Love This Creamy Mushroom Herb Chicken Soup
Trust me, this isn’t your average chicken soup. One taste of this velvety, herb-kissed bowl of comfort, and you’ll be hooked. Here’s what makes it so special:
Quick & Comforting
When that sudden chill hits or the sniffles come knocking, you’ll have this creamy mushroom herb chicken soup ready in just 30 minutes! I love how everything cooks in one pot, fewer dishes mean more time curled up under a blanket. The chicken stays perfectly tender, the mushrooms soak up all that herby goodness, and that creamy broth? Pure magic.
Packed with Immune-Boosting Ingredients
This soup works double duty, delicious and nutritious! Those earthy mushrooms aren’t just flavor bombs, they’re loaded with vitamin D and selenium. Garlic (I always add an extra clove) fights off germs like a champ, while thyme and rosemary bring both aroma and antioxidants to the party. It’s like a warm hug for your immune system!
Bonus points? It’s crazy versatile. Sneak in extra veggies if you’re feeling fancy, or swap the cream for coconut milk when you want dairy-free. This recipe just gets you, and your tastebuds.
Print18-Minute Creamy Mushroom Herb Chicken Soup Perfection
A creamy, comforting mushroom herb chicken soup packed with flavor and nutrients. Perfect for cold weather, immune support, or a cozy 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
- 1 onion, chopped
- 3 garlic cloves, minced
- 4 cups chicken broth
- 1 cup heavy cream (or coconut milk for dairy-free)
- 1 tsp thyme
- 1 tsp rosemary
- Salt and pepper to taste
Instructions
- Heat olive oil in a pot over medium heat.
- Add chicken and cook until no longer pink (5-6 minutes). Remove and set aside.
- In the same pot, sauté mushrooms, onion, and garlic until soft (4-5 minutes).
- Pour in chicken broth and bring to a simmer.
- Stir in cooked chicken, cream, thyme, and rosemary. Simmer for 10 minutes.
- Season with salt and pepper before serving.
Notes
- For keto: Use full-fat cream and increase healthy fats with avocado oil.
- For low-calorie: Swap cream for unsweetened almond milk.
- Freezes well for up to 3 months.
Nutrition
- Serving Size: 1 bowl (approx. 1.5 cups)
- Calories: 320
- Sugar: 3g
- Sodium: 480mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 24g
- Cholesterol: 95mg
Ingredients for Creamy Mushroom Herb Chicken Soup
Gathering ingredients for this soup feels like collecting little treasures, each one adds its own special magic to the pot. Here’s exactly what you’ll need (and yes, I’ve learned the hard way that prep details matter!):
- 2 tbsp olive oil, The good stuff! This coats the pan beautifully and adds richness without overpowering.
- 1 lb chicken breast, diced, Cut into bite-sized pieces (about 1-inch cubes) so they cook evenly.
- 8 oz mushrooms, sliced, I prefer cremini for their earthy flavor, but white buttons work too. Slice them thick enough to stay meaty.
- 1 medium onion, chopped, About 1 cup when chopped. The pieces should be small enough to melt into the soup.
- 3 garlic cloves, minced, Fresh is best! Smash them first to release all those good juices.
- 4 cups chicken broth, Homemade if you’ve got it, but low-sodium store-bought works great too.
- 1 cup heavy cream, Measure it packed (fill to the very top). For dairy-free, coconut milk adds lovely richness.
- 1 tsp dried thyme, Rub it between your fingers before adding to wake up the oils.
- 1 tsp dried rosemary, Crush it slightly to release more flavor.
- Salt and pepper to taste, I always start with 1/2 tsp salt and adjust at the end.
Pro tip from my many test batches: Have everything prepped and ready before you start cooking. This soup comes together fast, and you’ll want to give each step your full attention!
How to Make Creamy Mushroom Herb Chicken Soup
Okay, let’s get cooking! This creamy mushroom herb chicken soup comes together like a dream, just follow these simple steps and you’ll have a steaming pot of comfort in no time. I’ve made this dozens of times (my family begs for it weekly!), so I’ll share all my little timing tricks.
Step 1: Sauté the Chicken
First, grab your favorite soup pot (I use my trusty Dutch oven) and heat that olive oil over medium heat. You’ll know it’s ready when the oil shimmers slightly. Add your diced chicken, listen for that satisfying sizzle! Don’t crowd the pan, cook it in batches if needed. Stir occasionally until the pieces turn opaque white with no pink spots, about 5-6 minutes. Pro tip: The chicken will finish cooking later, so don’t worry if it’s not fully done yet!
Step 2: Cook the Vegetables
Now for the aromatic magic! In that same pot (those browned bits equal flavor gold), toss in your mushrooms, onion, and garlic. The mushrooms will soak up all those delicious juices. Cook until the onions turn translucent and the mushrooms shrink slightly, about 4-5 minutes. You’ll smell when it’s ready, that garlicky, earthy aroma will make your stomach growl!
Step 3: Simmer the Soup
Here comes the creamy transformation! Pour in your chicken broth and bring everything to a gentle simmer. Now add back your chicken along with the cream and herbs. This is crucial: keep the heat low-medium, you want lazy bubbles, not a rolling boil. Too much heat will make the cream separate. Let it all mingle and get cozy for about 10 minutes, just enough time for the flavors to marry perfectly. Give it a taste and adjust salt and pepper as needed.
See? I told you it was easy! Now grab your favorite soup mug and get ready for the coziest meal ever.
Expert Tips for the Best Creamy Mushroom Herb Chicken Soup
After making this soup more times than I can count (my neighbors keep “dropping by” when they smell it cooking), I’ve picked up some game-changing tricks. Here’s how to take your creamy mushroom herb chicken soup from good to “can I have the recipe?” amazing:
- Keep chicken tender: Remove it just before it’s fully cooked during sautéing, it’ll finish perfectly during simmering. Overcooked chicken turns rubbery, and nobody wants that!
- Keto magic: Swap heavy cream for full-fat coconut milk and add a tablespoon of avocado oil for extra healthy fats. The coconut gives it a subtle tropical twist that works surprisingly well with the mushrooms.
- Low-calorie hack: Use unsweetened almond milk instead of cream and bulk it up with extra mushrooms and spinach. You’ll still get that creamy texture without all the calories.
- Herb freshness: If using fresh herbs (lucky you!), triple the amounts, 1 tbsp fresh thyme and rosemary instead of 1 tsp dried. Add them at the very end for maximum flavor.
- Cream safety: Always temper cold cream by stirring in a ladle of hot broth first before adding it to the pot. This prevents curdling, learned this the messy way!
Oh! One last thing, that first bite tastes even better if you let the soup sit for 10 minutes off heat before serving. The flavors get to know each other better, just like good friends.
Variations of Creamy Mushroom Herb Chicken Soup
One of my favorite things about this recipe is how easily it adapts to whatever I’m craving or have in my fridge! Here are the tastiest twists I’ve discovered over the years, each one keeps that cozy, comforting soul of the original while adding its own special flair.
Dairy-Free Dream
When my niece with lactose intolerance visits, I whip up this version: swap heavy cream for full-fat coconut milk (the canned kind, not the carton). The coconut adds this subtle sweetness that pairs beautifully with the earthy mushrooms. Pro tip: shake the can well before opening, you want all that creamy goodness mixed in!
Veggie-Packed Powerhouse
Sometimes I sneak in extra nutrients by tossing in a handful of spinach or kale during the last 2 minutes of simmering. The greens wilt perfectly without losing their bright color. Chopped carrots or celery added with the onions work great too, just sauté them a minute longer to soften.
Herb Garden Special
In summer when my herb pots are overflowing, I go wild with fresh thyme, rosemary, and a sprinkle of chopped parsley at the end. Fresh herbs make the soup taste extra vibrant, use about triple the amount of dried herbs called for in the original recipe.
Instant Pot Shortcut
Craving this soup but short on time? Brown the chicken using the sauté function, then add everything except the cream. Pressure cook on high for 5 minutes, quick release, stir in the cream, and voilà, same cozy flavor in half the time!
The beauty of this soup is how forgiving it is. Don’t be afraid to make it your own, that’s how the best kitchen memories are made!
Serving & Storing Creamy Mushroom Herb Chicken Soup
Oh, the joy of ladling out steaming bowls of this creamy mushroom herb chicken soup! Here’s how I like to serve it for maximum comfort, and my foolproof storage tricks so you can enjoy it all week (or month!).
The Perfect Pairings
Nothing beats tearing off a chunk of crusty sourdough to dunk into this velvety soup, the way it soaks up that creamy broth is pure magic! On lazy nights, I’ll toast up some garlic bread or sprinkle Parmesan crisps on top for extra crunch. If I’m feeling fancy, a simple arugula salad with lemon dressing makes the perfect fresh contrast. For more great recipes, check out Family Tastes.
Keeping It Fresh
Let the soup cool completely before storing (I leave the pot uncovered for about 30 minutes). Then transfer it to airtight containers, glass jars work great for portioning! It’ll keep beautifully in the fridge for 3-4 days. When reheating, go low and slow on the stove with a splash of broth or water to bring back that creamy consistency.
Freezer-Friendly Comfort
This soup freezes like a dream! I always make a double batch to stash away. Pour cooled soup into freezer bags (lay them flat to save space) or containers, leaving about an inch for expansion. It’ll stay perfect for up to 3 months. Thaw overnight in the fridge, then reheat gently, the mushrooms and chicken retain their texture surprisingly well!
Pro tip from my freezer fails: Skip freezing the cream-based version if you’ve used dairy. Instead, freeze just the broth/chicken/veggie mixture, then stir in fresh cream when reheating. Your future self will thank you for these ready-to-go comfort meals!
Nutritional Benefits of Creamy Mushroom Herb Chicken Soup
Now, I’m no nutritionist, but I can tell you this creamy mushroom herb chicken soup packs a serious nutritional punch! Of course, the exact benefits will vary depending on your ingredient choices, that’s the beauty of homemade cooking. Here’s what makes me feel good about serving this soup:
The chicken gives you lean protein to keep you full and satisfied, while those earthy mushrooms are little vitamin powerhouses, especially rich in selenium and B vitamins. Garlic? Nature’s antibiotic! And let’s not forget the herbs, thyme and rosemary aren’t just flavor boosters, they’re loaded with antioxidants too.
Now, about that creamy base, if you use heavy cream, you’re getting healthy fats that help absorb all those fat-soluble vitamins. But if you opt for coconut milk or almond milk instead, you’re still getting that luxurious texture with different nutritional perks. That’s why I love this recipe, it adapts to whatever your body needs! If you are looking for other comforting chicken recipes, check out this creamy garlic herb chicken soup recipe.
Remember, nutrition labels are just guidelines. Your soup’s exact benefits will depend on the specific ingredients you choose and the portions you enjoy. The most important thing? That every spoonful makes you feel nourished and happy!
FAQs About Creamy Mushroom Herb Chicken Soup
Can I freeze this soup?
Absolutely! This creamy mushroom herb chicken soup freezes beautifully for up to 3 months. My trick? Let it cool completely, then portion into freezer-safe bags (lay them flat to save space). When ready to eat, thaw overnight in the fridge and reheat gently on the stove with a splash of broth to bring back that creamy texture.
What are the keto options for this recipe?
For a keto-friendly version, swap the heavy cream for full-fat coconut milk and add a tablespoon of avocado oil for extra healthy fats. Skip the onions if you’re strict about carbs, the mushrooms and herbs still give tons of flavor! Each bowl comes out to about 5g net carbs this way. For another creamy option, consider the creamy chicken spinach soup recipe.
Can I make this soup dairy-free?
You bet! Coconut milk works wonders here, just be sure to use the canned, full-fat variety for proper creaminess. Stir it in at the end like you would with regular cream. The subtle coconut flavor actually complements the mushrooms beautifully!
How can I make this soup more filling?
I love tossing in a handful of spinach or kale during the last few minutes of cooking. For extra protein, try adding white beans or chickpeas (though these aren’t keto-friendly). Sometimes I’ll top it with crispy roasted chickpeas for crunch! If you prefer a heartier texture, try our hearty chicken barley soup recipe.
What’s the best way to reheat leftovers?
Always reheat slowly over low heat, high temps can make the cream separate. Stir frequently and add a splash of broth or water if it’s thickened too much in the fridge. The soup actually tastes even better the next day as the flavors meld!
Nothing makes me happier than seeing you enjoy this creamy mushroom herb chicken soup as much as I do! Did you add your own special twist? Maybe throw in some extra garlic (I always do!) or try the coconut milk version? I’d love to hear all about your soup adventures! For more inspiration, see what others are cooking at creamy parmesan chicken soup recipe.
Leave a quick rating below, those little stars mean the world to me. Or snap a photo of your steaming bowl (bonus points if you catch that perfect swirl of cream!) and tag me on Instagram @[yourhandle]. Seeing your creations fuels my recipe testing obsession!
Got questions or suggestions? Drop them in the comments, I read every single one while sipping my own bowl of this comforting soup. Your feedback helps me create even better recipes for our little cooking community. Now go enjoy that soup while it’s piping hot, you’ve earned it!