Go Back
A comforting bowl of homemade Chicken Mushroom Soup is shown as the featured image for this delicious recipe.
Lady Maria

Best Chicken Mushroom Soup

This recipe creates a rich and flavorful chicken mushroom soup by searing the chicken and mushrooms to develop deep umami flavors. The addition of sherry and heavy cream elevates the soup to a luxurious and comforting meal.
Print Recipe Pin Recipe
Prep Time 20 minutes
Cook Time 45 minutes
Total Time 1 hour 5 minutes
Servings: 6
Course: Main Course
Cuisine: American
Calories: 450
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 lbs boneless, skinless chicken thighs, cut into 1-inch pieces
  • 1 tbsp olive oil
  • 1 tbsp butter
  • 1 large onion, chopped
  • 2 carrots, peeled and diced
  • 2 celery stalks, diced
  • 1 lb cremini mushrooms, sliced
  • 8 oz shiitake mushrooms, stemmed and sliced
  • 4 cloves garlic, minced
  • 1/2 cup dry sherry optional
  • 6 cups chicken broth
  • 1 cup heavy cream
  • 1/4 cup chopped fresh parsley
  • 1 tbsp fresh thyme leaves
  • Salt to taste
  • Pepper to taste
  • 2 tbsp all-purpose flour optional, for thickening

Equipment

  • large pot or Dutch oven
  • Cutting board
  • knife
  • Measuring spoons
  • Measuring cups
  • Ladle
  • whisk

Method
 

  1. Heat olive oil in a large pot or Dutch oven over medium-high heat. Season chicken with salt and pepper.
  2. Sear chicken in batches until browned on all sides. Remove and set aside.
  3. Add butter to the pot. Add onion, carrots, and celery and cook until softened, about 5-7 minutes.
  4. Add cremini and shiitake mushrooms to the pot and cook, stirring occasionally, until they release their moisture and begin to brown, about 8-10 minutes. Don’t overcrowd the pan; cook in batches if necessary.
  5. Add garlic and thyme and cook for 1 minute more, until fragrant.
  6. If using sherry, pour it into the pot and scrape up any browned bits from the bottom. Cook until the sherry is almost evaporated, about 2-3 minutes.
  7. Return the chicken to the pot. Pour in chicken broth. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until chicken is cooked through.
  8. If you prefer a thicker soup, whisk flour with a little cold water to form a slurry. Slowly whisk the slurry into the soup and simmer until thickened, about 5 minutes.
  9. Stir in heavy cream and parsley. Season with salt and pepper to taste. Heat through but do not boil.
  10. Ladle into bowls and serve hot.

Notes

For a richer flavor, use homemade chicken broth. The soup can be stored in the refrigerator for up to 3 days. For a dairy-free version, substitute the heavy cream with coconut milk or cashew cream. You can also add other vegetables like potatoes or corn.