Low Carb Chicken Mushroom Soup

Why You’ll Love This Recipe

If you’re looking for a hearty, low-carb meal that doesn’t sacrifice flavor, this chicken mushroom soup is a must-try. The tender chicken and earthy mushrooms are combined in a creamy broth that is rich and comforting. This soup is not only low in carbs but also high in protein and healthy fats, making it an ideal option for anyone following a ketogenic or low-carb diet. Plus, it’s quick to make and requires only a few simple ingredients, making it perfect for busy weeknights.

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, diced

• 1 medium onion, diced

• 2 cups sliced mushrooms (white or cremini)

• 3 cloves garlic, minced

• 4 cups chicken broth (preferably low-sodium)

• 1 cup heavy cream

• 1/4 cup cream cheese, softened

• 2 tablespoons olive oil

• 1 teaspoon dried thyme

• 1 teaspoon dried rosemary

• Salt and pepper, to taste

• Fresh parsley, chopped, for garnish (optional)

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

Directions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set it aside.

2. In the same pot, add the diced onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and the onions become soft.

3. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute, allowing the garlic to become fragrant.

4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld.

5. Lower the heat and stir in the heavy cream and cream cheese, stirring until the cream cheese has melted and the soup becomes creamy.

6. Add the cooked chicken back to the pot and season with salt and pepper to taste.

7. Allow the soup to simmer for another 5-10 minutes until heated through.

8. Garnish with freshly chopped parsley, if desired, and serve hot.

Servings and Timing

• Servings: 4-6

• Total Time: 30-40 minutes

Variations

• Vegetarian Version: Skip the chicken and replace it with tofu or additional mushrooms for a vegetarian-friendly version of the soup.

• Spicy Version: Add a pinch of red pepper flakes or some diced jalapeños to the soup for a spicy kick.

• Dairy-Free Version: Use coconut cream or almond milk as a substitute for heavy cream and cream cheese for a dairy-free option.

• Add More Veggies: You can add other low-carb vegetables like spinach, zucchini, or cauliflower for extra flavor and texture.

Storage/Reheating

• Storage: Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days.

• Reheating: Reheat the soup on the stovetop over low heat, stirring occasionally until warmed through. You can also microwave it in a microwave-safe bowl, stirring every 1-2 minutes.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs for a richer, juicier flavor. Just make sure they are boneless and skinless for ease of preparation.

Can I use frozen chicken in this recipe?

While fresh chicken is recommended for the best texture, you can use frozen chicken as long as it’s fully thawed before adding it to the pot.

Is this soup gluten-free?

Yes, this soup is naturally gluten-free as long as the chicken broth and cream cheese are free of gluten. Be sure to check the labels to confirm.

Can I make this soup ahead of time?

Yes! This soup stores well and can be made ahead of time. Store it in the refrigerator for up to 3-4 days, and reheat it when you’re ready to serve.

Can I make this soup in a slow cooker?

Yes, you can. Cook the chicken, onion, and mushrooms in a skillet first, then transfer everything to the slow cooker with the broth, spices, and cream. Cook on low for 4-6 hours or high for 2-3 hours, adding the cream cheese and heavy cream at the end and stirring until smooth.

Can I add more vegetables to this soup?

Yes, you can add other low-carb vegetables like spinach, cauliflower, or zucchini for extra nutrients and flavor.

How can I thicken the soup?

If you prefer a thicker soup, you can blend part of the soup using an immersion blender, or add additional cream cheese or heavy cream to achieve the desired consistency.

Is this soup suitable for a ketogenic diet?

Yes, this soup is low in carbs and high in healthy fats, making it a great choice for a ketogenic diet.

Can I freeze this soup?

While this soup can technically be frozen, the texture may change slightly due to the cream. If you do decide to freeze it, store it in an airtight container for up to 3 months, and reheat gently when ready to serve.

Can I add cheese to this soup?

Yes, adding shredded cheese as a topping or stirring it into the soup can add an extra layer of flavor. Just be sure to use a cheese that melts well, such as cheddar or mozzarella.

Conclusion

This low-carb chicken mushroom soup is a delicious, creamy, and comforting dish that’s perfect for those on a low-carb or ketogenic diet. With tender chicken, earthy mushrooms, and a rich, creamy broth, this soup is filling, flavorful, and easy to make. Whether you make it for lunch or dinner, it’s sure to become a favorite in your recipe collection.

Low Carb Chicken Mushroom Soup

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Low Carb Chicken Mushroom Soup is a comforting and creamy dish made with tender chicken, earthy mushrooms, and a rich, creamy broth. It’s low-carb, high in protein, and perfect for anyone following a ketogenic or low-carb diet, providing a satisfying meal with simple ingredients.

• Author: Laura
• Prep Time: 10 minutes
• Cook Time: 20 minutes
• Total Time: 30-40 minutes
• Yield: 4-6 servings
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

• 1 lb boneless, skinless chicken breasts or thighs, diced
• 1 medium onion, diced
• 2 cups sliced mushrooms (white or cremini)
• 3 cloves garlic, minced
• 4 cups chicken broth (preferably low-sodium)
• 1 cup heavy cream
• 1/4 cup cream cheese, softened
• 2 tablespoons olive oil
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper, to taste
• Fresh parsley, chopped, for garnish (optional)

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Instructions

1. In a large pot, heat the olive oil over medium heat. Add the diced chicken and cook until browned and cooked through, about 6-8 minutes. Remove the chicken from the pot and set it aside.
2. In the same pot, add the diced onion and sliced mushrooms. Cook for 5-7 minutes, stirring occasionally, until the mushrooms release their moisture and the onions become soft.
3. Add the minced garlic, dried thyme, and dried rosemary. Cook for another minute, allowing the garlic to become fragrant.
4. Pour in the chicken broth and bring the mixture to a simmer. Let it cook for 5-10 minutes to allow the flavors to meld.
5. Lower the heat and stir in the heavy cream and cream cheese, stirring until the cream cheese has melted and the soup becomes creamy.
6. Add the cooked chicken back to the pot and season with salt and pepper to taste.
7. Allow the soup to simmer for another 5-10 minutes until heated through.
8. Garnish with freshly chopped parsley, if desired, and serve hot.

Notes

• For a vegetarian version, replace the chicken with tofu or additional mushrooms.
• For extra heat, add a pinch of red pepper flakes or diced jalapeños.
• For a dairy-free version, use coconut cream or almond milk and omit the cream cheese.
• Add zucchini or cauliflower rice for more veggies and extra bulk.
• Use turkey sausage instead of chicken for a different flavor profile.

Nutrition

• Serving Size: 1 serving
• Calories: 350
• Sugar: 4g
• Sodium: 850mg
• Fat: 25g
• Saturated Fat: 10g
• Unsaturated Fat: 14g
• Trans Fat: 0g
• Carbohydrates: 6g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 90mg