Low Carb Creamy Chicken Mushroom Soup

Low Carb Creamy Chicken Mushroom Soup  – A ketogenic recipe with hearty chunks of protein and a silky broth. 

Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto

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When you think of autumn flavors, what comes to mind? Apples? Pumpkins?

To me, mushrooms are the purest flavor of fall.

Perfect Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto

Recipes that are heavy on mushrooms offer an intense rustic depth that cannot be replicated by any other ingredient.

In fact, quite often when I taste a dish and feel like it’s missing something, it’s that underlying umami essence we find so abundantly in mushrooms.

Making Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto

Today’s recipe, Low Carb Creamy Chicken Mushroom Soup, is chock-full of umami goodness!

It’s creamy, chunky, robust, and subtle… All in the same bowl.

Plus, it’s packed with protein and very low it carbs.

How to Make Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto

After sautéing the mushrooms, then simmering them in the broth, a generous splash of heavy cream gives the mushroom and chicken soup a luxurious finish.

The cream also provides enough fat to balance the Low Carb Creamy Chicken Mushroom Soup’s macros so it’s perfect for a ketogenic diet.

Easy Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto

Low Carb Creamy Chicken Mushroom Soup Cooking Tips

When I make chicken soup, I like to poach whole chicken breasts right in the broth. This not only gives and chicken broth a richer flavor, it protects the chicken from overcooking.

Cooked chicken is easier, than raw chicken, to cut into chunks. So you simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup.

KETO Low Carb Creamy Chicken Mushroom Soup

Although this Low Carb Creamy Chicken Mushroom Soup recipe is not dairy free, it still tastes delightful if you leave the dairy out.

Of course the broth is thinner, and the soup is no longer “ketogenic.” Yet it is still low carb, high protein, and tantalizing to the tastebuds!

Low Carb Chicken Mushroom Soup

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Check Out Our Video Tutorial For Low Carb Creamy Chicken Mushroom Soup Below

Low Carb Creamy Chicken Mushroom Soup Recipe #ASpicyPerspective #Keto
Print
4.84 from 18 votes

Low Carb Creamy Chicken Mushroom Soup

Prep Time
10 mins
Cook Time
23 mins
Total Time
33 mins
 

Low Carb Creamy Chicken Mushroom Soup - A luxurious ketogenic chicken soup recipes with a rich silky mushroom broth, and hearty chunks of chicken and mushrooms. 

Servings: 8
Nutrition Facts
Low Carb Creamy Chicken Mushroom Soup
Amount Per Serving (1.5 cups)
Calories 215 Calories from Fat 108
% Daily Value*
Total Fat 12g 18%
Saturated Fat 6g 30%
Cholesterol 70mg 23%
Sodium 952mg 40%
Potassium 722mg 21%
Total Carbohydrates 9g 3%
Dietary Fiber 1g 4%
Sugars 3g
Protein 16g 32%
Vitamin A 12.2%
Vitamin C 29.1%
Calcium 5.3%
Iron 8.1%
* Percent Daily Values are based on a 2000 calorie diet.

Ingredients

  • 2 tablespoons unsalted butter
  • 1 large sweet onion, peeled and chopped
  • 1 cup chopped celery
  • 5-6 cloves garlic, peeled and minced
  • 18 ounces sliced mushrooms, mixed varieties
  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon dried thyme
  • 1/3 cup dry sherry
  • 1 pound boneless chicken breast
  • 8 cups chicken broth
  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch (or arrowroot for ketogenic)
  • 1/4 cup chopped parsley
  • Salt and pepper

Instructions

  1. Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic. 

  2. Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down. 

  3. Deglaze the pot with dry sherry. Then add in the whole chicken breasts, chicken broth, 1 teaspoon salt, and 1/4 teaspoon black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts have cooked though.

  4. When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.

  5. Whisk the cornstarch into the heavy cream, making sure there are no clumps. Then whisk the heavy cream into the soup pot and allow it to simmer and thicken. Stir the chopped chicken back into the soup and add the parsley. Taste, then salt and pepper as needed.

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44 comments on “Low Carb Creamy Chicken Mushroom Soup

  1. May 2019 Printable Calendarposted April 17, 2019 at 6:06 am Reply

    Thanks for Sharing this information

  2. June 2019 Calendar Excelposted April 17, 2019 at 6:04 am Reply

    Nice Article

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  4. Janaposted February 26, 2019 at 2:35 pm Reply

    This looks so good! Does it freeze well?

  5. Calendarposted February 15, 2019 at 11:37 pm Reply

    Cooked chicken is easier, than raw chicken, to cut into chunks. So simply pull the cooked breasts out of the soup with tongs. Chop them. Then throw the chicken chunks back into the soup. This is the correct way to do it. Thanks for sharing.

  6. Jamarcusposted February 7, 2019 at 6:12 am Reply

    Not only are your recipes simple to make, and absolutely delicious, but your food photography is among the best I’ve seen! Mind me asking where you learned this part?

  7. Anneposted February 3, 2019 at 2:33 pm Reply

    This is by far the best mushroom soup I have  ever had!  Super easy to make.  I did not put any alcohol in it, (sherry).  I also used portobello mushrooms in the mix.  Deliciously yummy 😋

  8. Brendaposted January 30, 2019 at 3:21 pm Reply

    I was missing  several,ingredients and do not like cooked celery…so I put a Texas Twist on the recipe…added roasted poblano pepper instead of celery…sautéed everything in bacon grease…added crumbled bacon…parm and cream cheese along with the cream and used leftover rotisserie chicken…used homemade bone broth with a touch of all natural chicken base…used gluconaman powder to thicken…O My to die for…will garnish with chopped fresh spinach…and I added a dash or two of homemade ranch mix…yummy…Brenda

  9. Louise Bracciniposted January 28, 2019 at 11:15 pm Reply

    This was delicious. Great recipe

  10. kendallposted January 28, 2019 at 10:20 am Reply

    Can this be made in a crock pot?  If so what changes.  

    • Sommer Collierposted February 11, 2019 at 12:47 am Reply

      Hi Kendall,

      Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and cook another 30-60 minutes to thicken.

  11. kendallposted January 28, 2019 at 9:33 am Reply

    What can be used instead of sherry?  I do want to keep it keto/low carb.  

    • Sommer Collierposted February 11, 2019 at 12:48 am Reply

      Hi Kendall,

      You can just omit it altogether. However, it does bring a lot to the table.

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  13. februaryposted January 17, 2019 at 10:22 am Reply

    Super easy to make and turned out great. All I had on hand was a dry pinot noir rosé but it really did the trick. That squeeze of lemon juice really wakes the whole thing up, so in my notes I’ve crossed out the word ‘optional’. Also, thank you for giving me the courage to spend more time cooking down the mushrooms to brown them well. Fully worth it, and again, I’ve learned something new.

  14. Maggieposted January 8, 2019 at 4:08 pm Reply

    I input the recipe into a nutrition calculator and got 10 carbs…. not 4, just a heads up for those who need to count carbs.

    • Sommer Collierposted January 24, 2019 at 10:07 pm Reply

      Hi Maggie,

      What app did you use? We check our nutritional values with two apps, but there’s always room for error.

  15. Stacyposted January 7, 2019 at 12:56 pm Reply

    Is the Sherry a must I’d hate to buy a bottle for 1/3 cup we don’t drink

  16. Paula Sauvadonposted January 4, 2019 at 5:53 pm Reply

    I made this soup today with leftover chicken. It was great I would make it again. I added about 1/2 tsp red pepper flakes to kick it up a notch. We ate one bowl then I added about 1 cup of cream cheese to the boiling soup it worked too, it didn’t make that much difference so we would leave it out. I might add some spinach when I heat it up tomorrow.

  17. Stephanie Robertsposted January 2, 2019 at 2:34 pm Reply

    Hi, is there a substitute for the sherry I could use?

    • Sommer Collierposted January 7, 2019 at 1:44 pm Reply

      Hi Stephanie,

      The sherry does a LOT for the flavor, but is not absolutely necessary. You can find small bottles of cooking sherry at the grocery store. If you want to take it out, add in extra broth instead.

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  19. Sueposted December 1, 2018 at 9:01 pm Reply

    Really good. I cut the broth to only 6 cups. I also used leftover chicken. Next time I will use more thickener i.e. cornstarch

  20. Andreaposted November 26, 2018 at 12:03 am Reply

    Hi!  If I was going to use arrowroot powder, would I still use 1 tablespoon of it?  Thanks!

    • Sommer Collierposted November 26, 2018 at 9:11 pm Reply

      Hi Andrea,

      Yes, 1 -2 tablespoons will do the trick! :)

  21. Elleposted November 12, 2018 at 11:16 am Reply

    This was SO good!! Followed recipe to a T, however I topped with lemon zest and reminded me a bit of Greek lemon chicken soup. 

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  23. Destiny Johnsonposted November 7, 2018 at 11:40 pm Reply

    This soup was so good! I just used 1% milk instead of cream
    and also garnished with fresh grated parmasean cheese! Yum!

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  25. Aliceposted October 31, 2018 at 3:29 pm Reply

    Made this today as a cold front blew through, I am a mushroom freak. It is delicious! Thanks so much for a great recipe.

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  29. Norma Evansposted October 19, 2018 at 5:58 pm Reply

    This is not keto since include corn starch

    • Sommer Collierposted October 22, 2018 at 9:14 am Reply

      Hi Norma,

      Use arrowroot powder to thicken for a true ketogenic recipe. :)

  30. Amy Sposted October 16, 2018 at 4:46 am Reply

    This soup is delicious! It will definitely become part of my “favorites” lineup. I wouldn’t change a thing! Definitely use a mixture of mushrooms.

  31. Wenposted October 15, 2018 at 2:44 pm Reply

    Cornstarch is a no no only 4 carbs are you sure?

    • Amy Sposted October 16, 2018 at 4:43 am Reply

      The whole recipe only calls for 1 tbsp of cornstarch, which is 7g. Not much per serving and it thickens the soup perfectly. That alone should not kick you out of ketosis, should it?

  32. Pingback: Low Carb Creamy Chicken Mushroom Soup - Seen Lean

  33. Wandaposted October 14, 2018 at 7:38 am Reply

    Can this recipe be adapted to use goat milk instead of heavy cream? My sister-in-law would probably love it, but has recently been going “cow” dairy free, and using goat milk instead.

    Also, can this soup be frozen? Such a large amount would be way too much and end up going to waste, so being able to freeze it would be fabulous. I’m not such a mushroom fan, so I’m not very knowledgeable about them.

    • Sommer Collierposted October 22, 2018 at 9:26 am Reply

      Hi Wanda!

      Wow, I’ve never made this recipe with goat’s milk, but I think it will work.

      It should freeze well, just make sure to rewarm it at room temperature before reheating. However, you could also just half the recipe.

  34. sabrinaposted October 2, 2018 at 10:19 pm Reply

    a very nice recipe, thank you, low carb better and low carb soup better even than that!

  35. Likaposted October 2, 2018 at 12:43 pm Reply

    Oh, I fell in love with this recipe in the photo! I am already introducing the delight of my relatives when I cook this delicacy for them! Thanks for the recipe! You are best!!!