Low Carb Creamy Chicken Mushroom Soup – A ketogenic recipe with hearty chunks of protein and a silky broth.
When you think of autumn flavors, what comes to mind? Apples? Pumpkins?
To me, mushrooms are the purest flavor of fall.
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.
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.
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.
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.
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!
More Healthy Chicken Soup Recipes
Check Out Our Video Tutorial For Low Carb Creamy Chicken Mushroom Soup
Low Carb Creamy Chicken Mushroom Soup
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.
- 2 tablespoons unsalted butter
- 1 large sweet onion, peeled and chopped
- 1 cup chopped celery
- 5-6 garlic cloves, 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
Add the butter to a large 6-8 quart soup pot and set over medium heat. Once melted add the onions, celery, and garlic.
Sauté for 2-3 minutes, then add in the mushrooms, rosemary, and thyme. Sauté until the mushrooms soften and cook down.
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.
When the chicken is fully cooked, remove the breasts with tongs, and chop into bite-size pieces.
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.