Chicken Mushroom Soup
by Sommer Collier — last updated on Apr 10, 2025 
Low Carb Chicken Mushroom Soup is a keto-friendly recipe with tender chicken in an earthy, umami-packed broth. This cozy chicken soup with mushrooms has a blend of chicken, vegetables, and herbs, and is light, lean, and totally addictive!
Sommer’s Recipe Notes
Why We Love This Chicken Mushroom Soup Recipe
To me, mushrooms are the purest flavor of fall.
Recipes that are mushroom-heavy 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, Chicken Mushroom Soup, is chock-full of umami goodness and is LOW CARB!
It’s creamy, chunky, robust, and subtle… All in the same bowl.
Plus, it’s packed with protein and very low in carbs. (You can even make a ketogenic version with just a couple of small tweaks!)
Ingredients For Chicken Mushroom Soup
- Unsalted Butter
- Sweet Onion
- Chopped Celery
- Garlic Cloves
- Sliced Mushrooms
- Fresh Chopped Rosemary
- Dried Thyme
- Dry Sherry
- Boneless Chicken Breast
- Chicken Broth
- Heavy Cream
- Cornstarch (or Arrowroot for Ketogenic)
- Chopped Parsley
- Salt and Pepper
How To Make Mushroom Soup With Chicken
Find the full Chicken Mushroom Soup recipe with ingredient proportions, detailed instructions, and video tutorial in the printable form at the bottom of the post.
Tips & Tricks
- When I make chicken soup, I like to poach whole chicken breasts right in the broth. This not only gives the chicken broth a richer flavor, but it also protects the chicken from overcooking.
- Cooked chicken is easier to cut into chunks than raw chicken. So you simply pull the cooked breasts out of the soup with tongs. Chop up the pieces. Then throw the chicken chunks back into the mushroom and chicken soup.
- The cream provides enough fat to balance the Low Carb Creamy Chicken Mushroom Soup’s macros so it’s perfect for a ketogenic diet.
- Although this Low Carb Chicken Mushroom Soup recipe is not dairy-free, it still tastes delightful if you leave the dairy out. Of course, the broth is then thinner, and the soup is no longer “ketogenic.” Yet it is still low carb, high protein, and tantalizing to the tastebuds!
Serving Suggestions
This healthy mushroom chicken soup is wonderful on its own, but you can also serve it with some lovely side dishes to create a more hearty meal! Keep in mind, some of these options are not low carb, but some of them are! Here are some of my favorites:
- Sweet Potato Biscuits
- Low Carb Tortillas Recipe
- Homemade Yeast Rolls
- Garlic Bread
- Grilled Cheese
- Low Carb Cauliflower Crackers
Frequently Asked Questions
Deglazing means to pour liquid into a pan and let the simmering liquid help to loosen and lift the crusty particles on the bottom of the pan. You usually move the contents around with a wooden spoon to help the process along. This not only keeps the particles on the bottom of the pan from burning, but it also intensifies the flavor soup.
Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing them in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and slow cook another 30-60 minutes to thicken. In the end, you will have a super creamy homemade chicken mushroom soup!
The sherry does a LOT for the flavor of this soup. It is the perfect complement to mushrooms. However, it 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.
Yes. It freezes well and will last in the freezer for up to 6 months. Just make sure to rewarm the soup at room temperature before reheating, then heat on medium-low so the cream doesn’t separate.
This soup can keep in an airtight container in the fridge for 4 to 6 days.
Looking for More Healthy Chicken Soup Recipes? Be Sure to Try:
- Best Detox Chicken Soup Recipe
- Skinny Chicken Fajita Soup Recipe
- Greek Lemon Chicken Soup Recipe
- Lean Green Chicken Soup Recipe
- Thai Chicken Soup Recipe
- Cream Lemon Chicken Soup with Spinach Recipe
- Creamy Parmesan Chicken and Rice Soup Recipe
- Creamy Chicken Tortilla Soup Recipe
Chicken Mushroom Soup Recipe
Video
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
- 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.
I love mushrooms and I love this soup!
Delicious Recipe. Thanks for sharing
I am not clear on two things:
After getting to the point of the cooked/softened mushrooms…do you set it aside and do the chicken? Or, do you cook the chicken before chopping it up in with the mushroom mixture?
Also, what does “deglaze” mean?
Thank you!
Hi Jan,
Deglazing means to pour liquid into a pan and let the simmering liquid help to loosen and lift the crusty particles on the bottom of the pan. You usually move the contents around with a wooden spoon to help the process along.
As for the raw chicken, just add it to the cooked mushrooms, add the broth and let them simmer together until the chicken is cooked. Then chop or shred the chicken.
Mouth-Watering Recipe. thanks for sharing the amazing recipe.
I made a vegetarian version of it and it’s really good!
That’s looking so delicious. Great recipe, Definitely gonna try this.
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.
Agree;)
That’s looking so delicious. Great recipe, Definitely gonna try this.
I made this recipe tonight and the whole family enjoyed it! We will definitely be making this one again and again!
I made this recipe tonight and the whole family enjoyed it! We will definitely be making this one again and again!
Great low-carb dish. Took much longer to prepare than the estimated time, but I’m a slow cooker (ha).
Delicious, complex flavored soup. I like a higher protein ratio so I recommend using more chicken than what is called for, as well as a little less chicken broth.