Low Carb Creamy Mushroom Chicken Soup – Comforting, Hearty, and Satisfying
A bowl of this Low Carb Creamy Mushroom Chicken Soup feels like a hug on a busy weeknight. It’s rich and velvety, with tender chicken and earthy mushrooms in a silky, herb‑kissed broth. The best part is how simple it is to make, and how naturally low in carbs it is without sacrificing flavor.
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Whether you’re eating low carb, keto, or just want a lighter comfort food, this soup delivers. Make it once and it’ll become part of your regular rotation.
Ingredients
Method
- Prep the ingredients. Slice mushrooms, dice onion and celery, and mince garlic. If using cooked chicken, shred or cube it now. If using raw chicken, cut into bite-size pieces and pat dry.
- Brown the mushrooms. Heat a large pot or Dutch oven over medium-high. Add olive oil and 1 tablespoon butter. Add mushrooms in an even layer with a pinch of salt. Cook undisturbed for 3–4 minutes to brown, then stir and cook 3–4 minutes more until golden and reduced. Remove to a bowl.
- Sauté aromatics. Lower heat to medium. Add remaining 1 tablespoon butter. Add onion and celery with a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add chicken (if raw) and season. If starting with raw chicken, add it now. Season with salt, pepper, thyme, and parsley. Cook 4–5 minutes, stirring, until the chicken is opaque at the edges. It will finish cooking in the broth.
- Build the base. Return browned mushrooms to the pot. Stir in Dijon, coconut aminos (or tamari), and smoked paprika if using. Pour in chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer for 12–15 minutes.
- Finish with cream. Reduce heat to low. Stir in heavy cream (and cream cheese if using). Simmer very gently for 3–5 minutes, stirring, until slightly thickened and smooth. Avoid a hard boil after adding dairy.
- Add cooked chicken and greens. If using pre-cooked chicken, add it now to warm through for 3–4 minutes. Fold in spinach or kale and cook until just wilted. Taste and adjust salt and pepper. A squeeze of lemon brightens the richness.
- Serve. Ladle into bowls and garnish with fresh parsley or chives. Crack black pepper on top for a final pop.
What Makes This Recipe So Good
- Deep, savory flavor: Browning mushrooms and aromatics builds a restaurant-level base without complicated steps.
- Low carb, high satisfaction: It’s naturally low in carbs thanks to mushrooms, broth, and cream, yet incredibly filling.
- Weeknight-friendly: From prep to bowl in about 40 minutes, with simple ingredients you can find anywhere.
- Flexible protein: Use rotisserie chicken for speed, or cook fresh chicken thighs or breasts for extra juiciness.
- Meal prep star: Reheats beautifully and tastes even better the next day as flavors meld.
Shopping List
- Chicken: 1.5 pounds cooked chicken (shredded or diced; rotisserie works great) or raw chicken thighs/breasts if cooking in pot
- Mushrooms: 16 ounces cremini or button mushrooms, sliced (mix in shiitake for extra umami if you like)
- Aromatics: 1 medium yellow onion (diced), 3–4 garlic cloves (minced), 2 celery stalks (diced)
- Fat: 2 tablespoons butter and 1 tablespoon olive oil (or all butter/ghee)
- Broth: 5 cups low-sodium chicken broth
- Cream: 1 cup heavy cream (or 3/4 cup heavy cream + 1/4 cup cream cheese for extra body)
- Herbs and seasoning: 1 teaspoon dried thyme, 1 teaspoon dried parsley, 1 bay leaf, salt, black pepper
- Umami boosters (optional but recommended): 1 teaspoon Dijon mustard, 1 teaspoon coconut aminos or tamari, 1/4 teaspoon smoked paprika
- Greens (optional): 2 cups baby spinach or chopped kale
- Garnish: Fresh parsley or chives, lemon zest or a squeeze of lemon (optional)
Instructions
- Prep the ingredients. Slice mushrooms, dice onion and celery, and mince garlic. If using cooked chicken, shred or cube it now.
If using raw chicken, cut into bite-size pieces and pat dry.
- Brown the mushrooms. Heat a large pot or Dutch oven over medium-high. Add olive oil and 1 tablespoon butter. Add mushrooms in an even layer with a pinch of salt.
Cook undisturbed for 3–4 minutes to brown, then stir and cook 3–4 minutes more until golden and reduced. Remove to a bowl.
- Sauté aromatics. Lower heat to medium. Add remaining 1 tablespoon butter.
Add onion and celery with a pinch of salt. Cook 4–5 minutes until soft and translucent. Stir in garlic and cook 30 seconds until fragrant.
- Add chicken (if raw) and season. If starting with raw chicken, add it now.
Season with salt, pepper, thyme, and parsley. Cook 4–5 minutes, stirring, until the chicken is opaque at the edges. It will finish cooking in the broth.
- Build the base. Return browned mushrooms to the pot.
Stir in Dijon, coconut aminos (or tamari), and smoked paprika if using. Pour in chicken broth and add the bay leaf. Bring to a gentle boil, then reduce to a simmer for 12–15 minutes.
- Finish with cream. Reduce heat to low.
Stir in heavy cream (and cream cheese if using). Simmer very gently for 3–5 minutes, stirring, until slightly thickened and smooth. Avoid a hard boil after adding dairy.
- Add cooked chicken and greens. If using pre-cooked chicken, add it now to warm through for 3–4 minutes.
Fold in spinach or kale and cook until just wilted. Taste and adjust salt and pepper. A squeeze of lemon brightens the richness.
- Serve. Ladle into bowls and garnish with fresh parsley or chives.
Crack black pepper on top for a final pop.
Storage Instructions
- Refrigerate: Cool completely, then store in airtight containers for up to 4 days.
- Freeze: Creamy soups can separate when frozen, but this one holds fairly well if cooled fully first. Freeze up to 2 months. Thaw overnight in the fridge and reheat gently, whisking to bring it back together.
- Reheat: Warm on the stove over low heat, stirring often.
Avoid boiling to prevent curdling. Add a splash of broth or cream if it thickens too much.
Health Benefits
- Low in carbs, high in satisfaction: Mushrooms, broth, and cream create body without flour or potatoes, keeping carbs in check.
- Protein for steady energy: Chicken provides complete protein to keep you full longer and support muscle maintenance.
- Micronutrient boost: Mushrooms bring B vitamins, selenium, and antioxidants that support immune function and energy metabolism.
- Healthy fats: Dairy fat increases satiety and helps absorb fat-soluble vitamins, which is helpful on low-carb plans.
- Gluten-free by nature: No roux or thickeners needed, so it fits gluten-free lifestyles without extra swaps.
What Not to Do
- Don’t overcrowd the mushrooms. They’ll steam and turn soggy instead of browning. Cook in batches if needed.
- Don’t skip salt layering. Lightly season at each step to build flavor.
Waiting until the end makes the soup taste flat.
- Don’t boil after adding dairy. High heat can cause the cream to split. Keep it at a gentle simmer.
- Don’t use watery broth. Low-sodium is great, but pick a quality broth or stock for rich flavor.
- Don’t add lemon too early. Acid can curdle dairy if added before lowering the heat. Finish with it at the end.
Recipe Variations
- Bacon and thyme: Crisp 4 slices of chopped bacon first.
Use the drippings to sauté the veggies, and finish with extra thyme.
- Wild mushroom mix: Combine cremini with shiitake and oyster mushrooms for deeper umami and a more complex texture.
- Roasted garlic twist: Stir in 1–2 tablespoons of roasted garlic paste for a sweet, mellow garlic profile.
- Herb-forward: Swap dried herbs for 1 tablespoon each of fresh thyme and parsley. Add a few sage leaves for a cozy fall flavor.
- Dairy-light: Use half heavy cream and half unsweetened almond milk. Add 2 ounces cream cheese to keep it silky.
- Keto-friendly noodles: Add shirataki noodles or zucchini “zoodles” right at the end for extra volume without carbs.
- Spicy kick: Stir in 1/4–1/2 teaspoon red pepper flakes or a splash of hot sauce for gentle heat.
- Marsala note: Deglaze the pan with 1/4 cup dry Marsala or dry white wine after sautéing the aromatics.
Simmer 1–2 minutes before adding broth.
FAQ
Can I make this soup dairy-free?
Yes. Use full-fat coconut milk instead of heavy cream and olive oil or ghee instead of butter. The flavor will be slightly different, but still rich and satisfying.
What chicken cut works best?
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Boneless, skinless thighs are the most forgiving and stay juicy.
Breasts also work well if you don’t overcook them. Rotisserie chicken is an easy shortcut.
How can I thicken the soup without flour or cornstarch?
Use cream cheese for extra body, simmer uncovered a few extra minutes to reduce, or blend a cup of the soup (mushrooms and broth) and stir it back in for natural thickness.
Is this soup keto?
Yes. It’s low in carbs and high in fat and protein.
Check labels on broth and add-ins like coconut aminos to avoid hidden sugars.
Can I make it in a slow cooker?
Yes. Sauté mushrooms and aromatics first for flavor, then add everything except cream to the slow cooker on Low for 4–5 hours. Stir in cream at the end and warm through.
How do I avoid rubbery chicken?
If using raw chicken, simmer gently and pull it as soon as it’s cooked through.
If using pre-cooked chicken, add it at the end just to heat, not boil.
What can I serve with it?
A crisp green salad, roasted asparagus, or a low-carb garlic “bread” made with almond flour pairs perfectly. It’s also great on its own for lunch.
Can I add more vegetables?
Absolutely. Chopped cauliflower, zucchini, or leeks fit the low-carb profile and blend right into the soup’s flavor.
In Conclusion
This Low Carb Creamy Mushroom Chicken Soup proves comfort food can be both nourishing and simple.
With browned mushrooms, tender chicken, and a velvety broth, it’s the kind of recipe you’ll crave on repeat. Keep it classic or play with the variations to suit your mood. Either way, you’ll end up with a cozy, weeknight-friendly bowl that fits your goals and tastes like pure comfort.
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About the Author
Brandon D
Blogger/Fitness & Wellness Coach
I create quick, healthy, family-friendly recipes that make dinner simple, delicious, and stress-free.
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