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Low Carb Chicken Mushroom Soup - Cozy, Creamy, and Satisfying

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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Olive oil or avocado oil – For sautéing.
  • Unsalted butter – Adds richness and helps brown the mushrooms.
  • Yellow onion, finely chopped – Sweetens the base.
  • Celery, finely chopped – Classic soup backbone with low carbs.
  • Garlic, minced – Fragrant flavor booster.
  • Cremini or baby bella mushrooms, sliced – Meaty texture and deep flavor. White button works too.
  • Boneless, skinless chicken thighs or breasts, cooked and shredded – Thighs give more tenderness; breasts keep it lean.
  • Chicken broth or stock – Choose low-sodium so you can control salt.
  • Heavy cream – For silkiness; you don’t need much.
  • Cream cheese (optional) – A small amount adds body without flour or cornstarch.
  • Fresh thyme or dried thyme – Earthy note that pairs with mushrooms.
  • Bay leaf – Subtle complexity.
  • Fresh baby spinach or kale, chopped – Optional greens for extra nutrients.
  • Salt and black pepper – Season generously.
  • Lemon juice – A quick squeeze to brighten the finish.
  • Fresh parsley, chopped – Clean, fresh garnish.

Method
 

  1. Prep the ingredients. Slice the mushrooms, chop the onion and celery, mince the garlic, and shred the cooked chicken. Have your broth, cream, and herbs ready.
  2. Brown the mushrooms. Heat a large pot over medium-high. Add oil and butter. When hot and foamy, add mushrooms in an even layer with a pinch of salt. Don’t stir much at first. Let them take on color for 4–6 minutes, then stir and cook until browned and most moisture evaporates.
  3. Soften the aromatics. Reduce heat to medium. Add onion and celery with a pinch of salt. Cook 4–5 minutes until softened and glossy. Stir in garlic and cook 30–60 seconds until fragrant.
  4. Build the base. Add thyme and bay leaf. Pour in the chicken broth, scraping up any browned bits. Bring to a gentle simmer.
  5. Add the chicken. Stir in the shredded chicken. Simmer 8–10 minutes to let flavors meld. Taste and season with salt and pepper.
  6. Make it creamy. Lower heat to medium-low. Stir in heavy cream. If using cream cheese, whisk in small cubes until fully melted and smooth. Do not boil after adding dairy.
  7. Add greens (optional). Fold in spinach or kale and simmer 1–3 minutes until wilted and tender.
  8. Finish and serve. Remove bay leaf. Add a squeeze of lemon juice to brighten. Adjust salt and pepper. Ladle into bowls and top with chopped parsley.