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Low Carb Creamy Chicken Mushroom Soup Recipe

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4.1 from 48 reviews

This Low Carb Creamy Chicken Mushroom Soup is a luxurious and comforting ketogenic recipe featuring a rich, silky mushroom broth filled with hearty chunks of chicken and mushrooms. Perfect as a warming meal, it combines savory aromatics, fresh herbs, and a creamy finish without the carbs of traditional soups.

  • Total Time: 33 minutes
  • Yield: 8 servings

Ingredients

Base 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

Herbs and Flavorings

  • 1 teaspoon fresh chopped rosemary
  • 1 teaspoon dried thyme
  • 1/3 cup dry sherry

Protein and Broth

  • 1 pound boneless chicken breast
  • 8 cups chicken broth

Cream and Thickening

  • 2/3 cup heavy cream
  • 1 tablespoon cornstarch (or arrowroot for ketogenic)

Finishing Touches

  • 1/4 cup chopped parsley
  • Salt and pepper to taste

Instructions

  1. Sauté Aromatics: Add the butter to a large 6-8 quart soup pot and heat over medium. Once melted, add the chopped onions, celery, and minced garlic. Sauté for 2-3 minutes until softened and fragrant.
  2. Cook Mushrooms with Herbs: Stir in the sliced mushrooms, fresh rosemary, and dried thyme. Continue to sauté until the mushrooms release their moisture and soften, developing a rich flavor base.
  3. Deglaze and Add Chicken: Pour in the dry sherry to deglaze the pot, scraping up any browned bits. Add the whole chicken breasts, chicken broth, along with 1 teaspoon salt and 1/4 teaspoon black pepper. Bring the soup to a boil, then reduce heat to maintain a gentle simmer.
  4. Simmer Chicken: Let the soup simmer uncovered for about 15 minutes or until the chicken breasts are cooked fully through and tender.
  5. Chop Chicken: Remove the chicken breasts from the pot using tongs and chop them into bite-sized pieces, setting them aside.
  6. Prepare Cream Mixture: Whisk the cornstarch thoroughly into the heavy cream to remove any lumps. Gradually stir this mixture into the simmering soup to thicken the broth.
  7. Combine and Finish: Return the chopped chicken to the pot along with the chopped parsley. Stir well, then taste and adjust seasoning with additional salt and pepper as needed. Allow the soup to simmer briefly until heated through and slightly thickened.

Notes

  • This soup contains dairy, but it still tastes delicious if you leave out the cream for a dairy-free option.
  • Arrowroot powder can be substituted for cornstarch as a ketogenic-friendly thickener.
  • Use mixed mushroom varieties for deeper flavor and texture.
  • Make sure not to overcook the chicken to keep it tender.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 23 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

Find it online: https://recipesvibe.com/low-carb-creamy-chicken-mushroom-soup-recipe/