Creamy Mushroom and Chicken Soup (Low-Carb Comfort)

Your New Favorite Bowl of Cozy: Creamy Mushroom & Chicken Soup

Hey there, friend! Clara here. Can we talk about soup for a second? Not just any soup, but the kind that feels like a warm, edible hug. The kind that simmers on your stovetop and makes your entire kitchen smell like a safe, delicious haven. You know the one. It’s the bowl you crave when the weather turns crisp, when you need a little extra TLC, or when you just want a meal that tastes indulgent but makes your body sing with gratitude.

For the longest time, I thought that kind of soul-deep comfort was reserved for carb-heavy, nap-inducing chowders. But then I started playing in my kitchen, determined to crack the code. I wanted a soup that was rich, creamy, and deeply satisfying without the heavy flour or starchy fillers. A soup that was pure, unapologetic comfort in a bowl, but also packed with protein and veggie power to keep you glowing.

And let me tell you, friends—this Creamy Mushroom and Chicken Soup is that dream, realized. It’s a low-carb love letter to cozy evenings. We’re talking earthy, golden-brown mushrooms, tender shreds of juicy chicken, all swimming in a velvety, herb-infused cream broth. It’s hearty enough to be a meal all on its own, and it comes together in about 30 minutes. So, grab your favorite pot and your coziest socks. We’re about to cook up a storm of nourishing, totally spoon-licking-good comfort.

A Soup That Tastes Like Home

This recipe always takes me back to my grandma’s kitchen. She wasn’t a fancy chef, but oh, could she make magic with a simple pot of soup. Her version was always loaded with noodles, but the soul of it—the savory broth, the tender chicken, the earthy scent of mushrooms and thyme filling the air—that’s what stuck with me. It was the soup she made when someone was feeling under the weather, or when the family needed gathering. It was her edible answer to “everything will be okay.”

When I started my own health journey, I missed that feeling. The store-bought “healthy” soups felt thin and sad, and I couldn’t find a from-scratch version that delivered that same creamy, heartwarming satisfaction without the bloat. So, I set out to recreate that nostalgic hug in a bowl, but in a way that fit my new lifestyle. After a few (okay, several) experiments, I landed on this beauty. The first time I took a bite, I literally did a little happy dance right there by the stove. It had the same soul-soothing depth, the same rich comfort, but it left me feeling light, energized, and completely nourished. It’s my modern, glow-from-the-inside-out tribute to Grandma’s wisdom.

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Gathering Your Glow-Up Ingredients

This soup is a beautiful example of how simple, whole ingredients can create something truly spectacular. Here’s what you’ll need. Don’t forget to check out my little chef insights next to each one—they’re my favorite kitchen secrets!

• 1 lb Boneless, Skinless Chicken Breasts or Thighs: I’m Team Thigh all the way here—they stay incredibly juicy and tender when shredded into the soup. But breasts work perfectly if that’s what you have! Chef’s Insight: Using pre-cooked, shredded rotisserie chicken is a fantastic shortcut for a super-fast weeknight meal.
• 2 tbsp Butter or Olive Oil: Butter gives us that irreplaceable, rich flavor base, while olive oil is a great dairy-free option. Chef’s Insight: For a next-level flavor bomb, use 1 tbsp of each! The oil prevents the butter from burning while still giving you that golden, nutty taste.
• 8 oz Mushrooms, Sliced: Cremini or baby bellas are my go-to—they have a deeper, earthier flavor than white buttons. Don’t be shy when slicing them; you want hearty, substantial bites! Chef’s Insight: For a truly luxurious texture, try a mix of cremini and shiitake mushrooms.
• 1 Small Onion, Diced: Our aromatic base. A yellow or white onion works beautifully to build a sweet, savory foundation.
• 2 Cloves Garlic, Minced: Because what’s a cozy soup without garlic? It adds that essential punch of flavor. Chef’s Insight: Wait to add the garlic until the onions and mushrooms are soft to prevent it from burning and turning bitter.
• ½ tsp Dried Thyme: This is the secret herb weapon! Its slightly woody, floral notes are a classic pairing with mushrooms and chicken. Chef’s Insight: If you have fresh thyme, use 3-4 sprigs and add them whole while simmering, then remove before serving.
• 4 cups Chicken Broth: This is the soul of your soup, so use the best quality you can! A good, low-sodium broth gives you control over the final seasoning.
• 1 cup Heavy Cream: This is what creates that luxurious, velvety broth without any flour. Substitution Tip: For a lighter version, half-and-half will work, but the broth won’t be quite as thick and rich. For dairy-free, full-fat canned coconut milk is a delicious alternative that adds a subtle sweetness.
• Salt and Freshly Cracked Black Pepper to taste: Season in layers! A little as you cook the veggies, and then be sure to taste and adjust at the very end.
• Fresh Parsley for Garnish (optional): A bright, fresh sprinkle of green at the end isn’t just pretty—it adds a lovely pop of freshness that cuts through the richness.

Let’s Make Some Magic: Step-by-Step

Alright, let’s get cooking! This process is as therapeutic as it is delicious. I’m walking you through every step with my favorite little hacks to ensure your soup is absolutely perfect.

1. Cook & Shred Your Chicken (If starting raw): If you’re not using a rotisserie chicken shortcut, let’s cook our protein first. You can poach the chicken breasts or thighs in the 4 cups of broth for about 15-20 minutes until cooked through. Chef’s Hack: Don’t discard that broth! You’ll use this super-flavorful, chicken-infused liquid as the base for our soup. Remove the chicken, let it cool slightly, then shred it with two forks. Set both the chicken and the broth aside.
2. Sauté the Aromatics: In your favorite large pot or Dutch oven, melt the butter (and/or olive oil) over medium heat. Once it’s shimmering, add the diced onion and all those gorgeous sliced mushrooms. Now, here’s a key tip: don’t crowd the pan! If you dump them all in, they’ll steam. We want them to brown and caramelize, which builds incredible flavor. Give them a good stir and then let them sit for a few minutes without touching them. You’ll hear them sizzle happily. Cook for 8-10 minutes, until the mushrooms have released their water and turned a beautiful golden-brown, and the onions are soft and translucent.
3. Wake Up the Garlic & Thyme: Push the mushrooms and onions to the side of the pot. Add the minced garlic and dried thyme to the cleared space. Let them cook for just 30-60 seconds until fragrant. Chef’s Hack: This quick toast wakes up the dried herbs and mellows the raw edge of the garlic, creating a more complex, rounded flavor. Now, stir everything together for another 30 seconds. Your kitchen should smell absolutely divine right now.
4. Build the Broth: Pour in your 4 cups of chicken broth. If you poached your chicken in it, you’re using that liquid gold! Scrape the bottom of the pot with your spoon to get all those delicious browned bits (that’s called the fond, and it’s pure flavor). Bring the whole thing to a lively simmer.
5. Create the Creamy Dream: Once it’s simmering, reduce the heat to low. Now, stir in the shredded chicken and that glorious cup of heavy cream. Chef’s Hack: To prevent any potential curdling, let the cream sit out for 10-15 minutes to take the chill off before adding it to the hot soup. Stir it in gently and let the soup simmer gently for another 10 minutes. Don’t let it boil vigorously—we’re just letting the flavors marry and the soup thicken ever so slightly.
6. The Final Touch: Season to Perfection: Turn off the heat. This is the most important step: taste your soup! Now, season with salt and a generous amount of freshly cracked black pepper. Remember, you can always add more, but you can’t take it out. Start with a ½ teaspoon of salt, taste, and go from there. The salt will make all the other flavors pop.

How to Serve This Bowl of Sunshine

Ladle this beautiful, creamy soup into your favorite big, wide bowls. The final flourish? A sprinkle of freshly chopped parsley adds a touch of color and freshness that is just *chef’s kiss*. For a truly cozy night in, I love serving this with a simple side salad with a tangy vinaigrette to balance the soup’s richness, or with a few slices of my favorite keto-friendly almond flour bread for dipping. It’s a complete, satisfying, and deeply nourishing meal that’s as beautiful as it is delicious.

Make It Your Own: Fun Recipe Twists!

This soup is a fantastic canvas for your culinary creativity! Here are a few of my favorite ways to mix it up:

• “Cream” of Mushroom (Dairy-Free): Swap the heavy cream for a can of full-fat coconut milk. It adds a subtle, lovely sweetness that pairs amazingly well with the mushrooms.
• Add a Pop of Green: Stir in a few big handfuls of fresh spinach or kale during the last 5 minutes of simmering. It wilts down perfectly and adds a wonderful nutrient boost.
• Bacon Lover’s Dream: Cook 4 slices of chopped bacon in the pot before you start the onions and mushrooms. Remove the bacon, then use the rendered bacon fat to cook your veggies. Sprinkle the crispy bacon on top as a garnish—heaven!
• Herb Garden Delight: Feel free to play with herbs! A teaspoon of fresh chopped rosemary or sage along with the thyme is absolutely divine, especially in the fall.
• Spicy Kick: Add a pinch of red pepper flakes with the garlic, or finish each bowl with a dash of your favorite hot sauce.

Clara’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. The first time I made it, I was so nervous about the cream curdling that I stood over the pot like a hawk, barely breathing! I’ve since learned that as long as you don’t let it boil after adding the cream, it’s practically foolproof.

One of my favorite kitchen memories involves this soup. I was hosting a last-minute dinner for a friend going through a tough time, and my fridge was looking sparse. I had some chicken, a half-bag of mushrooms, and an onion. I whipped this up in 30 minutes flat, and her face when she took the first spoonful… it was everything. It was a powerful reminder that the most comforting meals don’t have to be complicated. They just have to be made with a little bit of love (and a good amount of butter!).

Your Soup Questions, Answered!

Q: My soup seems a bit thin. How can I thicken it without flour?
A: Great question! A few tricks: First, let it simmer uncovered for a few extra minutes to reduce and concentrate. You can also create a quick “slurry” by mashing 2 tablespoons of softened cream cheese with a few spoonfuls of the hot soup until smooth, then stirring it back into the pot. It adds extra creaminess and body without carbs!

Q: Can I make this in a slow cooker or Instant Pot?
A: Absolutely! For the Instant Pot, use the Sauté function for the mushrooms, onions, and garlic. Then add raw chicken and broth, pressure cook on high for 10 minutes. Quick release, shred the chicken, then stir in the cream and simmer on Sauté for 5 minutes. For the Slow Cooker, sauté the veggies on the stovetop first for best flavor, then add them to the crock with raw chicken and broth. Cook on low for 6 hours or high for 3. Shred chicken, then stir in cream and let it heat through.

Q: How long does this soup keep in the fridge?
A> It stores beautifully! Let it cool completely, then transfer it to an airtight container. It will keep for 3-4 days in the refrigerator. The flavors meld and get even better the next day!

Q: Why did my cream look a little grainy/curdled?
A> This can happen if the temperature shock is too great. To prevent it, always temper your cream: ladle a little of the hot broth into the cream in a separate bowl to warm it up gradually, then stir the warmed cream mixture back into the main pot. If it does happen, a quick blitz with an immersion blender can often bring it right back to a smooth consistency.

Nourishment at a Glance

This is a general estimate per serving (based on 4 servings, using chicken breasts and heavy cream) and may vary based on specific ingredients used.

• Calories: ~290
• Protein: 16g
• Carbohydrates: 9g
• Fat: 22g

When you’re craving something warm, creamy, and nourishing, this Low-Carb Mushroom Chicken Soup delivers every time. It’s comforting without the carbs, easy to make, and full of earthy flavor. Pair it with a crisp salad or roasted veggies for a wholesome dinner that’s as satisfying as it is healthy.