Low Carb Chicken Mushroom Soup
Low Carb Chicken Mushroom Soup – A ketogenic recipe with hearty chunks of protein and a silky broth. This cozy blend of chicken, vegetables, herbs, and cheese is light, lean, and totally addictive!
The Flavors of Fall
When you think of autumn flavors, what comes to mind? Apples? Pumpkins?
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, Low Carb Chicken Mushroom Soup, is chock-full of umami goodness!
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!)
Mushroom Soup Ingredients
- 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 This Mushroom Soup Recipe
- Start by placing the butter in the soup pot and then add the onions, celery, and garlic. Saute for 2 to 3 minutes.
- Add in the mushrooms to the mixture, along with the rosemary and thyme. After sautéing the mushrooms, deglaze the pot with dry sherry.
- Add in the whole chicken breasts, the chicken broth, salt and pepper. Then simmer them in the broth. Wait until the chicken is fully cooked then take it out and chop into bite-sized pieces.
- Add the cornstarch to the cream and whisk until there are no clumps. A generous splash of heavy cream gives the mushroom and chicken soup a luxurious finish.
- Then add in the chopped chicken and parsley. Season to taste.
Get The Full (Printable) Recipe Below For How To Make Low Carb Chicken Mushroom Soup.
Soup Cooking Tips
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.
Also, 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 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!
Frequently Asked Questions
What does “deglaze” mean?
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.
Can this be made in a crockpot?
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.
What can I use instead of sherry?
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.
Can this soup be frozen?
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.
How long does it keep in the fridge?
This soup can keep in an airtight container in the fridge for 4 to 6 days.
More Healthy Chicken Soup Recipes
- 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
Low Carb Creamy Chicken Mushroom Soup
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.
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Nutrition
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This was definitely a keeper. I rarely follow recipes. I usually read them and tweak them. I did add about 2tbs of cream cheese as I wanted this a bit thicker. 👍🏻
Made this last minute, with a few substitutions that I had on hand. It turned out delicious! Are used, canned mushrooms, rotisserie chicken, and added 1 tablespoon of flour to thicken. It was a bit thin, so next time I would use less broth and a little bit more heavy cream. The Sherry really makes this soup stand out!
Mushroom is good for health. And this recipe looks very creamy and delicious. I definitely try this recipe. Thanks for sharing.
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Low Carb Chicken Mushroom Soup is best now a day I will also try it for my family.
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When making the cauliflower cream you should blend until smooth and creamy. If it’s too thick to turn, add a little bit of water – just a tablespoon at a time – until you can get that smooth consistency.
This is some of the best soup I’ve ever had. I made it with fresh herbs, chicken thighs, and baby bella mushrooms. So delicious!
Finally found the perfect chicken mushroom soup after searching many sites, thanks for sharing this.
I made this in my Instant Pot. I pressure cooked the chicken breasts first, hoping to make this soup a little faster. Also, because I’m doing keto, I exchanged the corn starch for xanthan gum for thickening, but kept in the onion. I used a little less sherry than the recipe called for due to the alcohol and sugar content, but did keep it in the ingredients, just used less. It turned out delicious! Very pleased with the results!
Sounds perfect will try tomorrow
This was great, thank you! It’s hard for me to find a meal that all 6 family members will truly enjoy.
Great low-carb dish. Took much longer to prepare than the estimated time, but I’m a slow cooker (ha).
I am a cooking novice, so this took forever for me. I don’t think I could do this after a long day of work, for example. But being that it’s cold weather and I just hung some Xmas lights, I was in the mood for a pot of something warm and homey. And it turned out so great! Savory and flavorful. I didn’t modify the recipe.. just made it as described above.
My husband has been keto for almost a year. It was great to find a recipe that we both enjoyed. I only had cremini mushrooms but they worked very well. I had leftover chicken that also worked very well. No sherry in the liquor cabinet but we didn’t miss it. I sauteed the veggies in bacon fat (yummm!!) and added only 6 cups of home made chicken stock. Hubs had 2 bowls and pronounced himself ‘stuffed’. I could only manage one. Thanks for a great recipe. Definitely a keeper!
I usually leave out rosemary just because I often don’t have any on hand. I also always use the leaves from the celery because I like the flavor. I’ve made this as written and it’s amazing as it is. My tweaks are just based on what I have in my kitchen or my mood. This is a delicious soup that can easily be modified to fit your taste. Sometimes I add a little more heavy cream, sometimes I purée some to make it a cream soup, more mushrooms, bacon, or any number of tweaks make this a very versatile soup. You can’t lose with the original version, but it’s nice to change it up sometimes too.
I would leave out the added salt if you have to watch your salt intake. Other Than that I enjoyed it.
I am going to be making this all fall and winter! Yum!
The addition of sherry is fabulous. Such a flavour boost.
I love mushrooms and I love this soup!
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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!
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I made this recipe tonight and the whole family enjoyed it! We will definitely be making this one again and again!
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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.
This came out so delicious! I used Marsala instead of Sherry and it still tastes amazing! Thank you for the recipe
tasty and Yummy dish.
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.
Oh my, this was so good! The only thing different I did was use a rotisserie chicken, and didn’t measure the garlic, because come on its garlic! Will definitely make this again!
Thank you for doing this. Your work is so lovely and it’s really kind of you to share.
I didn’t use that many mushrooms b/c it seemed like too many but I wish I had. Good soup!
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Hi, this looks absolutely delicious. Don’t know how to cook, but I’m gonna give it a try. Thanks for sharing.
Thank you for sharing this recipe. Today I made it and everyone loved it.
I visit your site every day. Nice blog. 🙂
Easy to tasty. thanks for sharing this recipe.
Love the recipe. Surely going to try this one. Please give one recipe with eggs and mushrooms.
Tasty and Easy Recipe
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tasty, i should try this at home. I will check more pages on your website. i love Mushroom but i never tried Mushroom Soup.
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This looks so good! Does it freeze well?
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.
Not only are your recipes simple to make, and absolutely delicious, but your food photography is among the best I’ve seen! Mind me asking where you learned this part?
This is by far the best mushroom soup I have ever had! Super easy to make. I did not put any alcohol in it, (sherry). I also used portobello mushrooms in the mix. Deliciously yummy 😋
Made this tonight- skipped the corn starch and just added the heavy cream. It was still delicious.
When you are prepping the mushrooms, it looks like way too much (or at least to me as a mid 20s novice cooker). I promise it is NOT too much, in fact I wish I added more. Great recipe!
I was missing several,ingredients and do not like cooked celery…so I put a Texas Twist on the recipe…added roasted poblano pepper instead of celery…sautéed everything in bacon grease…added crumbled bacon…parm and cream cheese along with the cream and used leftover rotisserie chicken…used homemade bone broth with a touch of all natural chicken base…used gluconaman powder to thicken…O My to die for…will garnish with chopped fresh spinach…and I added a dash or two of homemade ranch mix…yummy…Brenda
This was delicious. Great recipe
Can this be made in a crock pot? If so what changes.
Hi Kendall,
Yes, absolutely! Just be sure to sauté all the vegetables on the stovetop before placing in the slow cooker. Slow cook on low for 4-6 hours. Then add the cream mixture and cook another 30-60 minutes to thicken.
What can be used instead of sherry? I do want to keep it keto/low carb.
Hi Kendall,
You can just omit it altogether. However, it does bring a lot to the table.
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Super easy to make and turned out great. All I had on hand was a dry pinot noir rosé but it really did the trick. That squeeze of lemon juice really wakes the whole thing up, so in my notes I’ve crossed out the word ‘optional’. Also, thank you for giving me the courage to spend more time cooking down the mushrooms to brown them well. Fully worth it, and again, I’ve learned something new.
I input the recipe into a nutrition calculator and got 10 carbs…. not 4, just a heads up for those who need to count carbs.
Hi Maggie,
What app did you use? We check our nutritional values with two apps, but there’s always room for error.
Is the Sherry a must I’d hate to buy a bottle for 1/3 cup we don’t drink
I made this soup today with leftover chicken. It was great I would make it again. I added about 1/2 tsp red pepper flakes to kick it up a notch. We ate one bowl then I added about 1 cup of cream cheese to the boiling soup it worked too, it didn’t make that much difference so we would leave it out. I might add some spinach when I heat it up tomorrow.
Hi, is there a substitute for the sherry I could use?
Hi Stephanie,
The sherry does a LOT for the flavor, but 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.
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Really good. I cut the broth to only 6 cups. I also used leftover chicken. Next time I will use more thickener i.e. cornstarch
Hi! If I was going to use arrowroot powder, would I still use 1 tablespoon of it? Thanks!
Hi Andrea,
Yes, 1 -2 tablespoons will do the trick! :)
This was SO good!! Followed recipe to a T, however I topped with lemon zest and reminded me a bit of Greek lemon chicken soup.
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This soup was so good! I just used 1% milk instead of cream
and also garnished with fresh grated parmasean cheese! Yum!
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Made this today as a cold front blew through, I am a mushroom freak. It is delicious! Thanks so much for a great recipe.
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This is not keto since include corn starch
Hi Norma,
Use arrowroot powder to thicken for a true ketogenic recipe. :)
This soup is delicious! It will definitely become part of my “favorites” lineup. I wouldn’t change a thing! Definitely use a mixture of mushrooms.
Cornstarch is a no no only 4 carbs are you sure?
The whole recipe only calls for 1 tbsp of cornstarch, which is 7g. Not much per serving and it thickens the soup perfectly. That alone should not kick you out of ketosis, should it?
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Can this recipe be adapted to use goat milk instead of heavy cream? My sister-in-law would probably love it, but has recently been going “cow” dairy free, and using goat milk instead.
Also, can this soup be frozen? Such a large amount would be way too much and end up going to waste, so being able to freeze it would be fabulous. I’m not such a mushroom fan, so I’m not very knowledgeable about them.
Hi Wanda!
Wow, I’ve never made this recipe with goat’s milk, but I think it will work.
It should freeze well, just make sure to rewarm it at room temperature before reheating. However, you could also just half the recipe.
a very nice recipe, thank you, low carb better and low carb soup better even than that!
Oh, I fell in love with this recipe in the photo! I am already introducing the delight of my relatives when I cook this delicacy for them! Thanks for the recipe! You are best!!!
This was delicious. Great recipe