A Comforting, Low-Carb Delight

When the weather turns chilly or you’re craving a hearty, satisfying meal, this Keto Chicken and Mushroom Soup is the perfect choice. Combining tender chicken, earthy mushrooms, and a rich creamy broth, it’s a soup that’s both nourishing and indulgent. Best of all, it’s keto-friendly and easy to make!

The Perfect Pairing: Chicken and Mushrooms

Chicken and mushrooms are a classic pairing that never fails to deliver on flavor. The chicken adds protein and heartiness, while the mushrooms bring an earthy depth that makes this soup feel luxurious. Cooking them together in a creamy broth ensures every spoonful is packed with rich, satisfying taste.

Quick and Easy to Make

This soup is perfect for busy weeknights. It comes together in about 35 minutes with minimal prep and simple ingredients. The cooking process is straightforward: brown the chicken, sauté the mushrooms, and let everything simmer in a flavorful broth before finishing with a splash of heavy cream.

Customizable and Meal-Prep Friendly

This soup is versatile, so you can easily make it your own. Add a handful of spinach or kale for extra greens, or sprinkle in Parmesan cheese for a cheesy twist. The leftovers are just as delicious, making it a great option for meal prep. Store it in the fridge for up to 4 days or freeze it for those times when you need a quick and satisfying meal.

Conclusion

Warm, creamy, and full of flavor, this Keto Chicken and Mushroom Soup is sure to become a staple in your recipe rotation. It’s comforting enough for a cozy night in but quick enough to whip up anytime you’re craving something hearty and healthy. Try it today and enjoy a bowl of low-carb goodness!

Cooking Time: 25 minutes        Prepping Time: 10 minutes       Servings: 4

Nutritional Information (per serving):

  • Calories: 220
  • Fat: 15g
  • Protein: 18g
  • Total Carbs: 5g
  • Fiber: 1g
  • Net Carbs: 4g
  • Sugar: 2g

Recipe Block Summary

This Keto Chicken and Mushroom Soup is a hearty and flavorful dish that combines tender chicken with earthy mushrooms in a creamy broth. Perfect for chilly days or when you need a comforting, protein-rich meal, this soup is quick to prepare and satisfies while staying low-carb.

Ingredients:

  • 1 tablespoon olive oil
  • 1 pound boneless, skinless chicken thighs, diced
  • 2 tablespoons unsalted butter
  • 1 small onion, chopped
  • 3 cloves garlic, minced
  • 8 ounces mushrooms, sliced (button or cremini)
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1/2 teaspoon thyme (dried or fresh)
  • Salt and pepper to taste
  • Fresh parsley for garnish

Equipment:

  • Large pot or Dutch oven
  • Knife and cutting board
  • Wooden spoon
  • Ladle for serving

Instructions:

  1. Cook the Chicken: Heat olive oil in a large pot over medium heat. Add the diced chicken thighs and cook until lightly browned, about 5-7 minutes. Remove the chicken and set aside.
  2. Sauté Vegetables: In the same pot, melt the butter. Add the chopped onion, garlic, and mushrooms. Cook for 5 minutes until the vegetables are soft and fragrant.
  3. Add Broth: Pour in the chicken broth and stir in the thyme. Return the cooked chicken to the pot. Simmer for 10 minutes.
  4. Add Cream: Stir in the heavy cream and let the soup heat through for another 3-4 minutes. Adjust seasoning with salt and pepper as needed.
  5. Serve: Ladle the soup into bowls and garnish with fresh parsley before serving.

Notes:

  • For more flavor, use bone-in chicken and shred the meat after cooking.
  • Add a handful of spinach or kale for extra nutrients and texture.
  • This soup stores well in the fridge for up to 4 days and freezes perfectly.