Keto Creamy Chicken Mushroom Soup

This keto creamy chicken mushroom soup is rich, velvety, and deeply comforting, made without any flour or cornstarch for a perfectly low-carb bowl. Tender bites of chicken simmer with sautéed mushrooms, onion, and garlic in a buttery chicken broth, then are finished with heavy cream and Parmesan for a luxurious, spoon-coating texture. Each serving is high in satisfying fats and protein while staying keto-friendly, making it ideal for cozy dinners, meal prep, or a nourishing lunch that tastes like classic comfort food with a low-carb twist.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword comfort food, creamy chicken mushroom soup, gluten free, keto soup, low carb soup

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 410kcal

Equipment

large soup pot
Cutting board
Chef's knife
Wooden Spoon
measuring cups
measuring spoons

Ingredients

For the soup base

2 tablespoons unsalted butter
2 tablespoons olive oil
1 pound boneless skinless chicken thighs cut into bite-size pieces
8 ounces cremini or white mushrooms sliced
1/2 cup yellow onion finely diced
3 cloves garlic minced
4 cups low-sodium chicken broth
1 teaspoon fine sea salt more to taste
1/2 teaspoon black pepper freshly ground
1 teaspoon dried thyme
1 teaspoon dried parsley

For the creamy finish

1 cup heavy whipping cream room temperature if possible
1/2 cup grated Parmesan cheese freshly grated, not pre-shredded if possible
2 ounces cream cheese cut into small cubes, softened

For garnish (optional)

2 tablespoons fresh parsley chopped
1/4 cup extra mushrooms sliced and quickly sautéed in butter for topping, optional

Instructions

Heat the butter and olive oil in a large soup pot over medium heat until the butter is melted and foamy.
Add the chicken pieces in an even layer and cook, stirring occasionally, until lightly browned on the outside and just cooked through, then transfer the chicken to a plate and set aside, leaving the fat in the pot.
Add the sliced mushrooms to the pot and cook over medium heat, stirring only occasionally, until they release their liquid and develop golden browned edges.
Stir in the diced onion and cook until the onion is softened and translucent, then add the minced garlic and sauté until fragrant, being careful not to let it brown.
Return the browned chicken and any accumulated juices to the pot, then pour in the chicken broth and add the salt, black pepper, dried thyme, and dried parsley, stirring to combine.
Bring the mixture just to a gentle boil, then reduce the heat to low and let the soup simmer uncovered for about ten to fifteen minutes so the flavors can meld and the broth can reduce slightly.
Stir in the cream cheese cubes and grated Parmesan cheese until they are completely melted and the broth looks slightly thickened and creamy.
Slowly pour in the heavy whipping cream while stirring constantly, then keep the soup over low heat for a few minutes, stirring often, until it is hot and velvety without letting it boil.
Taste the soup and adjust the seasoning with additional salt and pepper if needed, then remove the pot from the heat and let the soup rest for a couple of minutes to slightly thicken.
Ladle the keto creamy chicken mushroom soup into bowls and garnish with chopped fresh parsley and extra sautéed mushrooms if using, then serve warm.

Notes

For the best flavor, brown the chicken and mushrooms well, taking the time to build up the caramelized bits on the bottom of the pot before deglazing with broth. If you prefer a slightly thicker soup, let it simmer a bit longer before adding the cream, or stir in a small additional amount of grated Parmesan at the end, keeping in mind that it will continue to thicken slightly as it cools. Use full-fat dairy only to keep the soup keto-friendly and avoid curdling when reheating. Store leftovers in an airtight container in the refrigerator for up to four days and reheat gently over low heat, adding a splash of broth or cream if the soup becomes too thick.

Nutrition