Low Carb Chicken Mushroom Soup

This low carb chicken mushroom soup is a creamy, comforting keto-friendly meal made with tender chicken, earthy mushrooms, wilted spinach, and a velvety broth rich with butter and heavy cream. Garlic, thyme, and parsley add deep savory flavor while keeping carbs minimal, making this soup perfect for cozy weeknight dinners, satisfying lunches, or an elegant starter for guests.

Course Dinner, Lunch, Main Course, Soup

Cuisine American, Keto, Low Carb

Keyword chicken mushroom soup, creamy keto soup, keto soup, low carb chicken soup, spinach mushroom soup

Prep Time 15

Cook Time 25

Total Time 40

Servings servings

Calories 520kcal

Equipment

Large Pot
Cutting board
Chef's knife
Wooden Spoon
measuring cups and spoons

Ingredients

For the soup base

2 tablespoons unsalted butter
1 tablespoon olive oil
3/4 cup yellow onion, finely diced
3 cloves garlic, minced
8 ounces cremini mushrooms, sliced
1 teaspoon fresh thyme leaves, chopped or 1/2 teaspoon dried thyme
4 cups low-sodium chicken broth
1 cup heavy whipping cream
4 ounces cream cheese, softened and cubed
3 cups fresh baby spinach, loosely packed
1/4 cup fresh parsley, chopped plus more for garnish
1 teaspoon fine sea salt more to taste
1/2 teaspoon freshly ground black pepper more to taste

For the chicken

1 1/2 pounds boneless skinless chicken thighs cut into bite-size pieces
1/2 teaspoon fine sea salt for seasoning chicken
1/4 teaspoon freshly ground black pepper for seasoning chicken

Instructions

Pat the chicken thighs dry with paper towels, season them on all sides with the salt and pepper for the chicken, and set aside while you prepare the vegetables.
Heat the olive oil and 1 tablespoon of the butter in a large pot over medium heat until the butter is melted and sizzling gently.
Add the seasoned chicken pieces to the pot in a single 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.
Add the remaining 1 tablespoon butter to the same pot, then stir in the diced onion and cook, stirring often, until the onion is softened and translucent.
Add the sliced mushrooms to the pot and cook, stirring occasionally, until they release their moisture and develop a deep golden color on the edges.
Stir in the minced garlic and chopped thyme and cook until fragrant, taking care not to let the garlic brown.
Pour in the chicken broth, scraping up any browned bits from the bottom of the pot, and bring the mixture to a gentle simmer.
Reduce the heat to medium low, add the cream cheese cubes to the pot, and whisk or stir until the cream cheese is fully melted and the broth looks slightly creamy.
Stir in the heavy whipping cream, then return the cooked chicken and any accumulated juices to the pot and simmer gently until the flavors meld and the soup thickens slightly.
Add the baby spinach and chopped parsley to the soup and cook, stirring, just until the spinach wilts and turns bright green.
Taste the soup and season with the sea salt and black pepper for the base, adjusting to your preference and adding a splash more cream or broth to reach your desired thickness.
Ladle the hot soup into bowls, garnish with additional parsley if desired, and serve immediately while warm and creamy.

Notes

For extra flavor, brown the mushrooms well before adding the broth, letting them develop golden edges for deeper umami. The soup will continue to thicken as it stands, so feel free to thin leftovers with a splash of broth or water when reheating gently over medium low heat. This soup keeps well in the refrigerator for up to 5 days and can be frozen for up to 3 months; thaw in the refrigerator overnight before reheating.

Nutrition