This Low Carb Chicken Mushroom Soup is creamy, filling, and packed with protein while keeping carbs low. Tender chicken, earthy mushrooms, and a rich, savory broth come together in a comforting bowl that works beautifully for lunch, dinner, or meal prep.

Why You’ll Love This Recipe

This soup is satisfying without feeling heavy. Each serving is designed to provide about 55 grams of protein and only about 12 grams of net carbs, making it a great option for a low-carb lifestyle.

It is naturally gluten-free when prepared with gluten-free broth and seasonings. The creamy texture comes from heavy cream and cream cheese, giving the soup a rich taste without needing flour.

It is also simple to customize. You can make it thicker, lighter, spicier, or more vegetable-packed depending on what you enjoy.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

• 680 g boneless skinless chicken breast, cooked and shredded
• 300 g fresh mushrooms, sliced
• 1 tablespoon olive oil
• 2 tablespoons unsalted butter
• 1 small yellow onion, finely diced
• 3 garlic cloves, minced
• 1 celery stalk, finely chopped
• 950 ml gluten-free chicken broth
• 120 ml heavy cream
• 85 g cream cheese, softened
• 1 teaspoon salt, or to taste
• 1/2 teaspoon black pepper
• 1 teaspoon dried thyme
• 1/2 teaspoon onion powder
• 1/2 teaspoon garlic powder
• 30 g grated Parmesan cheese
• 2 tablespoons fresh parsley, chopped
• 1 teaspoon lemon juice, optional

Directions

Heat the olive oil and butter in a large soup pot over medium heat. Add the diced onion and celery, then cook for 3 to 4 minutes until softened.

Add the minced garlic and sliced mushrooms. Cook for 6 to 8 minutes, stirring often, until the mushrooms release their moisture and become tender.

Pour in the chicken broth. Add the salt, black pepper, thyme, onion powder, and garlic powder. Stir well and bring the soup to a gentle simmer.

Add the shredded chicken and let everything simmer for 8 to 10 minutes so the flavors blend.

Reduce the heat to low. Stir in the softened cream cheese until smooth, then add the heavy cream and Parmesan cheese. Stir gently until the soup becomes creamy.

Taste and adjust the seasoning if needed. Add lemon juice for brightness, then finish with fresh parsley before serving.

Servings and timing

This recipe makes 4 generous servings.

Prep time: 10 minutes
Cook time: 25 minutes
Total time: 35 minutes

Approximate nutrition per serving: 55 g protein, 12 g net carbs.

Variations

For a thicker soup, simmer it a few extra minutes after adding the cream, or stir in a little extra cream cheese.

For more vegetables, add chopped spinach, zucchini, cauliflower rice, or kale near the end of cooking.

For a spicier version, add crushed red pepper flakes, cayenne pepper, or a pinch of smoked paprika.

For a lighter version, replace part of the heavy cream with unsweetened almond milk, keeping the cream cheese for body.

Storage/Reheating

Store leftover soup in an airtight container in the refrigerator for up to 4 days.

Reheat gently on the stovetop over low heat, stirring often. Avoid boiling after the cream has been added, because the soup may separate.

You can also reheat individual portions in the microwave in short intervals, stirring between each one.

Freezing is possible, but creamy soups can change texture after thawing. For best results, freeze before adding the cream and cream cheese, then add them fresh when reheating.

FAQs

Can I use chicken thighs instead of chicken breast?

Yes. Chicken thighs will make the soup richer and slightly more tender, though the protein amount may vary.

Is this soup gluten-free?

Yes, as long as you use gluten-free chicken broth and check that all seasonings are gluten-free.

Can I use canned mushrooms?

Fresh mushrooms give the best flavor, but canned mushrooms can work in a pinch. Drain them well before adding.

How do I keep the soup creamy?

Keep the heat low after adding the cream and cream cheese. Do not let the soup boil.

Can I make this soup ahead of time?

Yes. It reheats well and is great for meal prep throughout the week.

What mushrooms are best?

Button mushrooms, cremini mushrooms, or a mix of both work well.

Can I make it dairy-free?

You can try dairy-free cream cheese and coconut cream, but the flavor and texture will be different.

How can I add more protein?

Add extra shredded chicken or stir in unflavored collagen peptides after removing the soup from heat.

Is this soup keto-friendly?

Yes, it is low in net carbs and high in protein, making it suitable for many keto-style meal plans.

Can I make it thicker without flour?

Yes. Use extra cream cheese, Parmesan, or let the soup simmer longer to reduce slightly.

Conclusion

Low Carb Chicken Mushroom Soup is creamy, cozy, and surprisingly high in protein. With tender chicken, savory mushrooms, and a smooth broth, it is a comforting meal that fits easily into a low-carb, gluten-free routine.

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