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Low Carb Chicken Mushroom Soup

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Low Carb Chicken Mushroom Soup is a creamy, high-protein, low-carb soup made with tender shredded chicken, mushrooms, vegetables, and a rich broth of cream cheese and heavy cream. It is hearty, comforting, and ideal for keto or low-carb meal plans.

  • Author: Sophia
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Calorie

Ingredients

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

Instructions

  1. Heat olive oil and butter in a large pot over medium heat.
  2. Sauté onion and celery for 3–4 minutes until softened.
  3. Add garlic and mushrooms and cook for 6–8 minutes until tender.
  4. Pour in chicken broth and add seasonings (salt, pepper, thyme, onion powder, garlic powder).
  5. Bring to a gentle simmer.
  6. Add shredded chicken and simmer for 8–10 minutes.
  7. Reduce heat and stir in cream cheese until fully melted and smooth.
  8. Add heavy cream and Parmesan cheese, stirring until creamy.
  9. Adjust seasoning and add lemon juice if desired.
  10. Finish with fresh parsley and serve warm.

Notes

  • Do not boil after adding cream to prevent separation.
  • Use fresh mushrooms for best flavor and texture.
  • Simmer longer for a thicker consistency.
  • Add vegetables like spinach or zucchini for variation.
  • Great for meal prep and reheating throughout the week.

Nutrition