Introduction: Ready for a Cozy, Flavorful Low-Carb Soup?
Craving a warm, hearty soup that’s both comforting and packed with savory goodness? This Chicken Mushroom Soup is your perfect choice! Featuring tender chicken, earthy mushrooms, and a creamy broth infused with rosemary and thyme, this soup delivers rich flavors in a low-carb, gluten-free package. The splash of dry sherry adds a subtle sophistication, making it ideal for cozy dinners, meal prep, or a satisfying lunch. Inspired by your love for savory, low-carb dishes like Keto Cheeseburger Soup and Keto Cauliflower & Ham Soup, this recipe is easy to make and sure to impress. Ready to simmer a pot of umami-packed goodness? Let’s dive into this delicious recipe!
Overview: Why Chicken Mushroom Soup is a Must-Try
This Chicken Mushroom Soup combines the savory depth of mixed mushrooms with juicy chicken and a creamy, herb-infused broth. The deglazing with dry sherry elevates the flavor, while the heavy cream (thickened with cornstarch or arrowroot for keto) creates a velvety texture. What makes it special? It’s low-carb, gluten-free, and versatile, offering a comforting, one-pot meal that’s perfect for any occasion.
- Time Requirement: About 40 minutes total (10 minutes prep, 30 minutes cooking).
- Difficulty Level: Easy! Great for beginners or busy weeknights.
- Why It’s Special: It’s a low-carb, gluten-free soup with rich mushroom flavor and creamy texture, ideal for cozy, keto-friendly meals.
This soup is a hearty, crowd-pleasing treat that’s sure to warm you up. Let’s get cooking!
Essential Ingredients
Here’s what you need to make this Chicken Mushroom Soup. Each ingredient adds to the creamy, savory, and umami-rich magic.
- Unsalted Butter (2 tablespoons): Adds richness for sautéing.
- Sweet Onion (1 large, chopped): Provides a sweet, savory base.
- Celery (1 cup, chopped): Adds earthy flavor and subtle crunch.
- Garlic (5–6 cloves, minced): Infuses aromatic depth.
- Sliced Mushrooms (18 oz, mixed varieties): Delivers earthy, umami flavor (e.g., cremini, shiitake, button).
- Fresh Rosemary (1 tsp, chopped): Brings warm, piney notes.
- Dried Thyme (1 tsp): Adds savory, herbaceous depth.
- Dry Sherry (⅓ cup): Enhances flavor with a subtle, nutty richness.
- Boneless Chicken Breast (1 lb): Provides lean, tender protein.
- Chicken Broth (8 cups): Forms the flavorful soup base.
- Heavy Cream (⅔ cup): Creates a creamy, luxurious texture.
- Cornstarch (1 Tbsp, or arrowroot for keto): Thickens the broth.
- Chopped Parsley (¼ cup): Adds a fresh, vibrant garnish.
- Salt and Pepper (to taste): Seasons to perfection.
Substitutions and Variations
- Butter: Swap with olive oil, avocado oil, or ghee for a dairy-free option.
- Mushrooms: Use a single variety (e.g., cremini) or add oyster or portobello for different textures.
- Dry Sherry: Substitute with white wine, apple cider vinegar (1 Tbsp diluted with water), or omit for an alcohol-free version.
- Chicken Breast: Replace with boneless chicken thighs, shredded rotisserie chicken, or tofu for a vegetarian version.
- Heavy Cream: Use coconut cream for dairy-free or half-and-half for a lighter option (may be less creamy).
- Cornstarch/Arrowroot: Omit for a thinner soup or use ½ tsp xanthan gum for a keto-friendly thickener.
- Add-Ins: Stir in 1 cup spinach, kale, or ½ cup shredded cheddar for extra flavor or greens.
- Vegetarian Version: Omit chicken, use vegetable broth, and add more mushrooms or zucchini.
Step-by-Step Instructions
Making this Chicken Mushroom Soup is simple and flavorful, all in one pot! Follow these steps for a perfect bowl every time.
Step 1: Sauté the Vegetables
- In a large 6–8 quart soup pot over medium heat, melt 2 Tbsp unsalted butter.
- Add 1 large chopped sweet onion, 1 cup chopped celery, and 5–6 minced garlic cloves. Sauté for 2–3 minutes until fragrant.
- Add 18 oz sliced mushrooms, 1 tsp chopped rosemary, and 1 tsp dried thyme. Sauté for 5–7 minutes until mushrooms soften and release their juices.
Tip: Stir occasionally to prevent sticking; chop vegetables uniformly for even cooking.
Step 2: Deglaze and Build the Base
- Deglaze the pot with ⅓ cup dry sherry, scraping up any browned bits.
- Add 1 lb boneless chicken breasts (whole), 8 cups chicken broth, 1 tsp salt, and ¼ tsp black pepper.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until chicken is cooked through (internal temperature 165°F).
Tip: Skim any foam from the surface for a clearer broth.
Step 3: Shred Chicken
- Remove chicken breasts with tongs and chop or shred into bite-sized pieces. Set aside.
Tip: Use two forks to shred or a knife for quick chopping; ensure pieces are bite-sized for easy eating.
Step 4: Thicken the Soup
- In a small bowl, whisk 1 Tbsp cornstarch (or arrowroot for keto) into ⅔ cup heavy cream until no clumps remain.
- Whisk the cream mixture into the soup pot and simmer for 2–3 minutes to thicken.
Tip: Stir constantly while adding cream to ensure a smooth, lump-free texture.
Step 5: Finish and Serve
- Stir the chopped chicken and ¼ cup chopped parsley back into the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot.
Tip: For a richer presentation, garnish with extra parsley or a drizzle of olive oil.
Assembly: Building the Perfect Chicken Mushroom Soup
Making this Chicken Mushroom Soup is all about creating a creamy, savory bowl with rich, umami flavors. Here’s how to make it perfect:
- Sauté for Depth: Cook onions, celery, and mushrooms until soft to build a flavorful base.
- Deglaze Thoroughly: Use sherry to enhance umami and lift browned bits.
- Thicken Smoothly: Whisk cream and cornstarch well to avoid clumps.
- Garnish Vibrantly: Add parsley for a fresh, colorful finish.
Presentation Tips:
- Serve in warm bowls with a sprinkle of parsley or a pinch of red pepper flakes for a vibrant touch.
- Pair with keto-friendly bread, a side salad, or roasted low-carb vegetables for a complete meal.
- Garnish with a drizzle of cream, crumbled bacon, or parmesan (if not strictly keto) for extra flair.
Storage and Make-Ahead Tips
This soup is great for meal prep and stores well for a few days. Here’s how to keep it fresh:
- Storing Leftovers:
- Store in an airtight container in the refrigerator for up to 4 days.
- Freeze for up to 3 months in a freezer-safe container (omit cream if freezing to avoid separation; add fresh when reheating).
- Reheating:
- Reheat on the stovetop over medium heat, stirring occasionally, until warmed through (5–7 minutes).
- Microwave individual portions for 1–2 minutes, stirring halfway to prevent separation.
- Make-Ahead Tips:
- Prep onions, celery, mushrooms, and herbs up to a day ahead and store in the fridge.
- Make the soup (without cream or parsley) up to 2 days ahead and refrigerate; add cream and parsley when reheating.
- Freeze in portion-sized containers (without cream) for easy reheating.
Tip: Stir well after reheating to restore creaminess; add a splash of broth if it thickens too much.
Recipe Variations
This Chicken Mushroom Soup is versatile, drawing on your love for savory, low-carb dishes like Keto Cheeseburger Soup and Easy Coconut Curry Shrimp Soup. Here are some fun ideas:
- Spicy Mushroom Soup: Add ½ tsp red pepper flakes or a dash of hot sauce for a spicy kick.
- Cheesy Mushroom Soup: Stir in ½ cup shredded cheddar or parmesan after thickening for extra richness.
- Veggie-Packed Soup: Add 1 cup spinach, kale, or zucchini for more low-carb greens.
- Dairy-Free Version: Use coconut cream instead of heavy cream and olive oil instead of butter; omit cornstarch or use arrowroot.
- Creamy Wild Mushroom Soup: Use wild mushrooms (e.g., chanterelle, porcini) for a gourmet twist.
Tip: Top with crushed pork rinds or a sprinkle of smoked paprika for a keto-friendly crunch.
Conclusion: A Creamy, Low-Carb Treat to Love
Chicken Mushroom Soup is the perfect way to enjoy a rich, savory bowl of comfort while keeping carbs low. With its tender chicken, earthy mushrooms, and creamy, herb-infused broth, it’s a soup that’s as nourishing as it is delicious. Perfect for cozy dinners, meal prep, or hearty lunches, this soup is sure to become a staple. Play with the variations, garnish with your favorites, and savor every creamy, umami-packed spoonful. What’s your favorite way to enjoy this chicken mushroom soup? Share your ideas in the comments and let us know how it turned out!
Print
Chicken Mushroom Soup Recipe
Description
Craving a warm, hearty soup that’s both comforting and packed with savory goodness? This Chicken Mushroom Soup is your perfect choice! Featuring tender chicken, earthy mushrooms, and a creamy broth infused with rosemary and thyme, this soup delivers rich flavors in a low-carb, gluten-free package
Ingredients
Here’s what you need to make this Chicken Mushroom Soup. Each ingredient adds to the creamy, savory, and umami-rich magic.
- Unsalted Butter (2 tablespoons): Adds richness for sautéing.
- Sweet Onion (1 large, chopped): Provides a sweet, savory base.
- Celery (1 cup, chopped): Adds earthy flavor and subtle crunch.
- Garlic (5–6 cloves, minced): Infuses aromatic depth.
- Sliced Mushrooms (18 oz, mixed varieties): Delivers earthy, umami flavor (e.g., cremini, shiitake, button).
- Fresh Rosemary (1 tsp, chopped): Brings warm, piney notes.
- Dried Thyme (1 tsp): Adds savory, herbaceous depth.
- Dry Sherry (⅓ cup): Enhances flavor with a subtle, nutty richness.
- Boneless Chicken Breast (1 lb): Provides lean, tender protein.
- Chicken Broth (8 cups): Forms the flavorful soup base.
- Heavy Cream (⅔ cup): Creates a creamy, luxurious texture.
- Cornstarch (1 Tbsp, or arrowroot for keto): Thickens the broth.
- Chopped Parsley (¼ cup): Adds a fresh, vibrant garnish.
- Salt and Pepper (to taste): Seasons to perfection.
Substitutions and Variations
- Butter: Swap with olive oil, avocado oil, or ghee for a dairy-free option.
- Mushrooms: Use a single variety (e.g., cremini) or add oyster or portobello for different textures.
- Dry Sherry: Substitute with white wine, apple cider vinegar (1 Tbsp diluted with water), or omit for an alcohol-free version.
- Chicken Breast: Replace with boneless chicken thighs, shredded rotisserie chicken, or tofu for a vegetarian version.
- Heavy Cream: Use coconut cream for dairy-free or half-and-half for a lighter option (may be less creamy).
- Cornstarch/Arrowroot: Omit for a thinner soup or use ½ tsp xanthan gum for a keto-friendly thickener.
- Add-Ins: Stir in 1 cup spinach, kale, or ½ cup shredded cheddar for extra flavor or greens.
- Vegetarian Version: Omit chicken, use vegetable broth, and add more mushrooms or zucchini
Instructions
Step 1: Sauté the Vegetables
- In a large 6–8 quart soup pot over medium heat, melt 2 Tbsp unsalted butter.
- Add 1 large chopped sweet onion, 1 cup chopped celery, and 5–6 minced garlic cloves. Sauté for 2–3 minutes until fragrant.
- Add 18 oz sliced mushrooms, 1 tsp chopped rosemary, and 1 tsp dried thyme. Sauté for 5–7 minutes until mushrooms soften and release their juices.
Tip: Stir occasionally to prevent sticking; chop vegetables uniformly for even cooking.
Step 2: Deglaze and Build the Base
- Deglaze the pot with ⅓ cup dry sherry, scraping up any browned bits.
- Add 1 lb boneless chicken breasts (whole), 8 cups chicken broth, 1 tsp salt, and ¼ tsp black pepper.
- Bring to a boil, then reduce heat to low and simmer for 15 minutes, or until chicken is cooked through (internal temperature 165°F).
Tip: Skim any foam from the surface for a clearer broth.
Step 3: Shred Chicken
- Remove chicken breasts with tongs and chop or shred into bite-sized pieces. Set aside.
Tip: Use two forks to shred or a knife for quick chopping; ensure pieces are bite-sized for easy eating.
Step 4: Thicken the Soup
- In a small bowl, whisk 1 Tbsp cornstarch (or arrowroot for keto) into ⅔ cup heavy cream until no clumps remain.
- Whisk the cream mixture into the soup pot and simmer for 2–3 minutes to thicken.
Tip: Stir constantly while adding cream to ensure a smooth, lump-free texture.
Step 5: Finish and Serve
- Stir the chopped chicken and ¼ cup chopped parsley back into the soup.
- Taste and adjust seasoning with additional salt and pepper as needed.
- Ladle into bowls and serve hot.
Tip: For a richer presentation, garnish with extra parsley or a drizzle of olive oil.
FAQs
1. Can I use frozen mushrooms?
Yes! Use 18 oz frozen sliced mushrooms; no need to thaw, but sauté an extra 2–3 minutes to release moisture.
2. Is this soup keto-friendly?
Yes! With arrowroot instead of cornstarch and low-carb ingredients (mushrooms, chicken), it’s ideal for a keto diet.
3. Can I make it dairy-free?
Yes! Use coconut cream instead of heavy cream and olive oil or avocado oil instead of butter; use arrowroot for thickening.
4. Why is my soup too thin?
- Simmer longer to reduce liquid.
- Ensure cornstarch or arrowroot is fully whisked into the cream.
- Add ¼ cup cream cheese for extra thickness.
5. Can I make this ahead?
Yes! Make up to 2 days ahead and refrigerate, or freeze (without cream) for up to 3 months.
6. How long does it last?
It stays fresh in the fridge for up to 4 days or frozen (without cream) for 3 months.
7. Can I use pre-cooked chicken?
Yes! Add 2–3 cups shredded pre-cooked chicken in Step 4, simmering just to heat through.
8. What’s the best way to serve it?
Serve hot with parsley, paired with keto-friendly bread or a side salad, and optional toppings like bacon bits or parmesan for extra flavor.