High-Protein Creamy Chicken Mushroom Soup
Rich, creamy, and packed with tender chicken and mushrooms — a low-carb high-protein soup that feels like comfort food
This is classic creamy chicken mushroom soup made high-protein and keto-friendly. Tender chicken, earthy mushrooms, and a silky broth come together without flour or high-carb thickeners. Every serving delivers 38 g of protein and only 6 g net carbs.
One pot, completely sugar-free, and perfect for a filling lunch or dinner that still fits your macros.
Why you’ll love this soup
- 38g protein per serving — a complete meal in a bowl
- Only 6g net carbs and fully keto-friendly
- Creamy texture without flour or cornstarch
- Deep mushroom and chicken flavor
- One pot and ready in about 35 minutes
- Excellent for meal prep and leftovers
Health notes
- High protein: Chicken breast or thighs keep the protein high and the soup filling.
- Low carb: Mushrooms, onion, and cream create richness without added carbs.
- Sugar-free: No hidden sugars or thickeners.
- Nutrient-dense: Mushrooms add flavor, fiber, and micronutrients.
Key element — brown the mushrooms well
Don’t rush the mushrooms. Let them release their liquid and develop deep color before adding the broth. This step builds the rich, savory base of the entire soup.
Ingredients
Chicken & vegetables
- 1.5 lb (680g) boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- 12 oz (340g) mushrooms, sliced (cremini, white, or mixed)
- 1 medium onion, diced
- 2–3 garlic cloves, minced
- 1–2 carrots, diced (optional for color)
- 1–2 Tbsp olive oil or butter
Broth & cream
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 2 oz cream cheese (optional for extra creaminess)
- 1 tsp dried thyme or Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
- Optional: ½ tsp smoked paprika or a splash of white wine
To finish
- 2 Tbsp fresh parsley, chopped
- Optional: grated Parmesan or a squeeze of lemon
Swaps
- Turkey: Use leftover turkey or ground turkey for a different protein.
- Dairy-free: Replace cream with full-fat coconut milk and skip the cream cheese.
- Extra vegetables: Add celery, spinach, or zucchini near the end.
- Thicker soup: Stir in a little xanthan gum or extra cream cheese.
Instructions
| 1 | Sear the chicken. Season the chicken pieces with salt and pepper. Heat oil or butter in a large pot over medium-high heat. Cook the chicken until lightly browned and mostly cooked through, about 5–6 minutes. Remove to a plate. |
| 2 | Cook the mushrooms and onion. In the same pot, add the mushrooms and onion. Cook 6–8 minutes, stirring occasionally, until the mushrooms release their liquid and begin to brown. Add the garlic and cook 30 seconds until fragrant. |
| 3 | Build the soup. Return the chicken to the pot. Add the carrots (if using), thyme, garlic powder, and chicken broth. Bring to a simmer and cook 10–12 minutes until the chicken is fully cooked and the vegetables are tender. |
| 4 | Make it creamy. Reduce heat to low. Stir in the heavy cream and cream cheese (if using) until melted and smooth. Taste and adjust salt and pepper. Simmer gently 2–3 more minutes. |
| 5 | Finish and serve. Stir in the fresh parsley. Ladle into bowls and top with optional Parmesan or a squeeze of lemon. Serve hot. |
Pro tips
- Brown the mushrooms properly — this is where most of the flavor comes from.
- Use a mix of mushrooms for deeper taste if available.
- Do not boil the soup hard after adding the cream or it may separate.
- For extra protein, shred an additional cooked chicken breast into the finished soup.
- The soup thickens slightly as it cools and tastes even better the next day.
Nutrition
| Nutrient | Per serving (1/4) |
|---|---|
| Calories | 380 |
| Protein | 38g |
| Net carbohydrates | 6g |
| Total carbohydrates | 8g |
| Fiber | 2g |
| Total fat | 20g |
| Sodium | 720mg |
Estimates based on chicken breast, heavy cream, and standard broth. Exact numbers vary with chicken cut and cream amount.
Variations
Extra creamy
Add an extra ounce of cream cheese or a splash more heavy cream at the end.
Herb-forward
Increase the thyme and finish with fresh dill or parsley for a brighter finish.
Spinach boost
Stir in a few handfuls of fresh spinach at the very end until wilted.
Spicy version
Add a pinch of red pepper flakes or a diced jalapeño with the onion.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Covered; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze without the cream if possible, or reheat carefully |
| Meal prep | Up to 4 days | Perfect for grab-and-go lunches |
FAQ
Test your knowledge
5 quick questions about this creamy chicken mushroom soup
1. Protein per serving?
2. Net carbs per serving?
3. What builds the deepest flavor in this soup?
4. About how long does this soup take?
5. Best way to keep the cream smooth?
