This rich, comforting creamy chicken mushroom soup with tender chicken, mushrooms, and carrots. This high-protein, low-carb version is a cozy, satisfying meal that’s ideal for cold days or meal prep.
Why You’ll Love This Recipe
- Velvety creamy broth packed with chicken and mushrooms exactly like your photo
- Very high protein from chicken and cream cheese
- One-pot recipe that’s simple and ready fast
- Diabetic-friendly, sugar-free, and keto-approved
- Pairs beautifully with low-carb bread for dipping
Ingredients (Serves 4)
- 1.5 lbs boneless chicken thighs or breasts, cut into bite-sized pieces
- 2 tbsp butter or olive oil
- 8 oz mushrooms, sliced
- 2 garlic cloves, minced
- 1 small onion, diced
- 2 medium carrots, sliced
- 4 cups chicken broth (low sodium)
- 1 cup heavy whipping cream
- 4 oz (115g) cream cheese, softened
- ½ cup grated Parmesan cheese
- 1 tsp dried thyme or Italian seasoning
- Salt & black pepper to taste
- Fresh parsley for garnish
- Low-carb bread for serving (optional)
Instructions
- Heat butter or oil in a large pot over medium heat. Add chicken pieces and cook until lightly browned (5–6 minutes). Remove and set aside.
- In the same pot, sauté mushrooms, onion, carrots, and garlic until softened (4–5 minutes).
- Return chicken to the pot. Add chicken broth, thyme, salt, and pepper. Bring to a simmer and cook 10 minutes.
- Stir in heavy cream, cream cheese, and Parmesan. Simmer gently until the cheese melts and the soup thickens (5–7 minutes). Adjust seasoning.
- Garnish with fresh parsley and serve hot with low-carb bread.
Prep Time: 10 minutes Cook Time: 20–25 minutes Total Time: 30–35 minutes
Nutrition (Per Serving)
- Calories: ~380
- Protein: 38g (high)
- Total Carbs: 8g
- Net Carbs: 6g
- Fat: 24g
