This Creamy Low-Carb Chicken Mushroom Soup is rich, cozy, satisfying, and packed with protein. Tender chicken, hearty mushrooms, spinach, garlic, and herbs come together in a creamy broth for an easy comfort-food meal.
Approximate per serving: 55g protein and 12g net carbs*
Gluten-free | Low-carb | High-protein
*Nutrition can vary depending on the exact brands and quantities of ingredients used.
Recipe Details
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 4
Cuisine: American-inspired
Difficulty: Easy
Ingredients
For the Soup
1½ lbs (680 g) boneless, skinless chicken breasts
8 oz (225 g) mushrooms, sliced
1 tbsp olive oil
1 tbsp butter
½ small yellow onion, finely diced
3 garlic cloves, minced
4 cups (960 ml) low-sodium chicken broth
1 cup (240 ml) heavy cream
4 oz (115 g) cream cheese, softened
2 cups fresh baby spinach
1 tsp dried Italian seasoning
½ tsp dried thyme
½ tsp paprika
½ tsp salt, or to taste
½ tsp black pepper
¼ tsp red pepper flakes, optional
1 tbsp fresh parsley, chopped
1 tsp fresh lemon juice
Optional Thickener
For an especially thick soup, use:
1 tbsp cornstarch
2 tbsp cold water
Note: Cornstarch adds carbohydrates, so for a stricter low-carb version, simply leave it out or use a small amount of a suitable low-carb thickener.
Optional Garnishes
Fresh parsley
Sliced sautéed mushrooms
Cracked black pepper
Grated Parmesan
Fresh thyme
A small drizzle of olive oil
Instructions
- Cook the Chicken
Season the chicken breasts with paprika, Italian seasoning, salt, and black pepper.
Heat olive oil in a large heavy-bottomed pot or Dutch oven over medium-high heat.
Add the chicken and cook for approximately 4–5 minutes per side, until lightly golden and cooked through.
The chicken should reach an internal temperature of 165°F (74°C).
Remove the chicken from the pot and set aside to rest.
Once cool enough to handle, shred or dice the chicken into bite-sized pieces.
- Sauté the Vegetables
In the same pot, add the butter.
Add the diced onion and cook for 2–3 minutes until softened.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally.
Allow the mushrooms to brown slightly rather than simply steaming.
Add the minced garlic and cook for another 30–60 seconds.
- Add the Broth
Pour in the chicken broth.
Add the thyme, remaining Italian seasoning, black pepper, and optional red pepper flakes.
Bring the soup to a gentle simmer.
Cook for about 5 minutes to allow the flavors to combine.
- Add the Cream Cheese
Reduce the heat to low.
Add softened cream cheese a little at a time, whisking until completely melted and incorporated into the broth.
For the smoothest soup, make sure the cream cheese is softened before adding it.
- Add the Heavy Cream
Slowly pour in the heavy cream while stirring.
Keep the soup at a gentle simmer.
Do not boil vigorously, because high heat can cause the dairy to separate.
- Return the Chicken
Add the shredded or diced chicken back to the pot.
Simmer gently for 5–7 minutes.
Taste and adjust the salt and pepper.
- Add the Spinach
Stir in the fresh spinach.
Cook for 1–2 minutes, just until wilted.
Add the fresh lemon juice and stir.
The small amount of lemon helps balance the richness of the creamy broth.
- Thicken if Desired
For a thicker soup, mix 1 tbsp cornstarch with 2 tbsp cold water until smooth.
Slowly stir the slurry into the simmering soup.
Cook for 1–2 minutes until thickened.
For a stricter low-carb version, skip the cornstarch and allow the soup to simmer gently for a few additional minutes.
- Serve
Ladle the hot soup into bowls.
Garnish with fresh parsley, thyme, cracked black pepper, sautéed mushrooms, or a small amount of Parmesan.
Serve immediately.
Serving Suggestions
Enjoy this soup with:
Low-carb bread
Almond-flour crackers
Roasted broccoli
Simple green salad
Cauliflower rice
Roasted asparagus
Garlic sautéed spinach
Low-carb cheese crisps
For a very low-carb meal, serve the soup with a fresh leafy salad or roasted vegetables.
Variations
Chicken Bacon Mushroom Soup
Add cooked, crumbled bacon just before serving.
Parmesan Mushroom Soup
Stir in ¼–½ cup freshly grated Parmesan for an even richer flavor.
Spinach & Mushroom
Increase the spinach to 3 cups for more vegetables.
Spicy Version
Add extra red pepper flakes or a pinch of cayenne.
Lemon Herb
Add extra lemon juice and fresh parsley for a brighter flavor.
Vegetable Version
Add finely chopped broccoli or cauliflower while the broth simmers.
Different Protein
Cooked turkey can replace the chicken.
Helpful Tips
Use boneless, skinless chicken breasts for a lean, high-protein soup.
Don’t overcrowd the pot when browning mushrooms.
Browned mushrooms provide much more flavor than lightly cooked mushrooms.
Soften the cream cheese before adding it.
Keep the soup at a gentle simmer after adding dairy.
Don’t boil the soup aggressively.
Add spinach near the end so it stays vibrant.
Fresh lemon juice helps balance the creamy richness.
For the lowest carbs, skip the cornstarch.
Always check packaged broth and seasonings for hidden gluten or added sugars.
Storage
Allow the soup to cool and transfer it to an airtight container.
Refrigerate for 3–4 days.
When reheating, use low to medium heat and stir frequently.
Avoid bringing the soup to a rapid boil because the cream-based broth may separate.
If the soup becomes too thick after refrigeration, add a splash of chicken broth while reheating.
Freezing
Because this soup contains heavy cream and cream cheese, freezing may slightly change its texture.
For best results, freeze portions without the cream and cream cheese, then add the dairy when reheating.
If freezing the finished soup:
Cool completely.
Place in freezer-safe containers.
Leave some room for expansion.
Freeze for up to 2 months for best quality.
Thaw overnight in the refrigerator.
Reheat gently and stir well.
ALL NUT INFO & ALLERGEN INFORMATION
Peanuts
No peanuts are required in the basic recipe.
Tree Nuts
No tree nuts are required in the basic recipe.
If serving with almond-flour crackers or another nut-based garnish, those would introduce tree nuts.
Dairy
Yes. This recipe contains:
Butter
Heavy cream
Cream cheese
Optional Parmesan
For a dairy-free version, use suitable dairy-free alternatives.
Gluten
The basic ingredients can be gluten-free, but always check the labels of:
Chicken broth
Cream cheese
Seasonings
Cornstarch or alternative thickener
Bacon, if added
Choose certified gluten-free products when necessary.
Chicken
Chicken is not one of the major U.S. food allergens.
Eggs
No eggs are required.
Soy
No soy is required in the basic recipe, but check packaged ingredients for soy if allergies are a concern.
Fish & Shellfish
None are required.
Cross-Contact
For someone with a severe allergy, check every packaged ingredient and use clean cookware and utensils to avoid cross-contact.
Q&A
Q: Is this soup really low-carb?
A: The recipe is designed to be low in carbohydrates, but the exact carb count depends on the ingredients and brands used. For the lowest-carb version, skip the cornstarch and check the labels of broth and dairy products.
Q: How much protein does each serving contain?
A: The stated target is approximately 55g protein per serving, but actual protein varies based on chicken size, serving size, and ingredient brands.
Q: Can I use chicken thighs?
A: Yes. Boneless, skinless chicken thighs work well and add extra richness.
Q: Can I use rotisserie chicken?
A: Absolutely. Use approximately 4 cups shredded cooked chicken and add it during the final simmer.
Q: Can I use leftover turkey?
A: Yes. Cooked turkey is an excellent substitute for chicken.
Q: Can I use frozen mushrooms?
A: Yes, although fresh mushrooms generally provide better texture. Cook frozen mushrooms until excess moisture evaporates before adding the broth.
Q: Can I use frozen spinach?
A: Yes. Thaw and squeeze it very well to remove excess water before adding it.
Q: Can I make this without cream cheese?
A: Yes. Add extra heavy cream and Parmesan, or use a suitable dairy-free cream cheese alternative.
Q: Can I make this dairy-free?
A: Yes. Replace butter with olive oil and use dairy-free cream cheese and dairy-free cream alternatives.
Q: Can I make it without cornstarch?
A: Yes. The soup is delicious without it. Simply simmer a little longer to naturally reduce and thicken the broth.
Q: Can I make this keto-friendly?
A: It can fit a keto-style meal when prepared with low-carb ingredients and without cornstarch. Check your specific ingredients and nutrition labels.
Q: Can I add bacon?
A: Yes. Crispy bacon adds wonderful smoky flavor and pairs especially well with mushrooms and chicken.
Q: Can I add Parmesan?
A: Yes. Parmesan adds extra savory flavor and makes the soup even creamier.
Q: Why did my cream separate?
A: The soup was likely heated too aggressively. Keep the temperature low after adding cream and cream cheese, and avoid a rapid boil.
Q: How can I make the soup thicker?
A: Simmer it uncovered for a few minutes to reduce the liquid, or use a small amount of low-carb thickener.
Q: Can I make it ahead?
A: Yes. This soup reheats well when warmed gently.
Q: Can I make it in a slow cooker?
A: Yes. Cook the chicken, broth, mushrooms, onion, and seasonings first. Add the cream cheese and heavy cream toward the end to prevent separation.
Q: Can I add other vegetables?
A: Yes. Broccoli, cauliflower, zucchini, celery, or kale can work well while keeping the soup relatively low in carbohydrates.
Q: What mushrooms are best?
A: Cremini, baby bella, white button, shiitake, or a combination can be used.
Q: Can I use vegetable broth?
A: Yes, but chicken broth provides a deeper flavor. Choose a low-sodium broth if possible.
Q: Is this soup gluten-free?
A: The basic recipe can be gluten-free. Always verify packaged broth, seasonings, bacon, and other processed ingredients.
Q: Is this soup nut-free?
A: The basic recipe contains no peanuts or tree nuts. Avoid nut-based toppings or crackers if preparing it for someone with a nut allergy.
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