Creamy Mushroom Chicken Keto Soup — Comforting, Earthy & Silky Smooth

This creamy mushroom chicken keto soup brings everything you want on a cozy night: deep mushroom flavor, tender chicken, and a rich, silky broth that feels indulgent without the carbs. It’s the kind of bowl that warms you from the inside out, with simple ingredients that do the heavy lifting. The earthy mushrooms shine, the chicken adds satisfying protein, and the cream ties it all together.

It’s easy to make, easy to love, and easy to keep keto. One pot, minimal fuss, maximum comfort.

Why This Recipe Works

• Layered flavor from simple ingredients: Browning mushrooms and chicken creates deep savory notes without needing flour or starch.
• Ultra creamy without carb-heavy thickeners: Heavy cream and a touch of cream cheese deliver a lush texture that stays keto-friendly.
• Flexible protein and veg: Use rotisserie chicken or leftover roast chicken. Swap mushroom varieties for different profiles.
• One-pot convenience: Everything simmers together, making cleanup easy and the flavor seamless.
• Meal-prep friendly: Reheats well and can be frozen with a simple trick to prevent curdling.

Ingredients

• 2 tablespoons butter or ghee
• 1 tablespoon olive oil
• 1 medium onion, finely chopped
• 3 cloves garlic, minced
• 1 pound mushrooms, sliced (cremini or baby bella; mix in shiitake for extra depth)
• 1 teaspoon fresh thyme leaves (or 1/2 teaspoon dried)
• 1 teaspoon dried oregano
• 1/2 teaspoon paprika (smoked if you like a deeper flavor)
• 1/4 teaspoon ground black pepper, plus more to taste
• 1–1 1/4 teaspoons salt, to taste
• 4 cups low-sodium chicken broth
• 1 1/2 cups cooked chicken, shredded or diced (rotisserie works great)
• 3 ounces cream cheese, softened and cubed
• 3/4 cup heavy cream
• 2 tablespoons chopped fresh parsley, plus more for garnish
• Optional: 1 tablespoon coconut aminos or a splash of tamari for extra umami (check labels for carbs)
• Optional: 1/4 teaspoon xanthan gum for thicker texture (use sparingly)
• Optional finish: squeeze of lemon to brighten

How to Make It

1. Heat the pot: Set a heavy pot or Dutch oven over medium heat.

   Add butter and olive oil until the butter melts and foams.

2. Sweat the aromatics: Add the onion with a pinch of salt. Cook 3–4 minutes until translucent. Stir in garlic and cook 30 seconds until fragrant.
3. Brown the mushrooms: Add sliced mushrooms and another small pinch of salt.

   Cook 7–9 minutes, stirring occasionally, until they release their moisture and take on golden edges. Don’t rush this step; it builds flavor.

4. Season the base: Stir in thyme, oregano, paprika, pepper, and optional coconut aminos. Let spices bloom for 30 seconds.
5. Add broth and chicken: Pour in chicken broth and bring to a gentle simmer.

   Add the shredded chicken. Simmer 8–10 minutes to marry flavors.

6. Make it creamy: Lower heat. Stir in the cream cheese until fully melted and smooth.

   Then add heavy cream. Keep the soup just below a simmer to prevent curdling.

7. Adjust thickness (optional): If you prefer thicker soup, sprinkle in xanthan gum a tiny pinch at a time, whisking well. Stop as soon as it thickens; it works fast.
8. Finish and taste: Stir in parsley.

   Taste and adjust salt and pepper. Add a small squeeze of lemon if you want a bright contrast to the richness.

9. Serve: Ladle into bowls, garnish with extra parsley and cracked pepper. Enjoy hot.

How to Store

• Refrigerator: Store in airtight containers for up to 4 days.

  The flavors deepen by day two.

• Freezer: For best texture, freeze before adding heavy cream and cream cheese. Reheat, then stir in the dairy at the end. If freezing fully finished soup, it’s still fine—just whisk when reheating to re-emulsify.
• Reheat gently: Warm on the stove over low heat, stirring occasionally.

  Avoid boiling to keep the cream silky.

Why This is Good for You

• Keto-aligned macros: Rich in fat and protein with minimal carbs, helping you stay satisfied and on track.
• Mushroom benefits: Mushrooms bring fiber, B vitamins, and antioxidants that support energy and immune health.
• Electrolyte-friendly: Using broth helps maintain sodium, which is useful on keto. Adjust salt to your needs.
• Whole-food ingredients: No flour or starchy thickeners, just quality fats and real food for steady energy.

What Not to Do

• Don’t skip browning the mushrooms: Pale mushrooms mean less flavor and a watery soup.
• Don’t boil the dairy: High heat can cause splitting. Keep it at a gentle simmer or lower after adding cream.
• Don’t overdo xanthan gum: A tiny amount goes a long way.

  Too much turns the soup gloopy.

• Don’t rely on high-sodium broth: Use low-sodium broth so you can season precisely and avoid an overly salty result.
• Don’t add raw chicken late: If using raw chicken, simmer it fully before adding dairy, or use precooked chicken for ease.

Variations You Can Try

• Bacon boost: Crisp 3–4 slices of chopped bacon first, cook the onions and mushrooms in the rendered fat, and finish with crumbled bacon on top.
• Herb-forward: Swap thyme for tarragon or add rosemary. Fresh herbs at the end brighten the richness.
• Mushroom medley: Mix cremini, shiitake, and oyster mushrooms for complex flavor and texture.
• Spinach or kale: Stir in a few handfuls of baby spinach or chopped Tuscan kale during the last 2–3 minutes for extra greens.
• Spicy kick: Add red pepper flakes or a splash of hot sauce to wake up the broth.
• Dairy-light version: Use half the heavy cream and replace the rest with unsweetened almond milk; thicken with a pinch of xanthan gum.
• Bone broth upgrade: Use collagen-rich bone broth for an extra protein and gut-friendly boost.

FAQ

Can I use raw chicken instead of cooked?

Yes. Add diced raw chicken after the broth and simmer until fully cooked through (internal temperature 165°F/74°C), about 12–15 minutes.

Then lower the heat and stir in the dairy.

What mushrooms work best?

Cremini or baby bella are great all-purpose mushrooms. Blend in shiitake for umami depth, or add a few oyster mushrooms for a delicate texture. Avoid canned mushrooms if possible; fresh gives better browning and flavor.

How can I thicken the soup without carbs?

A small amount of cream cheese adds body, and a tiny pinch of xanthan gum thickens fast.

You can also simmer uncovered a bit longer to reduce and concentrate the broth.

Is this soup gluten-free?

Yes, as written it’s naturally gluten-free. Just check labels on broth, cream cheese, and any optional add-ins like tamari to be sure.

Can I make it dairy-free and still keep it keto?

Use coconut cream instead of heavy cream and omit the cream cheese, or replace it with a dairy-free cream cheese alternative. The flavor will shift slightly, but it stays rich and low-carb.

How do I keep the soup from separating when reheating?

Warm it gently over low heat and avoid a full boil.

If it looks slightly separated, whisk vigorously or use an immersion blender for a few seconds to bring it back together.

What can I serve with this on keto?

Try a simple arugula salad with olive oil and lemon, roasted asparagus, or keto garlic “bread” made with almond flour. A sprinkle of grated Parmesan on top is also great.

Can I make this in a slow cooker?

Yes. Add onions, garlic, mushrooms, spices, broth, and raw chicken.

Cook on low for 4–5 hours. Shred the chicken, stir in cream cheese and heavy cream, and heat on low for another 20–30 minutes until smooth.

Final Thoughts

This creamy mushroom chicken keto soup is the weeknight hero you’ll make on repeat. It’s simple, deeply comforting, and built from ingredients you probably already have.

With a few smart techniques—browning the mushrooms, seasoning well, and keeping the dairy gentle—you get a velvety bowl that feels special every time. Make it once, tweak it to your taste, and keep it in your comfort-food rotation. It’s cozy, satisfying, and completely keto.