Rich, savory chicken and mushroom soup mixed with a velvety, creamy broth. This soup is gluten-free and packs 16 grams of protein per bowl with just 313 calories.

When I’m having a rough day, there’s nothing I crave more than a big bowl of soup.

This creamy chicken and mushroom soup is exactly that, a bowl that wraps around you like a blanket on a cold day. The tender chicken thighs simmer alongside earthy mushrooms, sweet carrots, and aromatic herbs to create a velvety broth.

In under 40 minutes, you can have a delicious bowl of soup to brighten your day.

Each bowl gives you around 300 calories with 16 grams of protein. But what makes this recipe so great is how versatile it is.

Add more shredded chicken to boost your protein intake, and with only 13 grams of net carbs, it’s a great low-carb option.

Ingredients and Substitutes

Chicken thighs, boneless, skinless, cut into 1-inch chunks (2) – Substitute with boneless, skinless chicken breasts or shredded rotisserie chicken.

Olive oil (3 tbsp) – Swap with avocado oil, canola oil, or melted butter/ghee.

White button mushrooms, thinly sliced (1 cup) – You can also use cremini mushrooms or diced zucchini.

White onion, diced (1) – Replace with yellow or sweet onions. You can also use leeks for a milder flavor.

Medium carrots, peeled and diced (3) – Switch with parsnip or sweet potatoes.

Celery stalks, diced (2) – Diced fennel or bell peppers are good alternatives.

Garlic, minced (5 cloves) – Swap with garlic powder (1¼ tsp) or garlic paste.

Dried oregano (1/2 tsp) – Substitute with Italian seasoning for both the oregano and thyme.

Dried thyme (1/2 tsp)

Cornstarch (2 tbsp) – You can also use arrowroot powder or all-purpose flour (not gluten-free).

Cold water (4 tbsp)

Chicken stock (4 cups) – Replace with vegetable stock or mushroom stock.

Bay leaf (1) – Switch with dried basil or rosemary.

Half and half (1/2 cup) – Swap with heavy cream or coconut cream (dairy-free option).

Sea salt, to taste

Black pepper, to taste

FOR SERVING

Fresh parsley, chopped

How to Make Creamy Chicken and Mushroom Soup

Step 1. Season the chicken with salt and pepper to taste.

Step 2. Place a large pot over medium-high heat. Add 1 tbsp olive oil and heat it.

Then, add the chicken and let it cook for 3-4 minutes, until it’s lightly browned. Remove it from the pot and set it aside.

Step 3. Add the rest of the olive oil (2 tbsp) as well as the mushrooms, onion, carrots, and celery. Cook over medium heat for 5-6 minutes, stirring occasionally, until it softens.

Step 4. Add the garlic, oregano, and thyme. Cook for another minute.

Step 5. Add the chicken stock, bay leaf, and chicken. Bring to a simmer, then reduce the heat to medium-low.

Cover and let it cook for 10-15 minutes, until the chicken is fully cooked and the carrots are tender.

Step 6. Grab a small bowl and whisk the cornstarch with 4 tbsp of cold water. Make sure it’s smooth, with no lumps.

Step 7. Slowly stir the cornstarch into the simmering soup. Cook for 2-3 minutes, making sure you stir until it thickens.

Step 8. Reduce the heat to low and add the half-and-half. Cook for 2-3 minutes, until it warms through.

Don’t let it boil.

Step 9. Remove the bay leaf and add salt and pepper to taste. Serve warm with fresh parsley.

My Tips & Tricks

1. Sear the chicken in batches: If the chicken doesn’t fit the pot, cook the chicken in batches. This will allow every piece to brown, adding flavor and color.
2. Whisk the cornstarch: You want the cornstarch mix to be completely smooth, without any lumps. Otherwise, it can change the texture of the soup.
3. Let the soup rest: Let the soup rest for 5 minutes before serving. This will allow the flavors to settle and deepen slightly.