Craving some delicious and comforting soup? This low-carb chicken mushroom soup is heartwarming, high in protein (55 grams per serving), gluten-free and with only 12 grams of net carbs.

I love the soup season because of all the comforting meals I can have cuddled up with a book or just sitting down and daydreaming. This low-carb chicken mushroom soup is hearty and healthy, which makes it perfect for this time of the year.

It’s packed with tender pieces of chicken, earthy mushrooms, and creamy cheesy goodness. It’s as nourishing as it’s delicious.

And you don’t have to worry about messing up your low-carb lifestyle. 

Unlike traditional creamy soups (where you know they are going to be thickened with starches or flours), this low-carb version achieves that luscious texture with cream cheese, Parmesan cheese, and cheddar cheese. You know, all those delicious things you love!

It’s also garnished with pan-fried mushrooms, shredded cheddar cheese, and fresh parsley. Who says that delicious and healthy has to look boring?

One of the many joys of making this soup is that you can adapt it to anyone’s needs. You can keep it as it is for a delicious low-carb version, or you can add other ingredients (like rice) to add a starchy boost.

You can also add other ingredients to boost its nutritional (and flavor) profile. Some great options I’ve tried are adding spinach/kale, zucchini, and cauliflower.

For those who need an extra protein boost, you can add some crisped bacon bits or cooked sausage. You can also replace the chicken breasts with thighs for a juicier and richer flavor.

Now, if you need a lactose-free version, you can easily replace some ingredients. For example, try using dairy-free cream cheese and nutritional yeast.

Ingredients and Substitutes

Olive oil (2 tbsp) – It can be swapped with avocado oil or ghee.

Chicken breasts, diced into 1-inch cubes (2 ½ lb) – You can also use turkey. And, if you want to avoid cooking more, you can add rotisserie chicken.

Baby button mushrooms, sliced (1lb) – I’ve also tried using a combination of different mushrooms, and it turns out amazing! You can add Portobello o white mushrooms as well.

Baby Bella mushrooms, sliced (1lb) 

Yellow onion, finely chopped (1 large) – Red or white onions can also work as great substitutes.

Garlic, minced (8 cloves) – If you are short on fresh garlic, you can use garlic flakes or powder.

Dried thyme (2 tsp)

Ground Marjoram (2 tsp) – You can use oregano for a similar flavor profile.

Grape juice (5 tbsp) – If the carb content is still too high for you, substitute this ingredient with dry white wine or apple cider vinegar diluted with water. 

Chicken broth (5 cups) – You can use vegetable broth as a plant-based option.

Cream cheese (6 oz) – Avoid using the low-fat option since it may have more carbs, throwing off the net carb content.

Parmesan cheese, grated (½ cup) – You can use Pecorino Romano or Asiago cheese as substitutes or nutritional yeast for a plant-based option.

Cheddar cheese, shredded (⅓ cup) – Try using different cheeses to add more flavor and variety. I’ve tried mixing cheddar with Pepper Jack to add a spicy hint.

Garnish

Leftover mushroom, pan-fried

Cheddar cheese, shredded

Fresh parsley, chopped

How to Make Low Carb Chicken Mushroom Soup

Step 1. Grab a Dutch oven or a large pot and place it over medium-high heat. Add the olive oil and the chicken breasts.

Step 2. Cook the chicken for roughly 10 minutes. Make sure you flip the chicken halfway until it’s cooked on all sides. Once it’s cooked, remove the chicken from the pot and set it aside.

Step 3. Add the button and Bella mushrooms into the pot. Make sure you reserve some of the mushrooms for garnish.

Step 4. Cook for around 6 minutes. Make sure you leave out some of the cooked mushrooms for garnish.

Step 5. Add in the onion, garlic, thyme, and Marjoram, and grape juice. Give it a good stir and sauté for 5 minutes. 

Step 6. Now, pour in the chicken broth and bring it to simmer.

Step 7. When it simmers, add the chicken back into the pot. Mix everything thoroughly.

Step 8. Simmer for another 10 minutes without the lid.

Step 9. Now it’s time to add the delicious cheesy goodness. Add the cream cheese, Parmesan, and cheddar.

Step 10. Whisk everything until it’s all mixed.

Step 11. Grab the mushrooms you set aside and pan-fry them to use as garnish. When you are ready to have the soup, garnish with the mushrooms, cheddar cheese, and fresh parsley.

What to Serve with This Low Carb Chicken Mushroom Soup

I’ve got to admit, I can have an unlimited amount of this soup and add nothing on the side. However, when I want to add some variety to the meal (without modifying the recipe), I play around with the sides.

Here are some of the best sides that perfectly complement this dish.

• Keto Fried Chicken Tenders
• Cheesy keto breadsticks
• Green salad
• Grilled vegetables
• Avocado slices
• Arugula salad

Storage Tips

One of the best things about this low-carb chicken mushroom soup is how well you can keep it in the fridge (or freezer).

Place the soup in an airtight container and store it in the fridge for up to 4-5 days. If you want to keep it in the freezer, place it in individual portions and keep it there for up to 3 months.

When ready to have it again, reheat it on the stove over medium heat. Make sure you stir occasionally. You can add a bit more chicken stock if you need to change the consistency of the soup.

Other Low Carb Soups

• Keto Chicken Tortilla Soup
• Low Carb Cabbage Soup
• Keto Lasagna Soup
• Keto Broccoli Cheese Soup
• Low Carb Cheeseburger Soup