Cozy & Keto-Friendly: Low Carb Chicken and Mushroom Soup Recipe

Craving a comforting bowl of soup but trying to keep your carb count down? Look no further! This low-carb chicken and mushroom soup is the perfect solution. It’s packed with flavor, incredibly satisfying, and easy to make. This recipe is a delicious and healthy way to enjoy a classic soup without the guilt. It’s perfect for a chilly evening, a light lunch, or even meal prepping for the week. We’ll walk you through each step, ensuring a flavorful and foolproof result every time.

## Why This Recipe Works

This low-carb chicken and mushroom soup recipe excels for several reasons:

* **Low Carb Focus:** By omitting traditional high-carb thickeners like flour or cornstarch and focusing on flavorful ingredients, this soup stays firmly within the ketogenic guidelines.
* **Rich Flavor:** The combination of chicken broth, sautéed mushrooms, and aromatic herbs creates a depth of flavor that belies its simplicity. Browning the chicken adds another layer of richness that elevates the entire dish.
* **Healthy and Nutritious:** Packed with protein from the chicken and nutrients from the mushrooms and vegetables, this soup is a wholesome and nourishing meal.
* **Easy to Customize:** You can easily adapt this recipe to your personal preferences. Add different vegetables, herbs, or spices to create your own unique flavor profile.
* **Satisfying and Filling:** The healthy fats and protein will keep you feeling full and satisfied for hours, helping you stay on track with your low-carb goals.

## Ingredients You’ll Need

Here’s a list of the ingredients you’ll need to make this delicious low-carb chicken and mushroom soup:

* **Chicken:** 1.5 lbs boneless, skinless chicken thighs or breasts, cut into bite-sized pieces. Chicken thighs tend to be more flavorful and stay moister during cooking, but chicken breast works just as well.
* **Mushrooms:** 1 lb cremini mushrooms, sliced. Cremini mushrooms (also known as baby bellas) offer a deeper, earthier flavor than white button mushrooms. You can also use a mix of different mushroom varieties like shiitake, oyster, or portobello for a more complex flavor.
* **Onion:** 1 medium yellow onion, diced. Yellow onions provide a good balance of sweetness and sharpness.
* **Garlic:** 4 cloves garlic, minced. Fresh garlic is essential for adding aromatic depth to the soup.
* **Chicken Broth:** 8 cups low-sodium chicken broth. Using a high-quality chicken broth is crucial for a flavorful soup. You can also use homemade chicken broth if you have it available.
* **Heavy Cream:** 1/2 cup heavy cream. Heavy cream adds richness and creaminess to the soup. You can substitute with coconut cream for a dairy-free option, but it will slightly alter the flavor.
* **Olive Oil:** 2 tablespoons olive oil. Olive oil is used for sautéing the vegetables and browning the chicken. You can also use avocado oil or coconut oil.
* **Dried Thyme:** 1 teaspoon dried thyme. Thyme adds a warm, earthy flavor to the soup.
* **Dried Rosemary:** 1/2 teaspoon dried rosemary. Rosemary complements the thyme and adds a piney aroma.
* **Salt and Pepper:** To taste. Seasoning is essential for bringing out the flavors of the ingredients.
* **Optional Garnishes:** Fresh parsley, chopped green onions, shredded cheese (such as parmesan or cheddar), a dollop of sour cream or Greek yogurt.

## Equipment

* Large pot or Dutch oven
* Cutting board
* Knife
* Measuring cups and spoons
* Wooden spoon or spatula

## Step-by-Step Instructions

Follow these detailed instructions to create a perfectly delicious low-carb chicken and mushroom soup:

**Step 1: Prepare the Ingredients**

* Wash and slice the mushrooms. Aim for uniform slices about ¼ inch thick.
* Dice the onion into small, even pieces.
* Mince the garlic. Using a garlic press is a convenient option.
* Cut the chicken into bite-sized pieces, about 1-inch cubes.

**Step 2: Brown the Chicken**

* In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium-high heat.
* Season the chicken with salt and pepper.
* Add the chicken to the pot in a single layer (work in batches if necessary to avoid overcrowding). Overcrowding the pot will cause the chicken to steam instead of brown.
* Cook the chicken for 3-4 minutes per side, until browned on all sides. Browning the chicken adds depth of flavor to the soup.
* Remove the chicken from the pot and set aside.

**Step 3: Sauté the Vegetables**

* Add the remaining 1 tablespoon of olive oil to the pot.
* Add the diced onion and cook for 5-7 minutes, until softened and translucent.
* Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
* Add the sliced mushrooms and cook for 8-10 minutes, until softened and browned. Stir occasionally to prevent sticking.

**Step 4: Simmer the Soup**

* Pour in the chicken broth and bring to a simmer.
* Add the dried thyme and rosemary.
* Return the browned chicken to the pot.
* Reduce the heat to low, cover, and simmer for 15-20 minutes, or until the chicken is cooked through.

**Step 5: Finish the Soup**

* Stir in the heavy cream. If you’re using coconut cream, add it now as well.
* Taste and adjust the seasoning with salt and pepper, if needed. Remember that flavors will develop as the soup sits.
* Simmer for another 5 minutes to allow the flavors to meld.

**Step 6: Serve and Garnish**

* Ladle the soup into bowls.
* Garnish with fresh parsley, chopped green onions, shredded cheese, or a dollop of sour cream or Greek yogurt, if desired.
* Serve hot and enjoy!

## Tips for the Best Low-Carb Chicken and Mushroom Soup

* **Don’t overcrowd the pot when browning the chicken:** This is crucial for achieving a good sear and developing flavor. Work in batches if necessary.
* **Use high-quality chicken broth:** This will significantly impact the flavor of the soup. Consider using homemade broth or a good-quality store-bought brand.
* **Don’t skip the sautéing step:** Sautéing the onions, garlic, and mushrooms brings out their natural sweetness and enhances the overall flavor of the soup.
* **Adjust the seasoning to your taste:** Salt and pepper are essential, but feel free to experiment with other herbs and spices like paprika, garlic powder, or onion powder.
* **Add a splash of lemon juice or vinegar:** A touch of acidity can brighten the flavors of the soup.
* **Use an immersion blender for a creamier texture:** If you prefer a smoother soup, use an immersion blender to partially blend the soup. Be careful not to over-blend, as this can make the soup gummy.
* **Make it ahead of time:** This soup tastes even better the next day, as the flavors have had time to meld.

## Variations and Substitutions

This recipe is incredibly versatile and can be easily adapted to your liking. Here are a few variations and substitutions to try:

* **Vegetables:** Add other low-carb vegetables like cauliflower florets, broccoli florets, spinach, kale, or zucchini.
* **Mushrooms:** Experiment with different types of mushrooms, such as shiitake, oyster, or portobello.
* **Herbs:** Use fresh herbs like thyme, rosemary, or parsley instead of dried herbs. Add them towards the end of cooking to preserve their flavor.
* **Spices:** Add a pinch of red pepper flakes for a little heat, or a dash of smoked paprika for a smoky flavor.
* **Dairy-free:** Substitute the heavy cream with coconut cream or almond milk. Keep in mind that coconut cream will add a slight coconut flavor to the soup, while almond milk will result in a thinner consistency.
* **Bone Broth:** Replace some or all of the chicken broth with bone broth for added nutrients and health benefits.
* **Spice it up:** Add a finely chopped jalapeno or a pinch of cayenne pepper for some heat.
* **Add protein:** Include cooked sausage, bacon, or shredded rotisserie chicken for an extra protein boost.
* **Make it thicker:** If you prefer a thicker soup, you can add a small amount of cream cheese or xanthan gum. Be careful not to add too much xanthan gum, as it can make the soup gummy. Start with 1/4 teaspoon and add more as needed.

## Serving Suggestions

This low-carb chicken and mushroom soup is delicious on its own, but here are a few serving suggestions to elevate your meal:

* **With a side salad:** Serve with a fresh green salad for a light and healthy meal.
* **With low-carb bread or rolls:** Enjoy with a slice of low-carb bread or a keto-friendly roll for dipping.
* **As a starter:** Serve as a starter to a larger meal.
* **Topped with avocado:** Add slices of avocado for healthy fats and a creamy texture.
* **With crispy bacon:** Crumble crispy bacon on top for added flavor and crunch.

## Nutritional Information (Approximate)

*Please note that the nutritional information is an estimate and may vary depending on the specific ingredients used.*

* **Serving Size:** 1 cup
* **Calories:** Approximately 250-350
* **Net Carbs:** 5-7 grams
* **Protein:** 25-30 grams
* **Fat:** 15-25 grams

## Storage Instructions

* **Refrigerate:** Store leftover soup in an airtight container in the refrigerator for up to 3-4 days.
* **Freeze:** Freeze the soup in individual portions for easy meal prepping. Thaw overnight in the refrigerator before reheating.

## Reheating Instructions

* **Stovetop:** Reheat the soup in a pot over medium heat, stirring occasionally, until heated through.
* **Microwave:** Reheat the soup in a microwave-safe bowl in 1-minute intervals, stirring in between, until heated through.

## Conclusion

This low-carb chicken and mushroom soup is a delicious and satisfying way to enjoy a classic comfort food without sacrificing your dietary goals. With its rich flavor, wholesome ingredients, and easy preparation, it’s sure to become a staple in your low-carb recipe collection. So, gather your ingredients, follow these simple steps, and enjoy a warm and comforting bowl of goodness!

Enjoy experimenting with different variations and substitutions to create your own signature version of this delicious soup. Bon appétit!