Keto Indulgence: Chicken and Mushroom Soup is the perfect bowl of creamy comfort for those following a low-carb lifestyle. This hearty soup is loaded with tender pieces of chicken, sautéed mushrooms, and fragrant herbs, all swimming in a luscious, velvety broth that's naturally low in carbs and high in flavor. Whether you’re looking for a quick weeknight dinner or something to warm you up on a chilly day, this keto-friendly soup is sure to satisfy.
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Key Information:
- Preparation time: 10 minutes
- Cooking time: 30 minutes
- Total time: 40 minutes
- Number of servings: 4
- Serving size: 1 ½ cups (approx. 350g)
Nutritional Information (Per Serving):
- Calories: 360 kcal
- Protein: 28g
- Carbohydrates: 6g
- Fat: 24g
- Fiber: 1g
- Sodium: 700mg
Ingredients:
- 500g (1
lb) boneless, skinless chicken thighs or breasts, diced
- 2
tablespoons (30g) butter or olive oil
- 250g (8oz)
mushrooms (cremini or white button), sliced
- 1 small
onion (80g), finely diced
- 3 cloves
garlic, minced
- 4 cups
(960ml) chicken broth (low sodium)
- 1 cup
(240ml) heavy cream or coconut cream (for dairy-free)
- 1 teaspoon
(5g) fresh thyme (or ½ teaspoon dried thyme)
- 1 teaspoon
(5g) dried rosemary
- ½ teaspoon
salt
- ¼ teaspoon
black pepper
- 2
tablespoons (30g) cream cheese (optional, for extra creaminess)
- 1
tablespoon (15ml) lemon juice (optional, for brightness)
- Fresh
parsley, chopped (for garnish)
Method of Preparation:
- Sauté the chicken: In a large pot or Dutch oven, melt 1 tablespoon of butter over medium heat. Add the diced chicken and cook for 5-7 minutes, until browned and cooked through. Remove the chicken from the pot and set aside.
- Cook the mushrooms: In the same pot, melt the remaining 1 tablespoon of butter. Add the sliced mushrooms and sauté for 5-6 minutes, until golden brown and softened. Stir in the diced onion and minced garlic, cooking for another 2-3 minutes until the onion is soft and translucent.
- Add the broth and seasonings: Pour in the chicken broth, and add the thyme, rosemary, salt, and pepper. Stir to combine. Bring the mixture to a gentle simmer.
- Stir in the cream: Reduce the heat to low and slowly stir in the heavy cream (or coconut cream for a dairy-free option). If using, add the cream cheese at this point, stirring until melted and fully incorporated.
- Return the chicken: Add the cooked chicken back to the pot and let the soup simmer for 10 minutes, allowing the flavors to meld and the soup to thicken slightly.
- Taste and adjust: Stir in the optional lemon juice for a pop of brightness, and adjust seasoning with more salt and pepper if needed.
- Serve: Ladle the soup into bowls, garnish with freshly chopped parsley, and serve hot.
Culinary Tips for Success:
- Use chicken thighs for more flavor: Chicken
thighs provide a richer, juicier flavor compared to breasts, but you can
use whichever you prefer.
- Don’t rush the mushrooms: Sauté the mushrooms
until they’re golden brown to deepen their flavor before adding the other
ingredients.
- Thicken without carbs: If you like a thicker
soup, blend a small portion of the soup in a blender and return it to the
pot, or add more cream cheese for extra creaminess.
- Customize your herbs: Feel free to swap out
the thyme and rosemary for other herbs like tarragon or sage, depending on
your preferences.
- Add vegetables: For an extra nutritional
boost, add leafy greens like spinach or kale in the last few minutes of
cooking.
Frequently Asked Questions (FAQs):
- Can I use rotisserie chicken instead of raw chicken? Yes! If using cooked rotisserie chicken, skip the sautéing step and add the shredded chicken in step 5. This will reduce your cooking time.
- Can I make this soup dairy-free? Absolutely! Substitute the heavy cream with coconut cream and use olive oil instead of butter for a delicious dairy-free version.
- How do I store leftovers? Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stovetop over medium heat, stirring frequently.
- Can I freeze this soup? Yes, you can freeze this soup! Let it cool completely, then store it in freezer-safe containers for up to 3 months. Thaw overnight in the fridge and reheat gently to avoid curdling.
- What can I serve with this soup on keto? Serve this soup with a side of keto-friendly garlic bread or a simple salad of mixed greens with olive oil and vinegar dressing to keep it low-carb.