Creamy Chicken and Mushroom Soup for a Low Carb Breakfast
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One chilly morning, I found myself rummaging through the fridge, desperate for something warm and comforting. That's when I decided to make a creamy chicken and mushroom soup, using leftover roasted chicken and some sad-looking mushrooms. The moment the broth began to simmer, the aroma filled my kitchen, wrapping me in a cozy embrace.
This isn't just any creamy chicken and mushroom soup; it's low carb and packed with flavor, making it the perfect breakfast to kickstart your day. Unlike the typical heavy versions, this one balances creaminess with fresh herbs and a hint of garlic, ensuring every spoonful is a delicious delight without the guilt.
Why You'll Love It
Ingredient Notes
What You'll Need
- 1.5 lb boneless, skinless chicken breastscut into 1-inch cubes; tender chicken is key for a creamy texture and flavor absorption.
- 8 oz mushroomsuse sliced cremini or button mushrooms for a rich, earthy flavor that complements the dish.
- 1 medium oniondiced; yellow onions add sweetness and depth as they caramelize in the soup.
- 3 cloves garlicminced; fresh garlic enhances the overall aroma and flavor profile beautifully.
- 4 cups low-sodium chicken brothopt for low-sodium to control the saltiness of the soup; homemade broth is even better.
- 1 cup heavy creamthis gives the soup its luxurious creaminess; half-and-half can be used for a lighter option.
- 2 tbsp olive oilfor sautéing; extra virgin olive oil adds a nice flavor when cooking the vegetables.
- 1 tsp dried thymeadds a lovely herbal note; fresh thyme works too, just double the amount.
- 1 tsp dried rosemarybrings a piney aroma; use finely chopped fresh rosemary if you have it on hand.
- 1 tsp saltadjust to taste; salt enhances all the flavors, but keep it moderate until the end.
- 1/2 tsp black pepperfor a hint of heat; feel free to add more if you like it spicier.
- 2 tbsp fresh parsleychopped, for garnish; it adds a fresh pop of color and flavor on top of the soup.
When shopping for ingredients for this creamy chicken and mushroom soup, fresh herbs and quality chicken broth make a noticeable difference. I always recommend using fresh mushrooms and garlic to enhance the flavors. The heavy cream is what makes this soup so richly creamy, but you can adjust the quantity based on your preference.
Easy Substitutions
- Dairy-free: swap heavy cream for coconut cream — it adds a different flavor and a hint of sweetness while still providing creaminess.
- Gluten-free: ensure the chicken broth is gluten-free; most brands are, but always check the label for safety.
- Lower calorie: swap heavy cream for Greek yogurt — this will lighten the soup's richness and add a tangy flavor, but the texture will be less creamy.
How to Make This Recipe
Prep & Sauté
Heat 2 tablespoons of olive oil in a large pot over medium heat (about 350°F) until it shimmers. This creates a great base for sautéing and helps develop the flavors of your soup.
Add 1 diced onion and sauté for 3-4 minutes until it turns translucent. You’ll notice the sweet aroma filling your kitchen, which means you’re on the right track.
Stir in 2 minced garlic cloves and cook for an additional minute until fragrant. This step brings a wonderful depth of flavor that complements the chicken and mushrooms.
Add 8 ounces of sliced mushrooms and cook for 5-7 minutes until they are golden brown and have released their moisture. The browning will enhance their umami flavor.
Cook & Simmer
Add 1 pound of cubed chicken to the pot, stirring to combine with the vegetables. Cook for 5-6 minutes until the chicken is no longer pink on the outside, ensuring it’s safe and ready for the broth.
Pour in 4 cups of chicken broth, along with 1 teaspoon each of thyme and rosemary, plus salt and pepper to taste. Bring everything to a boil, which takes about 5 minutes.
Reduce the heat to low and let it simmer for 10 minutes. This melds the flavors beautifully, leaving you with a rich and aromatic soup.
Stir in 1 cup of heavy cream and allow the soup to heat through for an additional 3-4 minutes. You’ll know it’s ready when it’s hot and creamy, with a lovely velvety texture.
Serve
Taste and adjust the seasoning as necessary, adding more salt, pepper, or herbs as desired. Ladle the creamy chicken and mushroom soup into bowls and garnish with chopped fresh parsley for a pop of color and freshness before serving.
Pro Tips
Before adding the chicken to the pot, take a moment to sear it in the olive oil until golden brown. This step adds depth and richness to the soup, creating a beautiful base of flavor that enhances every spoonful. Trust me, the extra effort pays off!
If you have it on hand, homemade chicken broth enhances the soup's flavor profile. The natural richness and complexity of homemade broth truly shine through, making your creamy chicken and mushroom soup taste like it simmered for hours.
Incorporating a splash of dry white wine just after sautéing the mushrooms adds a pleasureful acidity that balances the creaminess perfectly. I love the way the aroma wafts through the kitchen—it’s a little touch that makes a big difference!
To keep the flavor bright, add fresh herbs like parsley or chives just before serving. Their vibrant color and fresh aroma contrast beautifully with the creamy soup, making each bowl look as good as it tastes.
Variations & Customizations
Flavor Twists
Italian Herb Delight
Replace the dried thyme and rosemary with 1 tablespoon of Italian seasoning and add ½ cup grated Parmesan cheese. This gives your soup a rich, savory flavor with a creamy texture that feels luxurious, as the cheese melts into the broth and creates little savory pockets of goodness.
Spicy Southwest Kick
Add 1 tablespoon of chili powder and 1 cup of canned diced tomatoes (drained) to the mix. The result is a hearty soup with a vibrant red hue and a pleasureful kick. You’ll experience layers of warmth from the spices, complemented by the acidity of the tomatoes, making each spoonful exciting.
Unexpected Twists
Curry Coconut Fusion
Stir in 1 tablespoon of curry powder and substitute the heavy cream with 1 cup of coconut milk. The soup transforms into a velvety, exotic dish that has a sweet, aromatic flavor profile. The coconut adds a subtle sweetness, and the curry gives it an unexpected warmth that’s both comforting and adventurous.
Storage & Meal Prep
How to Store
Room Temperature
For up to two hours, you can leave your Creamy Chicken and Mushroom Soup out at room temperature in a covered container. Beyond that, it's best to refrigerate it to maintain its deliciousness.
Refrigerator
Store the soup in an airtight container for up to four days. Make sure to let it cool completely before sealing; otherwise, condensation will make it watery. If you plan to reheat individual portions, consider wrapping those servings separately.
Freezer
You can freeze the soup for up to three months. I recommend flash freezing it on a sheet pan first to prevent clumping, then transfer it to freezer-safe bags. Thaw overnight in the refrigerator before reheating.
Meal Prep
For meal prep, I suggest doubling the recipe so you have plenty to enjoy throughout the week. Prep it on the weekend for quick lunches or dinners. Store in microwave-safe containers, and it'll stay fresh for about four days. Reheat on the stove over medium heat for about 10 minutes or in the microwave for 2-3 minutes, stirring halfway through.
Equipment You'll Need
Essential
Large pot or Dutch oven: A heavy-bottomed pot distributes heat evenly, preventing hotspots that can burn your ingredients. A Dutch oven is fantastic for simmering, as it retains heat well and adds a bit of flair to your kitchen. You want something that can handle high heat and keep everything cozy.
Wooden spoon: This is my go-to for stirring. A wooden spoon is gentle on your cookware and allows you to scrape up any flavorful bits that stick to the bottom. Metal spoons can scratch your pot, and silicone spoons don’t have the same heft when mixing.
Nice to Have
Immersion blender: If you like a creamier soup, this handy tool lets you blend right in the pot. It saves on cleanup and gives you control over texture—smooth or chunky, you decide! A regular blender works too, but transferring hot soup can be messy.
Frequently Asked Questions
Can I use frozen chicken for this soup?
Yes, you can use frozen chicken, but it’s best to thaw it first for even cooking. If you don’t have time to thaw, add a few extra minutes to the cooking time, ensuring it's fully cooked through.
Why did my soup turn out too thick?
If your soup is too thick, you probably added too much flour or didn't use enough broth. Simply stir in additional chicken broth or water until you reach your desired consistency.
What can I substitute for heavy cream?
For a lighter option, you can use half-and-half or whole milk combined with a bit of cornstarch to thicken. Coconut milk is also a great dairy-free alternative, adding a slight sweetness.
How can I make this soup gluten-free?
To make it gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch for thickening. Ensure that your chicken broth is also labeled gluten-free.
What should I serve with creamy chicken and mushroom soup?
This soup pairs wonderfully with crusty bread or a fresh green salad. You can also serve it over rice or noodles for a heartier meal.
This creamy chicken and mushroom soup has a way of warming your soul and satisfying your cravings, making it a perfect weeknight dinner. For an extra layer of flavor, try adding a splash of sherry or white wine just before serving. I can't wait to hear how yours turns out — please leave a comment or share your delicious creations on Pinterest!
Creamy Chicken and Mushroom Soup
by extrarecipes
Enjoy a rich and creamy chicken and mushroom soup that's perfect for a low carb breakfast.
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Ingredients
Makes 4 servings
Ingredients
- 1.5 lb boneless, skinless chicken breasts, cut into 1-inch cubes
- 8 oz sliced mushrooms
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- 2 tbsp olive oil
- 1 tsp dried thyme
- 1 tsp dried rosemary
- 1 tsp salt, adjust to taste
- 1/2 tsp black pepper, adjust to taste
- 2 tbsp fresh parsley, chopped, for garnish
- 1 cup coconut cream, for dairy-free option
- 4 cups gluten-free chicken broth, for gluten-free option
- 1 cup Greek yogurt, for lower calorie option
Instructions
Method
- 1
Heat olive oil in a large pot over medium heat (about 350°F).
- 2
Add diced onion and sauté for 3-4 minutes until translucent.
- 3
Stir in minced garlic and cook for an additional 1 minute until fragrant.
- 4
Add sliced mushrooms and cook for 5-7 minutes until they are golden brown.
- 5
Add cubed chicken to the pot, stirring to combine with the vegetables.
- 6
Cook chicken for 5-6 minutes until no longer pink on the outside.
- 7
Pour in the chicken broth, thyme, rosemary, salt, and pepper; bring to a boil.
- 8
Reduce heat to low and simmer for 10 minutes.
- 9
Stir in the heavy cream and allow the soup to heat through for an additional 3-4 minutes.
- 10
Taste and adjust seasoning as necessary.
- 11
Ladle the soup into bowls and garnish with chopped fresh parsley before serving.
Nutrition (per serving)
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