Wednesday, October 28, 2020

Low Carb Chicken Mushroom Soup


Low Carb Chicken Mushroom Soup

Combine an easy chicken soup recipe with cream of mushroom soup and optional herbs and you've got comfort in a bowl. This is one of those soups that can revive you on those cold winter days when you crave a hearty, creamy chicken recipe filled with sliced mushrooms with every bite.


  • 1 pound boneless chicken breast
  • 1 cup of chopped celery
  • 1/3 cup dry sherry
  • 8 cups of chicken broth
  • 5-6 garlic cloves, peeled and minced
  • 1 teaspoon chopped fresh rosemary
  • 2/3 cup heavy cream
  • Salt and pepper
  • 1 teaspoon of dried thyme
  • 1/4 cup chopped parsley
  • 18 ounces sliced mushrooms, mixed varieties
  • 2 tbsp unsalted butter
  • 1 large sweet onion, peeled and chopped
  • 1 tablespoon of cornstarch (or arrowroot for ketogenic)


First, add the butter to a large 6 to 8 liter soup pot and set over medium heat. Once melted, add the onions, celery and garlic.

Then, sauté for 2-3 minutes, then add the mushrooms, rosemary and thyme. Sauté until mushrooms soften and cook.

Deglaze the pot with dry sherry. Then add whole chicken breasts, chicken broth, 1 teaspoon of salt and 1/4 teaspoon of black pepper. Bring to a boil. Then lower the heat and simmer for 15 minutes, or until the chicken breasts are cooked.

When the chicken is completely cooked, remove the breasts with tongs and cut them into small pieces.

Whip the cornstarch into the heavy cream, making sure there are no lumps. Then whip the heavy cream in the soup pot and let it simmer and thicken. Stir the ground chicken into the soup and add the parsley. Taste, then salt and pepper as needed. Happy Cooking Time.