YUM! Rich, velvety, and loaded with savory mushrooms and shredded chicken breast, this High-Protein Creamy Chicken Mushroom Soup delivers a massive 55g of protein per serving while keeping carbs low and gluten-free! Perfect for a cozy weeknight dinner or meal prep.
Why You’ll Love This Recipe
55g High Protein Powerhouse: Generous portions of tender chicken breast and Greek yogurt boost protein without heavy flour or carb thickeners.
Low-Carb & Gluten-Free: Perfectly fits keto and low-carb lifestyles with only 12g net carbs per bowl.
Rich & Cozy Texture: Sautéed cremini mushrooms and garlic build a deep, earthy flavor base.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Soup Pot: Ideal for searing mushrooms and simmering broth evenly.
Ladle & Tongs: For shredding chicken and serving hot bowls cleanly.
Ingredients
Chicken & Mushroom Base:
1.5 lbs (24 oz) Boneless, skinless chicken breasts (cooked & shredded)
1 lb (16 oz) Cremini or baby bella mushrooms, sliced
2 tbsp Unsalted butter (or olive oil)
1 medium Yellow onion, finely diced
4 cloves Garlic, minced
Broth & Cream Base:
4 cups Low-sodium chicken bone broth (for extra protein)
3/4 cup Plain non-fat Greek yogurt (or heavy cream/cream cheese for higher fat)
1/2 cup Unsweetened almond milk or whole milk
1 tsp Dried thyme
1 tsp Italian seasoning
1/2 tsp Salt (adjust to taste)
1/2 tsp Black pepper
2 tbsp Fresh parsley, chopped (for garnish)
Step-by-Step Instructions
1. Sauté Mushrooms: Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add sliced mushrooms and cook without stirring for 3 minutes to brown, then sauté for another 3 to 4 minutes until golden and tender. Remove half of the mushrooms for topping later.
2. Build Aromatics: Add the remaining 1 tablespoon of butter, diced onion, and minced garlic to the pot. Cook over medium heat for 4 to 5 minutes until soft and fragrant.
3. Simmer Broth: Pour in the chicken bone broth, dried thyme, Italian seasoning, salt, and black pepper. Bring to a gentle boil, then lower heat and simmer for 10 minutes to allow flavors to combine.
4. Blend/Thicken (Optional): To create a naturally thick broth without flour, scoop out 1 cup of the broth and cooked vegetables, blend until smooth, and stir back into the pot.
5. Add Chicken & Cream: Turn heat to low. Stir in the shredded chicken breast, Greek yogurt (whisked with milk to prevent curdling), and reserved sautéed mushrooms. Warm gently on low heat for 5 minutes until heated through (do not boil after adding yogurt).
6. Garnish & Serve: Ladle into warm bowls, top with fresh chopped parsley and additional black pepper, and enjoy!
Chef’s Tips
Prevent Curdling: Always whisk Greek yogurt with milk or temper it with a ladle of warm broth before stirring it into the soup pot over low heat.
Use Bone Broth: Opting for chicken bone broth instead of standard chicken broth adds extra collagen protein and deeper savory depth!
Nutritional Breakdown (Per Serving / Yields 4 Large Servings)
Servings: 4 large bowls
Calories: ~380 kcal
Protein: 55g
Net Carbs: 12g
Fat: 11g
Frequently Asked Questions (FAQ)
Can I make this soup in advance or freeze it?
You can store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm gently over low heat on the stovetop. Freezing is not recommended if using Greek yogurt or cream, as dairy can separate when thawed.