YUM! Rich, velvety, and loaded with tender shredded chicken and earthy sautéed mushrooms, this Creamy High-Protein Chicken Mushroom Soup delivers an incredible 55g of protein per serving! Completely gluten-free and low in net carbs, it’s pure cozy comfort in a bowl that nourishes your body while satisfying every craving.
Why You’ll Love This Recipe
Protein Powerhouse: Packs a massive 55g of high-quality protein per portion to keep you full and energized for hours.
Low-Carb & Gluten-Free: Only 12g net carbs with zero flour or starch thickeners needed for a rich, silky texture.
Ultra-Cozy Comfort: Deeply savory mushrooms combined with shredded chicken, fresh herbs, and a velvety cream finish.
Essential Kitchen Equipment
Large Dutch Oven or Heavy Stockpot: Ensures even heat distribution for browning mushrooms and simmering the broth.
Ladle & Whisk: For smooth stirring and serving hot bowls cleanly.
Ingredients
High-Protein & Mushroom Base:
1.5 lbs Boneless, skinless chicken breasts (or rotisserie chicken, shredded)
16 oz (1 lb) Cremini or baby bella mushrooms, sliced
2 tbsp Unsalted butter or olive oil
1 medium Yellow onion, finely diced
4 cloves Garlic, minced
2 stalks Celery, finely chopped
Rich Broth & Seasonings:
4 cups Bone broth or low-sodium chicken broth (bone broth adds extra protein!)
1 tsp Dried thyme
1/2 tsp Italian seasoning
1/2 tsp Salt
1/4 tsp Freshly cracked black pepper
Creamy Finish:
8 oz Cream cheese or blended cottage cheese (softened)
1/2 cup Heavy cream or full-fat coconut milk
1/4 cup Parmesan cheese, freshly grated
2 tbsp Fresh parsley, finely chopped (for garnish)
Step-by-Step Instructions
1. Sauté the Mushrooms: Heat 1 tablespoon of butter in a large Dutch oven over medium-high heat. Add sliced mushrooms and cook undisturbed for 3 to 4 minutes until golden brown. Toss and cook for another 2 to 3 minutes. Transfer half of the mushrooms to a plate for topping later.
2. Sauté Aromatics: Add the remaining tablespoon of butter to the pot. Stir in the diced onion and chopped celery. Cook over medium heat for 4 to 5 minutes until softened. Add minced garlic, thyme, Italian seasoning, salt, and black pepper; stir for 1 minute until fragrant.
3. Simmer the Chicken: Pour in the bone broth and add the raw chicken breasts directly into the liquid. Bring to a boil over high heat, then reduce to medium-low, cover, and simmer for 15 to 20 minutes until chicken is tender and reaches an internal temperature of 165°F (74°C).
4. Shred the Chicken: Remove the cooked chicken breasts and shred thoroughly using two forks.
5. Make it Creamy: Turn the heat to low. Whisk the softened cream cheese (or blended cottage cheese) and heavy cream into the warm broth until completely melted, smooth, and velvety. Stir in grated parmesan cheese.
6. Combine & Serve: Return the shredded chicken and reserved sautéed mushrooms back into the soup. Simmer for 2 minutes until heated through. Ladle into warm bowls, top with freshly chopped parsley, and enjoy!
Chef’s Tips
Use Bone Broth for Extra Protein: Swapping standard chicken broth for high-protein chicken bone broth adds extra collagens, rich flavor, and extra protein per bowl!
Blended Cottage Cheese Swap: For an even higher protein boost with lower fat, blend 1 cup of low-fat cottage cheese until silky-smooth and whisk it into the soup base instead of cream cheese.
Nutritional Breakdown (Per Serving / Yields 4 Servings)
Servings: 4 large bowls
Calories: ~460 kcal
Protein: 55g
Net Carbs: 12g
Fat: 20g
Frequently Asked Questions (FAQ)
Can I make this soup in a Slow Cooker / Crock-Pot?
Yes! Add the chicken, broth, onions, celery, and seasonings to your slow cooker. Cook on LOW for 5 to 6 hours. Remove and shred the chicken, then whisk in the cream cheese, heavy cream, parmesan, and sautéed mushrooms right before serving!