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Keto Chicken & Mushroom Soup

4.5 stars, average of 62 ratings

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As Fall approaches, thoughts turn to warm and comforting food.

This creamy low-carb chicken mushroom soup is a lovely bowl of deep flavours and lush textures. It’s just what you need on a rainy day. It's like a hug from the inside.

You could even call this 'The Ultimate Anti Keto-Flu Soup' because it's packed with electrolytes, especially magnesium and potassium. This recipe makes four regular servings (served as a light dish) or up to eight servings (served as an appetiser). Enjoy!

How to thicken soup without flour

To keep this soup keto-friendly, we used xanthan gum to thicken the soup. However, if you are sensitive to this low-carb ingredient (tummy issues), you can swap the 1/2 xanthan gum for some of the following alternatives:

  • 1/2 to 1 tsp glucomannan powder. Use just like xanthan gum. Although the name may sound unfamiliar to some of you, it's the same ingredient that makes shirataki noodles (aka konjak noodles). Glucomannan powder is calorie-free and carb-free made with 100% fibre!
  • 4 to 6 egg yolks. Ideal when you make our popular keto bread and end up with leftover egg yolks — not to mention the keto buns would be fantastic as a side with the soup! To thicken the soup, simply reserve about 1 cup of the stock used in this recipe and whisk with the egg yolks. Slowly drizzle into the soup while stirring at the end of the cooking process. Cook briefly for 1 to 2 minutes to thicken.
  • Finally, you can easily thicken the soup by part-blending the ingredients! To do that, simply pour about a third of the soup into a blender and pulse until smooth and creamy Then add back into the pot with the soup. Alternatively, use an immersion blender. For even creamier results, blend with a few cooked cauliflower florets.

Hands-on Overall

Serving size about 2 cups/ 480 ml

Allergy information for Keto Chicken & Mushroom Soup

✔  Gluten free
✔  Dairy free
✔  Egg free
✔  Pork free
✔  Coconut free
✔  Fish free
✔  Shellfish free
✔  Beef free


  • Recipe can be made dairy-free or coconut-free.

Nutritional values (per serving, about 2 cups/ 480 ml)

Net carbs4.7 grams
Protein30.5 grams
Fat27.4 grams
Calories396 kcal
Calories from carbs 5%, protein 31%, fat 64%
Total carbs6.3 gramsFiber1.7 gramsSugars2.4 gramsSaturated fat13.9 gramsSodium718 mg(31% RDA)Magnesium160 mg(40% RDA)Potassium1,024 mg(51% EMR)

Ingredients (makes 4 servings)

  • 500 g chicken thigh pieces, skinless and boneless (1.1 lb)
  • 250 g mixed mushrooms such as white, brown and chanterelle (8.8 oz)
  • 2 tbsp ghee or duck fat (30 ml)
  • 1 shallot, chopped finely (30 g/ 1.1 oz)
  • 2 tsp minced garlic (about 2 cloves)
  • 1 tsp fresh thyme or 1/2 tsp dried
  • 1 tsp fresh oregano or 1/2 tsp dried
  • 4 cups chicken stock or bone broth (960 ml/ 32 fl oz)
  • 1/2 cup heavy whipping cream or coconut cream (120 ml/ 4 fl oz)
  • Optional: 1/2 tsp xanthan gum (see intro for alternatives)
  • salt and pepper, to taste


  1. Cut the chicken thighs into small bite-sized pieces.
    Keto Chicken & Mushroom Soup
  2. Heat the ghee in a heavy based pot and sauté the chopped shallot and garlic for a few minutes until fragrant. Add the chicken and cook until the chicken is browned for 5 to 7 minutes. Keto Chicken & Mushroom Soup
  3. While the chicken cooks, slice the mushrooms. Add the mushrooms and cook for a few minutes until the mushrooms start to soften.
  4. Pour in the chicken stock, and then the cream and simmer for 10 to 15 minutes. Keto Chicken & Mushroom Soup
  5. To slightly thicken the soup (optional), sprinkle 1/2 tsp of xanthan gum over the surface and then whisk in well. Keto Chicken & Mushroom Soup
  6. Serve with fresh herbs, cream swirled on top or mushrooms as a garnish.
    Keto Chicken & Mushroom Soup
  7. Store in an airtight container in the fridge for up to 5 days. Keto Chicken & Mushroom Soup

Ingredient nutritional breakdown (per serving, about 2 cups/ 480 ml)

Net carbsProteinFatCalories
Chicken thighs (skinless, boneless, raw)
0 g24.6 g5.2 g151 kcal
0 g0 g7.5 g68 kcal
Shallot, fresh
1 g0.2 g0 g5 kcal
Garlic, fresh
0.4 g0.1 g0 g2 kcal
Thyme, fresh
0 g0 g0 g0 kcal
Oregano, fresh
0.1 g0 g0 g1 kcal
Chicken stock
0.5 g3.6 g3.1 g41 kcal
Cream, heavy whipping, pouring, full-fat (30-40% fat)
0.8 g0.6 g11.4 g110 kcal
Salt, sea salt
0 g0 g0 g0 kcal
Pepper, black, spices
0.1 g0 g0 g0 kcal
Chanterelle mushrooms, fresh
0.8 g0.4 g0.1 g10 kcal
Mushrooms (white), fresh
0.6 g0.8 g0.1 g6 kcal
Mushrooms (brown), fresh
0.5 g0.3 g0 g3 kcal
Total per serving, about 2 cups/ 480 ml
4.7 g30.5 g27.4 g396 kcal

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Naomi Sherman
Creator of

Naomi Sherman

Naomi is the force behind Naomi Sherman, Food Creative. She is passionate about recipe development, food photography and styling.

An accomplished home cook who was diagnosed with an auto-immune disease eight years ago, Naomi started to explore the connection between healthy, whole food and her symptoms, and a new love was born.

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Comments (8)

Hi there
Is there a non meat, non dairy substitute for the chicken? I’d love to have a vegetarian mushroom soup.

I would say maybe more mushrooms? I'm note sure what else you could use. We have a wild mushroom soup in Czechia that is served with poached eggs on top - that may work too!

Thanks Martina! That sounds yummy with the poached eggs! Love the app!

No problem, glad I could help! Actually that wild mushroom sour soup is in the app so check it out 😊

I made this soup the other day and it was very good...great flavour, and easy to make. I did a combination of the 1/2 tsp of Xanthan Gum and blended some of the soup, but it was not quite as thick as I like my soup...probably need to blend a bit more soup next time. Mine was also not as pretty a colour as yours (probably the bone broth and mushrooms I used) but tasted just great! Thank you for this recipe.

Thank you for your Feedback Diane! The mushrooms and bone broth do make a difference here, that could explain the colour. Here's are a couple of tips if you like your soup super creamy:
1) add 4 to 6 egg yolks whisked with about 1 cup of cold bone broth and slowly drizzle it in the soup at the end of the cooking process while stirring constantly.
2) Or you could use about 1/2 cup dried porcini mushrooms soaked in 1 cup bone broth for 30 minutes and then blend with about 2 cups of the hot soup (liquid only), and finally pour back in the pot.

This was absolutely amazing!  Wonderful flavors and super easy to make.

Thank you Krissie! I'm glad you enjoyed 😊