Low-Carb Chicken and Mushroom Soup is the kind of rich, creamy comfort food that feels cozy without being complicated. It’s warm, savory, filling, and made with tender chicken, fresh mushrooms, garlic, onion, chicken stock, heavy cream, and fragrant tarragon.
What makes this recipe special? It has a deep mushroom flavor, a creamy broth, and just enough chicken to make it satisfying. The butter gives the soup a rich base, the mushrooms add earthy flavor, and the fresh tarragon brings a slightly sweet, herby finish that makes every spoonful feel a little more special.
Why You’ll Love This Low-Carb Chicken and Mushroom Soup
Why are creamy soups always so comforting? Because they feel hearty, soothing, and satisfying without needing a long list of ingredients.
This Low-Carb Chicken and Mushroom Soup is packed with fresh mushrooms, cubed cooked chicken, onion, garlic, and heavy whipping cream. It’s low in carbs but still rich enough to feel like a full meal.
I love how the mushrooms become tender and flavorful as they cook down in butter, garlic, and onion. The chicken stock gives the soup a savory base, while the cream turns it silky and luxurious.
The secret touch? Fresh tarragon. It adds a delicate herbal note that pairs beautifully with chicken and mushrooms.
Low-Carb Chicken and Mushroom Soup Time and Servings
Prep Time
20 minutes
Cook Time
40 minutes
Total Time
1 hour
Servings
6
What Ingredients Are in Low-Carb Chicken and Mushroom Soup?
This soup uses simple ingredients, but the flavor is rich, creamy, and deeply comforting. The mushrooms bring earthiness, the chicken adds protein, and the cream creates a smooth, satisfying finish.
You’ll need:
½ cup butter
1 cooked chicken breast, cubed
1 small white onion, finely chopped
3 cloves garlic, finely chopped
1 ½ pounds fresh mushrooms, sliced
3 cups chicken stock
3 tablespoons chopped fresh tarragon, divided
Salt and freshly ground black pepper, to taste
2 cups heavy whipping cream
Ingredient Notes
Butter gives the soup a rich, savory base. It helps brown the chicken lightly and softens the onion, garlic, and mushrooms.
Cooked chicken breast keeps the recipe simple and adds lean protein. Cubing it makes the soup easy to eat and helps the chicken distribute evenly through the broth.
White onion adds a gentle sweetness once softened. Garlic brings a deeper savory flavor that works beautifully with mushrooms.
Fresh mushrooms are the star of this soup. Slicing them helps them cook evenly and release their earthy flavor into the broth.
Chicken stock gives the soup body and a savory foundation. Use a good-quality stock for the best flavor.
Fresh tarragon adds a light, aromatic flavor. Some goes into the soup while it simmers, and the rest is sprinkled on top before serving.
Heavy whipping cream makes the soup rich, smooth, and satisfying while keeping it low in carbs.
How to Make Low-Carb Chicken and Mushroom Soup
This soup comes together in a Dutch oven and builds flavor step by step.
Brown the Chicken
Melt the butter in a Dutch oven over medium-high heat.
Add the cubed cooked chicken and sauté until lightly browned, about 3 minutes.
This step adds flavor and helps the chicken taste more savory in the finished soup.
Add the Onion and Garlic
Add the finely chopped white onion and garlic to the Dutch oven.
Sauté until softened, about 5 minutes.
The onion should become tender, and the garlic should smell fragrant without browning too much.
Cook the Mushrooms
Stir in the sliced fresh mushrooms.
Sauté until the mushrooms are tender, about 5 to 10 minutes.
As they cook, the mushrooms will release moisture and deepen in flavor.
Add Stock and Tarragon
Pour in the chicken stock.
Add 2 tablespoons of chopped fresh tarragon and reduce the heat to low.
Season with salt.
Cover and simmer the soup until the flavors are combined, about 25 minutes.
Stir in the Cream
Stir the heavy whipping cream into the soup.
Cook until heated through, but do not let the soup boil.
Keeping the heat gentle helps the cream stay smooth.
Serve With Pepper and Tarragon
Ladle the soup into bowls.
Top with freshly ground black pepper and the remaining chopped tarragon.
Serve warm and enjoy.
How Do You Keep Cream Soup From Boiling?
Cream-based soups should be heated gently after the cream is added.
If the soup boils, the cream can separate or lose its smooth texture. Keep the heat low and stir occasionally until the soup is warmed through.
Once the cream goes in, think of it as finishing the soup rather than cooking it aggressively.
Can You Make Low-Carb Chicken and Mushroom Soup Ahead of Time?
Yes, this soup can be made ahead of time.
The flavors become even better after resting in the refrigerator, especially because the mushrooms and tarragon have more time to blend into the broth.
When reheating, warm the soup gently over low heat and stir often. Avoid boiling so the cream stays smooth.
How to Store Low-Carb Chicken and Mushroom Soup
Store leftover soup in an airtight container in the refrigerator.
Let the soup cool before storing. It will keep well for three to four days.
If the soup thickens in the refrigerator, add a splash of chicken stock or cream while reheating until it reaches your preferred consistency.
Can You Freeze Low-Carb Chicken and Mushroom Soup?
You can freeze this soup, but the texture may change slightly because it contains heavy cream.
Cream-based soups can sometimes separate after freezing and thawing. If you decide to freeze it, let the soup cool completely, then store it in freezer-safe containers for up to two to three months.
Thaw overnight in the refrigerator and reheat slowly over low heat. Stir well and add a splash of cream if needed to bring the texture back together.
What to Serve With Low-Carb Chicken and Mushroom Soup
This soup is rich and creamy, so it pairs well with simple low-carb sides.
Serve it with a green salad, roasted broccoli, cauliflower rice, keto rolls, sautéed spinach, roasted asparagus, zucchini noodles, or low-carb crackers.
For a non-low-carb meal, it also tastes wonderful with crusty bread, biscuits, or a warm sandwich.
Low-Carb Chicken and Mushroom Soup Substitutions and Variations
One of the best things about this soup is how easy it is to adjust.
Use Rotisserie Chicken
Rotisserie chicken is a quick shortcut and adds extra flavor.
Try Different Mushrooms
Use cremini, button, baby bella, shiitake, or a mushroom blend for a deeper flavor.
Add More Herbs
Fresh thyme, parsley, or rosemary can be used with or instead of tarragon.
Make It Thicker
Simmer the soup a little longer before adding the cream, or blend a small portion of the soup and stir it back in.
Add Spinach
Stir in fresh spinach near the end for extra color and nutrients.
Make It Extra Savory
Add a splash of Worcestershire sauce or a little grated Parmesan for deeper flavor.
Nutrition Facts Per Serving
Calories: 531
Fat: 50g
Carbs: 8g
Protein: 15g
Final Thoughts
Low-Carb Chicken and Mushroom Soup is creamy, savory, earthy, and deeply comforting. With butter, chicken, fresh mushrooms, garlic, onion, chicken stock, heavy cream, and tarragon, it turns simple ingredients into a rich low-carb meal.
It’s perfect for cozy dinners, make-ahead lunches, or any time you want a warm bowl of soup that feels satisfying without the extra carbs.
