Slow Cooker Keto Chicken and Mushroom Soup

By /
"creamy keto chicken and mushroom soup in a white ceramic bowl on a white marble countertop, garnished with fresh parsley, with a wooden spoon, thyme sprigs, and fresh mushrooms in the background"

Slow Cooker Keto Chicken and Mushroom Soup

A rich, comforting keto-friendly soup that’s perfect for cold weather and meal prep.

KEY INFO
  • Prep Time: 10 minutes
  • Cook Time: 6-8 hours
  • Total Time: 6 hours 10 minutes
  • Servings: 4-6
  • Difficulty: Easy
  • Diet: Keto, Low-Carb, Gluten-Free
Ingredients for cooking arranged on white marble kitchen counter with modern green subway tile backsplash, wooden utensils and cream-colored ceramic bowls in natural daylight
EQUIPMENT NEEDED
  • 4-quart (or larger) slow cooker
  • Measuring cups and spoons
  • Large mixing bowl
  • Sharp knife and cutting board
  • Whisk
  • Alternative: Use a large pot for stovetop cooking (3-4 hours)
INGREDIENTS
For the Base:
  • 2 lbs (900g) boneless skinless chicken breasts
  • 8 oz (225g) mushrooms, sliced [any variety works]
  • 1 small onion, diced
  • 2 cloves garlic, minced
  • 1½-2 cups chicken broth
  • 1 cup heavy cream [or coconut cream for dairy-free]
  • ½ cup dry white wine [optional, replace with extra broth]
  • 2 tbsp butter or avocado oil
Seasonings:
  • 1 tsp salt
  • ½ tsp black pepper
  • 1 tsp dried thyme
  • 1 bay leaf
  • Fresh parsley for garnish
Modern kitchen with sautéed onions, garlic, and mushrooms in a stainless steel skillet, wooden utensils, cream-colored ceramic bowls, and warm, earthy colors illuminated by natural daylight
METHOD
  1. Heat butter or oil in a large skillet. Add onions and garlic, sauté until soft (3-4 minutes).
  2. Add mushrooms to the skillet, cook until they release their moisture (5 minutes).
  3. If using wine, add it now to deglaze the pan, scraping up any brown bits.
  4. Transfer everything to your slow cooker.
  5. Add chicken breasts, broth, and all seasonings.
  6. Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
  7. Remove chicken, shred with two forks.
  8. Temper cream by mixing with a little hot broth, then stir back into soup.
  9. Return shredded chicken to the pot and mix well.
Modern kitchen with green subway tile backsplash, stainless steel appliances, and marble countertops, featuring a black ceramic slow cooker with chicken and mushrooms, captured in natural daylight.
CRUCIAL TIPS
  • Never add cold cream directly to hot soup.
  • Check chicken temp reaches 165°F (74°C).
  • Don’t lift the lid during cooking.
  • Taste and adjust seasoning before serving.
See also  Low-Carb Palmini Lasagna (Keto & Gluten-Free)
Modern kitchen setup with chicken being shredded on a cream-colored ceramic plate, cookware and wooden utensils on the white marble countertop.
STORAGE & VARIATIONS
Storage:
  • Refrigerate up to 3 days.
  • Freeze up to 3 months (without cream).
Common Variations:
  • Add cauliflower rice for extra bulk.
  • Swap chicken for turkey.
  • Use mixed mushroom varieties.
  • Add spinach at the end for extra nutrients.
Professional food photography of creamy chicken and mushroom soup in white bowl on modern kitchen countertop with green subway tile backsplash, under natural daylight
NUTRITION PER SERVING
  • Calories: 350
  • Protein: 25g
  • Carbs: 4g
  • Fat: 30g

This soup is perfect for batch cooking and tastes even better the next day. Serve hot with fresh parsley garnish.

Related Posts

Leave a Comment

Your email address will not be published. Required fields are marked *

Scroll to Top