This keto-friendly soup is rich, creamy, and comforting, made with rotisserie chicken, mushrooms, garlic, and a velvety cream broth. It’s low in carbs but high in flavor and protein—perfect for a quick dinner or meal prep.
Yield: 4–6 servings
Prep Time: 15 minutes
Cook Time: 25–30 minutes
Total Time: ~45 minutes
Ingredients
Main Soup Base
- 2–3 cups cooked rotisserie chicken, shredded (about 400–500 g)
- 250 g (9 oz) mushrooms, sliced (button, cremini, or mixed)
- 1 medium onion, finely chopped
- 3 cloves garlic, minced
- 3 tbsp butter (or olive oil)
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- ½ cup cream cheese, softened
- 1 tsp salt (adjust to taste)
- ½ tsp black pepper
- ½ tsp dried thyme
- ½ tsp dried oregano
- ¼ tsp paprika (optional)
- 1 bay leaf
Optional Keto Thickener (choose one)
- 1 tsp xanthan gum OR
- 1 tbsp almond flour OR
- 2 tbsp grated parmesan cheese (for extra richness)
Optional Add-ins
- 1 cup spinach or kale
- ½ cup celery, finely chopped
- 2 tbsp parsley, chopped
- 1 tbsp lemon juice (for brightness)
Step 1: Prepare the Chicken
- Remove skin and bones from rotisserie chicken.
- Shred into bite-sized pieces.
- Set aside.
💡 Tip: Using rotisserie chicken adds built-in seasoning and saves time.
Step 2: Sauté the Vegetables
- Heat butter in a large pot over medium heat.
- Add chopped onion.
- Cook for 4–5 minutes until soft.
- Add garlic and cook for 30 seconds.
Add Mushrooms
- Add sliced mushrooms.
- Cook for 6–8 minutes until they release moisture and start browning.
This step builds deep flavor.
Step 3: Build the Soup Base
- Pour in chicken broth.
- Add:
- Salt
- Black pepper
- Thyme
- Oregano
- Paprika
- Bay leaf
- Bring to a gentle simmer.
Cook for 10 minutes.
Step 4: Add Chicken
- Add shredded rotisserie chicken.
- Stir well.
- Simmer for another 5–7 minutes so flavors combine.
Step 5: Make It Creamy
Lower heat to medium-low.
Add:
- Cream cheese (whisk until fully melted)
- Heavy cream
Stir continuously until smooth.
Optional Thickening
Choose one:
- Xanthan gum: sprinkle very slowly while whisking
- Almond flour: stir in and simmer 2–3 minutes
- Parmesan: stir until melted
The soup should become slightly thick and silky.
Step 6: Add Optional Greens
If using spinach or kale:
- Add to soup.
- Stir for 2–3 minutes until wilted.
Step 7: Final Seasoning
Taste and adjust:
- More salt if needed
- Extra pepper for heat
- A splash of lemon juice for brightness
Remove bay leaf.
Step 8: Serve
Ladle into bowls and optionally garnish with:
- Fresh parsley
- Grated parmesan
- Cracked black pepper
- A drizzle of olive oil
Serving Suggestions (Keto-Friendly)
- Almond flour keto bread
- Cheese crisps
- Roasted cauliflower
- Zucchini noodles on the side
Storage
Refrigerator
- Store for up to 4 days in an airtight container
Freezer
- Freeze without cream for best texture (add cream when reheating)
- Keeps up to 2 months
Reheating Tips
- Warm gently on the stove over low heat
- Avoid boiling after adding cream (prevents curdling)
- Add a splash of broth if it thickens too much
