This creamy keto chicken and mushroom soup combines tender roasted chicken, earthy mushrooms, and coconut milk for a luxurious, low-carbohydrate bowl. By using full-fat coconut cream instead of heavy cream, you achieve a velvety texture without adding significant carbs or dairy concerns.
Recipe Overview
Servings: 4 large bowls
Prep time: 15 minutes
Cook time: 30 minutes
Total time: 45 minutes
This dish is ideal for meal prep. The soup holds well in the refrigerator for up to four days or freezes for two months.
Ingredients
- Chicken breast, boneless skinless: 450g (approx. 1 lb), cut into bite-sized pieces
- Mixed mushrooms: 300g (approx. 10-12 oz), sliced (a combination of cremini and shiitake works well)
- Onion, yellow: 1 medium, finely diced
- Garlic cloves: 3, minced
- Coconut cream (full-fat, canned): 200ml (approx. 3/4 cup), not coconut milk
- Low-sodium chicken broth: 500ml (approx. 2 cups)
- Vegetable oil or ghee: 2 tbsp
- Lemon juice: 1 tbsp, freshly squeezed
- Salt and black pepper: To taste
- Paprika or chili flakes: Optional, for garnish
Method
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Heat the oil in a large heavy-bottomed pot over medium-high heat. Add the diced onion and cook for 3-4 minutes until soft but not browned.
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Add the minced garlic and sliced mushrooms. Sauté for 5 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown on the edges.
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Reduce heat to medium-low. Pour in the chicken broth and add the chicken pieces. Cover and simmer for 10-12 minutes, or until the chicken is cooked through and flakes easily with a fork. Check that the internal temperature reaches 74°C (165°F).
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Remove the pot from heat. Stir in the coconut cream, lemon juice, salt, and pepper. Gently fold in any softened mushrooms or chicken pieces if they have clumped together. The soup should be thick and opaque.
Troubleshooting Common Issues
Problem: Soup is too thin or watery
Cause: Too much liquid relative to the fat content of the coconut cream, or overcooking which evaporates moisture.
Fix: Simmer uncovered on low heat for 5-10 minutes to reduce. If needed, add a splash more coconut cream rather than water to maintain flavor intensity.
Problem: Chicken is dry or overcooked
Cause: High heat during the simmering phase or cooking too long after the meat is done.
Fix: Add chicken in batches to avoid crowding the pan. Once cooked, remove immediately and let it rest for 2 minutes before stirring back into the soup gently.
Substitutions and Variations
- Dairy-free swap: Coconut cream is already dairy-free. For a nutty flavor, you can add a tablespoon of ground flaxseed mixed with water as an egg substitute for binding, though the soup remains naturally creamy.
- Mushroom choice: You can use button mushrooms or oyster mushrooms. Shitake adds a deeper umami depth but requires slightly longer sautéing to remove moisture.
Storage and Reheating
Store the soup in an airtight container in the refrigerator for up to 4 days. When reheating, warm over medium heat, stirring frequently. If the soup thickens too much while cooling, add a small splash of broth or water to adjust consistency.
Frequently Asked Questions
Is this soup truly low-carb?
The primary carbohydrate source is the onion and mushrooms. A single serving contains approximately 5-8g of net carbs, depending on mushroom variety, which fits most standard keto guidelines.
Can I make this ahead of time?
Yes. The flavors often improve after a day or two in the fridge. Just ensure it is cooled to room temperature before refrigerating for food safety reasons.
