Keto Rotisserie Chicken Mushroom Soup is a rich, creamy, and comforting low-carb soup that combines tender shredded rotisserie chicken with earthy mushrooms in a savory, velvety broth. It’s the kind of warm, satisfying meal that feels indulgent while still fitting perfectly into a keto lifestyle. The combination of cream, butter, and herbs creates a luxurious base that makes every spoonful hearty and flavorful.
This soup is especially convenient because it uses rotisserie chicken, which saves time and adds deep roasted flavor. Mushrooms bring an earthy umami taste and meaty texture, making the soup filling even without carbs like pasta or potatoes. Garlic, onions, and herbs enhance the depth of flavor, while heavy cream gives it a smooth, creamy finish.
One of the best things about this keto soup is how quickly it comes together. Most of the ingredients are simple pantry staples, and the entire dish can be prepared in under 30 minutes. It’s perfect for busy weeknights, meal prep, or when you want something warm and nourishing without spending hours cooking.
This soup is also very flexible and easy to customize. You can add spinach for extra nutrients, swap heavy cream for coconut cream, or include cauliflower rice for added texture while still staying low-carb. Adjusting herbs like thyme, parsley, or rosemary can also change the flavor profile to match your preference.
Whether you’re following a keto diet or simply looking for a comforting low-carb meal, Keto Rotisserie Chicken Mushroom Soup is a satisfying choice. It’s creamy, filling, and packed with flavor while keeping carbs low and nutrition high.
Ingredients
- 2 cups cooked rotisserie chicken, shredded
- 2 cups mushrooms, sliced (button or cremini)
- 3 tablespoons butter
- 3 cloves garlic, minced
- ½ small onion, finely chopped
- 3 cups chicken broth (low sodium)
- 1 cup heavy cream
- ½ teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme (or Italian seasoning)
- 1 tablespoon cream cheese (optional for extra creaminess)
- 2 tablespoons chopped parsley (for garnish)
Instructions
- Melt butter in a large pot over medium heat.
- Add onions and cook for 2–3 minutes until softened.
- Stir in garlic and mushrooms and sauté until mushrooms are golden and tender.
- Pour in chicken broth and bring to a gentle simmer.
- Add shredded rotisserie chicken and stir well.
- Season with salt, pepper, and thyme.
- Reduce heat and stir in heavy cream.
- Add cream cheese if using, and stir until fully melted and smooth.
- Simmer for 5–7 minutes to allow flavors to blend.
- Taste and adjust seasoning if needed.
- Garnish with fresh parsley before serving.
Nutrient Facts
Serving Size: 1 bowl (about 1½ cups)
- Calories: 380
- Protein: 28 g
- Total Fat: 28 g
- Saturated Fat: 14 g
- Cholesterol: 110 mg
- Carbohydrates: 6 g
- Dietary Fiber: 1 g
- Sugars: 2 g
- Net Carbs: ~4–5 g
- Sodium: 520 mg
- Potassium: 480 mg
- Calcium: 90 mg
- Iron: 1.5 mg
Tips
- Use rotisserie chicken for deeper flavor and faster prep.
- Don’t overcook mushrooms; sauté until just golden for best texture.
- Add spinach or kale for extra nutrients without increasing carbs.
- For thicker soup, add more cream cheese or simmer longer.
- For thinner soup, increase chicken broth slightly.
- Store in the refrigerator for up to 3 days.
- Reheat gently on the stove to prevent cream from separating.
- Add a pinch of red pepper flakes for a mild spicy kick.
