Creamy Chicken Mushroom Soup
Diabetic-friendly and no added sugar, with low-carb bread for dunking — tender chicken, golden mushrooms and a silky herb cream broth
This creamy chicken mushroom soup is the cosy bowl from the photo, built around the cover claims: diabetic-friendly, no added sugar and served with low-carb bread for dunking. Golden mushrooms, tender chicken, sweet carrot pieces and herbs swim in a silky cream broth — rich, savoury and properly spoonable.
Estimated per serving (soup only): 320 calories, 28g protein and 7g net carbs. Ready in about 45 minutes.
Why you'll love this soup
- Diabetic-friendly and no added sugar, just like the cover says
- 28g protein per bowl from real chicken, not just broth
- Low-carb bread on the side for dunking, without blowing the brief
- Big mushroom flavour from browning them properly first
- Silky cream broth with herbs and black pepper on top
- One pot, freezer-friendly and even better the next day
Health notes
- Chicken breast: Lean protein poached in the soup so every bowl is filling.
- Mushrooms: Deep savoury flavour and body for very few carbs — the secret to a rich-tasting low-carb soup.
- No added sugar: No sweeteners in the pot; just stock, herbs and cream. Check stock cubes for hidden sugar if you are counting strictly.
- Low-carb bread serving: The soup macros below are for the soup only, so add your bread's label values if you serve it dunked like the photo.
- Estimated macros: No time or nutrition card came with this photo, so values are estimated and kept consistent throughout.
Key element — brown the mushrooms properly
Cook the mushrooms in a hot pan until deeply golden before they meet the broth. That browning is where the soup gets its savoury depth and the dark, meaty mushroom slices you can see floating in the photo.
Diabetic-Friendly
Creamy Chicken Mushroom Soup
Servings
6
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- Prep15 min
- Cook30 min
- Total45 min
- Servings6 bowls
- Calories320 kcal
Ingredients
Instructions
- Brown the mushrooms. Heat the oil and butter in a large pot over medium-high heat. Cook the mushrooms in a single layer for 6–8 minutes, stirring only now and then, until deeply golden. Lift out with a slotted spoon and set aside.
- Soften the vegetables. In the same pot, cook the onion, celery and carrots for 6–7 minutes until softening. Add the garlic and thyme for 1 minute until fragrant.
- Poach the chicken. Add the stock, bay leaf, salt and pepper. Nestle in the chicken breasts, bring to a gentle simmer and cook for 15 minutes until cooked through. Avoid a hard boil so the chicken stays tender.
- Shred and return. Lift the chicken out with tongs and shred or cut into bite-size pieces. Return it to the pot with the browned mushrooms and simmer for 3 minutes. Remove the bay leaf.
- Add the cream off the boil. Take the pot off a rolling boil. Whisk a ladle of hot broth into the cream cheese (if using) until smooth, then stir it into the pot with the heavy cream. Warm gently for 2–3 minutes without boiling so the broth stays silky.
- Herbs and serve. Stir in the parsley, taste and adjust salt and pepper. Ladle into warm bowls, finish with extra herbs and cracked pepper, and serve with toasted low-carb bread stood in the bowl for dunking, like the photo.
Notes & Tips
- Do not crowd the mushrooms; crowding steams them grey instead of browning them gold.
- Cream goes in off the boil — boiling can split it and turn the broth grainy.
- A squeeze of lemon at the table wakes up the cream without adding sugar.
- Toast the low-carb bread well; sturdy toast holds up to dunking.
- The soup thickens slightly overnight and the mushroom flavour deepens.
Variations & serving ideas
- Low-carb bread slices, toasted, for dunking (your favourite almond-flour or shop-bought low-carb loaf)
- Extra black pepper and fresh herbs
- Thighs: Boneless chicken thighs make it richer; skim any extra fat from the top.
- Rotisserie shortcut: Simmer the vegetables and mushrooms 15 minutes, then add 3 cups of shredded cooked chicken for the final 5.
- Dairy-light: Skip the cream cheese and use half-and-half; the broth will be a little thinner.
- Extra greens: A handful of spinach stirred in at the end wilts beautifully.
- Wild mushroom: Add dried porcini soaked in hot water; strain the soaking liquid into the stock for extra depth.
- Herb dumpling top: Drop spoonfuls of low-carb herb dumpling mix on top and simmer covered for 10 minutes.
- Leek and mustard: Leeks instead of onion and 1 tsp Dijon stirred in with the cream.
- Slow cooker: Everything except mushrooms, cream and parsley on LOW for 4–5 hours; brown the mushrooms and finish as written.
Storage
- Refrigerator: Up to 4 days (Airtight container; flavours deepen overnight)
- Freezer: Up to 3 months (Cool fully; cream soups may separate slightly — whisk while reheating)
- Reheat: — (Gentle heat, stirring, without boiling; add a splash of stock if it has thickened)
Nutrition Facts
Per serving · recipe makes 6 bowls
| Nutrient | Amount per serving |
|---|---|
| Calories | 320 kcal |
| Total fat | 18 g |
| Sodium | 720 mg |
| Total carbohydrate | 10 g |
| Fibre | 3 g |
| Protein | 28 g |
Nutrition values are approximate and vary with brands and portion sizes.
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