High-Protein Rotisserie Chicken Mushroom Soup
High-Protein Rotisserie Chicken Mushroom Soup
Creamy, comforting soup loaded with shredded rotisserie chicken, mushrooms, and spinach — high-protein, low-carb, and ready in 30 minutes
This high-protein chicken mushroom soup uses shredded rotisserie chicken for speed and flavor. Sautéed mushrooms, spinach, and a creamy broth come together in one pot for a satisfying bowl that delivers 27 g of protein and only 5 g net carbs per serving.
Completely sugar-free, low-carb, and perfect for a quick weeknight dinner or meal-prep lunches.
Why you’ll love this soup
- 27g protein per serving — a complete high-protein meal
- Only 5g net carbs and fully sugar-free
- Rich, creamy mushroom flavor with tender chicken
- Ready in about 30 minutes using rotisserie chicken
- One pot, minimal cleanup
- Excellent for meal prep and leftovers
Health notes
- High protein: Rotisserie chicken provides lean, convenient protein.
- Low carb: Mushrooms, spinach, and a light cream base keep net carbs low.
- Sugar-free: No added sugar of any kind.
- Nutrient-dense: Mushrooms and spinach add fiber, vitamins, and minerals.
Key element — brown the mushrooms well
Sauté the mushrooms until they release their liquid and start to brown. This concentrates their flavor and prevents a watery soup.
Ingredients
Soup base
- 1 Tbsp olive oil or butter
- 8–10 oz (225–280g) mushrooms, sliced (cremini or white)
- 1 small onion, diced (optional, or use ½ cup for lower carbs)
- 2–3 garlic cloves, minced
- 4 cups chicken broth (low-sodium preferred)
- 1–1½ cups heavy cream or a mix of cream + unsweetened almond milk
- 2–3 cups shredded rotisserie chicken
- 2–3 cups fresh spinach
Seasoning
- 1 tsp dried thyme or Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper to taste
- Optional: ½ tsp smoked paprika or a pinch of red pepper flakes
- Optional: 2–3 Tbsp cream cheese for extra richness
To finish
- Fresh parsley or extra black pepper for garnish
- Optional: grated Parmesan
Swaps
- Dairy-free: Use full-fat coconut milk or a dairy-free cream alternative.
- Extra protein: Stir in a scoop of unflavored collagen or protein powder at the end.
- More veggies: Add chopped celery or zucchini with the mushrooms.
- Thicker soup: Simmer a few extra minutes or add a small amount of xanthan gum.
Instructions
| 1 | Sauté the mushrooms. Heat the oil or butter in a large pot over medium-high heat. Add the sliced mushrooms and cook 5–7 minutes, stirring occasionally, until they release their liquid and begin to brown. Add the onion (if using) and cook 2–3 minutes more until softened. |
| 2 | Add garlic and seasonings. Stir in the minced garlic, thyme, garlic powder, salt, and pepper. Cook 30–60 seconds until fragrant. |
| 3 | Simmer the broth. Pour in the chicken broth and bring to a simmer. Cook 5–7 minutes to let the flavors develop. |
| 4 | Add cream and chicken. Reduce heat to medium-low. Stir in the heavy cream (and cream cheese if using) until smooth. Add the shredded rotisserie chicken and spinach. Simmer 3–5 minutes until the spinach wilts and the chicken is heated through. Taste and adjust seasoning. |
| 5 | Serve. Ladle into bowls, garnish with fresh parsley or black pepper, and serve hot. |
Pro tips
- Don’t rush the mushroom sauté — proper browning builds deep flavor.
- Rotisserie chicken makes this soup very fast; any leftover cooked chicken works too.
- Add the spinach at the end so it stays bright and tender.
- For a thicker soup, simmer a few extra minutes uncovered or mash a few mushrooms against the side of the pot.
- This soup reheats beautifully and is ideal for meal prep.
Nutrition
| Nutrient | Per serving |
|---|---|
| Calories | 280 |
| Protein | 27g |
| Net carbohydrates | 5g |
| Total carbohydrates | 7g |
| Fiber | 2g |
| Total fat | 16g |
| Sodium | 620mg |
Estimates based on rotisserie chicken, mushrooms, spinach, and heavy cream. Exact numbers vary with broth sodium and cream amount.
Variations
Creamier version
Stir in 2–3 Tbsp cream cheese or an extra splash of heavy cream at the end.
Herb-forward
Add fresh thyme or a bay leaf while simmering, then remove before serving.
Extra greens
Use a mix of spinach and kale or add chopped Swiss chard.
Spicy kick
Add a pinch of red pepper flakes or a dash of hot sauce.
Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze without the cream if possible, or accept slight texture change |
| Meal prep | Up to 4 days | Perfect for grab-and-go lunches |
FAQ
Test your knowledge
5 quick questions about this rotisserie chicken mushroom soup
1. Protein per serving?
2. Net carbs per serving?
3. Why brown the mushrooms well?
4. About how long does this take?
5. Best way to serve it?
