One Pot Creamy Mushroom Chicken Chowder

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One Pot Creamy Mushroom Chicken Chowder is an easy, delicious, and totally crave-able comforting keto and paleo diet acceptable soup everyone loves! 

picture of mushroom and chicken soup with thyme on the top up close.

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One Pot Creamy Mushroom Chicken Chowder

In winter, I crave one thing – chowder.

Since going on a keto-ish diet though, rich and hearty sous and stews have happened a lot less as I am skipping the normal thickening methods like

picture of mushroom and chicken soup with thyme on the top in a green pot with a colorful kitchen towel in the background.

This soup is perfect for comfort-seeking dieters – it is rich, creamy, full of natural goodness, and so easy to make and reheat.

This chowder works with a paleo diet, whole 30 diet, keto diet, and other low carb diets (swap some of the vegetables in this creamy mushroom chicken chowder if they are too high in carbs for you, this recipe is very adaptable) – and is perfect as a hearty meal to keep you full longer.

picture of mushroom and chicken soup with thyme on the top in a green pot with a colorful kitchen towel in the background.

Leftover Keto Mushroom Chicken Chowder Reheating Tips

To reheat a soup with lots of cream, you can just pop it in the microwave – which will still taste fabulous, but the soup itself might separate slightly and look a little oily/spotty.

To prevent this, I like to reheat my soup on the stovetop, removing from the heat to whisk in a little extra cream, and then add back to the heat. This will result in a gorgeous reheated soup.

If you are at work and need to use a microwave, heat to warm (about 2-4 minutes), remove form microwave, stir well, add in a little more cream and “whisk” (you can use a plastic fork to whisk, jut flip it quickly with your wrist) and then reheat to piping hot, another 1-2 minutes.

picture of mushroom and chicken soup with thyme on the top in a green pot with a spoonful up close.

Keto Diet Friendly Chicken Chowder Vegetable Swaps

If you’re concerned about the carbs and protein in this chowder and you’re really watching your intake (something I will admit I do NOT do, hence why I say I am “keto-ish”), look into some of the suggestions I’m using below:

-Add garlic infused oil instead of garlic to reduce the carbs from garlic.

-Swap carrots for spinach, arugula, or another delicious green that you love (add it at the end of cooking to not completely overpower the dish)

-Increase herbs, butter, and cream and reduce chicken – make sure to use a very flavorful bone broth to make up for the reduction in chicken to reduce some of the protein for this dish.

Amazing salads to enjoy with your Creamy Mushroom Chicken Chowder

Check out these favorites sides to enjoy with your chowder:

You will also love these low carb recipes: Stuffed Chicken Parmesan, One Pot Creamy Shrimp Florentine Skillet, One Pot Garlic Butter Chicken Thighs and Mushrooms, and One Pot Cheesy Taco Skillet.

picture of mushroom and chicken soup with thyme on the top in a green pot with a colorful kitchen towel in the background.

One Pot Creamy Mushroom Chicken Chowder Recipe

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picture of mushroom and chicken soup with thyme on the top in a green pot with a colorful kitchen towel in the background.

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Chicken mushroom soup in a green bowl with a spoon that is keto-friendly.

One Pot Creamy Mushroom Chicken Chowder

Yield: 8
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

One Pot Creamy Mushroom Chicken Chowder is an easy, delicious, and totally crave-able comforting keto and paleo diet acceptable soup everyone loves!

Ingredients

  • 2 tbsp butter
  • 2 tbsp sea salt, divided
  • 2 chicken breasts, diced into 1" chunks
  • 1/4 cup garlic, diced
  • 2 carrots, peeled and diced into small rings or half-rings
  • 3 celery ribs, sliced into small rings
  • 16 oz cremini mushrooms
  • 2 tbsp Italian herb seasonings blend, thyme, oregano, basil
  • 1 tbsp onion powder
  • 1 tbsp fresh cracked pepper
  • 12 oz organic chicken bone broth
  • 1 cup heavy cream
  • Sprigs of rosemary, thyme, or oregano, to garnish.

Instructions

  1. In a large pot, melt butter on medium high heat until foamy.
  2. Add chicken, sprinkle half the sea salt over chicken.
  3. Cook chicken to golden brown on the outside, stirring often to prevent burning, about 6 minutes.
  4. Add in carrots, celery, and mushrooms.
  5. Cook another 5 minutes, until soft and lightly browned.
  6. Add in rest of butter and melt, tossing chicken and vegetables in the butter.
  7. Add onion powder, herb seasonings, pepper, and rest of salt - stir to coat.
  8. Slowly stir in bone broth, scraping up any browned bits from the pan as you stir it in.
  9. Let reduce 10 minutes on medium.
  10. Turn off heat.
  11. Slowly stir in cream, whisking as you add it to the soup.
  12. When cream is added and has been whisked vigorously for 1 minute, return to heat on medium and let boil softly for 4-5 minutes, until soup has thickened.
  13. Serve and garnish with herbs, if desired.
Nutrition Information
Yield 8 Serving Size 1
Amount Per Serving Calories 217Total Fat 15gSaturated Fat 9gTrans Fat 0gUnsaturated Fat 5gCholesterol 67mgSodium 1914mgCarbohydrates 8gFiber 2gSugar 3gProtein 14g

Nutrition is automatically calculated by Nutritionix - please verify all nutrition information independently and consult with a doctor or nutritionist for any and all medical and diet advice.

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Courtney loves to share great wine, good food, and loves to explore far flung places- all while masting an everyday elegant and easy style at lifestyle blog Sweet C’s Designs. Sweet C's devoted to finding the best food and drinks you'll want to make or find, around the world!

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4 Comments

    1. Its 2 chicken breasts diced into cubes. Thank you for pointing out that issue, I have updated the recipes card!