Creamy Chicken Mushroom Soup

Front shot of Creamy Chicken Mushroom Soup in a bowl
Aerial shot of Creamy Chicken Mushroom Soup in a bowl with checkered cloth on the side
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This Creamy Chicken Mushroom Soup is a bowl of warm and comforting goodness. This soup is super rich and creamy, flavored with aromatics such as garlic, onions, celery, and bell peppers. 

Instead of thickening the Creamy Mushroom Chicken Soup with a roux, we use xanthan gum, a gluten-free, keto-friendly thickener made by fermenting sugar with Xanthomonas campestris. It creates a goo-like substance solidified by alcohol and dried and ground into a powder. Xanthan gum is an FDA-approved food additive; however, if you do not want to use it, you can replace it with guar gum, agar-agar, or gelatin. 

To make this creamy chicken soup, we seared the chicken thighs just until they were slightly golden, then sautéed aromatic vegetables and cremini mushrooms until they softened. Next, we simmered the chicken and mushrooms in chicken broth and finished it with heavy cream to give the soup a creamy texture. 

Now that you have your appetizer all planned out, you need a main course, pair some creamy chicken soup with a perfectly cooked Pan Seared Ribeye with Garlic Butter

Author: Sarah Leadon
Average: 5 (3 votes)
Prep Time
10 mins
Cook Time
30 mins
Total Time
40 mins



Add olive oil to a Dutch oven pot and place it over medium-high heat. 
To a cutting board, add the chicken thighs and season with salt and pepper.
Add chicken thighs to the Dutch oven and cook for 3-4 minutes until slightly golden. Remove chicken thighs from the Dutch oven and place them onto a plate.
Add butter and let it melt. Add garlic, cremini mushrooms, onion, red bell pepper, celery, and cook, stirring periodically, for 3-4 minutes until the mushrooms start to soften.
Add the thyme and cook it for 30 seconds until fragrant. Add the chicken broth, bay leaf, and chicken thighs, and cook the soup for 15 minutes.
Stir in heavy cream and smoked paprika and cook for 1-2 minutes.
Stir in 1/4 teaspoon of xanthan gum and cook the creamy mushroom chicken soup for 1-2 minutes until it thickens. If the creamy chicken mushroom soup is not thick enough, add the remaining 1/4 teaspoon of xanthan gum and cook it until it thickens. 
Divide the creamy chicken mushroom soup between 6 bowls and garnish with fresh basil and a sprinkling of smoked paprika if desired.

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creamy chicken mushroom soup, easy recipe, low carb, instant pot, Mexican, slow cooker

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