Looking for a creamy chicken mushroom soup recipe? This keto soup is absolutely delicious. Easily turned into a Weight Watchers Soup, this is a filling dinner recipe.
Creamy Chicken Mushroom Soup
I love creamy soups. Ever since I tried a soup with cream cheese in it and it created a rich cream broth, I have loved all the creamy soups I can get. This creamy chicken mushroom soup is so amazing, the whole family is going to love this soup.
How Many Weight Watchers Points Chicken and “Rice” Soup
This Creamy Chicken and “rice” soup with mushrooms is a great soup recipe. It is easy to turn this Keto soup into a Weight Watchers soup. Swap the ground chicken or turkey for ground chicken breast or turkey breast. This makes the protein 0 points. Instead of heavy cream use fat-free half and half. And for the cheese use Italian blend reduced-fat cheese. With these small changes, the flavor is the same but it comes in at only 5 Weight Watchers points per serving
Want More Weight Watchers Recipes
Is Chicken and Mushroom Soup Keto
This creamy keto soup comes in with 5.29g net carbs. While this is a creamy chicken and mushroom soup but you could easily use ground beef or ground sausage to change this recipe around.
Want More Keto Recipes
- Easy Cod Recipe with Garlic Herb Butter Keto
- Keto Meatloaf with Cheese Recipe
- Ranch Pork Chops
- Garlic Butter Steak Bites with Cajun Seasoning
- Grilled Pork Chops
- Chicken Florentine Soup
Ingredients in Creamy Chicken Mushroom Soup
Get the full list of ingredients, with measurements, and step-by-step instructions at the bottom of the post in the printable recipe card.
- Extra virgin olive oil
- Red onion
- Celery
- White mushrooms
- Ground chicken or turkey
- Italian seasoning
- Crushed red pepper flakes
- Garlic powder
- Onion powder
- Sea salt and black pepper
- Chicken broth
- Heavy cream
- Riced cauliflower
- Italian blend cheese
- Fresh parsley
How to Make Mushroom Soup
Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!
Creamy Chicken Mushroom Soup
Ingredients
- 1 T. extra virgin olive oil
- ½ c. red onion diced small
- 1 large stalks celery diced small
- c. white mushrooms chopped
- 1 lb. ground chicken or turkey WW use ground chicken breast or turkey breast
- 1 T. Italian seasoning
- ½ t. crushed red pepper flakes
- ½ t. garlic powder
- ½ t. onion powder
- Sea salt and black pepper to taste
- 6 cup chicken broth preferably organic
- ½ cup heavy cream tempered* WW use fat free half and half
- 1 12- oz. riced cauliflower
- 2 c. Italian blend cheese shredded divided
- 3 T. fresh parsley finely chopped
Directions
- Heat olive oil in a large skillet over medium-high heat. Add the onion and celery and sauté, stirring frequently, until the veggies are soft, approximately 4-5 minutes.
- Add the mushrooms, ground turkey, Italian seasoning, red pepper flakes, garlic powder, and onion powder to the skillet. Season with salt and black pepper, to taste. Cook, stirring frequently, until the turkey is no longer pink and the mushrooms start to release their juices, approximately 5-7 minutes.
- Reduce heat to medium and add chicken stock. Simmer for 2-3 minutes or until heated through. Add a spoonful of the hot liquid to the heavy cream to temper it before adding it to the skillet, as well. Stir to combine and simmer for another 1-2 minutes.
- Add frozen cauliflower rice and 1½ cups of the shredded cheese to skillet and stir to combine. Cook for 1-2 minutes, or until cauliflower is heated through and cheese is completely melted. Taste and adjust seasonings, as desired.
- Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!
Notes
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