Slow-Simmered Chicken Mushroom Soup

By AislePrompt Editorial · Published 2026-04-12 · Updated 2026-04-12

Rich, creamy chicken soup with mushrooms and thyme, simmered to perfection for a comforting keto meal. This French-inspired keto recipe, ready in about 27 minutes, pairs chicken thighs, white mushrooms, heavy cream for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 430 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Ingredients

• 3 oz, boneless chicken thighs
• 2 cups, sliced white mushrooms
• 1/2 cup heavy cream
• 1 cup chicken broth
• 1 tbsp olive oil
• 1 tsp, chopped fresh thyme
• 1/4 tsp salt
• 1/8 tsp black pepper

The stock pot we’d simmer this in → Best Stock Pots for 2026: Top Picks + Buying Guide

Instructions

1. Step 1: Heat 1 tbsp olive oil in a saucepan over medium heat. Add 3 oz diced chicken thighs and cook for 3 minutes until browned on all sides.
2. Step 2: Add 2 cups sliced mushrooms and cook for 4 minutes until softened. Stir in 1 cup chicken broth, 1 tsp chopped thyme, 1/4 tsp salt, and 1/8 tsp black pepper. Simmer uncovered for 10 minutes.
3. Step 3: Reduce heat to low, stir in 1/2 cup heavy cream, and cook for 3 more minutes until slightly thickened. Do not boil. Serve hot.