Thyme-Infused Chicken and Mushroom Soup

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Rich, comforting soup with tender chicken, earthy mushrooms, and aromatic thyme, thickened with heavy cream for a satisfying keto meal. This american-inspired keto ready in about 50 minutes pairs low-sodium chicken broth, pound bone-in skin-on chicken thighs, (sliced) cremini mushrooms for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 354 calories and feeds 4, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. 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.

Prep: 15 min Cook: 35 min Serves 4 American cuisine 354 cal/serving
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Ingredients

Instructions

  1. Step 1: In a large pot, heat 2 tablespoons olive oil over medium heat. Add 1/2 cup diced onion and cook until softened, about 5 minutes.
  2. Step 2: Add 2 minced garlic cloves and 1 tablespoon fresh thyme, cooking for 1 minute until fragrant.
  3. Step 3: Add 1 pound bone-in skin-on chicken thighs, turning to brown on all sides, about 5 minutes.
  4. Step 4: Pour in 4 cups low-sodium chicken broth and bring to a simmer. Skim off any foam.
  5. Step 5: Add 2 cups sliced mushrooms and simmer uncovered for 20 minutes.
  6. Step 6: Remove chicken thighs and set aside. Shred chicken meat from bones and return to pot.
  7. Step 7: Stir in 1/2 cup heavy cream and heat through without boiling, about 2 minutes.
  8. Step 8: Season with salt and pepper to taste.

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Frequently asked questions

How long does Thyme-Infused Chicken and Mushroom Soup take to make?

Total time is about 50 minutes (15 min prep + 35 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Thyme-Infused Chicken and Mushroom Soup?

Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep low-sodium chicken broth from drying out.

Can I substitute ingredients in Thyme-Infused Chicken and Mushroom Soup?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Thyme-Infused Chicken and Mushroom Soup for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Thyme-Infused Chicken and Mushroom Soup?

American keto like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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