Go Back
Print

Creamy Chicken Mushroom Soup

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.

Keyword chicken mushroom soup
Prep Time 15 minutes
Cook Time 15 minutes
Servings 6

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

Instructions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. Remove from heat and transfer to individual soup bowls. To serve, top each bowl with remaining cheese and fresh parsley, if desired. Enjoy!

Recipe Notes

*To prevent curdling, add a small of hot liquid from skillet to heavy cream before adding it to the soup.