Creamy, comforting soup loaded with shredded rotisserie chicken, mushrooms, and spinach — high-protein, low-carb, and ready in 30 minutes
This high-protein chicken mushroom soup uses shredded rotisserie chicken for speed and flavor. Sautéed mushrooms, spinach, and a creamy broth come together in one pot for a satisfying bowl that delivers 27 g of protein and only 5 g net carbs per serving.
Completely sugar-free, low-carb, and perfect for a quick weeknight dinner or meal-prep lunches.
⏱️ Recipe Details
- Prep: 10 min
- Cook: 20 min
- Servings: 4–5
- Protein: 27 g
- Net Carbs: 5 g
- Calories: 280
❤️ Why You’ll Love This Soup
- 27 g protein per serving — a complete high-protein meal
- Only 5 g net carbs
- Completely sugar-free
- Rich, creamy mushroom flavor with tender chicken
- Ready in about 30 minutes using rotisserie chicken
- One pot means minimal cleanup
- Excellent for meal prep and leftovers
🥄 Health Notes
High protein: Rotisserie chicken provides convenient, satisfying protein.
Low carb: Mushrooms, spinach, and a light cream base keep the net carbs low.
Sugar-free: No added sugar of any kind.
Nutrient-dense: Mushrooms and spinach add fiber, vitamins, and minerals.
⭐ Key Element — Brown the Mushrooms Well
Sauté the mushrooms until they release their liquid and begin to brown. Proper browning concentrates their flavor and helps prevent the soup from becoming watery.
🛒 Ingredients
Soup Base
- 1 Tbsp olive oil or butter
- 8–10 oz (225–280 g) mushrooms, sliced — cremini or white
- 1 small onion, diced (optional; use ½ cup for lower carbs)
- 2–3 garlic cloves, minced
- 4 cups chicken broth, preferably low-sodium
- 1–1½ cups heavy cream or a mixture of cream and unsweetened almond milk
- 2–3 cups shredded rotisserie chicken
- 2–3 cups fresh spinach
Seasoning
- 1 tsp dried thyme or Italian seasoning
- ½ tsp garlic powder
- Salt and black pepper, to taste
- Optional: ½ tsp smoked paprika or a pinch of red pepper flakes
- Optional: 2–3 Tbsp cream cheese for extra richness
To Finish
- Fresh parsley or extra black pepper for garnish
- Optional: grated Parmesan
🔄 Swaps
Dairy-free: Use full-fat coconut milk or a dairy-free cream alternative.
Extra protein: Stir in a scoop of unflavored collagen or protein powder at the end.
More veggies: Add chopped celery or zucchini along with the mushrooms.
Thicker soup: Simmer for a few extra minutes or add a small amount of xanthan gum.
👩🍳 Instructions
1. Sauté the Mushrooms
Heat the olive oil or butter in a large pot over medium-high heat.
Add the sliced mushrooms and cook for 5–7 minutes, stirring occasionally, until they release their liquid and begin to brown.
Add the diced onion, if using, and cook for another 2–3 minutes, until softened.
2. Add Garlic and Seasonings
Stir in the minced garlic, thyme or Italian seasoning, garlic powder, salt, and black pepper.
Cook for 30–60 seconds, until fragrant.
3. Simmer the Broth
Pour in the chicken broth and bring the mixture to a simmer.
Cook for 5–7 minutes to allow the flavors to develop.
4. Add Cream and Chicken
Reduce the heat to medium-low.
Stir in the heavy cream and cream cheese, if using, until smooth.
Add the shredded rotisserie chicken and fresh spinach.
Simmer for 3–5 minutes, until the spinach wilts and the chicken is heated through.
Taste and adjust the seasoning as needed.
5. Serve
Ladle the hot soup into bowls.
Garnish with fresh parsley, extra black pepper, and optional grated Parmesan.
Serve hot.
💡 Pro Tips
- Don’t rush the mushroom sauté — proper browning creates deep, rich flavor.
- Rotisserie chicken makes this soup especially quick, but any leftover cooked chicken works too.
- Add the spinach toward the end so it stays bright and tender.
- For a thicker soup, simmer uncovered for a few extra minutes or mash a few mushrooms against the side of the pot.
- This soup reheats beautifully and is ideal for meal prep.
📊 Nutrition
Per serving:
| Nutrient | Amount |
|---|---|
| Calories | 280 |
| Protein | 27 g |
| Net Carbohydrates | 5 g |
| Total Carbohydrates | 7 g |
| Fiber | 2 g |
| Total Fat | 16 g |
| Sodium | 620 mg |
Nutrition estimates are based on rotisserie chicken, mushrooms, spinach, and heavy cream. Exact values can vary depending on the broth’s sodium content and the amount/type of cream used.
🌿 Variations
Creamier Version
Stir in 2–3 Tbsp cream cheese or add an extra splash of heavy cream at the end.
Herb-Forward
Add fresh thyme or a bay leaf while the soup simmers. Remove the bay leaf before serving.
Extra Greens
Use a combination of spinach and kale, or add chopped Swiss chard.
Spicy Kick
Add a pinch of red pepper flakes or a dash of hot sauce for extra heat.
🧊 Storage
| Method | Time | Notes |
|---|---|---|
| Refrigerator | Up to 4 days | Store in an airtight container; reheat gently on the stove |
| Freezer | Up to 2 months | Freeze without the cream if possible, or expect a slight texture change |
| Meal Prep | Up to 4 days | Perfect for grab-and-go lunches |