There’s nothing quite like a steaming bowl of creamy mushroom chicken chowder on a chilly evening. I’ll never forget the first time I made this recipe, the rich aroma of sautéed mushrooms and thyme filled my tiny apartment, making everything feel instantly cozier. This isn’t just any soup; it’s packed with tender chicken, earthy mushrooms, and velvety cream that comes together in under 30 minutes. What makes it really special? It’s comfort food that’s actually good for you, low-carb, protein-packed, and full of immune-boosting ingredients. Perfect for when you need something hearty but don’t want to spend hours in the kitchen.
Why You’ll Love This Creamy Mushroom Chicken Chowder
This chowder is pure magic in a bowl, and here’s why:
- Weeknight lifesaver, Ready in 30 minutes flat (I’ve timed it between toddler meltdowns!)
- Comfort food that loves you back, Packed with protein and immune-boosting mushrooms
- Keto & low-carb dream, No guilt, just creamy deliciousness
- One-pot wonder, Minimal cleanup (my dishwasher thanks me every time)
- Crave-worthy flavor, That rich, velvety texture will have you licking the spoon
Trust me, this chowder’s become my cold-weather security blanket, it’s that good.
PrintCreamy Mushroom Chicken Chowder in Just 30 Minutes
A rich and creamy mushroom chicken chowder packed with flavor and nutrients.
- Prep Time: 10 mins
- Cook Time: 20 mins
- Total Time: 30 mins
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
- 2 cups cooked chicken, shredded
- 2 cups mushrooms, sliced
- 1 onion, diced
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 cup heavy cream
- 2 tbsp butter
- 1 tsp thyme
- Salt and pepper to taste
Instructions
- Melt butter in a pot over medium heat.
- Add onions and garlic, sauté until soft.
- Add mushrooms and cook until tender.
- Pour in chicken broth and bring to a simmer.
- Stir in shredded chicken and thyme.
- Add heavy cream and simmer for 10 minutes.
- Season with salt and pepper.
- Serve hot.
Notes
- Use rotisserie chicken for quick prep.
- Substitute heavy cream with coconut milk for a dairy-free option.
- Add spinach or kale for extra nutrients.
Nutrition
- Serving Size: 1 bowl
- Calories: 320
- Sugar: 3g
- Sodium: 450mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 24g
- Cholesterol: 95mg
Ingredients for Creamy Mushroom Chicken Chowder
Here’s everything you’ll need to make this cozy, flavorful chowder (I’ve learned the hard way, measure everything before starting!):
- 2 cups cooked chicken, shredded (rotisserie chicken works beautifully here)
- 2 cups mushrooms, sliced (I prefer cremini for their earthy flavor)
- 1 onion, diced (yellow or white both work great)
- 2 cloves garlic, minced (fresh is best, but 1 tsp powder works in a pinch)
- 3 cups chicken broth, low-sodium if watching salt intake
- 1 cup heavy cream (or full-fat coconut milk for dairy-free)
- 2 tbsp butter (or olive oil for dairy-free)
- 1 tsp thyme, dried (or 1 tbsp fresh if you’ve got it)
- Salt and pepper, to taste (I’m generous with the black pepper!)
Pro tip: Keep the heavy cream at room temperature while prepping other ingredients, it prevents curdling when added to the hot soup!
How to Make Creamy Mushroom Chicken Chowder
Making this chowder is easier than you think, follow these simple steps for perfect results every time:
- Sauté the aromatics: Melt butter in a large pot over medium heat. Add diced onions and minced garlic, cooking for 3-5 minutes until translucent and fragrant (your kitchen will smell amazing!).
- Cook the mushrooms: Toss in sliced mushrooms and cook for 5-7 minutes until they release their juices and turn golden brown.
- Build the base: Pour in chicken broth and bring to a gentle simmer, you’ll see little bubbles around the edges.
- Add the chicken: Stir in shredded chicken and thyme. Let it all get cozy together for about 2 minutes.
- Creamy magic: Reduce heat to low and slowly pour in heavy cream while stirring constantly. Simmer for 10 minutes until slightly thickened, you’ll know it’s ready when it coats the back of a spoon.
- Season to perfection: Taste and adjust salt and pepper. I always add an extra pinch of thyme here too!
Tips for Perfect Creamy Mushroom Chicken Chowder
After making this dozens of times, here’s what I’ve learned:
- Room temp cream prevents curdling, take it out while prepping other ingredients
- Rotisserie chicken saves 15+ minutes vs cooking chicken from scratch
- Don’t rush the mushroom sauté, their golden color means maximum flavor
- Keep the simmer gentle after adding cream to avoid separation
- Always taste before serving, broths vary in saltiness
Variations of Creamy Mushroom Chicken Chowder
This recipe loves to play dress-up! Try these twists:
- Keto Power: Swap cream for full-fat coconut milk and add extra mushrooms
- Dairy-Free: Use olive oil instead of butter and coconut cream
- Veggie Boost: Stir in 2 cups spinach or kale during last 2 minutes
- Extra Hearty: Add diced potatoes or cauliflower rice for more bulk
- Spicy Kick: Throw in a pinch of red pepper flakes with the thyme
Serving Suggestions for Creamy Mushroom Chicken Chowder
This chowder shines all on its own, but here’s how I love to serve it:
- With crusty sourdough for dipping (gluten-free bread works great too!)
- Topped with extra black pepper and fresh thyme sprigs for pretty presentation
- Alongside a simple kale Caesar salad when I want something green
- In bread bowls for serious comfort food vibes (just scoop out the insides and toast them for croutons!)
For low-carb options, try serving with roasted Brussels sprouts or zucchini noodles. The possibilities are endless! If you enjoy this style of hearty soup, you might also like our cozy winter chicken chowder recipe.
Storing and Reheating Creamy Mushroom Chicken Chowder
This chowder actually gets better the next day, the flavors marry beautifully! Store cooled leftovers in an airtight container for up to 4 days in the fridge or 3 months in the freezer. When reheating, go low and slow, warm it gently over medium-low heat, stirring often to keep that creamy texture perfect. If it seems too thick, just stir in a splash of broth or cream to bring it back to life.
Nutritional Benefits of Creamy Mushroom Chicken Chowder
This chowder isn’t just delicious, it’s secretly good for you too! Each hearty bowl packs about 320 calories with 24g protein from the chicken and 22g healthy fats from the cream and mushrooms. The mushrooms add immune-boosting selenium and vitamin D, while the broth provides gut-friendly collagen. Of course, exact numbers vary based on your specific ingredients, I always say “measure with your heart” when adding that extra splash of cream! For more healthy chicken recipes, check out healthy low carb chicken soup recipe.
FAQs About Creamy Mushroom Chicken Chowder
Can I make this chowder dairy-free?
Absolutely! Swap the butter for olive oil and use full-fat coconut milk instead of heavy cream. The coconut adds a subtle sweetness that pairs beautifully with the mushrooms, my dairy-free friends rave about this version!
How long will leftovers keep in the fridge?
This chowder stays fresh for up to 4 days when stored properly in an airtight container. The flavors actually deepen overnight, I often make extra just for next-day lunches. Just reheat gently to keep that creamy texture perfect.
Can I freeze creamy mushroom chicken chowder?
You bet! Freeze in portion-sized containers for up to 3 months. Thaw overnight in the fridge before reheating. The texture might be slightly different (cream soups can separate a bit), but a quick stir brings it right back together.
What’s the best mushroom variety to use?
I love cremini mushrooms for their rich, earthy flavor, but white button mushrooms work great too. For extra umami, try mixing in some shiitakes, their meaty texture takes this chowder to the next level! If you are looking for other mushroom recipes, see creamy mushroom garlic chicken soup recipe.
Is this chowder keto-friendly?
Yes! With just 8g net carbs per serving, it fits perfectly into low-carb diets. For an even lower carb count, skip the onions and use extra mushrooms instead. The creamy richness still satisfies every craving.
Did you try this recipe? I’d love to hear how it turned out for you! Leave a comment below with your favorite twist or snap a photo of your cozy bowl, nothing makes me happier than seeing my recipes in your kitchen. For more inspiration on family meals, visit familytastes.com.