High Protein Creamy Mushroom Chicken Soup is a good choice when you want a hearty chicken dinner without making a separate side dish.
You have plenty of chicken, mushrooms, and white beans in a creamy broth, so each bowl is substantial enough for a meal.
The mushrooms are an important part of this recipe. Using a full pound gives the soup a good mushroom flavor, especially when you let them brown before adding the broth.
Thyme and rosemary are familiar seasonings that go well with both the chicken and mushrooms.
You’ll need a large Dutch oven or soup pot, and everything cooks in that one pot. A small bowl and wire whisk are helpful for mixing the Greek yogurt with warm broth before adding it to the soup.
The Greek yogurt and milk give the broth a creamy consistency without using heavy cream. The beans also make the soup more filling, and each serving has approximately 41 grams of protein.
Plan on about 50 minutes from start to finish. This is a sensible option for a weeknight dinner, particularly when you want enough soup for lunch the following day.
Why You’ll Love This High Protein Creamy Mushroom Chicken Soup
41 Grams of Protein Per Serving
Chicken, cannellini beans, and Greek yogurt provide a substantial amount of protein. With six servings, each bowl makes a filling main course.
Creamy Without Heavy Cream
You can make a creamy chicken soup using low-fat milk and plain Greek yogurt. There’s also a little Parmesan for a savory finish.
Plenty of Mushrooms
A full pound of cremini mushrooms gives you plenty in every bowl. Browning them before adding the broth makes a noticeable difference in their flavor.
One Pot for Cooking
You can brown the chicken, cook the vegetables, and finish the soup in the same Dutch oven. That keeps cleanup manageable.
Good for Leftover Lunches
You can refrigerate individual portions for the next few days. The soup may thicken as it sits, but a little broth or milk will loosen it when reheating.
Ingredient Substitutions
Cremini Mushrooms
White button mushrooms are a good substitute. Use the same amount. Baby bella mushrooms are another name for cremini mushrooms.
Cannellini Beans
Great Northern beans or navy beans can replace cannellini beans. Both have a mild flavor and work well in creamy soups.
Low-Fat Milk
Whole milk can be used for a slightly richer soup. Unsweetened plain lactose-free milk is another option.
Greek Yogurt
Plain full-fat Greek yogurt can replace nonfat Greek yogurt. It will give the broth a richer consistency.
Parmesan Cheese
Grated Pecorino Romano works, although it has a saltier, sharper flavor. Use slightly less and adjust to taste.
Fresh Herbs
You can replace the dried thyme with 1 tablespoon of fresh thyme leaves. For the rosemary, use 1½ teaspoons of finely chopped fresh rosemary.
Affiliate Disclosure: Some links may be affiliate links where I make a small commission if you purchase anything after clicking a link. There is no additional cost to you. As an Amazon Associate I earn from qualifying purchases.
RECOMMENDED TOOL FOR THIS RECIPE
Cast Iron Dutch Oven
A roomy Dutch oven gives soups plenty of space to simmer without crowding the pot.
High Protein Creamy Mushroom Chicken Soup
Recipes are written with one action per step for accessibility. Short lines. Fewer rereads. A calmer kitchen on mobile or desktop.
Equipment
Ingredients
- 1 tablespoon olive oil
- 1½ pound boneless skinless chicken breasts cut into bite-size pieces
- 1 medium yellow onion diced
- 16 ounces cremini mushrooms sliced
- 3 cloves garlic minced
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- 2 tablespoon all-purpose flour
- 4 cups low-sodium chicken broth
- 1 can (15-ounce) cannellini beans drained and rinsed
- 1 cup low-fat milk
- 1 cup plain nonfat greek yogurt
- ¼ cup grated parmesan cheese
- 2 tablespoon chopped fresh parsley
Instructions
- Heat the olive oil in a large Dutch oven over medium heat. Add the chicken and cook for 5 to 6 minutes, stirring occasionally, until lightly browned.
- Transfer the chicken to a plate.
- Add the onion and mushrooms to the Dutch oven. Cook for 7 to 8 minutes, stirring occasionally, until the mushrooms release their moisture and begin to brown.
- Stir in the garlic, thyme, rosemary, salt, and black pepper. Cook for 30 seconds.
- Sprinkle the flour over the mushrooms and stir continuously for 1 minute.
- Slowly pour in the chicken broth, stirring to prevent lumps.
- Add the cannellini beans and return the chicken to the Dutch oven. Bring the soup to a boil.
- Reduce the heat to low, cover, and simmer for 15 minutes, or until the chicken reaches an internal temperature of 165°F.
- Stir in the milk and simmer for 2 to 3 minutes.
- Place the Greek yogurt in a small bowl. Gradually whisk in about ½ cup of hot broth until smooth.
- Remove the Dutch oven from the heat and stir in the yogurt mixture.
- Add the Parmesan cheese and stir until melted.
- Stir in the fresh parsley and serve.
Notes
Tips and Tricks
Brown the mushrooms – Give the mushrooms enough time to release their moisture and start browning. If the pot seems crowded, cook them a little longer. Prevent curdling – Use room-temperature Greek yogurt if possible. Avoid boiling the soup after adding it, since high heat can cause the yogurt to separate. Adjust the thickness – The soup will thicken as it cools. Stir in a little extra chicken broth if you prefer a thinner consistency.Storing and Reheating
Refrigerator – Cool the soup promptly and store it in an airtight container in the refrigerator for up to 3 to 4 days. Freezer – Freezing is not recommended because the Greek yogurt and milk may separate when thawed. Stovetop – Reheat over medium-low heat, stirring frequently, until the soup reaches 165°F. Avoid prolonged boiling to help maintain the creamy texture. Microwave – Place a serving in a microwave-safe bowl, cover loosely, and heat in short intervals, stirring between each, until it reaches 165°F.Nutrition
Find the kitchen tools, cooking essentials, and everyday products I use and recommend in my Amazon Storefront.
You May Also Like:
- High Protein Creamy Mushroom Chicken Soup
- Diner Breakfast Burritos with Sausage and Potatoes
- High Protein Creamy Tuscan Chicken Soup
- Maple Bacon Roasted Carrots
- Tex-Mex Breakfast Burritos
