Creamy High-Protein Chicken Mushroom Soup

Table of Contents

1.2 lbs (540g) boneless, skinless chicken breasts (cut into bite-sized cubes)
16 oz (450g) cremini (baby bella) mushrooms, sliced
2 tbsp extra-virgin olive oil (divided)
1 tbsp unsalted butter
1 medium yellow onion, finely diced
4 cloves garlic, minced
1 tsp dried thyme (or 3 sprigs of fresh thyme)
1 tsp salt (divided, or to taste)
½ tsp freshly cracked black pepper

3 cups (720ml) low-sodium chicken broth
1 ½ cups (360ml) unsweetened plain Greek yogurt (2% or full-fat work best for creaminess) OR unflavored high-protein liquid bone broth
3 tbsp all-purpose flour (or cornstarch for a gluten-free option)
½ cup (50g) freshly grated Parmesan cheese
2 cups fresh baby spinach (optional, for a pop of color and micronutrients)
Fresh parsley, chopped, for garnish

Pat the cubed chicken breasts dry with paper towels and season evenly with half of the salt and black pepper.
Heat 1 tablespoon of olive oil in a large Dutch oven or heavy-bottomed soup pot over medium-high heat.
Add the chicken in a single layer. Let it sear undisturbed for 3 to 4 minutes to develop a golden-brown crust, then flip and cook for another 2 to 3 minutes until cooked through (internal temperature reaches 165°F / 74°C).
Remove the chicken from the pot using a slotted spoon and set it aside on a clean plate, leaving the flavorful juices behind.

In the same pot, reduce the heat to medium and add the remaining tablespoon of olive oil and the tablespoon of butter.
Add the sliced cremini mushrooms. Cook without moving them too much for 4 to 5 minutes so they caramelize and turn golden brown.
Add the diced yellow onion and minced garlic. Sauté for another 3 to 4 minutes until the onions are translucent and fragrant.
Sprinkle the dried thyme over the mushroom and onion mixture, stirring well to release the earthy aromas.

Sprinkle the flour (or cornstarch) directly over the mushroom and onion mixture. Stir continuously for 1 to 2 minutes to cook out the raw flour taste.
Slowly pour in the low-sodium chicken broth, scraping the bottom of the pot with a wooden spoon to lift up any delicious browned bits (fond).
Bring the mixture to a gentle boil, then reduce the heat to a simmer. Allow it to thicken for about 5 minutes, stirring occasionally.

Chef’s Tip: To prevent Greek yogurt from curdling when added to hot liquids, temper it first.

In a medium mixing bowl, whisk together the Greek yogurt and a half-cup of the warm broth from the pot until completely smooth.
Gradually pour the tempered yogurt mixture back into the soup pot while whisking constantly. This creates an ultra-creamy texture without needing heavy cream.
Stir in the grated Parmesan cheese until it melts completely into the broth.

Return the cooked chicken (along with any resting juices) back into the pot.
If using, fold in the fresh baby spinach and let it wilt into the hot soup for 2 minutes.
Taste the soup and adjust salt and pepper as needed. Simmer on low for an additional 3 minutes so all the flavors meld together. Do not let the soup boil vigorously after adding the yogurt.

Ladle the hot soup into bowls.
Garnish generously with freshly chopped parsley and an extra pinch of black pepper or a light dusting of Parmesan cheese.
Serve alongside crusty sourdough bread or enjoy on its own for a nutrient-dense meal.

Note: Nutritional values are estimated per serving (1/4th of the total recipe) using 2% plain Greek yogurt and low-sodium chicken broth.

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