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Low-Carb Chicken Mushroom Soup Recipe

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3.9 from 5 reviews

This low-carb chicken mushroom soup is a creamy and savory dish combining tender chicken breast with a variety of mushrooms and aromatic herbs, enriched with cream cheese and Parmesan. Perfect for a comforting and hearty meal that is both satisfying and low in carbohydrates.

Ingredients

Chicken

  • 2 tablespoons olive oil
  • 2 1/2 pounds chicken breast, cut into 1-inch pieces, seasoned with 1 teaspoon salt and pepper

Mushrooms

  • 16 ounces button mushrooms
  • 8 ounces baby portobello mushrooms
  • 8 ounces shiitake mushrooms

Vegetables and Herbs

  • 1 large yellow onion, chopped
  • 6 garlic cloves, minced
  • 1 package thyme leaves left on the stem, rinsed, dried, and tied into 2-3 bundles with kitchen twine
  • 10 sage leaves, rinsed, dried and finely chopped

Liquids and Cheese

  • 5 tablespoons sweet Marsala wine
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese

Garnish

  • Sauteed mushrooms
  • Sour cream
  • Shredded Monterey Jack cheese
  • Parsley

Instructions

  1. Cook Chicken: Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the seasoned chicken pieces and cook for 10 minutes until browned. Remove chicken using a slotted spoon and set aside.
  2. Sauté Mushrooms: Add all the mushrooms to the pot and sauté for 6 minutes until tender. Reserve 2 tablespoons of mushrooms for garnish if desired.
  3. Add Aromatics and Wine: Stir in the chopped onion, minced garlic, tied thyme bundles, chopped sage, and Marsala wine. Sauté together for 4 more minutes to blend flavors.
  4. Simmer Soup: Pour in the chicken stock and bring the mixture to a simmer. Return the cooked chicken to the pot and simmer uncovered for 10 minutes.
  5. Finish Soup: Remove and discard the thyme stems. Whisk in the cream cheese, grated Parmesan, and shredded Monterey Jack cheese until the soup is smooth and creamy.
  6. Prepare Garnish: Optionally, pan fry the reserved mushrooms in a little olive oil for garnish.
  7. Serve: Ladle soup into bowls and garnish with sautéed mushrooms, a dollop of sour cream, extra shredded Monterey Jack cheese, and parsley as desired.

Notes

  • Use a variety of mushrooms for depth of flavor.
  • Sweet Marsala wine adds richness but can be substituted with white wine or omitted for alcohol-free.
  • Removing thyme stems is important to avoid a bitter texture.
  • For a thicker soup, add more cream cheese or reduce chicken stock.
  • Store leftovers in the refrigerator for up to 3 days.

Find it online: https://dishcooks.com/low-carb-chicken-mushroom-soup-recipe/