Low-Carb Chicken Mushroom Soup Recipe
This Low-Carb Chicken Mushroom Soup is a hearty and creamy dish combining tender chicken breast with a medley of sautéed mushrooms, infused with fresh herbs, and enriched with cream cheese and Parmesan. Perfect for a comforting, nutritious meal that is both low in carbs and bursting with flavor.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 7 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
- Diet: Low Carb
Ingredients
Scale
Protein and Dairy
- 2 1/2 pounds chicken breast, cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
- 6 ounces cream cheese
- ½ cup grated Parmesan cheese
- 1/3 cup shredded Monterey Jack cheese
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
Other
- 2 tablespoons olive oil
- 5 cups chicken stock
- Sautéed mushrooms, sour cream, shredded Monterey Jack cheese, or parsley for garnish
Instructions
- Cook the 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 and cooked through. Remove the chicken using a slotted spoon and set aside.
- Sauté the mushrooms: Add all the mushrooms to the same pot and sauté for 6 minutes. Reserve 2 tablespoons of these cooked mushrooms for garnish if desired.
- Add aromatics and herbs: Stir in the chopped onion, minced garlic, thyme bundles, and chopped sage leaves. Sauté for an additional 4 minutes until the onions are soft and fragrant.
- Simmer with stock and chicken: Pour in the chicken stock and bring it to a simmer. Return the cooked chicken to the pot and continue simmering uncovered for 10 minutes to meld flavors.
- Incorporate cheeses: Remove and discard the thyme stems. Whisk in the cream cheese, grated Parmesan, and shredded Monterey Jack until the soup is smooth, creamy, and all cheeses are melted.
- Prepare garnish mushrooms: Optionally, pan-fry the reserved mushrooms in a small amount of olive oil for an additional crispy garnish.
- Garnish and serve: Ladle the soup into bowls and garnish with sautéed mushrooms, a dollop of sour cream, extra shredded Monterey Jack cheese, and fresh parsley as desired.
Notes
- Use a Dutch oven or heavy-bottomed pot for even cooking and heat retention.
- Reserving a few mushrooms for garnish adds pleasing texture and presentation.
- You can substitute any mix of mushrooms according to seasonal availability for varying flavors.
- The soup can be stored in an airtight container in the refrigerator for up to 3 days.
- To keep the soup low-carb, avoid adding starchy thickeners.
- Leftovers reheat well on the stovetop or microwave, stirring occasionally.
Keywords: low carb chicken soup, mushroom soup, creamy chicken soup, healthy chicken mushroom recipe, low carb soup
Find it online: https://foodiecara.com/low-carb-chicken-mushroom-soup-recipe/