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Low-Carb Chicken Mushroom Soup Recipe

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4 from 9 reviews

This Low-Carb Chicken Mushroom Soup is a creamy, savory dish featuring tender chicken breast, a blend of mushrooms, and aromatic herbs. Enriched with cream cheese and Parmesan, it's a comforting and flavorful soup perfect for a hearty meal.

Ingredients

Proteins

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

Mushrooms

  • 16 ounces Button mushrooms
  • 8 ounces Baby portobello mushrooms
  • 8 ounces shiitake mushrooms

Vegetables & Aromatics

  • 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 & Seasonings

  • 2 tablespoons olive oil
  • 5 tablespoons sweet Marsala wine
  • 5 cups chicken stock

Dairy & Cheese

  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese

Garnishes (optional)

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

Instructions

  1. 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, stirring occasionally until the chicken is browned and cooked through. Remove the chicken with a slotted spoon and set it aside.
  2. Sauté the mushrooms: Add all the mushrooms to the same pot and sauté for 6 minutes until they release their moisture and start to brown. Reserve 2 tablespoons of these cooked mushrooms for garnish if desired.
  3. Add aromatics and herbs: Stir in the chopped onion, minced garlic, thyme bundles, sage leaves, and Marsala wine. Continue sautéing for an additional 4 minutes, allowing the flavors to meld and the alcohol in the wine to cook off.
  4. Simmer the soup: Pour in the chicken stock and bring the soup to a simmer. Return the cooked chicken to the pot and simmer uncovered for 10 minutes, letting the flavors combine and the soup thicken slightly.
  5. Finish the soup with cheese: Remove the thyme stems from the pot and discard. Whisk in the cream cheese, grated Parmesan, and shredded Monterey Jack cheese until the soup is smooth and creamy.
  6. Prepare garnish mushrooms (optional): Pan-fry the reserved mushrooms in a little olive oil until warmed and slightly crisp to enhance texture and flavor for garnish.
  7. Serve and garnish: Ladle the soup into bowls and garnish with the sautéed mushrooms, a dollop of sour cream, extra shredded Monterey Jack cheese, and fresh parsley as desired.

Notes

  • Use a mix of mushrooms for depth of flavor; you can substitute or add other types like cremini or oyster if desired.
  • Tie the thyme bundles securely to easily remove after cooking.
  • The Marsala wine adds a subtle sweetness and complexity—do not skip or substitute with a dry white wine for best results.
  • For a thicker soup, simmer a little longer before adding cheeses.
  • This soup keeps well in the fridge for up to 3 days and can be gently reheated on the stovetop.
  • Use low-fat cream cheese to reduce fat content if desired.

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