Low Carb Chicken Mushroom Soup Recipe

Introduction

This low carb chicken mushroom soup is a comforting and flavorful dish perfect for those looking to enjoy a hearty meal without the carbs. Loaded with tender chicken, a mix of mushrooms, and creamy cheeses, it’s both satisfying and easy to prepare.

Ingredients

• 2 tbsp olive oil (can be swapped with avocado oil or ghee)
• 2 ½ lb chicken breasts, diced into 1-inch cubes (turkey or rotisserie chicken can be used)
• 1 lb baby button mushrooms, sliced (or a combination of mushrooms like Portobello or white mushrooms)
• 1 lb baby Bella mushrooms, sliced
• 1 large yellow onion, finely chopped (red or white onion work as substitutes)
• 8 cloves garlic, minced (garlic flakes or powder can be used if fresh is unavailable)
• 2 tsp dried thyme
• 2 tsp ground marjoram (oregano can substitute)
• 5 tbsp grape juice (can be replaced with dry white wine or diluted apple cider vinegar for lower carbs)
• 5 cups chicken broth (vegetable broth for a plant-based option)
• 6 oz cream cheese (avoid low-fat to maintain carb count)
• ½ cup grated Parmesan cheese (Pecorino Romano, Asiago, or nutritional yeast for a plant-based option)
• ⅓ cup shredded cheddar cheese (try mixing with Pepper Jack for a spicy hint)

Instructions

1. Step 1: Heat a Dutch oven or large pot over medium-high heat. Add the olive oil and diced chicken breasts.
2. Step 2: Cook the chicken for about 10 minutes, flipping halfway until fully cooked on all sides. Remove the chicken and set aside.
3. Step 3: Add the sliced button and Bella mushrooms to the pot, reserving some mushrooms for garnish.
4. Step 4: Cook mushrooms for around 6 minutes until tender, then remove a portion for garnish.
5. Step 5: Stir in the chopped onion, minced garlic, dried thyme, marjoram, and grape juice. Sauté for 5 minutes.
6. Step 6: Pour in the chicken broth and bring the mixture to a simmer.
7. Step 7: Return the cooked chicken to the pot and mix well.
8. Step 8: Simmer uncovered for another 10 minutes to combine flavors.
9. Step 9: Add the cream cheese, Parmesan, and cheddar cheeses to the pot.
10. Step 10: Whisk until all the cheeses have melted and the soup is creamy.
11. Step 11: Pan-fry the reserved mushrooms for garnish. Serve the soup topped with these mushrooms, additional shredded cheddar, and chopped fresh parsley.

Tips & Variations

• Use a mix of mushrooms for deeper flavor; Portobello and white mushrooms work well with baby buttons and Bellas.
• Substitute grape juice with dry white wine or diluted apple cider vinegar to reduce carbs.
• Mix cheddar cheese with Pepper Jack for a spicy twist.
• For a plant-based version, replace chicken broth with vegetable broth and use nutritional yeast instead of Parmesan.
• Using rotisserie chicken can save cooking time while keeping the soup flavorful.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cheese from separating. Avoid freezing the soup as the creamy texture may change upon thawing.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, chicken thighs can be used and will add more richness to the soup, though they may take a bit longer to cook.

Is this soup suitable for a keto diet?

Yes, this low carb chicken mushroom soup is keto-friendly, especially if you substitute grape juice with dry white wine or diluted apple cider vinegar to keep carbs very low.

Low Carb Chicken Mushroom Soup Recipe

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★★★★★

4.7 from 124 reviews

A comforting and flavorful low carb chicken mushroom soup featuring tender chicken breasts, a mix of baby button and baby Bella mushrooms, aromatic herbs, and rich cheeses, perfect for a cozy, healthy meal option with minimal carbohydrates.

• Author: nova
• Prep Time: 15 minutes
• Cook Time: 35 minutes
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American
• Diet: Low Carb

Ingredients

Scale 1x2x3x

Soup

• 2 tbsp olive oil (can be substituted with avocado oil or ghee)
• 2 ½ lb chicken breasts, diced into 1-inch cubes (turkey or rotisserie chicken can be used)
• 1 lb baby button mushrooms, sliced (combine with Portobello or white mushrooms if desired)
• 1 lb baby Bella mushrooms, sliced
• 1 large yellow onion, finely chopped (red or white onions also work)
• 8 cloves garlic, minced (garlic flakes or powder can substitute fresh garlic)
• 2 tsp dried thyme
• 2 tsp ground marjoram (oregano as substitute)
• 5 tbsp grape juice (replace with dry white wine or diluted apple cider vinegar for lower carbs)
• 5 cups chicken broth (vegetable broth for plant-based option)
• 6 oz cream cheese (avoid low-fat options)
• ½ cup Parmesan cheese, grated (Pecorino Romano, Asiago, or nutritional yeast for plant-based alternative)
• ⅓ cup cheddar cheese, shredded (try mixing with Pepper Jack for spice)

Garnish

• Leftover mushrooms, pan-fried
• Cheddar cheese, shredded
• Fresh parsley, chopped

Instructions

1. Heat Oil and Cook Chicken: Place a Dutch oven or large pot over medium-high heat and add the olive oil. Add the diced chicken breasts and cook for about 10 minutes, flipping halfway through until cooked on all sides. Remove chicken from the pot and set aside.
2. Sauté Mushrooms: Add the sliced baby button and baby Bella mushrooms to the pot, reserving some cooked mushrooms for garnish. Cook for approximately 6 minutes until tender.
3. Add Aromatics and Liquids: Stir in the chopped onion, minced garlic, dried thyme, ground marjoram, and grape juice. Sauté the mixture for 5 minutes to develop flavors.
4. Simmer Soup Base: Pour the chicken broth into the pot and bring the mixture to a simmer.
5. Return Chicken and Simmer: Add the cooked chicken back into the simmering soup. Stir well and let it simmer uncovered for another 10 minutes to meld flavors.
6. Add Cheeses: Incorporate the cream cheese, grated Parmesan, and shredded cheddar cheese into the soup. Whisk thoroughly until the cheeses are fully melted and the soup is creamy.
7. Prepare Garnish: Pan-fry the reserved mushrooms separately until golden and crispy.
8. Serve and Garnish: Ladle the soup into bowls and garnish with the pan-fried mushrooms, additional shredded cheddar cheese, and freshly chopped parsley.

Notes

• Substitute grape juice with dry white wine or diluted apple cider vinegar for a lower carb option.
• Use turkey or store-bought rotisserie chicken to speed up preparation.
• Mix different mushroom varieties such as Portobello or white mushrooms to enhance flavor and texture.
• Avoid low-fat cream cheese to maintain low carb content and creamy texture.
• For a plant-based alternative, use vegetable broth and nutritional yeast instead of chicken broth and Parmesan cheese.
• Pan-frying leftover mushrooms for garnish adds a delightful texture contrast.

Keywords: low carb soup, chicken mushroom soup, creamy chicken soup, keto chicken soup, healthy chicken recipe