Print

Low Carb Chicken Mushroom Soup Recipe

Print Recipe

★★★★★

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.

Ingredients

Scale

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

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