Description
This Low Carb Chicken Mushroom Soup is a hearty and creamy dish perfect for those seeking a flavorful, comforting meal without the carbs. Loaded with tender chicken, a mix of baby button and Bella mushrooms, and enhanced by garlic, thyme, and cheese, this soup combines rich textures and savory flavors for a satisfying, easy-to-make option that’s ideal for lunch or dinner.
Ingredients
Soup Ingredients
- 2 tbsp olive oil
- 2 ½ lb chicken breasts (diced into 1-inch cubes)
- 1 lb baby button mushrooms (sliced)
- 1 lb baby Bella mushrooms (sliced)
- 1 large yellow onion (finely chopped)
- 8 garlic cloves (minced)
- 2 tsp dried thyme
- 2 tsp ground Marjoram
- 5 tbsp grape juice
- 5 cups chicken broth
- 6 oz cream cheese
- ½ cup Parmesan cheese (grated)
- ⅓ cup cheddar cheese (shredded)
Garnish
- Leftover mushrooms (pan-fried)
- Cheddar cheese (shredded) for garnish
- Fresh parsley (chopped)
Instructions
- Cook Chicken: Place a Dutch oven or large pot over medium-high heat and add olive oil. Add the diced chicken breasts and cook for about 10 minutes, flipping halfway through until fully cooked.
- Set Chicken Aside: Remove the cooked chicken from the pot and set aside to keep warm.
- Sauté Mushrooms: Add the sliced button and Bella mushrooms to the pot and sauté for around 6 minutes until tender. Reserve some of the cooked mushrooms for garnish later.
- Add Aromatics and Herbs: Stir in the finely chopped onion, minced garlic, dried thyme, ground Marjoram, and grape juice. Continue to sauté for approximately 5 minutes to meld flavors and soften the onion.
- Simmer Soup: Pour in the chicken broth and bring the mixture to a simmer. Return the cooked chicken to the pot, stir well, and let the soup simmer uncovered for about 10 minutes to blend flavors.
- Add Cheeses: Lower the heat and whisk in the cream cheese, grated Parmesan, and shredded cheddar until the soup becomes creamy and well combined.
- Prepare Garnish: Pan-fry the reserved mushrooms until lightly browned to enhance their flavor before adding them as a garnish.
- Serve: Ladle the soup into bowls, garnish with the pan-fried mushrooms, extra shredded cheddar cheese, and a sprinkle of fresh chopped parsley for a colorful and tasty finish.
Notes
- This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
- Use full-fat cream cheese for best creamy texture and flavor.
- To keep it keto-friendly and low carb, ensure no sugar is added to the grape juice used.
- For a thicker soup, reduce broth slightly or add a small amount of xanthan gum if desired.
- Fresh herbs can be substituted or added for additional flavor variations.
