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Low-Carb Chicken Mushroom Soup

(Low-Carb) Chicken Mushroom Soup recipe
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Indulge in the warmth and comfort of this Low-Carb Chicken Mushroom Soup, a delightful blend of creamy textures and earthy mushroom flavors. Perfect for chilly evenings or family gatherings, this nourishing dish is both satisfying and healthy, fitting seamlessly into your low-carb lifestyle. With tender chicken, three types of mushrooms, and a rich combination of cheeses, every spoonful is a treat you’ll want to savor. Not only does it cater to your cravings, but it also offers a wholesome alternative that the whole family will enjoy.

Ingredients

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  • 2 tablespoons olive oil
  • 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
  • 16 ounces Button mushrooms
  • 8 ounces Baby portobello mushrooms
  • 8 ounces shiitake mushrooms
  • 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
  • 10 sage leaves rinsed, dried and finely chopped
  • 5 tablespoons sweet Marsala apple vinegar
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese

Instructions

  1. Heat olive oil in a Dutch oven over medium-high heat. Brown the seasoned chicken for about 10 minutes; remove with a slotted spoon.
  2. Sauté all the mushrooms in the same pot for 6 minutes until tender. Reserve some for garnish if desired.
  3. Add onions, garlic, thyme, sage, and vinegar; sauté for another 4 minutes until fragrant.
  4. Pour in chicken stock; bring to a simmer and add back the chicken. Simmer uncovered for 10 minutes.
  5. Remove thyme stems and whisk in cream cheese, Parmesan, and Monterey Jack until smooth.
  6. For garnish, sauté reserved mushrooms until golden brown.
  7. Serve in bowls with optional garnishes like sour cream or parsley.

Nutrition

Find it online: https://glutenfreecookingguide.com/low-carb-chicken-mushroom-soup-recipe-2/