Low-Carb Chicken Mushroom Soup
Indulge in the rich and creamy flavors of this Low-Carb Chicken Mushroom Soup, a delightful dish perfect for cozy evenings or meal prep. This comforting recipe features tender chicken and a medley of three types of mushrooms, all enveloped in a luscious broth enriched with three kinds of cheese. Whether you need a warm bowl to fight off the chill or a hearty option for your low-carb lifestyle, this soup will become a family favorite. Easy to prepare and packed with nutrition, it’s not just a meal; it’s an experience.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves approximately 6
- Category: Soup
- Method: Stovetop
- Cuisine: American
Ingredients
Scale
- 2 tablespoons olive oil
- 2 ½ pounds chicken breast, cut into pieces
- 16 ounces button mushrooms
- 8 ounces baby portobello mushrooms
- 8 ounces shiitake mushrooms
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- 5 cups chicken stock
- 6 ounces cream cheese
- ½ cup grated Parmesan cheese
- ⅓ cup shredded Monterey Jack cheese
Instructions
- In a Dutch oven over medium-high heat, add olive oil and cook chicken pieces for about 10 minutes until golden brown. Remove and set aside.
- In the same pot, sauté all mushroom types for about 6 minutes until softened.
- Add onions, garlic, thyme bundles, sage leaves, and vinegar; sauté for an additional four minutes.
- Stir in chicken stock and return chicken to the pot; simmer uncovered for about 10 minutes.
- Remove thyme stems and whisk in cream cheese, Parmesan cheese, and Monterey Jack cheese until smooth.
- Serve garnished with sautéed mushrooms, sour cream dollops, shredded cheese, or parsley.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 35g
- Cholesterol: 95mg