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–+ servings
Low Carb Chicken Mushroom Soup

Delicious Low Carb Chicken Mushroom Soup for Cozy Nights

This Low Carb Chicken Mushroom Soup is hearty, wholesome, and guilt-free, making it the perfect cozy dish for winter nights.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 6 cups
Course: Soups
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2.5 pounds Chicken Breast Cut into 1-inch pieces; season well.
  • 16 ounces Button Mushrooms Can substitute with any available mushrooms to maintain a total of 32 ounces.
  • 8 ounces Baby Portobello Mushrooms Cremini mushrooms can make a great substitute.
  • 8 ounces Shiitake Mushrooms Remove stems before slicing.
  • 1 large Yellow Onion Essential for an aromatic flavor.
  • 6 Garlic Cloves Fresh garlic is highly preferred.
  • 1 package Thyme Bundled in twine for easy removal later.
  • 10 Sage Leaves Dried sage can be used if fresh is unavailable.
  • 5 tablespoons Marsala Wine Opt for dry sherry or balsamic vinegar for a non-alcoholic alternative.
  • 5 cups Low-Sodium Chicken Stock Low-sodium recommended to manage salt levels.
For Creaminess
  • 6 ounces Cream Cheese Dairy-free cream cheese works as a great alternative.
  • 0.5 cup Parmesan Cheese Freshly grated is recommended.
  • 0.33 cup Monterey Jack Cheese Can be used as extra garnish.
Seasoning & Garnishes
  • Salt and Pepper Adjust to your liking for seasoning.
  • Sautéed Mushrooms Optional garnish for extra texture.
  • Sour Cream Optional for added creaminess.
  • Chopped Fresh Parsley Optional for a splash of color.

Equipment

  • Dutch oven

Method
 

Step-by-Step Instructions
  1. Begin by cutting the chicken breast into 1-inch pieces, season well with salt and pepper, and set aside.
  2. In a Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the seasoned chicken and sauté for about 5 minutes until golden brown, then set aside.
  3. Add all varieties of mushrooms to the Dutch oven and sauté for about 6 minutes until tender and browned.
  4. Toss in the chopped yellow onion, minced garlic, thyme bundles, and sage leaves, sauté for 4 minutes. Pour in 5 tablespoons of Marsala wine and reduce.
  5. Pour in 5 cups of low-sodium chicken stock and return the browned chicken pieces. Simmer uncovered for 10 minutes until the chicken is cooked.
  6. Remove thyme stems and whisk in 6 ounces of cream cheese. Add ½ cup Parmesan and ⅓ cup Monterey Jack cheese until creamy.
  7. Taste and adjust seasoning. Serve hot garnished with sautéed mushrooms, sour cream, cheese, and parsley.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 8gProtein: 36gFat: 16gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gCholesterol: 110mgSodium: 600mgPotassium: 700mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 200mgIron: 2mg

Notes

Be sure to season the chicken well and consider trying different types of mushrooms for enhanced flavor.

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