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Low-Carb Chicken Mushroom Soup Recipe

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4.1 from 66 reviews

This Low-Carb Chicken Mushroom Soup is a creamy, flavorful dish perfect for a comforting meal while keeping carbs in check. Featuring a medley of button, baby portobello, and shiitake mushrooms, tender chicken breast, and a rich blend of cheeses, this hearty soup is enhanced with fresh herbs and Marsala wine for depth of flavor.

  • Total Time: 45 minutes
  • Yield: 7 servings

Ingredients

Chicken and Seasonings

  • 2 tablespoons olive oil
  • 2 1/2 pounds chicken breast, cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper

Mushrooms

  • 16 ounces button mushrooms
  • 8 ounces baby portobello mushrooms
  • 8 ounces shiitake mushrooms

Vegetables and Herbs

  • 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 with kitchen twine
  • 10 sage leaves, rinsed, dried, and finely chopped

Liquids and Cheese

  • 5 tablespoons sweet Marsala wine
  • 5 cups chicken stock
  • 6 ounces cream cheese
  • ½ cup grated Parmesan cheese
  • 1/3 cup shredded Monterey Jack cheese

Garnishes (Optional)

  • Sauteed reserved mushrooms
  • Sour cream
  • Shredded Monterey Jack cheese
  • Fresh parsley

Instructions

  1. Cook the chicken: Heat olive oil in a Dutch oven or large pot over medium-high heat. Add the seasoned chicken pieces and cook for about 10 minutes until lightly browned and cooked through. Remove the chicken with a slotted spoon and set aside.
  2. Sauté the mushrooms: Add all the mushrooms to the same pot and sauté for 6 minutes until they release their moisture and begin to brown. Reserve 2 tablespoons of these cooked mushrooms for garnish if desired.
  3. Add aromatics: Stir in the chopped onions, minced garlic, thyme bundles, chopped sage, and sweet Marsala wine. Continue to sauté for another 4 minutes to meld the flavors and soften the onions.
  4. Add stock and simmer: Pour in the chicken stock and bring the mixture to a simmer. Return the cooked chicken to the pot and let everything simmer uncovered for 10 minutes to develop the flavors.
  5. Finish the soup: Remove and discard the thyme stems from the pot. Whisk in the cream cheese, Parmesan cheese, and Monterey Jack cheese until the soup becomes smooth and creamy.
  6. Prepare garnish: Optionally, pan-fry the reserved mushrooms in a little olive oil for added texture and flavor to top the soup.
  7. Serve: Ladle the soup into bowls and garnish with sautéed mushrooms, a dollop of sour cream, extra shredded Monterey Jack cheese, and some fresh parsley for a vibrant finish.

Notes

  • Use fresh mushrooms for the best flavor and texture.
  • Adjust the seasoning with additional salt and pepper to taste before serving.
  • For a thicker soup, add a little more cream cheese or simmer longer to reduce liquid.
  • Marsala wine adds sweetness; you can substitute with dry white wine or omit for a non-alcoholic version.
  • This soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 35 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Carb

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