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Low Carb Chicken Mushroom Soup Recipe

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4.3 from 44 reviews

This Low Carb Chicken Mushroom Soup is a hearty, creamy, and protein-packed dish featuring tender chicken, a blend of earthy mushrooms, and rich cheeses. Perfectly suited for keto and gluten-free diets, this comforting American dinner recipe combines savory flavors and a velvety texture, making it an ideal warm meal any time of the year.

  • Total Time: 40 minutes
  • Yield: 6 bowls

Ingredients

Main 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
  • Fresh parsley, chopped

Instructions

  1. 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.
  2. Remove Chicken: Take the cooked chicken out of the pot and set aside to keep warm.
  3. Sauté Mushrooms: Add the sliced baby button and baby Bella mushrooms to the pot and sauté for about 6 minutes until tender. Reserve some mushrooms for garnish before proceeding.
  4. Add Aromatics and Seasonings: Stir in finely chopped onion, minced garlic, dried thyme, ground marjoram, and grape juice. Sauté this mixture for about 5 minutes until fragrant and softened.
  5. Simmer Soup Base: Pour in chicken broth and bring to a gentle simmer. Return the chicken to the pot, stir everything together, and allow it to simmer uncovered for about 10 minutes so flavors meld.
  6. Add Cheeses and Cream: Lower the heat slightly and whisk in cream cheese, grated Parmesan, and shredded cheddar cheese until fully incorporated and creamy.
  7. Prepare Garnish: Pan-fry any reserved mushrooms until browned and fragrant.
  8. Serve: Ladle the soup into bowls and garnish with the pan-fried mushrooms, extra shredded cheddar cheese, and freshly chopped parsley for an appealing finish.

Notes

  • Use grape juice sparingly to add a subtle sweetness that balances the earthiness of mushrooms.
  • Reserve some mushrooms before adding onions and garlic to ensure a nice garnish with texture.
  • The soup can be thickened further by simmering longer or adding a slurry of xanthan gum for strict low-carb adherence.
  • Substitute cream cheese with heavy cream for a lighter texture, though cream cheese adds richness and stability.
  • This soup keeps well in the refrigerator for 3-4 days and can be frozen for up to 2 months.
  • Author: Amelia
  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free

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