Description

This Low Carb Chicken Mushroom Soup is a creamy, savory delight perfect for cozy nights in. Packed with tender chicken, a blend of baby mushrooms, aromatic herbs, and creamy cheeses, it delivers rich flavors without the carbs. The soup is made on the stovetop, combining sautéed ingredients and gentle simmering to meld the flavors beautifully. Topped with crispy pan-fried mushrooms, extra cheddar, and fresh parsley, this comforting bowl is both satisfying and low carb.

Ingredients

Scale

Protein

2.5 lb Chicken breasts (diced into 1-inch cubes)

Mushrooms

1 lb Baby button mushrooms (can substitute with Portobello)
1 lb Baby Bella mushrooms (can replace with shiitake)

Vegetables & Aromatics

1 large Yellow onion (can use red or sweet onion)
8 cloves Garlic (minced)

Oils & Fats

2 tbsp Olive oil (can substitute with avocado oil)

Herbs & Spices

2 tsp Dried thyme (can use oregano if needed)
2 tsp Ground Marjoram (can swap with mixed Italian herbs)

Liquids

5 tbsp Grape juice (can substitute with dry white wine)
5 cups Chicken broth (can use vegetable broth for plant-based)

Dairy & Cheese

6 oz Cream cheese (can use dairy-free cream cheese)
0.5 cup Parmesan cheese (grated, can use nutritional yeast)
0.33 cup Cheddar cheese (shredded, can experiment with cheeses)

Garnishes

Pan-fried leftover mushrooms
Shredded cheddar cheese
Chopped fresh parsley

Cook Mode Prevent your screen from going dark

Instructions

Prepare chicken: In a Dutch oven, warm the olive oil over medium-high heat until shimmering. Add the diced chicken breasts and cook for about 10 minutes, turning occasionally until the chicken is golden brown and cooked through. Remove the chicken from the pot and set aside.
Sauté mushrooms: In the same pot, add the baby button and Bella mushrooms. Sauté for around 6 minutes until they release their juices and become slightly tender. Reserve a few mushrooms for garnish later.
Add aromatics and herbs: Toss in the diced onion, minced garlic, dried thyme, ground marjoram, and grape juice. Sauté the mixture for another 5 minutes, until the onions turn translucent and the mixture is fragrant.
Simmer broth: Pour in the chicken broth and bring it to a gentle simmer, allowing the flavors to meld together as it heats.
Combine chicken and simmer: Return the cooked chicken to the pot, stir well, and let the soup simmer uncovered for about 10 more minutes to enhance the flavors.
Add cheeses: Cut the cream cheese into blocks and add it along with the grated Parmesan and shredded cheddar to the soup. Whisk continuously until all the cheeses are fully melted and the soup becomes creamy and smooth.
Prepare mushroom garnish: Pan-fry the reserved mushrooms until they are golden brown and crispy.
Serve: Ladle the soup into bowls, topping each serving with the crispy pan-fried mushrooms, extra shredded cheddar cheese, and a sprinkle of fresh chopped parsley for a delicious finish.

Notes

You can substitute grape juice with dry white wine for a deeper flavor.
If you prefer a plant-based option, vegetable broth and dairy-free cream cheese can be used instead.
Feel free to experiment with different mushroom varieties like shiitake or Portobello.
For a thicker soup, add more cream cheese or reduce the broth slightly during simmering.
Leftover soup can be stored in the fridge for up to 3 days and reheated gently on stovetop.