Name: Low-Carb Chicken Mushroom Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Cuisine: American
Ingredients: 2 tablespoons olive oil; 2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper; 16 ounces Button mushrooms; 8 ounces Baby portobello mushrooms; 8 ounces shiitake mushrooms; 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; 5 tablespoons sweet Marsala apple vinegar; 5 cups chicken stock; 6 ounces cream cheese; ½ cup grated Parmesan cheese; 1/3 cup shredded Monterey Jack cheese; Sautéed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish

Description

Indulge in the warmth of this Low-Carb Chicken Mushroom Soup recipe, a comforting bowl that combines creamy textures with hearty ingredients. This delightful soup features tender chicken and a medley of three mushroom varieties, enriched with cream cheese, Parmesan, and Monterey Jack for an irresistible flavor profile. Perfect for cozy evenings or quick lunches, it’s not only delicious but also low in carbs and high in protein, making it an ideal choice for anyone seeking nutritious comfort food. With just 45 minutes of prep and cooking time, you can enjoy this easy-to-make dish any day of the week.

Ingredients

Scale

2 tablespoons olive oil
2 1/2 pounds chicken breast cut into 1-inch pieces and seasoned with 1 teaspoon salt and pepper
16 ounces Button mushrooms
8 ounces Baby portobello mushrooms
8 ounces shiitake mushrooms
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
5 tablespoons sweet Marsala apple vinegar
5 cups chicken stock
6 ounces cream cheese
½ cup grated Parmesan cheese
1/3 cup shredded Monterey Jack cheese
Sautéed mushrooms, sour cream, shredded Monterey Jack cheese or parsley for garnish

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Instructions

Heat olive oil in a Dutch oven over medium-high heat and sauté seasoned chicken until browned (about 10 minutes). Remove and set aside.
In the same pot, cook all types of mushrooms until tender (around 6 minutes).
Add chopped onions, minced garlic, thyme bundles, sage, and Marsala vinegar; sauté until fragrant (about 4 minutes).
Pour in chicken stock; return the chicken and simmer uncovered for about 10 minutes.
Remove thyme stems and whisk in the cheeses until smooth.
Serve garnished with sautéed mushrooms, sour cream, or parsley.

Nutrition

Serving Size: 1 serving
Calories: 290
Sugar: 2g
Sodium: 800mg
Fat: 16g
Saturated Fat: 7g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 7g
Fiber: 1g
Protein: 28g
Cholesterol: 85mg