Description
Indulge in a warm bowl of flavor with this Low-Carb Chicken Mushroom Soup recipe, designed for comfort and health. This creamy soup combines tender chicken with a medley of mushrooms and three types of cheese, creating a satisfying dish that’s perfect for cozy evenings or meal prep. Packed with nutrients and low in carbs, it serves as an ideal option for anyone looking to enjoy a hearty meal without the guilt. Easy to prepare and versatile enough for any occasion, this soup is sure to become a favorite in your kitchen.
Ingredients
Scale
- 2 tablespoons olive oil
- 2 1/2 pounds chicken breast, cut into pieces
- 16 ounces button mushrooms
- 8 ounces baby portobello mushrooms
- 8 ounces shiitake mushrooms
- 1 large yellow onion, chopped
- 6 garlic cloves, minced
- Fresh thyme and sage
- 5 cups chicken stock
- 6 ounces cream cheese
- ½ cup grated Parmesan cheese
- 1/3 cup shredded Monterey Jack cheese
Instructions
- Heat olive oil in a Dutch oven over medium-high heat.
- Cook chicken pieces until golden brown, about 10 minutes. Remove and set aside.
- Sauté all mushrooms in the same pot for about 6 minutes until softened.
- Add onions, garlic, fresh herbs, and Marsala apple vinegar; sauté for another 4 minutes.
- Pour in chicken stock and return the chicken to the pot. Simmer uncovered for about 10 minutes.
- Whisk in cream cheese, Parmesan, and Monterey Jack until smooth.
- Garnish as desired with sautéed mushrooms, sour cream, or parsley.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 320
- Sugar: 3g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg